Ingredients Jump to Instructions ↓

  1. 1 egg white, lightly beaten

  2. 1 unbaked pastry shell (9 inches)

  3. 3/4 cup all-purpose flour

  4. 1/2 cup packed brown sugar

  5. 1/3 cup sugar

  6. 1/4 cup cold butter, cubed

  7. 6 cups sliced peeled fresh peaches

Instructions Jump to Ingredients ↑

  1. Unroll pastry into a 9-in. pie plate; flute edges. Brush egg white over the bottom and sides of the pastry. In a small bowl, combine flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peaches. Sprinkle with remaining crumb mixture. Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Yield: 6-8 servings.


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