Peach Praline Pie

This Peach Praline Pie is a nostalgic summer treat that balances the bright acidity of fresh peaches with the rich, caramelized crunch of a walnut praline topping. The filling is thickened with quick-cooking tapioca for a perfect texture, while the streusel-like crust adds depth with butter and brown sugar notes. It is an ideal dessert for potlucks, family gatherings, or a lazy weekend baking project. Serve it warm with a scoop of vanilla ice cream for the ultimate contrast of temperatures and flavors. The combination of fruit and nuts makes every slice satisfying and indulgent.

Cooking Method: Baking

Cuisine: American

Courses: Desserts

Difficulty: Intermediate

Servings: 8

Calories: 350

Dietary: Vegetarian

Description

This Peach Praline Pie is a nostalgic summer treat that balances the bright acidity of fresh peaches with the rich, caramelized crunch of a walnut praline topping. The filling is thickened with quick-cooking tapioca for a perfect texture, while the streusel-like crust adds depth with butter and brown sugar notes. It is an ideal dessert for potlucks, family gatherings, or a lazy weekend baking project. Serve it warm with a scoop of vanilla ice cream for the ultimate contrast of temperatures and flavors. The combination of fruit and nuts makes every slice satisfying and indulgent.

Ingredients

4 cups ripe peaches, sliced
1/2 cups walnuts, chopped
1/4 cups butter or margarine, softened
1 cups sugar, divided
2 tablespoons quick-cooking tapioca
1 teaspoons lemon juice
1/2 cups all-purpose flour

Directions

1
Preheat oven to 450 degrees F (230 degrees C).
2
In a large bowl, combine sliced peaches, 1/4 cup sugar, quick-cooking tapioca, and lemon juice; mix well until peaches are evenly coated.
3
In a small bowl, combine all-purpose flour, chopped walnuts, and the remaining 3/4 cup sugar.
4
Cut in the softened butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
5
Sprinkle one-third of the crumb mixture into the bottom of the unbaked pastry shell.
6
Pour the peach mixture over the crumbs in the pie shell.
7
Sprinkle the remaining crumb mixture evenly over the top of the peaches.
8
Bake at 450 degrees F (230 degrees C) for 10 minutes.
9
Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking for 30 to 40 minutes, or until the peaches are tender and the topping is golden brown.
10
Allow the pie to cool on a wire rack for at least 30 minutes before serving.

Nutrition Facts

Servings 8

Amount Per Serving
Calories 350kcal

% Daily Value *
Total Fat 12g19%
Saturated Fat 4g20%
Cholesterol 15mg5%
Sodium 180mg8%
Total Carbohydrate 58g20%
Dietary Fiber 3.6g15%
Sugars 35g
Protein 4g8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use firm-ripe peaches that hold their shape during baking. If peaches are very juicy, you may increase the tapioca slightly to thicken the filling.

The pie can be served warm or chilled. If chilling, allow it to cool completely before refrigerating.

You can substitute pecans for walnuts in the crumb topping if preferred.

To prevent the bottom crust from getting soggy, ensure the filling is well-coated with tapioca before adding to the shell.

Keywords: peach, pie, praline, walnuts, dessert, baking, summer, fruit, pastry, streusel, tapioca, homemade

Read it online: https://www.chefs-mate.com/recipe/peach-praline-pie/