Copyright © 2001 Branstool Orchards(tm). All rights reserved.
(consult
our baking guide for baking or freezing
hints)
| 1/4
C flour 1/4 C brown sugar 1/2 C finely chopped pecans 1/4 C butter 1 9-inch unbaked pie shell |
4
C. sliced peeled ripe peaches 1/2 C granulated sugar 2 T quick cooking tapioca 1 t lemon juice |
- Combine peaches, granulated sugar, tapioca and lemon juice. Let stand 15 minutes.
- Meanwhile, combine flour, brown sugar and pecans. Using fork, cut in the butter.
- Sprinkle 1/4 of the flour mixture into the bottom of the pie crust. cover with peach mixture, then sprinkle with remaining flour mixture.
- Bake at 450 F for 10 minutes, then reduce oven temperature to 350 F and bake 20 minutes more or until brown. Makes 1 9-inch pie, 8 servings.
