Peach Crumble Pie

Ingredients

• 1 cup flour all-purpose
• 0.5 teaspoon salt 
• 0.3 cup shortening 
• 2 tablespoons water cold
• 4 cups peaches peeled quartered (8 to 10 medium)
• 0.5 cup granulated sugar 
• 0.5 teaspoon nutmeg 
• 2 tablespoons whipping cream 
• 1  eggs 
• 0.5 cup flour all-purpose
• 0.3 cup brown sugar packed
• 0.3 teaspoon ground cinnamon 
• 0.3 teaspoon nutmeg 
• 0.3 cup butter softened

Equipment

• bowl
• oven
• whisk
• blender
• plastic wrap
• aluminum foil
• rolling pin

Directions

1. In medium bowl, mix 1 cup flour and the salt.
2. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas.
3. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
4. Gather pastry into a ball. On lightly floured surface, shape pastry into flattened disk. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. (If refrigerated longer, let dough soften slightly before rolling.)
5. Heat oven to 425°F. On lightly floured surface, roll pastry with floured rolling pin into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into quarters; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of plate. Fold and roll pastry under, even with plate; press edge with tines of fork or flute if desired.
6. Place peaches in pastry-lined plate.
7. Mix granulated sugar and 1/2 teaspoon nutmeg; sprinkle over peaches. In small bowl, beat whipping cream and egg with fork or wire whisk until blended; pour over peaches. In another small bowl, mix topping ingredients with fork until crumbly; sprinkle over peaches.
8. Cover edge of pastry with 2- to 3-inch-wide strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking.
9. Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes.
10. Serve warm.