Instructions: In heavy saucepan,over medium heat,caramelize 3/4 cup of the sugar,stirring constantly until clear and amber.Watch carefully near the end of caramelazation.Sugar is apt to burn at this point.Immediately remove from heat; stir in pecans until thoroughly coated.Turn onto oiled sheet pan and quickly spread using back of oiled spoon,into a thin a sheet as possible.Cool. Mix sour cream with eggs,1/4 cup of the flour,salt,vanilla.nutmeg,lemon juice and 1/4 cup of remaining sugar.Set aside. Slice peaches,Toss with remaining sugar.Set aside; drain off any liquid that collects. Bend sheet pan that holds caramelizes pecans until sheet of caramel pops off.Break into pieces; chop finely in food processor.Mix with cinnamon,remaining flour and butter into crumbly mixture. Heap peaches into pie shell.Pour custard over top.Mound nut mixture evenly over top completely sealing in peaches. Place pie on sheet pan,bake in preheated 375 oven 55 minutes.Check aftyer 30 minutes.If edges look overly brown cover them with foil for remaining baking time.Cool on rack at least an hour before slicing..Makes 12 servings....

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