Cathianne's Peach Pie

Ingredients: 

Filling

7-8 medium peaches, slightly firm (about 7 cups of peach chunks)

1/2 cu (100g) packed light or dark brown sugar

1/2 cu (62g) all-purpose flour OR 1/4 cup instant tapioca1

2 tsp fresh lemon juice

¼ tsp ground cinnamon

Crumble

 1/2 cu (100g) packed light or dark brown sugar

1 tsp ground cinnamon

3/4 cu (94g) all-purpose flour

1/3 (75g) cu unsalted butter, melted and slightly cooled

optional: 1/2 cu (63g) chopped walnuts

Directions: 

The crust: Prepare pie crust through step 5.

Make the filling: Peel the peaches then cut into 1-2 inch chunks. You'll need 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°F (204°C).

Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe-- you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9x2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the peach filling into the crust, leaving any liquid behind in the bowl-- don't want all that in the pie. Use a small paring knife to trim excess dough off the edges.

Make the crumble topping: 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 20 minutes. Keeping the pie in the oven, turn the temperature down to 375°F (190°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield 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. This time allows the filling to thicken up; I place it in the refrigerator during this time so the filling is super sturdy. Serve with vanilla ice cream if desired. Cover pie leftovers tightly. Can be refrigerated for up to 5 days.