PEACH CRUMBLE PIE

1 No-Roll Pie Dough Shell
1/2 cup butter
1/2 cup light brown sugar, packed
1 1/4 cups plus 1 tablespoon flour
2 1/3 pounds fragrant, ripe Freestone peaches
1/4 cup granulated sugar
1/4 teaspoon ground nutmeg
1 teaspoon finely grated lemon zest

Prepare and refrigerate 9-inch pie shell.

Melt butter and stir in brown sugar.  Stir in 1 1/4 cups flour.  Let stand 5 minutes.  Break up into large crumbs, using fingertips.  Set aside.

Cut shallow cross in blossom end of each peach and plunge few at time into pan of boiling water about 30 seconds.  Remove to bowl of cold water and slip off skins.  If peaches are ripe, skins will slip off easily.  If not, use paring knife.

Halve and pit peaches, then cut each half into 5 or 6 wedges.  Place in bowl and sprinkle with granulated sugar, remaining 1 tablespoon flour, nutmeg and lemon zest.  Toss well to coat.  Spoon into pie shell.  Sprinkle reserved crumb topping evenly over filling.

Bake at 350 degrees on lowest rack 30 to 40 minutes, until filling is bubbling and crumbs appear well colored.  Cool on rack.  Serve luke-warm or at room temperature.  Makes 6 servings.

NO-ROLL PIE DOUGH

1 1/4 cups flour
3 tablespoons sugar
Dash Salt
1/4 teaspoon baking powder
6 tablespoons cold butter
1 large egg

Combine flour, sugar, salt and baking powder in mixing bowl.  Cut butter into 6 or 8 pieces and distribute over dry ingredients.  Rub in butter finely, using fingertips or pastry blender, until mixture resembles fine powder.  Do not work mixture until it becomes pasty.

Beat egg with fork in small bowl and stir into flour-butter mixture.  It will remain dry and crumble.  Turn dough into buttered 11 or 10-inch removable bottom tart pan or 9-inch glass pie plate.  Distribute crumbly mixture evenly around bottom and side of pan, pressing it into place with floured fingertips.  Pressing dough into place will make it adhere together and line pan.  Avoid pressing dough too hard or it will become thin in places.

Inspect surface for any excessively thick or thin spots and press them even before proceeding.  Slide into plastic bag and chill several hours or overnight, or while preparing filling.  Makes 1 (11 or 10-inch) tart shell or (9-inch) pie shell.