Sweet peaches flavored with brown sugar, cinnamon, and nutmeg are topped with crunchy pecans. The combination makes for a delectable summertime pie.

Ingredients for the pie crust

Ingredients for the filling

Ingredients for the topping

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.

3. 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.

4. Cool for 10 to 15 minutes before slicing to serve.

Recipe copyright 2000, Emeril Lagasse

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