1 (9-inch) bottom pie crust (see below)
6 lg. ripe peaches or as needed to fill crust
Juice of 1/2 lemon

STREUSEL TOPPING:

1 c. flour
3/4 c. sugar
1/3 c. butter
1 tsp. cinnamon

PIE CRUST:

1 1/2 c. flour
1/3 plus 2 tbsp. shortening
1/2 tsp. salt
Ice water

To make pie crust, stir flour and salt together in a large bowl. Cut shortening in with pastry blender, two knives or fingers until mixture resembles coarse crumbs. Add 1/4 cup ice water and stir with a fork until mixture forms a ball and leaves sides of bowl, adding water by tablespoons as necessary. Gently and briefly mold dough with hands until it forms a fairly smooth ball that holds together and can be rolled out.

Set oven at 425 degrees. Line a 9-inch pie pan with pie crust dough and crimp or smooth the edges. Peel and slice peaches into crust. Squeeze lemon over the peaches. If the peaches are not very sweet, sprinkle with a tablespoon of sugar and mix gently.

To make the topping by hand, combine dry ingredients in a large bowl and cut butter in with a pastry blender or two knives or your fingers until the mixture resembles fine crumbs. To make it in a food processor, put all ingredients in the work bowl with steel blade inserted and pulse until mixture resembles fine crumbs.

Spread topping over peaches. Put pie in oven and IMMEDIATELY TURN HEAT DOWN to 350 degrees. Bake about an hour or until topping is nicely browned and juices bubble up around the edges. If crust and topping brown too much, cover loosely with foil.

You can buy pie crust ready made, but don't tell me about it.