Brown Sugar Peach Crumble Pie

1, 9-inch pie

3 hrs 55 min (mostly cooling)

A peach pie with a buttery crumble topping, baked in a homemade crust until the filling bubbles and the topping browns.

prepPrepare pie crust through step 5
prepPreheat oven to 400°F / 204°C
1225 g peeled chopped peaches, cut into 1-inch chunks	Combine peaches, brown sugar, flour, lemon juice & cinnamon	Spoon filling into crust, sprinkle crumble topping	Bake 400°F / 204°C, 20 min	Reduce to 375°F / 190°C, bake 30–35 min until bubbling & browned	Cool 3 hrs, then refrigerate until set; serve
100 g packed light or dark brown sugar
63 g all-purpose flour OR 1/4 cup instant tapioca
2 teaspoons fresh lemon juice
1/4 teaspoon ground cinnamon
100 g packed light or dark brown sugar	Combine brown sugar, cinnamon, flour, butter & walnuts
1 teaspoon ground cinnamon
94 g all-purpose flour (spooned & leveled)
71 g unsalted butter, melted and slightly cooled
63 g chopped walnuts (optional)
1 homemade pie crust (9-inch)	Roll out crust, line pie dish, trim & crimp edges

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