Peach Crumb Pie

• 1 recipe Traditional Pastry Piecrust dough for a 9-inch single-crust pie (page 5)
• 1/4 cup heavy cream (to glaze the crimped pie edges)
• Cinnamon Sugar Crumb Topping (page 12)
• 1/2 cup sugar
• 2 tablespoons cornstarch
• 2 tablespoons quick-cooking tapioca (see page 46)
• 1 1/2 teaspoons ground cinnamon
• Pinch of salt
• 6 cups peeled 1/2-inch ripe but firm peach slices (approximately 8 large peaches)

1. Preheat the oven to 375F.
2. To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
3. Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
4. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
5. Using your thumb and index finger, crimp the edges of the pie shell.
6. Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
7. Set the pie shell to the side while you make the filling.
8. To prepare the filling, in a small bowl, mix together the sugar, cornstarch, tapioca, cinnamon, and salt.
9. Place the peaches in a large bowl and sprinkle them with the sugar mixture, making sure all of the peaches are thoroughly coated.
10. Place the peach mixture in the pie shell, distributing it evenly.
11. Sprinkle the cinnamon sugar crumb topping over the peach filling, covering it completely.
12. To bake, place the pie plate on a baking sheet and bake for 50 to 60 minutes, or until the crust is golden brown and the juices are bubbling.
13. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
14. Peach Crumb Pie is best served at room temperature or warmed at 350F for about 10 minutes.
15. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
16. Fill a medium saucepan with enough water to fully immerse the peaches and bring it to a boil.
17. Using a sharp knife, mark an X on the bottom of the peaches.
18. Fill a medium bowl with ice-cold water and set it to the side.
19. Once the saucepan has reached a boil, place the peaches in the boiling water for 30 seconds.
20. Remove the peaches from the saucepan and immediately place them in your bowl of cold water.
21. Once the peaches have cooled, start peeling off the skin at the X and then slice into wedges.

recipe traditional pastry, heavy cream, cinnamon sugar, sugar, cornstarch, tapioca, ground cinnamon, salt, peaches

Taken from www.epicurious.com/recipes/food/views/peach-crumb-pie-390379 (may not work)