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9 inch unbaked deep dish pie shell
peaches, peeled and sliced
fresh lemon juice
cardamom or cinnamon (optional)
TO TOP PEACH FILLING
butter cut into small cubes
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.
Sprinkle one-third of the mixture in the bottom of the unbaked pie shell.
Combine the sliced peaches, flour, sugar, cinnamon or cardmom (optional) and lemon juice, and pour into pie shell over praline mixture.
Cube the 1/4 cup butter into small pieces and evenly place on top of peach filling.
Sprinkle remaining praline mixture evenly over peaches.
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.
Last Updated: Sat, Dec 20, 2014