Peaches originated in China where it was believed that they brought luck, abundance, and protection. So appealing was the sweet fruit that it eventually found its way to the United States. Here inspired bakers combined the fruit with another common crop, pecans, to make a delicious fruit pie. Peach praline pie continues to be a popular dessert at picnics and barbeques during the summertime.
Peach Praline Pie Recipe
- 4 cups fresh or frozen peaches
- 1/2 cup sugar
- 2 tablespoons quick cooking tapioca
- 1 teaspoon lemon juice
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup butter, softened
- 1/2 cup chopped pecans
- 1 unbaked 9 inch pie shell
How to Make a Sweet Peach Pie
- Preheat oven to 425. Prepare a 9 inch pie shell for baking.
- Begin by preparing the peaches. To loosen the skins for pealing, place the peaches in a boiling water bath for approximately 30 to 60 seconds. Less time, if any at all, is needed for particularly ripe peaches. Transfer immediately to an ice water bath to stop the cooking process. Cut the peach in half, remove the stone, and slice into 3/4 inch wedges. If using frozen peaches, thaw to room temperature.
- In a large bowl, combine the peaches, sugar, tapioca, and lemon juice. Cover the bowl with plastic wrap and allow the peaches to steep in their own juices at room temperature for 15 minutes. The tapioca should plump up during this time as it absorbs the sweet juices of the peaches.
- Meanwhile, combine flour and brown sugar. Using a pastry blender or a fork, cut in butter until the mixture resembles a course meal texture.
- Gently fold in pecans.
- Sprinkle a third of the pecan mixture on the bottom of the pie shell.
- Spoon the peaches and their juices into the pie shell and top with the remaining pecan mixture.
- Bake in the 425 degree oven for 10 minutes.
- Reduce the temperature to 350 and bake for an additional 20 to 30 minutes or until the top is a delicate golden brown.
Bourbon Whipped Cream Topping
This pie is to die for when served with a great big dollop of Bourbon Whipped Cream smothered over the top.
- 1 cup heavy whipping cream
- 2 tablespoons white sugar
- 1 1/2 tablespoons premium bourbon
Begin by whipping the cream in a medium bowl. Slowly at the sugar, whipping until stiff peaks form. Carefully fold in bourbon. Chill until ready to serve. Plop a big spoonful of the cream over a warm slice of pie.
Serving Suggestions
Alternatively, this delicious pie is divine when served warm with a cold scoop of vanilla ice cream drooling over the sides. For those who enjoy the compliment of a nice glass of wine with their fruit pies, a late harvest Riesling offers a smooth taste with luxurious finish.
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