This pie should satisfy everybody. It's relatively tart on the inside ( I hate gooey over sweet fillings) but I went to town on the crumble. The result, the best I've had so far, seriously. Don't worry about the high temperature in the beginning and check on the pie after 20 minutes. If the edges are getting too dark, cover them with tin foil and return to oven. I have a gadget that you put over just the edges, and its great.
9- inch prebaked pie shell according to package directions
4 c. peeled and sliced peaches
1/4 - 1/2 c. sugar*
1/4 c. plain flour
2 tbsp. lemon juice
Combine all ingredients. Mix gently. Pour into a prebaked 9-inch pie shell
1/2 c. cold butter
3/4 c. plain flour
1/2 c. brown sugar
1/4 c. regular sugar
Cut up butter in about 8 pieces. Process butter, sugar and flour until crumbly in a food processor (pulse about 5 times). You want the mixture crumbly! Spread over pie filling. Bake at 450 degrees for 10 minutes, then at 350 degrees for 30 minutes more. You might need to cover the edges about 10 minutes before pie is done. Serve warm.
*Cooks Note I've given you a range depending on the fruit and how sweet or tart you like your filling. I used 1/4 c in mine.