1 can peach pie filling
2/3 c. water
1/8 to 1/4 tsp. ground nutmeg
1/3 c. chopped pecans
1 tube refrigerated buttermilk biscuits

In a bowl, combine the pie filling, water and nutmeg. Transfer to a greased 9 x 5 x 3-inch loaf pan. Sprinkle with pecans. Separate the biscuits and arrange over the pecans.

Bake, uncovered, at 375°F for 30 to 35 minutes or until biscuits are golden brown. Serve warm.

Yield: 5 servings.