Shelly's Recipe

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GEORGIA PEACH-AND-PRALINE PIE

1/2 (15oz) pkg refrigerated piecrusts
1 tsp flour
1/3 cup flour -- divided
1/4 cup sugar
1/4 tsp salt
1/4 tsp ground nutmeg
1/2 cup light corn syrup
3 large eggs
3 cups fresh peach slices -- chopped or 1 (16oz) pkg frozen peach slices, thawed
1/4 cup butter or margarine -- meled
1/4 cup firmly packed brown sugar
2 tbsp butter or margarine -- softened
1/2 cup coarsely chopped pecans

Fit piecrust into a 9 inch pieplate according to pkg directions; fold edges under, and crimp. Sprinkle piecrust with 1 tsp flour, and set aside.

Beat 3 tbsp flour, sugar, and next 4 ingredients at medium speed with an electric mixer 1 min. Stir in peach and 1/4 cup butter; pour in pie crust.

Combine remaining flour and brown sugar in a small bowl; cut in 2 tbsp butter with a pastry blender until mixture is crumbly. Stir in chopped nuts, and sprinkle over peach mixture. Bake at 375 for 45-50 minutes or until center is set, shielding with foil after 35 minutes to prevent excessive browning.