Peach Crumble Pie

Photo: flickr user turtlemom4bacon

Ingredients

1 no-roll pie shell (see recipe)

topping

1/2 cup butter

1/2 cup light brown sugar

1 1/4 cups all-purpose flour

filling

2 1/2 pounds ripe freestone peaches

1/4 cup sugar

1 tablespoon flour

1/4 teaspoon nutmeg

1 teaspoon finely grated lemon zest

Preparation

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