Here’s a recipe clipped from a magazine, date unknown but I would guess between the 1980s or 1990s since most of the recipes in this collection were around that date. Recipe is typed in full below along with a scanned copy.

PEACH CRUNCH PIE

Preparation time: 20 min.
Baking time: 40-50 min.

3/4 c. sugar; 1/4 c. flour; 1/2 tsp. cinnamon; 1/4 tsp. ground nutmeg; 1/2 tsp. salt; 5 c. sliced, peeled, fresh peaches; 1 tbs. lemon juice; 1 c. sifted all-purpose flour; 1/2 c. brown sugar, firmly packed; 1/2 c. butter or margarine; 1/2 c. chopped pecans; one 9-inch unbaked pastry shell; 2 tbs. butter or margarine.

Mix 3/4 cups sugar, 1/4 cup flour, cinnamon, nutmeg, and salt. Mix lightly with peaches; stir in lemon juice. Let stand while preparing topping. Combine 1 cup flour, brown sugar, and 1/2 cup butter or margarine in bowl; mix with fingers until crumbly. Stir in nuts. Turn peach mixture into pastry-lined pie pan. Dot with 2 tablespoons butter or margarine. Sprinkle topping mixture over peaches. Because nuts brown quickly, cut a foil circle to fit top of pie; place on pie. Bake in hot oven (400° F.) 25 minutes. Remove foil; bake 15 minutes longer. Makes one 9-inch pie.