Peach Pie With Candied Pecan Topping

Filling:
½ to 2/3 c granulated sugar
2 T quick cooking tapioca
¼ t ground cinnamon
¼ t ground nutmeg
6 c thinly sliced, peeled peaches
1 t cornstarch
¾ c chopped pecans
Pillsbury Double Pie Crust

Topping:
1/3 c packed brown sugar
2 T butter
1 T water

1. For filling stir together sugar, tapioca, cinnamon and nutmeg. Add peaches. Gently toss until coated. Let stand 20 min. If using frozen peaches 45 min.
2. Prepare pastry for double crust pie. Line 9 inch pie plate with ½ pastry.
3. Stir peach mixture, then transfer to pastry lined pie plate. Place top pastry over pie and crimp edges. Cut slits in top crust.
4. Place pie on baking sheet. Cover edge of pie with foil. Bake for 25 min @ 375. (50 min if using frozen fruit) Remove foil. Bake 25-30 min more until pastry is golden and bubbly.
5. Prepare topping: In small saucepan combine brown sugar, butter, water, and cornstarch. Cook and stir till bubbly. Stir in pecans. Spread mixture over warm crust. Bake for 5 min longer.
6. Cool and serve with vanilla ice cream.