Ruston Peach Crumb Pie

Ruston Peach Crumb Pie
Ruston Peach Crumb Pie

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1-1/2

    C water

  • 3/4

    C (packed) light brown sugar, divided

  • 2

    Tbl. cornstarch

  • 1/2

    tsp. salt

  • 1-1/4

    tsp. cinnamon

  • 3/4

    tsp. nutmet

  • pinch of black pepper

  • 2

    lb. peaches, peeled, pitted and cut into

  • wedges (about 3C)

  • 1/2

    C flour

  • 1

    C ground pecan pieces

  • 1/2

    stick better, cut into small pieces

  • 1

    pie crust (9")

Directions

Preheat oven to 350. In a saucepan, combine the water, 1/2 C brown sugar, cornstarch, salt, 1 tsp. of cinnamon, 1/2 tsp. of grated nutmeg and pepper, whisk until smooth. Place the pan over high heat and bring to a boil, reduce the heat to medium and simmer for 2 minutes. Remove from the heat. Place the peaches in a mixing bowl and pour the syrup over the peaches. Toss well and cool for 10 minutes. In a mixing bowl, combine the 1/4 tsp. cinnamon, remaining nutmeg, 1/4 C brown sugar, flour, pecans and butter. Using your fingers, work the mixture together until it resembles a coarse crumb-like mixture. Pour the peaches into the prepared pie shell. Sprinkle the topping over the top of the peaches. Bake for 1 hour or until the crust is golden.

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