16-18 fresh peaches, peeled and sliced (about 16 cups)
1/3 cup all-purpose flour
1/2 t ground nutmeg
3 c sugar
2/3 c butter
1 1/2 t vanilla extract
2 (15 oz) packages refrigerated piecrusts
1/2 c chopped pecans, toasted
5 T sugar, divided
Preheat oven to 475°. Stir together peaches, flour, nutmeg, and 3 c sugar in a Dutch oven. Bring to a boil over medium heat; reduce heat to low and simmer 10 minutes. Remove from heat; stir in butter and vanilla. Spoon half of mixture into a lightly greased 9x13” baking dish.
Unroll 2 piecrusts. Sprinkle 1/4 c pecans and 2 T sugar over 1 piecrust; top with other piecrust. Roll to a 14x10” rectangle. Trim sides to fit baking dish and place pastry over peach mixture in dish. Bake at 475° for 20-25 minutes or until lightly browned.
Unroll remaining 2 piecrusts. Sprinkle 2 T sugar and remaining 1/4 c pecans over 1 piecrust; top with remaining piecrust. Roll into a 12” circle. Cut into 1”, using a fluted pastry wheel. Spoon remaining peach mixture over baked pastry. Arrange pastry strips over peach mixture; sprinkle with remaining 1 T sugar. Bake 15-18 minutes or until lightly browned.
Time: 1 hour Serves: 10-12
This can be served with warm or cold heavy whipping cream, whipped cream or ice cream. I prefer it plain. This is an adapted Southern Living recipe.