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This pie adds that extra something to any Holiday table. The smell of pie cooking makes you want to pass over the Turkey and head straight for dessert. Delicious hot with whipped topping and even better in the middle of the night when you pretend to be sleep walking after being caught raiding the refrigerator.
Caramel Nut Peach Pie
2 boxes of a Refrigerated pie crust (I use Pillsbury)
6 fresh ripe peaches, peeled and sliced
Juice of 1 lemon
2/3 cup of chopped pecans
3/4 cup sugar
1 & 1/2 teaspoons cinnamon
6 tablespoons butter
3 heaping tablespoons of flour
1 pkg of unwrapped caramels
2 tablespoons heavy whipping cream
1 egg, beaten
Extra sugar for dusting
Line a 10-inch pie pan with one of the pie crust. Coarsely chop the sliced peaches. Sprinkle lemon juice over peaches and coat well to prevent peaches from turning dark. Set aside until ready to use.
In a medium bowl combine the sugar, cinnamon and flour. Mix well.
Put 1/2 the peaches in the pie crust, then sprinkle 1/2 of the nuts on top. Evenly place 1/2 the butter on top of nuts and peaches. Sprinkle 1/2 of the dry ingredients mixture evenly on top. Repeat this process until all ingredients are used. Brush the edges first with an egg wash helps to seal the edges before crimping. Place top pie crust. Cut 4 slits in top of crust. Brush with beaten egg. Sprinkle with granulated sugar. Bake the pie in a preheated oven at 350 degrees for 40-45 minutes or until done.
While the pie is cooling, fully melt the caramels. This can be done in a double boiler or just place a bowl over a pot of boiling water. Once melted, add the heavy cream and mix until smooth. If this is too thick, just add more cream until you get the desired thickness. Drizzle the melted caramel sauce on tip of the pie and an additional drizzle on each individual slice before serving.

Servings: 6-8

Nutritional information per serving

No nutrition information available

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