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1
Preheat the oven to 350 degrees F. In a saucepan, combine the water, brown sugar, cornstarch, salt, 1 teaspoon of cinnamon, 1/2 teaspoon of grated nutmeg, and pepper, whisk until smooth.
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2
Place the pan over high heat and bring to a boil.
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3
Reduce the heat to medium and simmer for 2 minutes.
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4
Remove from the heat.
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5
Place the peaches in a mixing bowl and pour the syrup over the peaches.
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6
Toss well and cool for 10 minutes.
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7
In a mixing bowl, combine the remaining cinnamon, remaining nutmeg, sugar, flour, pecans, and butter.
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8
Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture.
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9
Pour the peaches into the prepared pie shell.
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10
Sprinkle the topping over the top of the peaches.
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11
Bake for 1 hour, or until the crust is golden.
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12
In a saucepan, combine the cream and sugar.
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13
Whisk until smooth.
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14
Place the pan over medium heat and bring to a gentle boil.
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15
In small mixing bowl, whisk the eggs, vanilla and remaining 2 teaspoons of cinnamon together.
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16
Add 1 cup of the hot liquid to the beaten egg yolks.
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17
Whisk until smooth.
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18
Whisk the egg mixture back into the hot cream.
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19
Continue to cook for 4 minutes.
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20
Remove from the heat and cool completely.
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21
Strain the liquid.
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22
Pour the liquid into the electric ice cream container and process according to manufactures directions.
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23
Remove the pie from the oven and cool for 15 minutes before slicing.
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24
Serve each slice, warm, with a scoop of the Cinnamon Ice Cream.
