Dee commenting on Leta’s reaction when asked about this recipe: “She was speechless but her eyes were wide. I suppose drool was involved.” Editor’s note: Leta called for this recipe one afternoon when her recipe collection was in my office. Apparently she could not go without it for more than three weeks. That is a good sign.

3/4 C. sugar
3 T. all-purpose flour
4 C. fresh peaches, peeled and sliced
1 1/2 T. lemon juice
1/2 C. brown sugar
1/4 C. all-purpose flour
3 T. butter or margarine
1/2 C. pecans, chopped
1 – 9″ uncooked pastry shell

Combine sugar and first flour in large bowl, Add peaches and lemon juice; stir well and set aside. Combine brown sugar and second flour in a bowl. Cut in butter with pastry blender until mixture is crumbly. Stir in pecans. Sprinkle 1/3 of pecan mixture in bottom of pastry shell. Spoon reserved peach mixture evenly into pastry shell. Sprinkle with remaining pecan mixture. Bake at 400º for 40 minutes, or until peaches are tender. Let pie cool on wire rack.

Author:       Categories: Cookbook, Desserts, Pies

One Response so far.

  1. Christy says:

    What is the amount of flour on the “first flour”? This sounds wonderful.

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