Serves: 8
Total Calories: 500

6 cups peaches sliced peeled
1 cup sugar
3 tablespoons tapioca quick-cooking
1 tablespoon lemon juice
3/4 cup brown sugar packed
1/4 cup flour
1 1/2 teaspoons cinnamon ground
3/4 teaspoon ginger ground
3/4 teaspoon nutmeg ground
1/4 cup butter cold
3/4 cup oats old-fashioned
1/2 cup walnuts chopped
1 unbaked 10-inch pie shell, chilled
* See note below.
1 1/2 cups flour
1/4 teaspoon salt
1/4 cup butter cold
1/4 cup vegetable shortening solid
1 egg yolk
1/4 cup water cold
* See note below.

Buttery Pastry: * In a medium bowl, mix flour and salt. With a pastry blender or two knives, cut in butter and shortening until mixture resembles coarse crumbs. In a small bowl, beat egg yolk with water. Sprinkle over crumb mixture and toss with a fork until uniformly moistened. Add more water, 1/2 teaspoon at a time if needed. Press dough firmly into a ball. On a lightly floured surface, roll dough into a 14-inch circle. Fit loosely in a 10-inch pie plate trim and flute edge. Refrigerate while preparing filling and topping. Makes 1 (10-inch) pie shell. Place oven rack in lowest position and preheat oven to 400°. In a large bowl, toss peaches with sugar, tapioca and lemon juice. Let stand for 20 minutes or until sugar is dissolved.

In a medium bowl, combine brown sugar, flour, cinnamon, ginger and nutmeg. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in oats and walnuts. Place peaches with juice in pie shell. Cover evenly with crumb topping. Cover edge of pie shell with strips of foil to prevent excess browning. Bake for 20 minutes. Remove foil. Bake 20 to 25 minutes longer or until filling is bubbly and crust is golden brown. Cool completely on a wire rack.

Nutritional Facts:

Serves: 8
Total Calories: 500
Calories from Fat: 208

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