One of our favorite activites on the trip was zip lining. You climb up a tower that is higher than any human should be without an airpline, attach your harness to a hook contraption and zip across a cable to the next tower. Scary...but fun!
In Branson we went to a shopping area called Branson Landing. Lots of great specialty shops and restaurants, but the highlight was a fountain show during which flames shot out of wooden columns behind the dancing water. I had to come back another night to see it again!
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 intoprepared 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 withaluminum foil after 35 minutes to prevent excessive browning.