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Peach Praline Pie
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Vintage Recipe
Peach Praline Pie
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This Peach Praline Pie combines the best of two worlds - a fresh peach pie and a nutty pecan crumble. The pecan praline hidden at the bottom of the pie takes it over the top. Great way to take advantage of the fresh peaches at your local farm stand. Makes a perfect summer treat for a picnics or BBQ. 

Prep time
0:20
Bake/Cook time
0:50 to 0:60
Plan for

Cooling time 4 hours 

Yield
10 servings
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Peach Praline Pie
Extra Fine Granulated Sugar
Light Brown Sugar
Prep time :
0:20
Bake/Cook time :
0:50 to 0:60
Plan For

Cooling time 4 hours 

Yield :
10 servings

INGREDIENTS

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

DIRECTIONS

  1. Preheat oven to 400°F. Prepare pie crust in 9-inch pie plate or thaw frozen crust. Keep in fridge.
  2. In large bowl, combine sugar and flour. Add peaches and vanilla and mix to combine. Set aside.
  3. To make praline topping, combine brown sugar, flour, and chopped pecans. Pour melted butter over pecan mixture and stir with fork to combine.
  4. Sprinkle 1/3 of pecan mixture evenly over bottom of prepared crust. Spoon peach mixture over and top with remaining pecan mixture.
  5. Bake for 50-60 minutes or until the center of pie is bubbly. Place a sheet of aluminum foil loosely over the top of pie if it begins to brown too quickly.
  6. Cool completely before slicing.

IMPERIAL SUGAR INSIGHT

This classic recipe first appeared in the Homemade Good News Cookbook Vol. VIII

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