Ruston Peach Crumb Pie

By á-6711

Ingredients

• 1 1/2 cups water
• 3/4 (packed) light brown sugar
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 3 1/4 teaspoons cinnamon
• 3/4 teaspoon nutmeg
• pinch of black pepper
• 2 pounds peaches, peeled, pitted and cut into wedges (about 3 cups)
• 1/2 cup flour
• 1 cup ground pecan pieces
• 1/2 stick butter, cut into small pieces
• 1 unbaked 9 inch pie crust

Preparation

Step 1

Preheat the oven to 350 degrees F.
In a saucepan, combine the water, brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth. Place the pan over high heat and bring to a boil. Reduce the heat to medium and simmer for 2 minutes. Remove from the heat.
Place the peaches in a mixing bowl and pour the syrup over the peaches. Toss well and cool for 10 minutes.
In a mixing bowl, combine the remaining cinnamon, remaining nutmeg, sugar, flour, pecans, and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture.
Pour the peaches into the prepared pie shell. Sprinkle the topping over the top of the peaches.
Bake for 1 hour, or until the crust is golden.