50+ Friends Club Cookbook -- Pies and Pastries -- Peach Crumble Pie

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Peach Crumble Pie

From the Kitchen of: Pepper

Early in day: Start heating oven to 450º F. Prick pie shell well; bake about 8 minutes, or until partly baked; remove to wire rack to cool a bit. Reduce oven temperature to 425º F.
Drain peaches well, reserving 1-1/4 cups syrup. In saucepan, stir reserved syrup into cornstarch until smooth. Cook, stirring, until clear and thickened. Add peach slices, lemon rind and juice, almond extract, and food color. Pour into partly baked pie shell. On top, with 2 forks or spoons, arrange peach slices to form pin wheel.
To make crumbs, combine sugar, butter, and cornflakes until well mixed and crumbly; arrange around outer edge of pie, placing a few on center top.
Bake about 20 minutes, or until crumbs are tinged with brown. Cool on wire rack.
Yields: 6 servings.