Peach Praline Pie Recipe

5 1 1
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Peach Praline Pie Recipe

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5 1 1
Publisher Photo
Clarice Schweitzer of Sun City, Arizona gives peach pie a delightful twist with a nutty layer beneath and atop the sliced fruit. "It's a dessert that always draws compliments!" she reports.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min.

Ingredients

  • 4 cups sliced peeled ripe peaches
  • 1 cup sugar, divided
  • 2 tablespoons quick-cooking tapioca
  • 1 teaspoon lemon juice
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup butter or margarine
  • 1 unbaked pastry shell (9 inches)
  • Whipped cream or ice cream, optional

Directions

In a large bowl, combine peaches, 1/4 cup sugar, tapioca and lemon juice; mix well. In a small bowl, combine flour, nuts and remaining sugar; cut in butter until crumbly. Sprinkle a third of the crumbs into pie shell; cover with peaches. Sprinkle remaining crumbs on top. Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 30 minutes or until the peaches are tender and topping is golden brown. Serve with whipped cream or ice cream if desired. Yield: 6-8 servings.
Originally published as Peach Praline Pie in Taste of Home August/September 1994, p17

Nutritional Facts

1 slice: 393 calories, 18g fat (7g saturated fat), 20mg cholesterol, 158mg sodium, 57g carbohydrate (33g sugars, 3g fiber), 3g protein.

  • 4 cups sliced peeled ripe peaches
  • 1 cup sugar, divided
  • 2 tablespoons quick-cooking tapioca
  • 1 teaspoon lemon juice
  • 1/2 cup all-purpose flour
  • 1/2 cup chopped pecans or walnuts
  • 1/4 cup butter or margarine
  • 1 unbaked pastry shell (9 inches)
  • Whipped cream or ice cream, optional
  1. In a large bowl, combine peaches, 1/4 cup sugar, tapioca and lemon juice; mix well. In a small bowl, combine flour, nuts and remaining sugar; cut in butter until crumbly. Sprinkle a third of the crumbs into pie shell; cover with peaches. Sprinkle remaining crumbs on top. Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 30 minutes or until the peaches are tender and topping is golden brown. Serve with whipped cream or ice cream if desired. Yield: 6-8 servings.
Originally published as Peach Praline Pie in Taste of Home August/September 1994, p17

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dozer77 User ID: 5241414 7389
Reviewed Apr. 2, 2013

"I used a large can of peaches..29 oz. and chopped walnuts.I also cut back on the sugar a bit.It turned out very good. Next time I will used fresh peaches."

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