1 1/4 c. flour
1/4 c. brown sugar
1 stick butter, softened
1 c. chopped pecans

Mix and press in 9"x13" pan. Bake at 325 degrees for 10 to 15 minutes. Let cool while doing filling of: 1 tsp. vanilla 3/4 c. sugar 2 eggs

Beat well and pour over crust. Bake at 325 degrees about 15 minutes or until firm. Let cool while making topping of: 3/4 c. sugar 1/4 c. water 1/3 c. flour

Cook until thickened. Pour over rest in pan and refrigerate for 6 hours or overnight. Top with Cool Whip and enjoy. Fresh peaches also work well for this; as do fresh strawberries, but the dewberries are wonderful.