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1
Preheat oven to 375u00b0 F.
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2
Roll out the pie dough to a roughly 13-inch circle about 1/4-inch thick. Transfer the dough to a 9-inch pie plate and trim any uneven edges. Tuck the overhanging dough under and crimp the edges with your fingers or gently press onto the rim of the pie plate with the tines of a fork. Refrigerate the dough-lined plate while you prepare the filling and crumb.
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3
For the filling: In a large bowl, use your fingers to rub the lemon zest and vanilla bean seeds into the sugar. Stir in the nutmeg, cinnamon, flour, and salt. Rub the peaches gently with a damp paper towel to remove a bit of their fuzz, slice them into 1/4-inch slices, and add them to the bowl. Gently tear the apricots in half, remove the pits, and place the halves into the bowl too. Squeeze the lemon over the top of the fruit, then toss everything gently to combine.
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4
Make the crumb: In another bowl, whisk the flour, cornmeal, sugar, and salt together until they are well combined and no lumps remain in the sugar. Add the butter and use your fingers to smush it into the dry ingredients until it is well combined and large crumbs form.
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5
Remove the pie shell from the fridge and pour in the filling; don't forget to scrape the bowl with a rubber spatula to get all of those delicious juices. Evenly spread the crumbs on top of the fruit. You may need to use your fingers to break up the crumbs a bit. If the crust has gotten soft or warm, put the whole pie into the freezer until the crust is firm and cold.
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6
When you are ready to bake the pie, transfer it to a parchment-lined baking sheet. Bake the pie until the crust and crumbs are golden and the fruit juices are bubbling. 45 to 55 minutes. Cool slightly and serve with whipped cream, ice cream, or creme fraiche.
