Grammy’s Peach Praline Pie
Pie Crust
2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/3 cup cold butter, cut into chunks
1/3 cup shortening
4 to 5 tablespoons cold water
Combine 2 cups flour, 1 teaspoon sugar, salt, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg in large bowl; cut in 1/3 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened.
Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 14-inch circle. Fold into quarters. Place dough into deep dish pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust and crimp edges to your liking. Brush edges with butter or egg wash for a lovely finish on your crust
Baking Tip
You can cut leaves or peach shapes from extra dough & sprinkle with sugar to add a special touch (add to top approx 15 min before removing from oven).
Bake pie for first ½ of time with foil covering the edges to insure a perfect crust.
Filling & Topping
5 cups peeled & sliced 5 yellow peaches & 2 white peaches
1/2 cup sugar
4 tablespoons quick-cooking tapioca
1 teaspoon fresh lemon juice
1/2 cup all-purpose flour
1/4 cup packed brown sugar
3/4 cup pecan pieces ( Blue Diamond Glazed pecans work great)
5 tablespoons cold unsalted butter 1 navel orange (for orange zest)
Preparation
Preheat oven to 450°F. In a large bowl, combine 5 cups peeled, sliced peaches, 1/2 cup sugar, 4 Tbsp. quick-cook tapioca and 1 tsp. fresh lemon juice. Mix in a small amount of orange zest (approx 1/8 of tsp = just a couple passes over your grater). Let stand for about 15 minutes.
In a small bowl, mix 1/2 cup all-purpose flour, 1/4 cup packed brown sugar and 3/4 cup glazed or plain pecan pieces. Using your fingertips, or a fork, cut in 5 Tbsp. cold unsalted butter until mixture is crumbly. Sprinkle 1/3 of praline mixture over bottom of 1 (9-inch) unbaked deep-dish pie shell; cover with peach mixture. Sprinkle remaining praline mixture over peaches. Garnish with extra pecan pieces if you would like.
Place pie on prepared baking sheet and bake for 10 minutes. Reduce oven temperature to 350°F and bake until peaches are tender and topping is golden brown, 25 to 30 minutes longer. Cool at room temp.
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