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1
Preheat the oven to 375F.
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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.
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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.
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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.
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5
Using your thumb and index finger, crimp the edges of the pie shell.
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6
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
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7
Set the pie shell to the side while you make the filling.
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8
To prepare the filling, in a small bowl, mix together the sugar, cornstarch, tapioca, cinnamon, and salt.
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9
Place the peaches in a large bowl and sprinkle them with the sugar mixture, making sure all of the peaches are thoroughly coated.
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10
Place the peach mixture in the pie shell, distributing it evenly.
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11
Sprinkle the cinnamon sugar crumb topping over the peach filling, covering it completely.
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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.
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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.
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14
Peach Crumb Pie is best served at room temperature or warmed at 350F for about 10 minutes.
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15
It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
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16
Fill a medium saucepan with enough water to fully immerse the peaches and bring it to a boil.
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17
Using a sharp knife, mark an X on the bottom of the peaches.
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18
Fill a medium bowl with ice-cold water and set it to the side.
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19
Once the saucepan has reached a boil, place the peaches in the boiling water for 30 seconds.
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20
Remove the peaches from the saucepan and immediately place them in your bowl of cold water.
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21
Once the peaches have cooled, start peeling off the skin at the X and then slice into wedges.
