Peach Crumb Top Pie
This pie is topped with a nut crumb topping.

Preheat oven to 375°F.

Make the topping: Stir flour and sugar together. Cut in margarine until coarse crumbs form and mix in the nuts. Reserve. For the filling, mix in cornstarch and ginger with the corn syrup and toss with peaches. Pour into pastry shell and top with the crumb topping. Bake for about 55 minutes, or until golden brown.

Adapted from a recipe from a bottle of Karo syrup.

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