brown sugar peach crumble pie

ingredients

for the pie:

• 1 pie crust
• 7 cups peeled chopped peaches, cut into 1-inch chunks
• .5 cup packed light or dark brown sugar
• .5 cup all-purpose flour or 1/4 cup instant tapioca*
• 2 teaspoons fresh lemon juice
• .25 teaspoon ground cinnamon

for the crumble:

• .5 cup packed light or dark brown sugar
• 1 teaspoon ground cinnamon
• .75 cup all-purpose flour, spooned and leveled
• 5 tablespoons unsalted butter, melted and slightly cooled
• optional: 1/2 cup chopped walnuts

preparation

1. make the filling: 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.
2. preheat oven to 400 degrees fahrenheit.
3. carefully place the dough into a 9-inch pie dish. tuck it in with your fingers, making sure it is smooth.
4. spoon the peach filling into the crust, leaving any liquid behind in the bowl—you don’t want all that in the pie.
5. use a small paring knife to trim excess dough off the edges. crimp or flute the pie crust edges.
6. 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.
7. 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 degrees fahrenheit and bake for an additional 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 on top of the pie to prevent the edges from browning too quickly.
8. allow the pie to cool for 3 full hours at room temperature before serving. this time allows the filling to thicken up; you can place it in the refrigerator during this time so the filling is sturdy.