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Harvest Peach Crumble Pie

desserts, pies

----PASTRY----
1 cup whole wheat flour
1 cup all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 tablespoons ice water; approximately
TOPPING----
2/3 cup packed brown sugar
2/3 cup all-purpose flour
1/3 cup butter
1/3 cup chopped walnuts
----FILLING----
5 cup sliced peeled peaches (about 3 lb)
1/3 cup packed brown sugar
3 tablespoons all-purpose flour
1 tablespoon nutmeg

Pastry: Stir together flours and salt. Cut in shortening with pastry blender until crumbly. Stir in enough water to make dough hold together. Shape into ball, wrap in plastic wrap and refrigerate for 15 minutes. Using pastry cloth and stockinette-covered rolling pin, roll out pastry and fit into 10-inch pie plate. Topping: Combine sugar and flour; cut in butter until crumbly. Stir in walnuts and set aside. Filling: Toss together peaches, sugar, flour and nutmeg. Spoon into pastry shell and sprinkle with topping. Bake in 425°F oven for 15 minutes; reduce heat to 350°F and bake for 35 to 40 minutes. (Alternatively, wrap assembled pie and - Freeze for up to 4 months, then bake frozen pie in 450°F oven for 15 minutes; reduce heat to 375°F and bake for 1 hour longer, shielding pastry with foil if browning too quickly.) each serving: about 450 calories, 5 g protein, 22 g fat, 59 g carbohydrate.

Contributor: Canadian Living - September, 1989

Yield: 10 servings

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