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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Dad will want to save room for dessert when this peach pie from our Test Kitchen is on the menu. Serve each warm juicy slice with a scoop of vanilla ice cream. Ingredients:
pastry for single-crust pie (9 inches) |
1/4 cup sugar |
2 tablespoons cornstarch |
2 tablespoons lemon juice |
5 cups sliced fresh or frozen peaches, thawed |
topping: |
2/3 cup packed brown sugar |
1/2 cup granola cereal (without raisins) |
1/4 cup king arthur unbleached all-purpose flour |
1 teaspoon ground cinnamon |
1/4 cup cold butter, cubed |
vanilla ice cream |
Directions:
1. Line a 9-in. pie plate with pastry; flute edges. line the pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
2. In a small bowl, combine the sugar, cornstarch, lemon juice and peaches. Spoon into pastry shell. In another bowl, combine the brown sugar, granola, flour and cinnamon; cut in butter until crumbly. Sprinkle over filling.
3. Bake at 375° for 35-40 minutes or until filling is bubbly. Cool on a wire rack. Serve warm with ice cream. Yield: 6-8 servings.
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