Sunday, July 4, 2010

Peaches & Pecans

I'm still feeling super southern...and you don't get much more southern than peaches and pecans. I love this peachy time of year!

Go ahead and use up a few of those deliciously ripe peaches on this Peach Praline Pie. It's easy!

You need: about 3 cups of peach slices (approximately 4 peaches...I probably could have done 5), 1/3 cup of flour (divided), 1/4 cup sugar, 1/4 tsp salt, 1/4 tsp nutmeg, 1/2 cup light corn syrup, 3 eggs, 1/4 cup plus 2 tbsp of butter, 1/4 cup of brown sugar, and 1/2 cup of chopped pecans.

Oh. And a piecrust. You can use a refrigerated piecrust since they're easier. I actually opted to try PW's piecrust one more time. That's how much I hate having to run to the store. I would rather make it myself than leave my house.

Anyway, go ahead and get your crust nested in your pie pan. Sprinkle it with a teaspoon of flour.

Now grab a mixing bowl and combine 3 tablespoons of flour, the white sugar, salt, nutmeg, corn syrup and eggs.

Beat for about a minute.

Then add 1/4 cup of melted butter and peaches.Have Homey mix it all up!

Now make your praline topping. My mercy, this just makes this pie phenomenal.

Combine the pecans, remaining flour, brown sugar and 2 tbsp of butter with a pastry cutter until it's crumbly. I love brown sugar.

Put the peach filling in the crust, and sprinkle on the topping.

Bake at 375 for 45-50 minutes. After about 35 minutes, check to see if you need to shield the crust to keep it from overbrowning. Is that a word? Overbrowning? I'm gonna go with yes.

Perfection. I still can't make my pies pretty, but it surely is southern heaven on a plate. Especially since the AC was fixed while I was making the pie. Perfection!


  1. That looks delicious but I thought you didn't like nuts? That crust looks like it's perfectly flaky. Wish you'd figure out a way we could taste from your blog!