Peach Crumble Pie

Oh do I ever have a love affair with peaches.  Peaches are may favorite fruit to bake with.  Especially to bake a pie with.  Peach pie is sweet sweet summer to me.  And, even if I am hasty to buy peaches and are left only available to unripened one's, I love to use them in a pie.  If your peaches are unripe, just place them in a brown paper bag with 1 ripe apple.  Roll the top down closed and place in your pantry for a few days.  Even the hardest peaches will flash ripen this way.  So, needless to say, ripe or not, it's always a good time to make a homemade peach pie.  Let summer begin.

For Pie:
3/4 cup + 1 T. of sugar
2 T. of cornstarch
1/2 tsp. of ground cinnamon
7-8 medium ripe peaches
juice from 1/2 of a lemon
1 pie shell made from my Tonya's Special Pie Crust recipe:  http://tonya-justcooking.blogspot.com/2010/11/tonyas-special-pie-crust.html

For Topping:
1/2 cup of all-purpose flour
1/2 cup of light brown sugar (packed)
3 T. of real un-salted butter (melted)

-Preheat your oven to 400*.  Blanch your peaches (flash boil) for about 6 minutes in a large stockpot of boiling water.  You will see the skin split and loosen on the peaches.  Remove pan from stove, pour out hot water and set in the sink with the cold water running into it until the peaches are cool enough to handle.  The skins will literally slide right off.  Then just cut in half, remove pit and slice the peaches a little bit thick.  In a small bowl stir together the sugar, cornstarch and cinnamon.  Place the peach slices into a large mixing bowl and toss with the lemon juice; stir in the sugar mixture.  Pour into an unbaked pie shell.  Stir together the topping ingredients in a small bowl and sprinkle over the top of the pie.  Bake for 20 minutes, then cover the edges with foil (take a big square of foil, fold it in 1/2, cut out a 1/2 circle on the folded edge, unfold it so it is a big square with a big circle cut out of the center, place over pie and kind of finger-cinch it into place so that it covers the crust but leaves the center open to cook.  Bake for 35-40 more minutes with the crust covered.  Remove from oven to cool, then cover and refrigerate.  Serves 8.  Enjoy!