|
"Recipes from My Kitchen" by Gayle Irons
Irons Fruit Farm, 1640 Stubbs Mill Road, Lebanon, OH
45036 (513) 932-2853
|
|
Ingredients
4
large ripe peaches
2
tsp. lemon juice
3/4
cup sugar
1/2
cup flour, divided
1/4
tsp. nutmeg
1/3
cup packed brown sugar
1/2
cup toasted pecans
3
tbsp. cold butter
Directions
Chop
pecans and toast in small skillet over low heat for 4-5 minutes, set
aside. Peel and slice peaches (should be 4 cups), toss with lemon juice.
Stir together sugar, 3 tbsp. flour and nutmeg; mix with peaches. In separate
bowl, mix together 5 tbsp. flour, brown sugar and pecans. Cut butter in
pieces, work into pecan mixture until crumbly. Grease bottom and sides of
an 8 inch pie pan. Sprinkle 1 tbsp. pecan mixture over peaches. Bake for
30 minutes at 400 degrees. Serve warm or room temperature. Great with
vanilla ice cream.
|