For the crust:
1 1/4 cups flour
1 teaspoon sugar
1/2 teaspoon salt
1 stick (1/4) pound butter, cut into small pieces
3 tablespoons ice water

For the filling:
1 1/2 cups water
1/4 cup packed light brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
Pinch of black pepper
2 pounds peaches, peeled, pitted and cut into wedges (about 3 cups)

For topping:
1/2 cup (packed) light brown sugar
1/2 cup of flour
1 cup of pecans
1/2 stick (4 tablespoons) butter, cut into small pieces
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg

In a 2-quart mixing bowl, combine flour, sugar, and salt. Add butter. Using 2 knives or a pastry blender, work into the dry ingredients until mixture resembles coarse crumbs. Add water and form into a flattened ball, wrap in plastic wrap and refrigerate for about 1 hour.

Pat out dough on a lightly floured surface and dust 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.

Preheat oven to 350 degrees F.

In a saucepan over high heatombine water, brown sugar, cornstarch, salt, cinnamon, nutmeg and pepper. Bring to a boil and whisk until smooth. Remove from heat.

Place peaches in a bowl and pour syrup over them. Toss to coat. Let cool for 10 minutes.

Combine the sugar, flour, pecans, butter cinnamon and nutmeg in a mixing bowl. Using your fingers, work the mixture together. Form into a ball.

Remove the piecrust from the refrigerator. Pour in the peach mixture into the crust and spread evenly with a rubber spatula. Crumble the topping evenly over the top of the peaches.

Bake for 1 hour, or until the crust and top is nicely browned.

Cool for 10 to 15 minutes before serving.