Peach 'n pecan pie

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

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