Peach Coconut Almond Pie

Preheat oven to 400ºF. Prepare pie pastry and place in a 9-inch pie plate.

Mix peaches with lemon juice, lemon zest, and 1/3 cup sugar. Set aside for 10 minutes.

Meanwhile, mix cornstarch with remaining 3 tablespoons sugar. Sprinkle this mix over peaches and combine. Stir in vanilla and nutmeg. Pour into pie pastry. Place pie shields on pie and bake 30 minutes.

Meanwhile, for the crumb topping, combine flour, sugar, salt, coconut, and almonds. Pulse in food processor until combined. Add the butter and pulse until mix resembles small crumbs.

Reduce heat to 375ºF. Remove pie and pour crumb mixture over pie. Bake another 30 minutes until golden and bubbly. Let cool at least 1 hour before serving.