Ingredients
2Homemade pie crust*
8medium peaches,(about 7 cups of peach chunks), slightly firm
½cuplight brown sugar,or dark, packed
½cupall-purpose flour,or ¼ cup instant tapioca for a thicker filling
2tspfresh lemon juice
¼tspground cinnamon
½cuplight brown sugar,or dark, packed
1tspground cinnamon
¾cupall-purpose flour,spoon and leveled
⅓cupunsalted butter,melted, slightly cooled
½cupwalnuts,chopped, optional
Preparation
Peel the peaches then cut into 1 to 2-inch chunks and make 7 cups. In a large bowl, stir the peach chunks, brown sugar, flour, lemon juice, and cinnamon together until thoroughly combined. Set filling aside as the oven preheats.
Preheat oven to 400 degrees F.
On a floured work surface, roll out one of the discs of chilled dough; if the entire pie dough was made based on the recipe below, the other half of the dough can be frozen at this time.
Turn the dough about a quarter turn after every few rolls until it is 12 inches in diameter. Carefully place the dough into a 9×2-inch pie dish. Tuck it in with fingers, making sure it is smooth.
Spoon the peach filling into the crust, leaving any liquid behind in the bowl. Use a small paring knife to trim excess dough off the edges. Flute the edges.
In a medium bowl, combine the brown sugar, cinnamon, and flour. Stir in the butter and walnuts. The crumble topping will be thick and crumbly. Sprinkle over peaches.
Place the pie onto a large baking sheet and bake for about 20 minutes. Keeping the pie in the oven, turn the temperature down to 375 degrees F and bake for about 30 to 35 minutes or until peach juices are bubbling on the sides and the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield (optional) on top of the pie to prevent the edges from browning too quickly.
Allow the pie to cool for 3 full hours at room temperature before serving to thicken up or in the refrigerator super sturdy filling. Serve with vanilla ice cream if desired. Cover pie leftovers tightly and store in the refrigerator for up to 5 days.
