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Recipe: Crunchy Peach Pie (streusel topping, no crust, 1970's)

Desserts - Pies and Tarts
CRUNCHY PEACH PIE

Serve warm, topped with caramel ice cream

1/2 cup all-purpose flour
1 cup rolled oats
3/4 cup dark brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/2 cup melted butter
2 cups peeled sliced peaches
1/4 cup sugar
1/2 tsp vanilla

Mix first 5 ingredients in a bowl, then add the butter and mix thoroughly.

In another bowl, lightly toss the peaches with sugar and vanilla.

Place coated peaches in an empty, deep 9-inch pie plate and then sprinkle them with the oats mixture, do not pat down.

Bake in a 400 degrees F oven for 25 to 35 minutes, or until golden brown on top.

Serves 6.
Source: Canadian Magazine, Saturday Ottawa Citizen newspaper, Jun 29, 1972.
MsgID: 019615
Shared by: R. Barton - Sacramento, CA
Board: Vintage Recipes at Recipelink.com
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