PEACHY CRISP PIE
Dawn Webb - Wyoming, Delaware - Side 1

Crust:
1 cup flour | ¼ teaspoon salt | ¹/₃ cup shortening |
4 tablespoons cold water

Pie Filling:
6 cups freshly sliced peaches | ¾ cup flour | ¼ teaspoon cinnamon |
¾ cup powdered (confectioners) sugar

Crisp Topping:
½ cup flour | ½ cup oatmeal | ²/₃ cup brown sugar |
¾ teaspoon cinnamon | ¾ teaspoon nutmeg | ¹/₃ cup butter

PEACHY CRISP PIE
Dawn Webb - Wyoming, Delawar - Side 2

Crust: In a medium bowl mix salt into flour. Using a fork, cut shortening into flour mixture until coarse crumbs are formed. Add water. Blend together and knead only enough to make pastry soft. Roll pastry onto floured surface to 1 /8-inch thickness. Place into a 9-inch deep dish glass pie plate.

Filling: Place sliced peaches in a large mixing bowl. In a separate bowl combine powdered sugar, flour and cinnamon together. Mix well. Toss sugar-flour mixture with peaches until blended. Place filling evenly into prepared pie crust and set aside.

Topping: Combine flour, oatmeal, brown sugar, cinnamon and nutmeg in small bowl. Mix well. Cut butter into dry mixture until mixture resembles coarse crumbs. Place crumb topping mixture evenly over the top of the peaches in the pastry shell. Bake in preheated 350-degree oven for 45 minutes.