Haven't tried this yet but intend to soon!
Pecan Peach Pie
Makes 8 servings
Pastry for 1 pie shell
1 (21 oz. can) peach pie filling*
1 cup sour cream or half-n-half
3/4 cup light brown sugar,packed
2 egg yolks,beaten
1 cup pecan halves
Prepare pastry. Spread peach pie filling in unbaked pie shell.Combine sour cream,brown sugar & egg yolks, stirring to mix.Add pecans. Pour over peach filling.
Bake in a 450 degree oven for 10 minutes;reduce oven temperature to 350 degrees & bake 30-40 minutes or till custard is set. Cool.
*Note:1 (29 oz.) can sliced peaches may be used. Drain and save juice. In a saucepan, mix juice with 2 Tbls. quick cooking tapioca. Cook and stir till thickened. Add peaches; cool before filling pie shell.
Pecan Peach Pie
Makes 8 servings
Pastry for 1 pie shell
1 (21 oz. can) peach pie filling*
1 cup sour cream or half-n-half
3/4 cup light brown sugar,packed
2 egg yolks,beaten
1 cup pecan halves
Prepare pastry. Spread peach pie filling in unbaked pie shell.Combine sour cream,brown sugar & egg yolks, stirring to mix.Add pecans. Pour over peach filling.
Bake in a 450 degree oven for 10 minutes;reduce oven temperature to 350 degrees & bake 30-40 minutes or till custard is set. Cool.
*Note:1 (29 oz.) can sliced peaches may be used. Drain and save juice. In a saucepan, mix juice with 2 Tbls. quick cooking tapioca. Cook and stir till thickened. Add peaches; cool before filling pie shell.
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