Peach Crumb Pie

I modified another peach pie recipe to include the crumb topping from Cena that I love so much, and it turned out heavenly. I love the way the taste of the peaches shines through, and the crumb topping is the perfect addition to it all. Enjoy!

Peach Crumb Pie

6-8 cups sliced, peeled fresh or frozen peaches
2/3 cup white sugar
2 TBSP. all-purpose flour
1 pastry for single 9-inch pie crust
topping:
1 cup all-purpose flour
1/2 cup brown sugar
1/2 cup butter

Preheat oven to 375* F. Place the pastry into a 9-inch pie plate and flute the edges. Set aside. In a large bowl, combine the peaches, sugar and flour, mixing well. Pour the peach mixture into the pastry lined pie plate. In a separate bowl, mix the topping ingredients together, cutting the butter into the dry mixture until crumbly. Spread the crumb mixture evenly over top of the peach mixture in the pie plate. Bake @ 375* F for 45-55 minutes, until bubbly and the top is lightly browned. If the edges of the crust are getting too brown, cover them with foil until the pie is done baking. Let cool completely. Store any leftovers in the fridge.
Makes about 8 servings.