1 1/2 c. water
3/4 c. (packed) light brown sugar, divided
2 tbsp. cornstarch
1/2 tsp. salt
3 1/4 tsp. nutmeg
pinch of black pepper
2 lb. peaches, peeled, pitted and cut into wedges (about 3 c.)
1/2 c. flour
1 c. ground pecan pieces
1/2 stick butter, cut into small pieces
1 unbaked 9-inch pie crust

Preheat the oven to 350°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.