Just Peachy

I just can't get enough peaches! Even when the kitchen is hot and I don't feel much like cooking dinner, I can be easily convinced to bake a delicious peach pie. Maybe the pie will be dinner! Here is another way to enjoy peaches in pie. This recipe comes from Emeril Lagasse and Foodnetwork.com.

Ruston Peach Crumb Pie

1 1/2 cups water

3/4 cup 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

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. Serve with vanilla ice cream.

My notes: I loved the pecans in the crumb topping. The amount of syrup and topping was too much to cover my 9" pie so next time I'll cut a few extra peaches and use the 10" plate.