1    No-Roll Pie Shell
-(See RECIPE)

-CRUMB TOPPING-
1/2 c Butter
1/2 c Light brown sugar
1 1/4 c All-purpose flour

-PEACH FILLING-
2 1/2 lb Ripe freestone peaches
1/4 c Sugar
1 tb Flour
1/4 ts Nutmeg
1 ts Finely grated lemon zest

PREPARE AND REFRIGERATE pie shell. For the crumb topping: Melt butter and
stir in brown sugar evenly. Stir in flour, then allow to rest 5 minutes.
Break up into large crumbs using fingertips. Preheat oven to 350F. Set a
rack in the lowest level of the oven. Cut a cross in the blossom end of
each peach and plunge them a couple at a time into a pan of boiling water
for about 30 seconds. Remove to a bowl of cold water and slip off skins. If
peaches are ripe, skins will slip off easily. If not, touch up with a
paring knife. Halve and pit peaches, then cut each half in 5 or 6 wedges.
Place peaches in a bowl and sprinkle with remaining filling ingredients,
toss well to coat and pour into pie shell. Sprinkle crumbs evenly over
filling and bake about 30-to-40 minutes, until filling is bubbling and
crumbs appear well colored. Cool on a rack and serve lukewarm or at room
temperature.