Make (or unroll) the pie crust. Use a rolling pin to roll the crust into an 11-inch circle. Carefully move the crust to the pan.
Make sure to center the crust, and gently tuck the dough down into the angled sides of the pan without stretching it. Then use your fingers to crimp the edges of the dough around the top of the pan. Refrigerate to make sure the crust is very cold before going into the oven.
Set out a large mixing bowl for the peaches. Add the peaches, brown sugar, flour, lemon juice, cinnamon, and salt to the bowl. Mix well.
Set out a smaller mixing bowl for the crumble top. Add the oats, flour, brown sugar, cinnamon, and salt. Mix well. Then add in the cold butter cubes. Use a pastry blender tool (or two large forks) to cut the butter cubes into the oat mixture. When the butter is cut into small enough chunks so that the mixture looks like granola, it’s ready.
Scoop the peach mixture into the cold pie crust, and spread it out in an even layer. Makes sure to scoop all the juices into the crust.
Sprinkle the cold crumble topping over the top of the pie in an even layer.
Place the pie pan on a larger rimmed baking sheet (for spillage) and cover the top loosely with foil. Place on the low rack in the oven. Bake for 60 minutes.
After an hour in the oven, remove the foil. Continue baking the pie another 15-20 minutes until the top is golden brown and the edges are bubbling with peach filling.
Allow the pie to cool to room temperature, then cut and serve.
If using frozen peaches, thaw and drain first! Once the peach pie has completely cooled, cover with plastic wrap or aluminum foil. Refrigerate for up to a week. Then let the pie come to room temperature - about 15 minutes or so - when ready to serve.Yes, peach cobbler pie is great to freeze! If you plan to freeze I recommend that you bake the pie in an aluminum pie plate. When the pie has cooled, wrap in a layer of plastic wrap and then in a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the fridge or at room temperature for an hour, then briefly reheat in the oven... 350 degrees F for 20 minutes ought to do the trick!Also, try this recipe with apricots and nectarines.