Brown Sugar Peach Crumb Pie: Silky Cinnamon

Instructions:

1. Drain the canned peaches into a fine-mesh strainer and rinse briefly under cold water to remove excess heavy syrup. Pat them dry with a paper towel.
2. In a large bowl, toss the peaches with the brown sugar, cornstarch, lemon juice, cinnamon, and vanilla until no white streaks of starch remain.
3. In a separate bowl, whisk together the flour, brown sugar, granulated sugar, and salt.
4. Add the cold, cubed butter to the flour mixture. Use a pastry cutter or two forks to work the butter in until the mixture resembles coarse, pea-sized crumbs.
5. Prepare the pie foundation by placing the 9-inch pie crust into the pie plate. Pour the stabilized peach filling into the crust, leveling it out.
6. Evenly distribute the crumb topping over the peaches. Place the pie on a baking sheet to catch any drips.
7. Bake for 45 minutes at 350°F (175°C) until the filling reaches bubbling vigorously and the crust is golden brown.