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Filling
- 3 ripe peaches, pitted and thinly sliced (about 1/4-inch wide)
- Juice from ½ an orange
- 2 tbsp. sugar
- 1 unbaked pie crust in pie pan
topping
- 3 Tbsp. cold butter cut into pea sized pieces
- ½ tsp cinnamon
- ¼ tsp grated fresh nutmeg
- Zest from ½ orange
- ½ c. brown sugar
Instructions
Heat the oven to 400 degrees. In a bowl toss sliced peaches with orange juice. Sprinkle filling sugar evenly over the pie crust and prick the bottom with a fork and pre-bake for 10 minutes. In a mixing bowl, stir together topping ingredients. Using your fingers, pinch the butter into the topping ingredients until crumbly and stuck together. Bring the pie crust out of the oven. Starting on the outside, arrange the peaches overlapping in a concentric circle over the pastry with some in the middle of the circle. The peaches should fit snugly. Sprinkle the butter mixture over top. Bake for 25 to 30 minutes. Serve warm or room temperature with ice cream or whipped cream. Serves 6.
