Southern cooks love to take advantage of the different types of fresh fruits and produce indigenous to our area. South Carolina often utilize the wonderful fresh peaches grown from local farmers to make luscious desserts like this pie.
This recipe makes around 8 servings
Ingredients
6 to 7 cups peaches sliced peeled
1 1/4 cup sugar
3 tablespoons tapioca quick-cooking type
1 tablespoon lemon juice
1 cup brown sugar packed light brown sugar preferred
1/3 cup flour
1 1/2 teaspoons cinnamon ground
3/4 teaspoon ginger ground
1 teaspoon nutmeg ground
1/3 cup butter cold or margarine, cut in pieces
3/4 cup oats old-fashioned
1 cup pecan chopped
1 frozen pie crust , chilled
In a large bowl, toss peaches with sugar, tapioca, and lemon juice. Let stand 20 minutes or until sugar is dissolved.
Place oven rack in lowest position and preheat oven to 400°.
In a medium bowl, combine brown sugar, flour, cinnamon, ginger, and nutmeg. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in oats and walnuts. Place peaches with juice in pastry shell. Cover evenly with crumb topping. Cover edge of pastry shell with strips of foil to prevent excess browning.
Bake 20 minutes. Remove foil. Bake 20 to 25 minutes until filling is bubbly and crust is golden brown. Cool on a wire rack.
This recipe makes around 8 servings
Ingredients
6 to 7 cups peaches sliced peeled
1 1/4 cup sugar
3 tablespoons tapioca quick-cooking type
1 tablespoon lemon juice
1 cup brown sugar packed light brown sugar preferred
1/3 cup flour
1 1/2 teaspoons cinnamon ground
3/4 teaspoon ginger ground
1 teaspoon nutmeg ground
1/3 cup butter cold or margarine, cut in pieces
3/4 cup oats old-fashioned
1 cup pecan chopped
1 frozen pie crust , chilled
In a large bowl, toss peaches with sugar, tapioca, and lemon juice. Let stand 20 minutes or until sugar is dissolved.
Place oven rack in lowest position and preheat oven to 400°.
In a medium bowl, combine brown sugar, flour, cinnamon, ginger, and nutmeg. With a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in oats and walnuts. Place peaches with juice in pastry shell. Cover evenly with crumb topping. Cover edge of pastry shell with strips of foil to prevent excess browning.
Bake 20 minutes. Remove foil. Bake 20 to 25 minutes until filling is bubbly and crust is golden brown. Cool on a wire rack.
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