Best Peach Praline Pie Recipes

PECAN PRALINE PEACH PIE

Steps:

• 1. Heat oven to 425F.
• 2. Prepare the praline topping by combining the brown sugar and flour, and cutting in the butter with a pastry blender, until mixture has a crumbly texture. Stir in the chopped pecans.
• 3. Sprinkle one-third of the mixture in the bottom of the unbaked pie shell.
• 4. Combine the sliced peaches, flour, sugar, cinnamon or cardmom (optional) and lemon juice, and pour into pie shell over praline mixture.
• 5. Cube the 1/4 cup butter into small pieces and evenly place on top of peach filling.
• 6. Sprinkle remaining praline mixture evenly over peaches.
• 7. Bake for 45 minutes to 50 minutes, or until syrup boils in heavy bubbles that do not burst. Serve warm, with or without vanilla ice cream.

PEACH PRALINE PIE

Steps:

• In a large bowl, combine the peaches, 1/4 cup sugar, tapioca and lemon juice; let stand for 15 minutes. , In a small bowl, combine the flour, nuts and remaining sugar; cut in butter until crumbly. Sprinkle a third of the crumbs into pie shell. Add peach mixture; sprinkle with remaining crumbs. , Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 30 minutes or until the peaches are tender and topping is golden brown. Serve with whipped cream or ice cream if desired.

GEORGIA PEACH AND PRALINE PIE

Steps:

• Sprinkle 1 teaspoon flour over pie crust; set aside.
• Add 3 tablespoons flour, sugar, salt, nutmeg, corn syrup and eggs to a mixing bowl; beat at medium speed with an electric mixer for 1 minute.
• Fold in peaches and 1/4 cup melted butter.
• Pour mixture into piecrust.
• Mix together the remaining flour and brown sugar in another bowl.
• Cut in 2 tablespoons butter using a pastry blender, until the mixture resembles coarse crumbs; add chopped pecans and stir.
• Sprinkle crumb mixture evenly over peach filling.
• Bake at 375° for 45-50 minutes or until center of pie is set (cover crust edges with foil after 35 minutes to prevent over browning).

PEACH PRALINE PIE

Steps:

• In a large bowl, combine peaches, 1/2 C sugar, tapioca, and lemon juice, mix well.
• In a small bowl, combine flour, pecans and remaining sugar, cut in butter until crumbly.
• Sprinkle one-third of crumbs into pie shell, cover with peaches.
• Sprinkle remaining crumbs on top.
• Bake in 450° oven for 10 minutes.
• Reduce heat to 350° and bake for 45 minutes.

PEACH PRALINE PIE

Steps:

• 1. Preheat oven to 450°F.
• 2. In a medium bowl, stir together the 1/4 cup flour and 2/3 cup sugar until thoroughly mixed. Add the sliced peaches and lemon juice, and stir to combine. Set aside at room temperature while preparing the topping.
• 3. Prepare the praline topping by combining the brown sugar and 1/4 cup flour. Cut in the butter with a pastry blender until mixture has a crumbly texture. Stir in the chopped pecans. Sprinkle one-third of this mixture in the bottom of the unbaked pie shell.
• 4. Give the peach mixture a good stir and pour into the pie shell over praline mixture. Sprinkle remaining praline mixture evenly over peaches.
• 5. Bake for at 450°F for 10 minutes. Lower heat to 350°F and bake an additional 30 to 35 minutes until topping is golden brown. Delicious served warm, with or without vanilla ice cream.

FRESH PEACH AND PRALINE PIE

Steps:

• 1. Sprinkle 1 tablespoon flour over the unbaked pastry shell; set aside.
• 2. Combine the syrup, eggs, 1/4 cup sugar, 3 tablespoons flour, salt, and nutmeg in a large bowl; beat at medium speed of an electric mixer for 1 minute. Stir in the peaches adn 1/2 cup melted butter. Pour the peach mixture into the prepared pastry shell.
• 3. Combine the pecans, 1/4 cup flour, and 1/4 cup brown sugar in a medium bowl, stirring well. Cut in 2 tablespoons butter with a pastry blender until the mixture resembles coarse meal. Sprinkle pecan mixture evenly over the peach mixture.
• 4. Bake at 350 degrees for 45 to 50 minutes or until the pie is set. Let cool completely. If desired serve pie with whipped cream or vanilla ice cream.

BLUE RIBBON PEACH PRALINE PIE

Steps:

• Preheat oven to 450°F. Line a rimmed baking sheet with foil. In a large bowl, combine 4 cups peeled, sliced peaches (about 4 medium peaches), 1/2 cup sugar, 3 1/2 Tbsp. quick-cooking tapioca and 1 tsp. lemon juice. Let stand for 15 minutes.
• In a small bowl, mix 1/2 cup all-purpose flour, 1/4 cup packed brown sugar and 1/2 cup pecan pieces. Using your fingertips or a fork, cut in 4 Tbsp. cold unsalted butter until mixture is crumbly. Sprinkle 1/3 of praline mixture over bottom of 1 (9-inch) unbaked deep-dish pie shell; cover with peach mixture. Sprinkle remaining praline mixture over peaches.
• Place pie on prepared baking sheet and bake for 10 minutes. Reduce oven temperature to 350°F and bake until peaches are tender and topping is golden brown, 25 to 30 minutes longer.