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PEACH PECAN PIE

Active Time : 30 minutes
Total Time : 1 1/4 hours
Serves : 8 servings
INGREDIENTS
  • 1 15 ounce package refrigerated pie crust (2 crusts)
  • 2/3 cup firmly packed light brown sugar divided
  • 3 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 6 cups peeled and sliced fresh yellow peaches (6-8 peaches)
  • 1/2 cup Chopped Pecans
  • 1/4 cup butter
  • - milk optional
  • - granulated sugar optional
DIRECTIONS

Prepare pie crusts according to package directions for a two-crust filled pie (do not bake). Place on baking sheet; set aside.

In medium bowl, combine 1/3 cup brown sugar, flour, cinnamon, nutmeg and salt. Add peach slices and pecans; toss to coat. Transfer peaches to pie crust.

In small saucepan over medium heat, melt butter and remaining brown sugar, stirring frequently. Bring to a boil; boil 1 minute. Let cool slightly. Pour over apple mixture.

Top pie with remaining pie crust and crimp edges according to package directions. Lightly brush crust with milk and sprinkle with granulated sugar, if desired. Bake in a preheated 400°F oven 45-55 minutes or until crust browns and juices bubble. Remove from oven; cool slightly.