Ingredients
1
refrigerated pie crust, softened as directed on box
6
medium nectarines, sliced (6 cups)
1/3
cup granulated sugar
2
tablespoons cornstarch
1
tablespoon vanilla
2
teaspoons orange juice
2/3
cup Gold Medal™ all-purpose flour
1/2
cup packed light brown sugar
1
tablespoon grated orange peel
1/8
teaspoon salt
3
tablespoons cold butter
Preparation
Heat oven to 375°F. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie.
In medium bowl, mix nectarines, granulated sugar, cornstarch, vanilla and orange juice. Spoon filling into crust-lined plate.
In medium bowl, mix flour, brown sugar, orange peel and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Sprinkle over nectarines.
Bake 30 minutes. Cover crust edge with strips of foil to prevent excessive browning; bake 10 minutes longer or until golden brown. Cool 30 minutes before serving.
