Meanwhile, make the streusel topping by combing all ingredients in a bowl, except for butter.
Mix well then add butter in the same manner as making the crust.
Rub with your fingers to incorporate into the flour and pecan mixture.
Preheat oven to 375°F
Take dough out of the fridge.
Take off plastic and lay dough on a piece of parchment paper then cover with plastic wrap.
Using a rolling pin, roll dough into a circle about 12 inches in diameter.
Drain peach slices well. Do not rinse.
If peaches are not too sweet, sprinkle with 1-2 tablespoons of sugar and gently toss to mix.
Arrange slices onto the crust, leaving a border about 2 inches.
Fold the edges of the crust over and top with streusel.
Bake for 35-40 minutes.
You should see the filling bubbling and the topping and crust is slightly browned.
Let cool for about 10 minutes before serving.
Serve with a scoop of ice cream or cream or without.