Categories: Pies- Cobbler- Tarts

Ingredients

• 1/2 (15oz.) pkg. refrigerated piecrusts
• 1 tsp. all-purpose flour
• 1/3 cup all-purpose flour, divided
• 1/4 cup sugar
• 1/4 tsp. salt
• 1/4 tsp. ground nutmeg
• 1/2 cup light corn syrup
• 3 large eggs
• 3 cups fresh peach slices, chopped*
• 1/4 cup butter or margarine, melted
• 1/4 cup firmly packed brown sugar
• 2 Tbsp. butter or margarine, softened
• 1/2 cup coarsely chopped pecans

Directions

1. Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Sprinkle piecrust with 1 tsp. flour, and set aside.
2. Beat 3 Tbsp. flour, sugar, and next 4 ingredients at medium speed with an electric mixer 1 minutes. Stir in peach and 1/4 cup butter; pour into piecrust.
3. Combine remaining flour and brown sugar in a small bowl; cut in 2 Tbsp. butter with a pastry blender until mixture is crumbly.
4. Stir in chopped pecans, and sprinkle evenly over peach mixture.
5. Bake at 375 degrees for 45 to 50 minutes or until center is set, shielding with aluminum foil after 35 minutes to prevent excessive browning.

6. *1 (16oz.) pkg. frozen peach slices, thawed, may be substituted.

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