Yield: 8 Servings
Measure | Ingredient |
---|---|
\N \N | Pastry for 9\" pie |
¼ cup | Sugar |
3 tablespoons | All-purpose flour |
¼ teaspoon | Nutmeg |
1 dash | Salt |
½ cup | Light corn syrup |
3 \N | Eggs |
3 cups | Peaches;, peeled and cubed |
¼ cup | Butter;, melted |
½ cup | Coarsely chopped pecans |
¼ cup | All-purpose flour |
¼ cup | Firmly packed brown sugar |
2 tablespoons | Butter; softened |
FILLING
TOPPING
Prepare pastry for one crust pie. Heat oven to 400º. In a large bowl, combine sugar, 3 tablespoons flour, nutmeg, salt, corn syrup and eggs; beat at medium speed one minute. Stir in peaches and ¼ cup butter. Spoon into pastry lined pan. In a small bowl, combine all topping ingredient; mix well. Sprinkle over peach filling. Bake at 400º for 35 to 45 minutes or until center is set. Serve warm or cool with whipped cream if desired.
NOTES : One 29 oz. can peach slices, well drained and cubed can be substituted for fresh peaches.
Recipe by: Pillsbury
Posted to KitMailbox Digest by BarFav@... on Sep 4, 1997