PEACH COBBLER PIE

Peach Cobbler Pie image

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.

Provided by Taste of Home

Time 50m

Yield 8-10 servings.

Number Of Ingredients 9

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 all-purpose flour
1/4 cup packed brown sugar
1/2 cup chopped pecans
1/4 cup butter
1 frozen deep-dish pie crust (9 inches)

Steps:

Preheat oven to 450°. In a large bowl, combine peaches, sugar, tapioca and lemon juice; let stand 15 minutes. , Meanwhile, combine flour, brown sugar and pecans in a small bowl; cut in butter until crumbly. Sprinkle one-third of crumbs in pie crust; top with peach mixture. Sprinkle with remaining crumbs, allowing peaches to show if desired. , Bake for 10 minutes. Reduce heat to 350° and bake until peaches are tender and topping is golden brown, about 20 minutes.

Nutrition Facts : Calories 273 calories, Fat 13g fat (4g saturated fat), Cholesterol 12mg cholesterol, Sodium 113mg sodium, Carbohydrate 39g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.