Peach Crumb Pie

• Pie Crust
• 1 1/2 cups flour
• 1/2 cups sugar
• 1/2 cup (1 stick) butter, softened
• Pie Filling
• 4 cups fresh peaches, peeled and sliced
• 1/3 cup sugar
• 1 Tbsp. lemon juice
• 2 Tbsp. tapioca or flour

1. Pie Crust:
2. Combine flour and sugar, cut in butter and mix until crumbly. Set aside 3/4 cup. Butter the sides of a 9" spring form pan; press remaining mixture into bottom and sides, ensuring the mixture extends 1/2 way up the sides of the pan. Bake at 400 degrees for 5-7 minutes. Cool.
3. Pie Filling
4. Sprinkle peaches with lemon juice; fold in sugar and flour. Arrange the peaches evenly in the crust. Bake at 425 degrees for 20 minutes. Remove from oven, sprinkle with remaining 3/4 cup of reserved flour mixture. Bake for an additional 25 minutes, or until top is golden brown and peaches are bubbling. Serve warm with vanilla bean ice cream.

pie crust, flour, sugar, butter, pie filling, fresh peaches, sugar, lemon juice, tapioca

Taken from www.epicurious.com/recipes/member/views/peach-crumb-pie-1207583 (may not work)