Monday, September 25, 2017

Praline Peach Pie

Have you tried ClickList? You order your groceries through the Internet, then pick them up the next day.

Yes, I know what you're thinking. We make a lot of decisions in the grocery store. There are seasonal products and new items that we don't know about. Plus we're picky about our fresh fruits and veggies. There are some we would pass on if we could see them. And others that look so good we would buy them even though we hadn't planned on it.

For my life situation at the moment, ClickList is a huge time saver. Not only don't I have to go into the grocery store, but the one I prefer is the size of a football field. By the time you get to the middle, you better not have forgotten anything on the side you just left!

Anyway, they allow you to click a box saying they can substitute something. Surprise! I asked for nectarines, and I got the biggest peaches I have ever seen. They're the size of grapefruits. I do love baked peaches, so I cast around looking for a cake or pie to bake. In my Mom's old Farm Journal cookbook called Farm Journal's Complete Pie Cookbook, I stumbled upon something that sounded wonderful—Peachy Praline Pie. Wow, two delicious flavors together? I had to try it.

I thought I was being very clever by using a pecan and graham cracker crust. Hmm. Not so clever after all. After 30 minutes of baking, I smelled something burning. Yes, a graham cracker crust will burn at 400 degrees. Sigh. But I'm sharing it today anyway because we loved the pie. In the instructions, I'm lowering the heat to 350. I think that will produce the same results, sans the tiny bit of burned crust edge. Do check on it at 30 minutes and cover the crust with aluminum foil if it looks crispy.

My peaches were so big that 1/2 a peach filled a cup. If you have normal-sized peaches, plan on using 4-5 peaches. 

Warning: this is a cake for sugar lovers! It's sweet as, well, pie! If you want to tone down the sugar,  omit or decrease the sugar in the crust. And reduce the 3/4 cups sugar, depending on the sweetness of your peaches.

Peach Praline Pie
based on a recipe from Farm Journal's Complete Pie Cookbook

9" unbaked pie shell OR
9 sheets cinnamon graham crackers
1/4 cup pecans
2 tablespoons sugar
6 tablespoons butter, melted

3/4 cup sugar
3 tablespoons flour
pinch of mace
4 cups sliced peaches
1 1/2 teaspoons lemon juice
1/2 cup dark brown sugar
1/4 cup flour
1/2 cup chopped pecans
3 tablespoons butter

Crust: Place graham crackers, pecans, and sugar in a food processor.  Process until pecans are fine. While running, pour in the melted butter. Use your fingers to spread in the 9-inch pie dish.

Preheat oven to 350. In a large bowl, mix together 3/4 cup sugar, 3 tablespoons flour, and mace. Peel the peaches (with a vegetable peeler, or dunk briefly in boiling water and peel) and slice them, adding them to the bowl. Add lemon juice and turn several times to coat. Set aside.

In a smaller bowl, mix together the 1/2 cup brown sugar, 1/4 cup flour, 1/2 cup chopped pecans, and 3 tablespoons of butter. Trust me here, use your hand to mix it until the butter is incorporated and it's crumbly. Sprinkle half on the bottom of the pie pastry in the pan. Pour in the peaches. Sprinkle the remainder on top. Bake about 40-50 minutes. Check after 30 minutes. If the edge of the crust is getting too brown, top with a circle of aluminum foil around the edge.

Graham crackers, pecans, and optional sugar in food processor.

Add melted butter while running.
Pat into pie pan.

Briefly boil peaches to peel easily.

Toss peach slices with flour, sugar, mace, and lemon juice.

Scatter 1/2 praline mixture on bottom.

Add peaches

Sprinkle remainder of praline mixture on top.


  1. You have combined two of my favorite things, peach pie and praline. I must, must, must make this.

  2. Now I'm drooling, and I just ate breakfast! You may have guessed by now that I love sugar (and my blood sugar is right where it should be, thank goodness). This sounds like a delicious recipe.

  3. You are killing me. That looks so delicious. I love praline anything.

  4. I remember peaches the size of softballs from my (long ago) youth. They were full of flavor and the juices dripped down my chin.

    It's rare to find one with real flavor anymore. Sigh.

    This sounds like a great way to add a flavor umph.

  5. Oh yum! This recipe sounds wonderful, and our grocery store actually has some nice peaches in stock ~ Thanks Krista!

  6. Looks amazing, Krista! Now I won't be able to think of anything else all day, Hugs.

  7. Peaches and pecans sounds heavenly!