1. Preheat oven to 375°F. Prepare and roll out Pastry for Single-Crust Pie into a 13-inch circle. Line a 9-inch deep-dish pie plate with pastry circle and trim. Crimp edge as desired (pp. 608-609 ). Chill crust while preparing fillings.

2. In a medium bowl combine the 3 Tbsp. granulated sugar and the cornstarch. Add fruit; toss to coat.

3. In another medium bowl combine the next five ingredients (through vanilla). Stir in pecan halves.

4. For streusel, in a small bowl combine flour and brown sugar. Use your fingers to work butter into flour mixture until it resembles coarse crumbs. Stir in chopped pecans.

5. Stir fruit mixture and spoon into pastry. Carefully pour pecan mixture over fruit mixture. Sprinkle streusel over top.

6. To prevent overbrowning, cover pie loosely with foil. Bake 1 hour. Remove foil and reduce oven temperature to 350°F. Bake 30 to 45 minutes more or until filling is puffed, appears set, and reaches 200°F on an instant-read thermometer. (If needed to prevent overbrowning, cover edges with foil the last 15 minutes of baking.) Cool completely on a wire rack. If desired, serve with ice cream. Store leftovers in the refrigerator. Makes 8 servings (1 slice each).

PER SERVING 800 cal., 43 g fat (15 g sat. fat), 118 mg chol., 383 mg sodium, 102 g carb., 4 g fiber, 71 g sugars, 9 g pro.