If you have any peaches yet- this is the PERFECT time to use them up in a pie! (By November though- getting fresh peaches in the Midwest isn’t very easy.) Canned peaches (home canned) work well too! If you don’t have those then most grocers sell peaches that are sliced, bagged, and frozen.
These peaches are very fresh once thawed. I used them for this pie!
*Its not easy to find, but I don’t recommend the sugary sub-par canned peach pie filling (commercial aluminum canned).*
Why peach pie?
True. Peach pie isn’t the most common item to find in Minnesota; but that’s what makes it special! This one of a kind treat is fairly common in the old south. Southerners know how the sweetness of a peach, combined with brown sugar and other ingredients make a nice dessert. For any gathering - even Thanksgiving - I suggest a peach pie as a nice addition to your feast!
Print this recipe card for your kitchen: CLICK HERE!
Print this recipe card for your kitchen: CLICK HERE!
Ingredients:
Praline Mixture
· ½ c. brown sugar
· ¼ c. flour
· ¼ c. butter
· ½ c. chopped pecans
Pie
· 4 cups peaches
· 3 T. flour
· 1 c. sugar
· 1t. lemon juice (fresh)
· Zest of 1 lemon
· Pie crust – shell and top
Additional Ingredients
· ½ c. brown sugar
· ¼ c. granulated sugar
Instructions:
Preheat oven to 425 degrees.
Prepare Praline mixture. Mix brown sugar, flour, and butter. Mix together.
Add pecans.
Set mixture aside.
To prepare pie filling, mix peaches, flour, sugar, zest of 1 lemon and lemon juice together in a mixing bowl.
Line pie pan with pie crust. **Use as deep a pie pan/tin as you have- peach pie does produce a lot of moisture that can easily bubble over and make a mess in your oven!**
Evenly spread your additional ½ c. brown sugar over the bottom of you pie shell.
Add your entire pie filling mixture.
Crumble your praline mixture over the top of your pie. This doesn’t need to be pretty- just as even as you can get it. (It will bake in.)
Cut lattice strips and place them over the top of your pie.
Cover pie with foil and bake for 45 minutes.
Uncover pie and bake for an additional 30 minutes, or until pie crust lattice on the top turns brown.
Uncover pie and bake for an additional 30 minutes, or until pie crust lattice on the top turns brown.
Once you have pulled pie from the oven, dust the top with a ¼ cup (will be a light dusting) of granulated sugar.
Let pie cool for 15 minutes before serving.
Serve hot with a scoop of vanilla ice cream on the side!!
**Fruit pies set up nice the longer you let them cool. Know if you cut your pie right away it may fall apart slightly… that’s okay… IT STILL TASTES GREAT!**
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