Chef Maxwell's Peach Pie

2 ½ pounds fresh, ripe peaches, peeled and thinly sliced
4 oz. granulated sugar
3 T. cornstarch
¼ tsp. salt
2 fluid oz. lemon juice
1 each pie shell, mealy dough, partially baked (store-bought is fine)
1 oz. unsalted butter
8 oz. Streusel topping, (see separate recipe below)

Combine the peaches, sugar cornstarch, salt and lemon juice in a large bowl. Let sit for 15 minutes. Spoon the peach mixture into the pie shell. Cut the butter into small pieces. Dot the filling with the butter. Cover with the prepared Streusel topping. Bake at 400 degrees until the filling is bubbling hot and the topping is lightly browned, approximately 45 minutes.

Streusel Topping

2 lb. all-purpose flour
2 tsp. cinnamon, ground
2 tsp. salt
11 oz. brown sugar
8 oz. granulated sugar
1 ½ lb. whole butter, cold

Combine the dry ingredients. Cut in the butter until the mixture is coarse and crumbly. Sprinkle on top of muffins or quick breads prior to baking. Streusel topping will keep for several weeks under refrigeration and may be frozen for longer storage. There is no need to thaw before use.