Peach Praline Pie
Ingredients
- 1 unbaked 9 inch pie crust
- 1/2 cup sugar
- 4 cups sliced ripe peaches - frozen could be substituted
- 2 tbsp quick tapioca
- 1 tsp lemon juice
- 1/3 cup sifted flour
- 1 cup brown sugar
- 1/4 cup butter melted
- 3/4 cup chopped pecans
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cardamon
Step-by-Step Instructions
- In a large bowl, combine the peaches with the sugar, cinnamon, nutmeg, cardamon, tapioca and lemon juice. Let set for 15 minutes.
- Meanwhile combine the flour, brown sugar, pecans and melted butter in a small bowl.
- Gently fit the prepared pie crust in the baking dish. Lightly flour the crust and then vent the pie with a fork.
- Crumble 1/3 of the pecan mixture in the bottom of the pie shell.
- Pour or spoon the peaches into the pie shell, top with the remaining pecan mixture.
- Bake for 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake for an additional 25 minutes until the crust is golden brown and the filling is bubbling.
Common Problems and Solutions
Q: Why is my pie filling runny?
A: Quick tapioca needs at least 15 minutes to absorb the peach juices (as the recipe indicates in the resting step). If you skip this step or use very juicy peaches, the filling won't thicken properly. You can also add an extra tablespoon of tapioca if your peaches are particularly juicy.
Q: Can I use canned peaches instead of fresh?
A: Yes, but drain them very well and pat dry with paper towels. Canned peaches release more liquid than fresh, so you may need to increase the tapioca to 3 tablespoons and let the mixture rest for 20 minutes before filling the pie.
Q: My praline topping is too crumbly and won't stay together
A: Make sure your butter is fully melted and mixed thoroughly with the brown sugar, flour, and pecans. The mixture should hold together when squeezed but still crumble easily. If it's too dry, add another tablespoon of melted butter.
Tips and Techniques
Place a baking sheet on the rack below the pie to catch any drips from the filling. The high initial temperature (450°F) helps set the crust quickly before the filling makes it soggy, while the lower temperature finishes cooking the peaches without burning the praline topping.
Ingredient Substitutions
- fresh peaches: frozen peaches (thawed and drained) or canned peaches
- quick tapioca: cornstarch (use 3 tablespoons)
- cardamon: additional cinnamon or 1/4 tsp ground ginger
- butter: coconut oil (melted)
Equipment Needed
- 9-inch pie pan
- Large mixing bowl
- Small mixing bowl
- Fork for venting crust
Historical Context
Pralines are a hallmark of Louisiana cooking, brought by French settlers and transformed with local pecans and sugar cane. This pie cleverly uses the praline technique - coating nuts in caramelized sugar - as both a base layer and topping, creating pockets of candy-like crunch throughout the dessert.
