Instructions

CRUST:
Combine the flour, sugar, and salt in a mixing bowl. Add the butter and work it 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.
†
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 pie pan. Crimp the edges. Refrigerate until ready to use.
†
FILLING:
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 the heat.
†
Put the peaches in a bowl and pour the syrup over them. Toss to coat evenly. Let cool for about minutes.
†
TOPPING:
Preheat the oven to 350?F.
†
Combine the sugar, flour, pecans, butter, cinnamon, and nutmeg in a mixing bowl. Using your fingers, work the mixture together. Form into a ball.
†
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.
†
Bake for 1 hour, or until the crust and top are nicely browned.
†
Cool for 10 to 15 minutes before slicing to serve.
†
Yield: one 9-inch pie