1 each 29 oz. can sliced peaches packed in, juice, drained
1 each 21 oz. can apple pie filling
1 tbsp grated lemon peel
1/2 tsp nutmeg
1 topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1/2 tsp nutmeg
1/2 cup margarine, softened
1 each 4 oz. can slivered almonds
1/2 cup heavy cream
Heat oven to 4250. In greased 9" deep dish pie plate or casserole,
genty stir peaches, apple pie filling, grated lemon peel and 1/2
teaspoon nutmeg to combine.
In medium size bowl, combine flour, sugar and 1/2 teaspoon nutmeg.
Using pastry blender or large fork, cut in margarine until mixture
resembles coarse crumbs. Using sharp knife, chop 1/2 cup almonds,
stir in crumb mixture. Spoon crumb mixture over fruit and bake 15
minutes. Remove from oven and sprinkle remaning slivered almonds in
ring on top of crumb mixture. Bake 5 to 10 minutes longer until
filling is hot and top is golden.
Meanwhile in medium size bowl using chilled beaters, beat cream at
high speed just until soft peaks form. Serve warm accompanied by
lightly whipped cream. Makes
8 servings.
Source: Dorothy Sheppard, Hamilton 16th Annual Cookbook - The Cameron
Citizen Observer
Serves: 8
Recipe Categories: Apple; Fruit; Peach
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