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(We prefer to plop it in the freezer for 30 minutes to 1 hour.) Chill the bottom crust – After you assemble the bottom pie crust, gently wrap loosely with plastic wrap and place into the fridge or the freezer.Place into the pie shell, trim off any excess dough with kitchen shears, roll under edges and crimp with your fingers or a fork. Roll out the pie dough – Roll out the pie dough into about a 12-inch diameter.Make the crumb topping – Crumb topping can be refrigerated in a large zip-style bag or even frozen.Make the pie crust ahead of time and refrigerate for several hours or overnight. Make the pie crust – The pie dough is best super chilled.Pie Crust – Use homemade or store-bought pie crust.Cinnamon & Nutmeg – Warm spice of cinnamon and nutmeg adds a touch of spice to your pie.We use instant tapioca, as it dissolves fully. Tapioca – Tapioca is used to thicken the pie filling.Sugar naturally draws out the flavor and juice of fruit. Sugar – Adjust the sugar based on how tart or sweet your peaches are.

If using frozen peaches, do not thaw before making the pie filling. Peaches – Use fresh or frozen peaches.Perfect homemade dessert – This pie recipe is the perfect holiday dessert or any occasion.No need to cook the pie filling – There’s no need to cook the peaches before placing in your unbaked pie shell!.