Peachy Caramel Pie

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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