Peach Crumb Pie

Today was such a day for pie! I tried a new peach pie recipe - and I would make it 1,000 times!! It is from the Food Network.

Ruston Peach Crumb Pie

Recipe adapted from Louisiana Real and Rustic Cookbook by Emeril Lagasse, published by William Morrow

Ingredients

• 1 1/2 cups water
• 3/4 cup (packed) light brown sugar, divided
• 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 (click here for my recipe)
  
• Vanilla Ice Cream, recipe follows

Directions

Preheat the oven to 350 degrees F.

In a saucepan, combine the water, 1/2 cup 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 1/4 teaspoon cinnamon, remaining nutmeg, 1/4 cup 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.

Remove the pie from the oven and cool for 15 minutes before slicing. Serve each slice, warm, with a scoop of Vanilla Ice Cream.