Peach Pecan Pie for an Infant’s birthday
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.)
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.