adapted from America's Test Kitchen
2 1/2 lb peaches, peeled pitted and sliced about 7 cups
1 to 1 1/4 cup sugar
3 to 4 tablespoons corn starch
1 Tablespoon instant tapioca
Juice and zest of one lemon
Freshly grated nutmeg
Toss the sliced peaches with lemon juice and zest, 1 cup of sugar, 3 tablespoons cornstarch and 1 tablespoon tapoica, salt and nutmeg. If your peaches are tart add up to 4 tablespoons more sugar. If they are very juicy add an aditional tablespoon cornstarch. Divide filling among 4 mini pie tins or 1 nine inch pie pan lined with unbaked pie crust.
Adapted from America's Test Kitchen
1 cup all purpose flour
1/3 cup light brown sugar
1/3 cup granulated sugar
1 tablespoon fine gorund cornmeal.
6 tablespoon unsalted butter, melted
In a small bowl, mix all of the dry ingredients together. Drizzle with the melted butter and stir with a fork untiul roughly combined.
Cover pie(s) with streusel topping and bake in a preheated oven at 425 degrees for 25 minutes. Reduce heat to 375 degrees and continue baking until the juices are bubbling and the crust is golden brown, about 25 minutes longer. Cool before serving.