Ingredients
2 Tbsp. soft oleo
2/3 c. pecan halves
1/3 c. brown sugar
2 c. peaches (about 8)
3/4 c. sugar
2 Tbsp. tapioca
1/4 tsp. nutmeg
1/4 tsp. cinnamon
Method
Sources
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Achievable elevated desserts — laminated doughs, cakes, custards
Science-driven American baking — cookies, pies, cakes with precision
Pie-making master — crust technique, lattice, blind baking
Tapered rolling pin for pastry work, lamination
Fluted tart pan — quiches, fruit tarts, savory tarts
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Place foil in pie plate and cover generously with oleo. Press pecans into oleo and cover with 1/3 cup brown sugar. Place 1 crust on top of nuts. Preheat oven to 450°. Mix remaining ingredients and adjust sugar to ripeness of fruit. Spoon into crust. Cover with top crust; seal, flute and prick with fork. Bake 10 minutes at 450°. Reduce to 375° for 40 minutes. Be sure to cool completely before turning upside down carefully. Remove foil.