Third Generation Peach Pie

• For the pie filling:
• 1 pie dough (if you don't have a favorite, try Grandmom-Helen's Always-Flaky Pie Crust found here on Food52)
• 5 cups peeled, sliced fresh peaches (from about 8 medium peaches)
• 1 cup sugar
• 1/2 teaspoon kosher salt
• 1/2 cup full-fat sour cream
• 2 teaspoons tapioca starch
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon cinnamon
• For the crumb topping:
• 1/2 cup unsalted butter, at room temperature
• 1/2 cup brown sugar
• 3/4 cup all-purpose flour
• 1 cup old-fashioned rolled oats
• 1/2 cup walnuts or pecans, chopped (optional)
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon cinnamon

1. Preheat oven to 400u0b0 F..
2. Line a pie plate with the dough and crimp the edges in a decorative way. Put in refrigerator till needed.
3. Place peaches in the pastry-lined pan.
4. Combine all other filling ingredients and mix well. Spread evenly over peaches.
5. Place in oven, with a baking sheet on the oven rack below it to catch dripping juices. Bake for 30 minutes.
6. Combine all crumb topping ingredients. This mixture will be slightly dry and shaggy.
7. When 30 minutes have passed, remove the pie from the oven and spread with crumb topping.
8. Return pie to oven and bake 20 to 25 minutes more, or till topping is golden brown and the juices are bubbling up out of the pie.
9. Allow the pie to set prior to slicing, one hour at the very least.
10. Make a pot of coffee, slice up the pie, and enjoy!

pie dough, peaches, sugar, kosher salt, fullfat sour cream, tapioca, freshly grated nutmeg, cinnamon, unsalted butter, brown sugar, flour, oldfashioned, walnuts, lemon juice, cinnamon

Taken from food52.com/recipes/18859-third-generation-peach-pie (may not work)