Peach Toffee Pie

Aubrey Dorrough Maru

Filling:
2 1/2 pounds ripe, but not soft, peaches
3/4 cup packed brown sugar
1/2 cup flour
1 1/2 teaspoons grated lemon zest

Topping:
1/2 cup flour
3/4 cup toffee bits
6 tablespoons packed brown sugar
6 tablespoons butter

1.  Boil peaches for 20-30 second seconds.  Remove and place in bowl of cold water.  Skin and dice
2.  Mix brown sugar, flour and lemon zest.  Add peaches and toss to coat well, place in pie crust.
3.  Mix flour, toffee bits, brown sugar, and butter.  Cut until desired consistency, scatter evenly over peach mixture.
4.  Bake on center rack for 30-35 minutes at 350 degrees.