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Peach Pie With Frozen Peaches And Crumb Topping
Peach Pie With Frozen Peaches And Crumb Topping. For the crust, combine very cold butter pieces with shortening, flour and salt in a large bowl. Prepare a pie pastry shell and set aside.

Bake at 450 degrees f (230 degrees c) for ten minutes. Whisk together flour, brown and white sugar, cinnamon, ginger, and salt. Gently place the dough into a 9×2 inch pie dish.
Mix The Sugar, Thickener, And Salt.
Place the pie on a baking sheet and bake in the preheated oven until the pie is browned and bubbly, about 1 hour. Whisk together flour, brown and white sugar, cinnamon, ginger, and salt. 1/2 cup packed brown sugar.
Add The Butter And Toss With A Fork To Form Crumbs.
Sprinkle remaining crumb mixture on top of peaches. Drizzle melted butter over the top then use a fork or your fingers to bring the mixture together into large crumbles. Sprinkle sparkling sugar over the crust.
In A Small Bowl, Work Butter Into The Flour And Brown Sugar With A Pastry Cutter.
Combine brown sugar and flour. Cool on a rack about 30 minutes and serve warm. Mix about ¾ cups of the crumbles into the peach pie filling then pile the rest on top.
Carefully Stir Together Peaches, Blueberries, Sugar, Lemon Juice, Cinnamon And Cornstarch.
To make the crumb topping: Roll out the pie dough. Toss with the peaches, extracts, and lemon juice.
Top The Pie By Making A Lattice (See Note) Or A Double Crust Pie.
Roll pie crust into a 12 circle. Cut butter into flour mixture with finger tips or pastry blender until it crumbles. Add the pie shell, and set aside.
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