Peach Praline Pie

Every time I buy a slice of peach pie I ask myself “why did I waste my money?”. The reason why I ask myself this, is as my sister-in-law put it: no peach pie holds a candle to mom’s peach pie. I have sampled many slices of this delicious pie that my mother-in-law and sister-in-law have made, but this was the first year I’ve made my own. I bought wayyyyy too many peaches from our trip to BC this summer so I doubled the recipe and made 3 smaller pies; 1 recipe is good for a big 9″ pie.

First, we need to peel those peaches, even though the healthiest part of the peach is in the peel…we don’t eat pies to be healthy now, do we? The easiest way goes like this:

Score an “X” on the bottom/top/whatever of the peach

1. Boil a large pot of water (I found 6-8 peaches was perfect for this pie)
2. Carefully add scored peaches into water
3. Boil for 1 minute
4. Remove pot from stove, using slotted spoon place peaches in bowl filled with ice water to shock them (stop the cooking process)
5. Skins should now easily peel off
6. Voila! Naked peaches!

I did find that peaches that were overripe or particularly bruised were harder to peel and I had to gently scrub them off underneath running water. Maybe it’s just me and my rookie peach peeling, I haven’t done it since I made baby food for the kids!

Now that the peaches are peeled and ready to use, you will need:

Pie Filling

• 4 cups peeled & sliced peaches; ~6-8 small/medium peaches
• ¾ cup sugar
• 2 tbsp quick-cooking tapioca

Praline Topping

• ½ cup white flour; sifted
• ½ cup brown sugar
• 4 tbsp margarine or butter
• ½ cup chopped pecans

Preheat your oven to 450ºF and mixed your peaches, sugar and tapioca in a large bowl and let stand while making your crust. I always use homemade crust, Grandma’s perfect pie crust to be exact, but since this pie doesn’t have a crust on the top, a frozen pie shell would work perfectly. This recipe works perfect for a 9″ pie or if you double it like I did it fits 3 smaller pie plates.

Next make the praline topping by combining the flour and brown sugar in a bowl and cutting in the margarine or butter with a pastry cutter until crumbly. Stir in the pecans and you’re good to go.

Sprinkle 1/3 of the praline mixture on the bottom of the pie crust, top with peach filling and sprinkle remaining praline mixture on top. Bake at 450ºF for 10 minutes, lower heat to 350ºF  and bake for 20 minutes longer or until peaches are tender and topping is golden. This topping will be soft, not crisp. Then cool on a wire rack before cutting and you can serve warm or chilled.

Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 8

• Pie Filling
• 4 cups peeled & sliced peaches; ~6-8 small/medium peaches
• 3/4 cup sugar
• 2 tbsp quick-cooking tapioca
• Praline Topping
• 1/2 cup white flour; sifted
• 1/2 cup brown sugar
• 4 tbsp margarine or butter
• 1/2 cup chopped pecans

nstructions

1. Preheat oven to 450ºF.
2. Mix peaches, sugar and tapioca in large bowl, let stand while making crust and praline mixture.
3. Place crust in 9″ pie plate.
4. To make the praline mixture combine flour and brown sugar in bowl, cut in margarine or butter with pastry blender until mixture is crumbly. Stir in pecans.
5. Sprinkle 1/3 of the praline mixture on bottom of pie crust, top with peach filling and sprinkle remaining praline mixture on top.
6. Bake at 450ºF for 10 minutes, lower heat to 350ºF and bake 20 minutes longer or until peaches are tender and topping is golden. This topping will be soft, not crisp.
7. Cool on wire rack before cutting; serve warm or chilled.

I’m not going to lie…2 of these 3 pies got eaten up before pictures could be taken of a slice for a nice “feature” image…the other is in my freezer as I’m saving it for harvest! Thanks so much, yet again, to my mother-in-law for another amazing recipe to share. I’ve learned so many amazing things about being a farm wife from her.

*Note: You can eat this warm…but it will fall apart. If you let it cool it will set and stay together.