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.