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Prep Time: 35 Minutes Cook Time: 60 Minutes |
Ready In: 95 Minutes Servings: 10 |
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Serve warm with ice cream. 2 (20 oz) packages frozen peaches may be substitued. Reduce sugar to 2 cups, flour to 3 tablespoons and nutmeg to 1/4 teaspoon. Ingredients:
12 -15 fresh peaches, peeled and sliced (about 16 cups*) |
3 cups sugar |
1/3 cup all-purpose flour |
1/2 teaspoon nutmeg |
1 1/2 teaspoons vanilla |
2/3 cup butter |
2 (15 ounce) packages refrigerated pie crusts |
1/2 cup chopped pecans, toasted |
1/4 cup sugar |
vanilla ice cream |
Directions:
1. Combine first 4 ingredients in a Dutch oven, and let stand 10 minutes or until sugar dissolves. Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until tender. Remove from heat; add vanilla and butter, stirring until butter melts.
2. Unfold 2 piecrusts. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12-inch circle, gently pressing pecans into pastry. Cut into 1 1/2-inch strips. Repeat with remaining piecrusts, pecans, and sugar.
3. Spoon half of peach mixture into a lightly greased 13- x 9-inch baking dish. Arrange half of pastry strips in a lattice design over top of peach mixture.
4. Bake at 475° for 20 to 25 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Top with remaining pastry strips in a lattice design. Bake 15 to 18 more minutes. Serve warm or cold with vanilla ice cream.
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