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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Peach pie is typical of our state, and this recipe includes typically Southern praline topping. It was given to me when I married and set up our home more than 40 years ago. I can and freeze peaches to make this pie year-round. Ingredients:
4 cups sliced peeled ripe peaches (about 3 pounds) |
1/2 cup sugar |
2 tablespoons quick-cooking tapioca |
1 teaspoon lemon juice |
1/2 cup king arthur unbleached all-purpose flour |
1/4 cup packed brown sugar |
1/2 cup chopped pecans |
1/4 cup butter |
1 unbaked deep-dish pie shell (9 inches) |
Directions:
1. In a large bowl, combine peaches, sugar, tapioca and lemon juice; let stand 15 minutes.
2. Meanwhile, combine flour, brown sugar and pecans in a small bowl; cut in butter until crumbly. Sprinkle one-third of crumbs in pie shell; top with peach mixture. Sprinkle with remaining crumbs, allowing peaches to show if desired.
3. Bake at 450° for 10 minutes. Reduce heat to 350° and bake 20 minutes longer or until peaches are tender and topping is golden brown. Yield: 8-10 servings.
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