The crumb topping really sends this pie over-the-top for deliciousness!
To a large bowl, peel and slice the peaches. Sprinkle with the lemon juice and mix well.
Add the remaining pie ingredients and mix well.
Unroll the pie crust into a deep-dish pie pan. Crimp the edges. Fill the crust with the pie filling.
Mix all the topping ingredients together except the butter.
Using a pastry blender or use 2 knives (in a cross-cutting motion) to cut the butter into the topping ingredients. When some of the butter crumbs resemble pea size, pile this on top of the peaches and spread around the edges.
Place the pie on a baking tray because it will probably boil over. Loosely tent the pie with aluminum foil, making sure the edges are covered. Bake in this manner, on the bottom shelf, for 40 minutes at 425 degree preheated oven. Remove the foil and bake for another 30 minutes or until you see it boil for 10 minutes.
Carefully remove the pie from the oven to cool.