| Ingredients: The pie crust:
1 1/4 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1 stick (1/4) pound butter, cut into small pieces
3 tablespoons ice water
The filling:
1 1/2 cups water
1/4 cup packed light brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Pinch of black pepper
2 pounds peaches, peeled, pitted and cut into wedges (about 3 cups)
The topping:
1/2 cup (packed) light brown sugar
1/2 cup of flour
1 cup of pecans
1/2 stick (4 tablespoons) butter, cut into small pieces
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
Directions:Directions for the crust:
1. Combine the flour, sugar, and salt in a mixing bowl. Add the butter and work into the dry ingredients using your hands until the mixture resembles coarse crumbs. Mix in the water. Form into a flattened ball, wrap in plastic wrap and refrigerate for about 1 hour.
2. Pat out the dough on a lightly floured surface and dust it lightly with flour. Roll the dough into a circle, 12 inches in diameter and 1/8 inch thick. Place the crust in a 9-inch pan. Crimp the edges. Refrigerate until ready to use.
Directions for the filling:
1. Combine the water, brown sugar, cornstarch, salt, cinnamon, nutmeg and pepper in a saucepan over high heat. Bring to a boil and whisk until smooth. Remove from heat.
2. Put the peaches in a bowl and pour the syrup over them. Toss to coat evenly. Let cool for 10 minutes. Preheat your oven to 350 degrees F.
Directions for the pie topping:
1. Combine the sugar, flour, pecans, butter cinnamon and nutmeg in a mixing bowl. Using your fingers, work the mixture together. Form into a ball.
2. Remove the pie crust from the refrigerator. Pour in the peach mixture and spread evenly. Crumble the topping evenly over the top of the peaches.
3. Bake for 1 hour, or until the crust and top are nicely browned. Cool for 10 to 15 minutes before slicing to serve. |
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