Each fall a friend of mine takes orders to bring back boxes of peaches from Utah. These peaches are the plumpest, juiciest and sweetest peaches that I have ever eaten. In anticipation of ordering a box this year, I am posting a delightful variation for peach pie. My mom served this at lunch last week while we were passing through town before Labor Day.
Peach Praline Pie
Taste of Home cookbook, Elizabeth Hunter
4 cups sliced, peeled, ripe peaches (about 3 pounds)
½ cup sugar
2 T quick-cooking tapioca
1 t lemon juice
½ cup all purpose flour
¼ cup packed brown sugar
½ cup chopped pecans
¼ cup butter
1 unbaked, deep dish pie shell (9 inches)
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. Place pie shell in pie pan and cover with peach mixture. Sprinkle praline crumble mixture over the top, allowing peaches to show if desired. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 20 minutes longer or until peaches are tender and topping is golden brown.
[The original recipe asked you to place a portion of the praline mixture directly on top of the pie crust, below the beautiful peaches. We found this a sad waste of the praline because it became soggy. Per my mom's recommendation I posted the recipe placing all praline on top!]