Comment: The combination of wonderful
Ruston peaches and decadent Creole pralines make this pie special.
Fresh peaches from Ruston, La. are recommended, but any variety
of peaches can be used. This dessert will satisfy your sweet tooth
and leave you wanting more.
- 1 (9-inch) refrigerated pie crust
- 1 teaspoon flour
- 1/3 cup flour, divided
- ¼ cup sugar
- ¼ tsp salt
- ¼ tsp ground nutmeg
- ½ cup light corn syrup
- 3 large eggs
- 3 cups chopped peach slices
- ¼ cup melted butter
- ¼ cup firmly packed brown sugar
- 2 tbsps butter, softened
- ½ cup coarsely chopped pecans
Preheat oven to 375°F. Fit piecrust into a 9-inch pie plate
according to package directions. Fold edges under and crimp. Sprinkle
piecrust with 1 teaspoon flour and set aside. With an electric mixer
set on medium, beat 3 tablespoons flour, sugar, salt, nutmeg, corn
syrup and eggs for 1 minute. Stir in peaches and melted butter.
Pour batter into pie crust. Combine remaining flour and brown sugar
in a small bowl. Cut in softened butter with a pastry blender until
crumbly. Stir in chopped pecans and sprinkle evenly over peach mixture.
Bake 35 minutes, remove and cover with foil to prevent crust from
over browning. Bake an additional 10–15 minutes or until center