One 9-inch pie crust
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, melted
1/4 cup brown sugar, firmly packed
2 tablespoons butter, softened
1/2 cup coarsely chopped pecans
Sprinkle bottom of pie crust with 1 teaspoon of flour; set aside. Beat 3 tablespoons flour, sugar, salt, nutmeg, corn syrup and eggs at medium speed with an electric mixer for one minute. Stir in peaches and 1/4 cup butter and pour into
prepared pie crust.
Combine remaining flour and brown sugar in a small bowl. Cut in 2 tablespoons butter with pastry blender or two forks until mixture is crumbly. Stir in chopped pecans and sprinkle evenly over peach mixture in pie crust.
Bake at 375 degrees for 45 to 50 minutes or until center is set, shielding edge of crust with
aluminum foil after 35 minutes to prevent excessive browning.