Streusel Topped Peach Pie - fall favorite

I got this recipe from Family Circle magazine 7.16.02 pg. 142-143 and have saved and loved every year since.  I love how easy it is turns out great and you can even mix your peaches with the spices and freeze in the freezer take out / un thaw and add a bit more cornstarch and have a yummy pie in the winter.

enjoy!

pies before i added the streusel topping...  Why not make two and make someone's day!

1 unbaked single crust pie shell (i have a good pie shell recipe if you want that - sometimes I buy in a hurry but homemade turns out nice too!)
3 TBS. finely chopped pecans
1.5 lbs. peaches about 9 medium
3 TBS. granulated sugar
3 TBS. cornstarch
1/4 tsp. ground allspice

Streusel
1 cup all purpose flour
1/2 c. light brown sugar
1 tsp. ground cinnamon
6 TBS. (3/4 stick) of butter cut into pieces at room temp.
3/4 cup chopped pecans

Whipped cream / ice cream for topping

1. Get crust ready in 9 inch pie plate.  Sprinkle chopped pecans over the crust.
2. Bring pot of water to boil, drop in peaches, boil about 2 min. until skins peel off easy, spoon into bowl of cold water.  Remove peach skins. Half peaches, make quarter wedges. [never have done this my peaches are so soft/ripe I usually just peel them quick...]
3.Place oven rack in lowest position (stays there whole time).  Heat oven to 400 degrees.
4. In a medium bowl toss peach slices, granulated sugar, cornstarch & allspice until well blended.  Spoon the peach mixture into the pie shell, spreading evenly, mount form.
5. Streusel, in a medium bowl mix together the flour, light brown sugar and cinnamon until well blended.  Work butter in with fingers  until medium crumbs form.  Lightly toss in pecans.  Sprinkle and mound over top of peach mixture.  
Bake on lowest rack on 400 degrees for 10 min. Reduce the oven temp. to 350 and bake for another 65 minutes or until the filling is bubbling around the edges and pie crust and streusel are brown.  Let cool  until you can comfortably hold bottom of pie plate, slice pie and serve with whipped topping/ice cream.

489 Cal/Serving - just the pie not including the awesome ice cream :)