From inthekitchenwithkath.com
(Adapted from the recipe in the 1977, Moosewood Cookbook by Mollie Katzen)
1 pie crust for a 9-inch Single Crust Pie
7 large peaches (enough for 6 cups, sliced) or about 3 pounds
¼ cup tapioca flour
2 tablespoons lemon juice
¼ cup honey
1 teaspoon cinnamon
For the crunchy topping:
1½ cups rolled oats (not quick-cooking)
5 tablespoons butter
3 tablespoons honey
½ teaspoon cinnamon
½ cup chopped almonds
¼ cup flour
½ teaspoon salt
1. Make the pie crust and set aside.
2. Preheat the oven to 375˚.
3. Bring a large pot of water to a boil. Add the peaches and boil for 1 minute. Remove them from the water immediately. Remove the skin from the peaches, and slice into thin slices.
4. Gently toss the peach slices with the tapioca flour and the cinnamon.
5. Drizzle the lemon juice and ¼ cup honey over the peaches and gently toss.
6. Melt the 5 tablespoons butter and the 3 tablespoons honey together.
7. Combine the rolled oats, cinnamon, almonds, flour and salt in a bowl. Pour the butter and honey over the topping and stir well so it is all evenly coated.
8. Pour the peach filling into the crust. Put the crunchy topping over the peaches and pat gently in place.
9. Bake for 35 minutes.
10. This pie can be enjoyed warm or cold.