peach delight pie |
filling |
2-1/2 cups sliced, peeled peaches (about 1-1/4 lbs or 2 to 3 large) |
3/4 cup granulated sugar |
1/4 cup quick-cooking tapioca |
1 tsp lemon juice |
1 tsp peach-flavoured brandy |
crumb mixture |
1/4 cup all-purpose flour |
1/4 cup packed brown sugar |
1/4 cup chopped almonds |
3 tbsp butter or margarine, melted |
crust |
1 (9-inch) double crust pastry |
glaze |
1 egg white, slightly beaten |
granulated sugar |
for filling: combine peaches, 3/4 cup granulated sugar, tapioca, lemon juice and brandy in medium bowl. stir well. let stand while making crumb mixture and crust. |
for crumb mixture: combine flour, brown sugar, almonds and butter. mix until crumbly. heat oven to 425 f. |
for crust: prepare as directed. roll and press bottom crust into 9-inch pie plate. do not bake. sprinkle half of crumb mixture over unbaked pie crust. add filling. top with remaining crumb mixture. |
cut out desired shapes from top crust with cookie cutter. place cutouts on filling around edge of pie. |
for glaze: brush cutouts with egg white. sprinkle with granulated sugar. cover edge of pie with foil to prevent overbrowning. |
bake at 425 f. for 10 minutes. reduce oven temperature to 350 f. bake 25 minutes. remove foil. bake 5 minutes. serve warm or at room temperature. |
