Peach 'n pecan pie
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| Pastry for 9\" pie | ||
| ¼ | cup | Sugar |
| 3 | tablespoons | All-purpose flour |
| ¼ | teaspoon | Nutmeg |
| 1 | dash | Salt |
| ½ | cup | Light corn syrup |
| 3 | 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 |
Directions
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