For the crumb topping, combine the flour, light brown sugar, granulated sugar, cinnamon, and melted butter.Stir to thoroughly combine the fruit with the ingredients. Add the sugar, flour, cinnamon, vanilla extract and a pinch of kosher salt. For the filling, place the peaches in a large bowl.Sprinkle the bottom of the crust with the breadcrumbs. Place the pie crust and in a pie plate.Place a large sheet of foil on the lowest rack to catch any fruit juices that drip over. Place one baking rack in the middle of the oven and another in the lowest position in the oven. Bake the pie ~ The crust and topping is golden brown, and the peach filling bubbling when the pie is baked to perfection.Sprinkle with the topping ~ Top the peaches with the crumbs.Fill the crust ~ Evenly spread the fruit filling in the crust.Make the crumb topping ~ Combine flour, light brown sugar, sugar, cinnamon, and melted butter to form marble sized crumbs for the topping.Make the filling ~ Toss peeled and sliced peaches with sugar, flour, cinnamon, vanilla extract, and kosher salt.Prep the crust ~ Place the crust in a pie plate, crimp the edges, and sprinkle with dried plain breadcrumbs.Quick snapshot for making a peach crumb pie Grab some plain dried breadcrumbs ~ Before adding the peach pie filling, sprinkle the unbaked pie crust with 2 tablespoons of plain dried breadcrumbs to help soak up the fruit juices.Isn't that how the saying goes? Scanning my Mom's handwritten notes in her old copy of the Woman's Home Companion Cook Book, I stumbled upon her pie crust baking tip to prevent soggy bottoms.

Amish peach crumb pie