Recipe: Peach Crunch Pie with Oatmeal Topping (1950's)

PEACH CRUNCH PIE

1 unbaked (8 or 9-inch) pastry shell
6 fresh peaches, peeled and sliced
1 cup sugar
2 1/2 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/2 cup cream

FOR THE TOPPING:
1/4 cup oatmeal, uncooked
1/4 cup flour
1/4 cup brown sugar
1 tablespoon butter

Line pie pan with pastry; set aside. Lay fresh peaches evenly in pie shell; set aside.

Combine white sugar, 2 1/2 tablespoons flour, salt, cinnamon and cream; pour over peaches. Set aside.

Using a fork, combine topping ingredients to a crumbly mixture and sprinkle over peaches.

Bake at 350 degrees F for 50 minutes.

Makes 1 (8- or 9-inch) pie
Source: Newspaper recipe clipping, 1950's
From: Alice's Recipe Collection, 1950's-70's at Recipelink.com  (about the collection)

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