Vermont French Crumb Peach Pie

Preheat the oven to 375°F (190°C). Prepare the pie crust according to package directions and fit it into a 9-inch pie dish, letting excess hang over the edges.

Combine the fresh sliced peaches, granulated sugar, tapioca, and nutmeg in a large bowl, stirring gently until the peaches are evenly coated and the tapioca is distributed throughout.

Pour the peach mixture into the prepared pie crust, mounding it slightly in the center. Dot the top with 1 tablespoon of butter, breaking it into small pieces.

Prepare the crumb topping by taking a second pie crust package and crumbling the dough into uneven, pea-sized pieces using your fingertips or a fork until the mixture resembles coarse breadcrumbs.

Distribute the crumb topping evenly over the peach filling, covering it completely but leaving some gaps for steam to escape.

Fold the overhanging pie crust edges up and over the crumb topping to create a rustic border, pressing gently so the edges adhere.

Bake for 45 minutes until the crumb topping is golden brown and the peach filling begins to bubble at the edges.

Cool the pie on a wire rack for at least 15 minutes before slicing and serving, allowing the filling to set slightly.