| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs |
|
Fruit, Pies |
8 |
Servings |
INGREDIENTS
|
|
Pastry for 9" pie |
| 1/4 |
c |
Sugar |
| 3 |
tb |
All-purpose flour |
| 1/4 |
ts |
Nutmeg |
| 1 |
ds |
Salt |
| 1/2 |
c |
Light corn syrup |
| 3 |
|
Eggs |
| 3 |
c |
Peaches;, peeled and cubed |
| 1/4 |
c |
Butter;, melted |
| 1/2 |
c |
Coarsely chopped pecans |
| 1/4 |
c |
All-purpose flour |
| 1/4 |
c |
Firmly packed brown sugar |
| 2 |
tb |
Butter; softened |
INSTRUCTIONS
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 1/4 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@aol.com on Sep 4, 1997
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