Prepare the Crust: Roll out your pie crust and fit it into a 9-inch pie dish. Chill in the fridge while you prep the filling.

Preheat the Oven: Set your oven to 425°F (220°C).

Mix the Filling: In a large bowl, toss the chopped peaches and rhubarb with flour, sugar, and a pinch of salt until well coated.

Assemble the Pie: Spoon the fruit filling into your chilled crust. Place the pie dish on a baking sheet (to catch any drips) and bake for 30 minutes.

Make the Streusel: While the pie bakes, combine flour, sugar, butter, and cinnamon in a bowl. Mix with a fork until crumbly.

Top & Bake Again: After 30 minutes, carefully remove the pie from the oven and sprinkle the streusel evenly over the top. Lower the oven temperature to 375°F (190°C), and return the pie to bake for another 20 minutes.

Final Check: The filling should be bubbly and thickened. If it still looks too runny, bake for an extra 5 minutes. Cover the crust edges with foil or a pie shield if they’re getting too dark.

Cool & Serve: Let the pie cool slightly before slicing. Serve warm or at room temperature with a scoop of vanilla ice cream for peak comfort.