French Peach Pie

crust
1 1/2 c flour
1 1/2 Tbsp sugar
1 tsp salt
2 Tbsp milk
1/2 c vegetable oil

Crumb filling
3/4 c sugar
1/4 c brown sugar
2/3 c flour
4 Tbsp butter, softened

Fruit filling
6 c sliced, peeled, ripe peaches
1/4 c sugar
1/2 tsp salt
1 tsp cornstarch
juice from one half of lemon
1 tsp vanilla extract

Crust: Sift together in a 9 inch pie pan the flour, sugar, and salt. Pour in the milk and oil. mix and press into pan.

Fruit filling: Toss peaches with sugar and lemon juice and let macerate for 30 minutes. Drain peaches over bowl and combine 1/4 c peach juice with vanilla. Whisk in cornstarch and salt until thoroughly combined. Pour peach juice mixture over peaches and toss to coat.

Crumb filling: Cut together the sugars and flour into the butter. spread half of the filling on the crust, fill with fruit filling. sprinkle remaining half of the crumb filling on top. Bake at 350 F for one hour.