Ruston Peach Crumb Pie
- 1-1/2 C water
- 3/4 C (packed) light brown sugar, divided
- 2 Tbl. cornstarch
- 1/2 tsp. salt
- 1-1/4 tsp. cinnamon
- 3/4 tsp. nutmet
- pinch of black pepper
- 2 lb. peaches, peeled, pitted and cut into
- wedges (about 3C)
- 1/2 C flour
- 1 C ground pecan pieces
- 1/2 stick better, cut into small pieces
- 1 pie crust (9")
Preheat oven to 350. In a saucepan, combine the water, 1/2 C brown sugar, cornstarch, salt, 1
tsp. of cinnamon, 1/2 tsp. 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 1/4 tsp.
cinnamon, remaining nutmeg, 1/4 C brown 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.