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12 to 15 fresh peaches, peeled and sliced (about 16 cups)
1/3 cup AP flour
1/2 tsp. ground nutmeg
3 cups sugar
2/3 cup butter
1 1/2 tsp. vanilla
2 (15 oz.) pachages refrigerated piecrusts
1/2 cup chopped pecans, roasted
5 TBLS. sugar, divided
Sweetened whipped cream

1. Preheat oven to 475°. Stir together peaches, flour, nutmeg, and 3 cups sugar in a dutch oven. Bring to a boil over medium heat; reduce heat to low, and simmer 10 minutes. Remove from heat; stir in butter and vanilla. Spoon half of mixture into a lightly greased 13x9-in. baking dish.

2. Unroll 2 piecrusts. Sprinkle 1/4 c. pecans and 2 TBLS. sugar over 1 piecrust; top with other piecrust. Roll to a 14x10-in. rectangle. Trim sides to fit baking dish. Place pastry over peach mixture in dish.

3. Bake at 475° for 20 to 25 minutes, or until lightly browned. Unroll remaining 2 piecrusts. Sprinkle 2 TBLS. sugar and remaining 1/4 cup pecans over one piecrust; top with remaining piecrust. Roll into a 12-in. circle. Cut into 1-in. strips, using a fluted pasty wheel. Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture; sprinkle with remaining 1 TBLS. sugar. Bake 15 to 18 minutes, or until lightly browned. Serve warm or cold with whipped cream.