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Peach Cobbler Pie

 Peach Cobbler Pie
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.
8-10 ServingsPrep: 20 min. Bake: 30 min.

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 King Arthur Unbleached 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,

2 of 2

Peach Cobbler Pie (continued)

Nutritional Facts: 39 g carbohydrate, 2 g fiber, 3 g protein.