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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Clarice Schweitzer of Sun City, Arizona gives peach pie a delightful twist with a nutty layer beneath and atop the sliced fruit. It's a dessert that always draws compliments! she reports. Ingredients:
4 cups sliced peeled ripe peaches |
1 cup sugar, divided |
2 tablespoons quick-cooking tapioca |
1 teaspoon lemon juice |
1/2 cup king arthur unbleached all-purpose flour |
1/2 cup chopped pecans or walnuts |
1/4 cup cold butter |
1 unbaked pastry shell (9 inches) |
whipped cream or ice cream, optional |
Directions:
1. In a large bowl, combine the peaches, 1/4 cup sugar, tapioca and lemon juice; let stand for 15 minutes.
2. In a small bowl, combine the flour, nuts and remaining sugar; cut in butter until crumbly. Sprinkle a third of the crumbs into pie shell. Add peach mixture; sprinkle with remaining crumbs.
3. Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 30 minutes or until the peaches are tender and topping is golden brown. Serve with whipped cream or ice cream if desired. Yield: 6-8 servings.
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