Home > Recipes > Peach Cobbler Pie

Peach Cobbler Pie Recipe

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.

[X]

Rate Peach Cobbler Pie Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Peach Cobbler Pie Recipe

Prep: 20 min. Bake: 30 min.

Yield: 8-10 Servings

20 30 50

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 unbaked deep-dish pie shell (9 inches)

Directions

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 shell; top with peach mixture. Sprinkle with remaining crumbs, allowing peaches to show if desired.
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.

Nutritional Facts 1 serving (1 piece) equals 273 calories, 13 g fat (4 g saturated fat), 12 mg cholesterol, 113 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.

Originally published as Peach Praline Pie in Grandma's Great Desserts Cookbook , p80