Peach Crisp Pie

Happy Pi Day! In celebration of the date 3.14 and the mathematical pi, I made this delicious pie adapting three different recipes from my Better Homes and Gardens Cookbook. (Choose-A-Fruit Crisp, Peach Pie with Candied Pecan Topping, and Easy Oil Pastry)

Filling:

• 4 cups canned or fresh peaches, diced
• 1/2 cup sugar
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon

Mix all ingredients together and let sit for about 15-20 minutes. While it sits make the crust.

Easy Oil Pastry Crust:

• 1 1/4 cup flour
• 1 Tb sugar
  
• 1/4 tsp salt
• 1/4 cup cooking oil
• 3 Tb milk

Stir dry ingredients together in a medium bowl. Add oil and milk all at once and stir lightly with a fork. Form into a ball. Press dough firmly onto bottom and up sides of a 9 inch pie plate. Put peach filling in and bake at 375 degrees for 20 minutes. While it bakes make the crisp topping.

Crisp Topping:

• 1 cup oats
• 1 cup brown sugar
• 1/2 cup flour
• 1/4 tsp nutmeg
• 1/4 tsp cinnamon
• 1/2 cup butter or margarine
  

Combine the oats, brown sugar, flour, nutmeg, and cinnamon. Cut in the butter until it resembles coarse crumbles. After the pie has been baking for 20 minutes, pull it out and put the crisp topping all over it. (You may need to place the pie plate on a cookie sheet so if any juice spills over the top during the rest of the baking you don't have to worry about cleaning the oven.) Put it back in the oven for 30-35 minutes.

Enjoy!