Preheat your oven to 375°F (190°C).

Roll out your pie dough to form a 12-inch circle and place it into your pie pan. Cover with parchment paper and use pie weights to blind bake for 15 minutes.

In a mixing bowl, combine the lemon juice and tapioca. Gently add sliced peaches and sugar, folding until evenly coated.

Pour the peach mixture into the pre-baked crust, spreading it evenly.

In a separate bowl, combine cold butter with brown sugar until crumbly. Add salt, flour, nutmeg, and vanilla, mixing until coarse crumble forms.

Sprinkle the crumble over the peach filling and bake at 400°F (200°C) for 20 minutes, then reduce to 375°F (190°C) for an additional 25-30 minutes.

Let the pie cool on a wire rack for 3-4 hours before slicing.