Toss peaches in a large bowl with flour and sugar. Spoon filling into an unbaked single-crust pie shell. In a small bowl, work butter into the flour and brown sugar with a pastry cutter. Stir in the crushed pecans then sprinkle mixture evenly over pie. Bake at 375-degrees for 25 minutes on the lower oven rack. Transfer pie to the top oven rack and bake an additional 20 minutes. Serve with whipped cream or vanilla ice cream.

*If you don’t have fresh peaches, use two 21-ounce cans of prepared peach pie filling, omitting the flour, sugar, and cinnamon in the first step.