Peach Praline Pie

Vickie Parks


Good peaches produce a lot of juice, so deep-dish pie shells work best. If you use a standard pie shell, be sure the pastry edges are crimped well and have a standing rim to hold in any hot liquid that might escape during baking.

★★★★★ 2 votes
30 Min
45 Min


4 c
ripe peach slices
1/4 c
all-purpose flour
2/3 c
granulated sugar
1 tsp
fresh lemon juice
9-inch unbaked pie shell, deep-dish if possible
1/2 c
firmly packed brown sugar
1/4 c
all-purpose flour
1/4 c
cold butter (4 tablespoons)
1/2 c
chopped pecans


1Preheat oven to 450°F.
2In 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.
3Prepare 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.
4Give the peach mixture a good stir and pour into the pie shell over praline mixture. Sprinkle remaining praline mixture evenly over peaches.
5Bake 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.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Hashtags: #Southern, #pecans, #Texas