2 pounds peaches, peeled, pitted and cut into wedges (about 3 cups)
1 9-inch pie crust
Syrup
1 ½ cups water
¼ cup light brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
½ teaspoon nutmeg
Preheat the oven to 350-degrees. Combine the water, brown sugar, cornstarch, salt, cinnamon and nutmeg in a saucepan over medium-high heat. Bring to a boil and whisk until smooth. Remove from heat. Put the peaches in a bowl and pour the syrup oven them. Toss to coat evenly. Let cool for 10 minutes.
Topping
½ cup light brown sugar
½ cup all-purpose flour
1 cup pecans, chopped
½ stick butter, cut into small pieces
¼ teaspoon ground cinnamon
¼ teaspoon nutmeg
Combine the sugar, flour, pecans, butter, cinnamon and nutmeg in a mixing bowl. Using fork or pastry blender, work the mixture into a crumb topping.
Pour peach mixture into pie crust. Crumble the topping evenly the peaches. Bake for about 50 minutes or until the crust and top are evenly browned. Cool for 15 minutes before slicing to serve.
Carolyn Gass Hardimon, M. S. Home Economist