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PEACH CRUMB PIE
2-1/2 Tbs Minute tapioca
3/4 cup sugar
1/4 tsp salt
4 cups fresh, sliced peaches
1 Tbs fresh lemon juice
Mix the above ingredients and allow them to stand (and mingle) for about 5 minutes. Pour into a 9 inch pie shell. You can, of course use canned peaches (drained) and bottled lemon juice. But fresh ingredients always produces fresher results.
1/3 cup brown sugar
1/4 cup flour
1/2 tsp cinnamon
1-1/2 Tbs butter, softened
Mix the crumb topping ingredients until they’re crumbly. Cover the peach pie filling with the crumb topping.
Bake at 350 degrees for about 45 minutes. Don’t let the crumb topping get overly browned, though, or the pie will be ruined.
Served with ice cream, this dessert should come with a warning label!