Cool pie to room temperature before serving.Transfer pie onto a baking sheet and bake for 20 minutes before reducing the temperature to 375☏ and baking the pie for an additional 45 minutes.Add the topping, spooning it onto the fruit and gently pushing it down to cover the pie completely. Cut the butter into small bits and dot the top of the fruit.

Dot the top with reserve liquid that remains in bowl. Transfer the peaches into the pie shell.Mix sugar with cornstarch and then sprinkle on top of peaches. Sprinkle grated ginger on top of peaches and toss.Sprinkle the dry mixture onto the peaches in two parts, tossing lightly after the addition of each. Add the ginger and lemon juice and toss lightly by hand. Place the prepared peaches into a medium-sized bowl. Prepare the filling: Mix all of the dry ingredients for the filling together in a small bowl.Rub the dry mixture into the butter to form small balls. Prepare the topping: Place flour, sugar, spices, salt and rolled oats into a medium-sized bowl and mix together by hand.Place pie shell into the refrigerator until pie is assembled. Crimp dough to create an attractive crust along the edge of the pie plate. Transfer to a 9-inch round pie plate and trim excess dough away from rim. On a lightly floured surface, roll out one disc of pie dough to a 14-inch diameter.Prepare pie dough recipe and refrigerate dough for at least one hour before use.1 tablespoon butter, to dot in the filling.Peach Pie with Crumble Topping Ingredients

Sour cream peach pie with crumb topping