Peach Crumb Pie

Notes: I used frozen peaches, so I did not have the liquid from the drained, canned peaches. I used 1 cup of water for that liquid & I left out the other 1/4 cup of water.

1 Pillsbury refrigerated unbaked 9" piecrust
4 cups (two 16 oz. cans) peaches, packed in fruit juice, drained, and 1 cup liquid reserved
1/4 cup water
1 (4-serving) pkg. JELL-O vanilla cook and serve pudding mix
1 (4-serving) pkg. JELL-O peach gelatin
6 tbsp. Bisquick Reduced Fat Baking Mix
2 1/2 tbsp. sugar
2 tsp. margarine
1 tbsp. (1/4 oz.) chopped pecans

Preheat oven to 375 degrees. Place piecrust in a 9" pie plate and flute edges. In a large saucepan, combine peach liquid, water, dry pudding mix, and dry gelatin. Mix well to combine. Coarsely chop peaches. Stir peaches into pudding mixture. Cook over medium heat until mixture thickens and starts to boil, stirring often. Spoon hot peach mixture into piecrust. In a medium bowl, combine baking mix, sugar, and margarine. Mix well using a fork until mixture becomes crumbly. Stir in pecans. Evenly sprinkle crumb mixture over peach filling. Bake for 50 to 55 minutes. Place pie plate on a wire rack and allow to cool completely. Cut into 8 servings.