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Ingredientes
- 2/3 c. Granulated sugar
- 3 Tbsp. All-purpose flour
- 1/4 tsp Grnd cinnamon
- 1/4 tsp Grnd nutmeg
- 6 c. Thinly sliced peeled peach">peaches or possibly frzn peach slices
- 1 x Recipe Pastry for double crust pie
- 1/4 c. Packed brown sugar
- 2 Tbsp. Butter, (no substitutes)
- 1 Tbsp. Water
- 1 tsp Cornstarch
- 1/2 c. Minced pecans
Direcciones
- For filling, in large mixing bowl stir together sugar, flour, cinnamon, and nutmeg. Add in peaches, then gently toss till coated. (If using frzn fruit, let mix stand 15 to 30 min or possibly till 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 mix 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 min (50 min if using frzn fruit). Remove foil. Bake 25 to 30 min more or possibly till golden brown.
- Meanwhile, for pecan topping, in small saucepan combine brown sugar, butter, water, and cornstarch till mixed. Cook and stir over medium heat till mix boils. Stir in pecans. Spread hot pecan mix over warm crust. Bake for 5 min more. Cold pie on a wire rack. Cover and chill any leftovers.
- Makes 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 229g | |
| Recipe makes 8 servings | |
| Calories 352 | |
| Calories from Fat 62 | 18% |
| Total Fat 7.1g | 9% |
| Saturated Fat 2.41g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 62mg | 3% |
| Potassium 283mg | 8% |
| Total Carbs 73.12g | 19% |
| Dietary Fiber 3.9g | 13% |
| Sugars 65.13g | 43% |
| Protein 2.68g | 4% |
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