posted by Pat T 07-07-100 1:05 PM
"Southern Lady" magazine
Peachy Caramel Pie
4 cups peeled ripe peaches, sliced
1/2 cup sugar
1/2 cup all-purpose flour, divided
1 Tblsp. lemon juice
1/3 cup firmly packed brown sugar
3 Tblsp. butter or margarine
1/2 cup chopped pecans
1 unbaked 9-inch pie shell
1/2 cup caramel flavored ice cream topping, divided
Preheat oven to 375 degrees F.
Combine peaches, sugar, 1/4 cup flour, and lemon juice in a large bowl; toss gently.
Combine remaining 1/4 cup flour and brown sugar in a bowl. Cut in butter with pastry blender until mixture is crumbly. Stir in pecans.
Spoon half of peach mixture evenly into bottom of pie shell, drizzle with 1/4 cup caramel topping. Spoon remaining peach mixture into shell, and drizzle with remaining caramel topping. Sprinkle with pecan mixture.
Bake at 375° F. for 30 minutes. Cover loosely with aluminum foil, and bake an additional 10 minutes. Let pie cool on a wire rack. Yield: one 9-inch pie.
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