Peach Crumb Pie

Peach Crumb Pie

1 nine inch pie crust baked blind for 15 minutes at 350 degrees

Filling
4 cups freestone peaches, peeled and sliced
3 Tbs minute tapioca
1 C sugar
1/4 tsp freshly ground nutmeg
1/4 tsp ground cardamom
1/4 tsp powdered ginger
dash salt

Crumb Topping
1/2 cup flour
2/3 cup brown sugar
4 T butter

Preheat oven to 350 degrees. Combine ingredients for filling. Combine ingredients for topping, work with fingers until large crumbs form. Sprinkle topping evenly across filling. Make a tin foil color and put it around outside of pie crust, bake for 45 minutes to 1 hour until thick bubbles appear and crumbs are lightly browned to the center of the pie.

Enjoy!

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