• On a lightly floured surface, roll one half of the dough into a ⅛ inch thick circle large enough to fit into the bottom of a 9 inch pie plate. Transfer to the pie plate. Trim the edges of the crust. Crimp the dough to make it look pretty.
• Refrigerate while you prepare the filling.
• In a large bowl, mix sugar, flour and cinnamon. Stir in the peaches and lemon juice.
• Add the filling to the chilled pie crust and place back into the refrigerator to chill.

Prepare the Crumb Topping

• Place all the ingredients for the walnut crumb topping, except the walnuts, into a large bowl. Using a pastry blender cut in the butter until crumbly just as you would when making an apple crisp.
• Once everything is combined, stir in the walnuts using a wooden spoon.
• Remove the peach pie from the refrigerator
• Add the Walnut Crumb Topping to the top of the peaches.

Baking Instructions

• Preheat the oven to 400°F.
• Chill the assembled pie in the refrigerator for at least 30 minutes.
• Place the oven rack in the bottom third of the oven. Line a baking sheet with parchment paper or aluminum foil to catch any pie leakage.
• Bake the pie in the bottom third of the oven for about 45 minutes to an hour or until the filling is bubbling in the center.
• Cover entire pie loosely with foil if the crust is getting too brown.