Peach Crumb Pie © 1980

2/3 cup unsifted all-purpose flour
1/3 cup firmly packed brown sugar
1/4 cup Chiffon Margarine
1 unbaked 9-inch pie shell
2 cans (1-pound each) sliced peaches in heavy syrup
3 tablespoons sugar
4 teaspoons cornstarch
1/4 teaspoon salt
2 tablespoons Chiffon Margarine
1 teaspoon grated lemon rind
1 tablespoon lemon juice
1/4 teaspoon nutmeg

Mix flour, brown sugar and Chiffon until crumbly. Set aside. Drain peaches. Set aside 1 cup syrup. Place sugar, cornstarch and salt in saucepan. Stir in peach syrup. Cook and stir over medium heat until thick and clear. Mix in Chiffon, lemon rind and juice and nutmeg. Add peaches. Pour filling into unbaked pie shell. Sprinkle crumb mixture evenly over top. Bake at 400º for 30 to 35 minutes or until golden brown. Makes 6 to 8 servings.

The Chiffon Tailgate Party Cookbook