Line a 9" pie pan with the pastry, and refrigerate while you make the filling. Preheat the oven to 425°F.
Mix the sugar, thickener, and salt. Toss with the peaches, extracts, and lemon juice. Spoon into the crust.
Make the topping by combining the brown sugar, flour, oats, and nuts, then mixing in the soft butter until the mixture is crumbly. Sprinkle the topping over the filling.
Place the pie on a parchment-lined baking sheet. Bake for 20 minutes, reduce the oven heat to 350°F, and bake for 40 minutes more, until the filling bubbles. Cover the edges of the pie with foil or a pie shield if they brown too quickly. You can also shield the streusel with foil if it's over-browning.
Remove the pie from the oven, and cool it completely before slicing.
Tips from our Bakers
Let King Arthur's pastry pros show you how to bake your best pie ever: from flaky crust to perfect filling, we can help! Check out our Pie Baking Guide now.
- You'll need more flour or pie filling enhancer if you're using frozen peaches or have especially ripe peaches; and less if your peaches are a bit under-ripe.
Do you know the fastest, easiest way to peel peaches? You don’t even need a knife for this method. See How to peel a peach without a knife.
Flour, cornstarch, tapioca, ClearJel… how much thickener should you use? For a practical look at all the options, see our Fruit Pie Thickeners Guide.