If this had any more Georgia in it, Ray Charles would get a royalty check.
A family recipe provided by Jennifer Kiel of Washington, DC, from her mother-in-law’s collection, started in Kent, Ohio.
Peach Pecan Pie
1/4 cup soft butter or margarine
1/4 cup sugar
2 Tbsp. flour
1/2 cup light corn syrup
1/4 tsp. salt
3 eggs
1 1/2 cups diced fresh peaches
1 unbaked 9″ pie shell
Nut Crumb Topping
Cream together butter, sugar and flour. Stir in syrup and salt. Mix well. Beat in eggs, one at a time, until just blended. Add peaches; pour into pie shell. Sprinkle with topping.
Bake at 400 degrees about 35 minutes or until knife comes out clean when inserted halfway between center and edge of pie.
Nut Crumb Topping:
Combine 1/4 cup flour and 1/4 cup brown sugar; work in 2 Tbsp. soft butter until crumbly; add 1/2 cup coarsely chopped pecans.