For the Crumble Topping:

Using a pastry cutter or a food processor, cut together the butter, sugar and flour until the mixture resembles coarse meal, with crumbles the size of peas. Stir in the oats and salted pecans, combining until evenly distributed. Chill the mixture in the refrigerator for at least 30 minutes.

Meanwhile, prepare a 9″ pie plate by lining with the prepared pie crust, fluting the edges.

For the Pie:

Heat your oven to 375°F (190°C) Place the peaches, sugar, flour and cinnamon in a large mixing bowl, and combine well. Pour the mixture into the prepared pie crust. Spoon the chilled crumbled topping over the pie filling, making sure to spoon the topping into every gap. Place the pie in the oven (I always recommend using a pie shield and a pie drip catcher for fruit pies) cover lightly with a sheet of foil. Bake for 20 minutes, and then remove the foil, allowing to bake for another 25 minutes. Remove from the oven, and allow to cool while you prepare the Nutmeg Creme Anglaise

For the Nutmeg Creme Anglaise:

Whisk together the milk, heavy cream, vanilla bean and half of the sugar in a heavy medium sized saucepan until the mixture comes to a simmer. Remove from heat.

In a separate large bowl, combine the egg yolks and the remaining sugar. Beat until smooth. Add a large spoonful of the hot milk mixture into the egg yolks, whisking well. Continue adding spoonfuls of hot milk and whisking, about 4 in total. Pour the egg mixture back into the hot milk pan, and return to a low heat, whisking continuously. The mixture should thicken into a thin custard.

Strain the mixture through a mesh strainer to remove any small curdles and the vanilla bean. Serve warm over your pie.