| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Desserts |
8 |
Servings |
INGREDIENTS
| 2/3 |
c |
Granulated sugar |
| 3 |
tb |
All-purpose flour |
| 1/4 |
ts |
Ground cinnamon |
| 1/4 |
ts |
Ground nutmeg |
| 6 |
c |
Thinly sliced peeled peaches or frozen peach slices |
| 1 |
|
Recipe Pastry for double crust pie |
| 1/4 |
c |
Packed brown sugar |
| 2 |
tb |
Butter; (no substitutes) |
| 1 |
tb |
Water |
| 1 |
ts |
Cornstarch |
| 1/2 |
c |
Chopped pecans |
INSTRUCTIONS
For filling, in large mixing bowl stir together sugar, flour, cinnamon, and
nutmeg. Add peaches, then gently toss until coated. (If using frozen fruit,
let mixture stand 15 to 30 minutes or until partially thawed but still
icy.)
Prepare and roll out pastry for double crust pie as directed. Line a 9 inch
pie plate with half of the pastry.
Transfer peach mixture to the pastry-lined pie plate. Trim bottom pastry to
edge of pie plate. Cut slits in the top crust. Place top crust on filling.
Seal and flute edge.
To prevent overbrowning, cover edge of pie with foil. Bake in 375 oven for
25 minutes (50 minutes if using frozen fruit). Remove foil. Bake 25 to 30
minutes more or until golden.
Meanwhile, for pecan topping, in small saucepan combine brown sugar,
butter, water, and cornstarch until mixed. Cook and stir over medium heat
until mixture boils. Stir in pecans. Spread warm pecan mixture over hot
crust. Bake for 5 minutes more. Cool pie on a wire rack. Cover and
refrigerate any leftovers. Makes 8 servings.
Recipe by: Unknown cookbook
Posted to MC-Recipe Digest V1 #840 by L979@aol.com on Oct 12, 1997
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