Peach Cobbler Pie

Name: Peach Cobbler Pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8-10 servings.
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)

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.

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.