Georgia Peach and Praline Pie recipe

Source: Southern Living - July 1998

1/2 (15 ounce) package refrigerated pie crusts
1 teaspoon flour
1/3 cup flour, divided
1/4 cup sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/2 cup light corn syrup
3 large eggs
3 cups fresh peach slices, chopped *
1/4 cup butter or margarine, melted
1/4 cup firmly packed brown sugar
2 tablespoons butter or margarine, softened
1/2 cup coarsely chopped pecans

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Sprinkle piecrust with 1 teaspoon flour, and set aside.

Beat 3 tablespoons flour, sugar and next 4 ingredients at medium speed with an electric mixer for 1 minute. Stir in peaches and 1/4 cup butter; pour in pie crust.

Combine remaining flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender until mixture is crumbly. Stir in chopped nuts, and sprinkle over peach mixture.

Bake at 375 degrees F for 45-50 minutes or until center is set, shielding with foil after 35 minutes to prevent excessive browning.

* 1 (16 ounce) package frozen peach slices, thawed, may be substituted.