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Peach Pecan Pie for an Infant’s birthday

August 17, 2010

Evelyn recently celebrated her three-month birthday. Well, actually, we celebrated it and she had a normal day.

To celebrate, I made a pie. Peaches are in season in Michigan right now and I had a hankering to try a new recipe I’d found in a neighborhood newspaper we receive (one I’ve written about before.)

Eating trumps taking a photograph, of course.

4 C. sliced peaches (Now, I’m lazy and I don’t peel my peaches. You do whatever you want to, though.)

1/2 C. sugar

2 T. tapioca (It helps make the pie sturdy and not runny.)

1 t. lemon juice

1/2 C. flour

1/4 C. brown sugar

1/2 C. chopped pecans

1/4 C. butter

1 unbaked pie shell

Peel (if you want to) and slice peaches and combine them with the sugar, tapioca, and lemon juice. Set aside for at least 15 minutes. This is a good time to roll out the crust, if you’re making it from scratch. Meanwhile, combine flour, brown sugar, and pecans. Cut in the butter until mixture is crumbly. Put about 1/3 of the crumble into the unbaked pie shell. Add peaches and sprinkle remaining crumbs on top. Bake in a 450 oven for 10 minutes. Turn oven down to 350 and continue baking for an additional 25-40 minutes, or until the crust is done and the peaches are bubbling.

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One Comment leave one →
  1. Faith Ferguson permalink
    August 18, 2010 10:34 am

    As today is my “infant’s” birthday, I shall try this pie. It looks scrumptious!

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