Peach Praline Pie
|Sliced peeled peaches||2 Pound (4 Cups)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Quick-cooking tapioca||2 Tablespoon|
|Piecrust mix||16 Ounce (1 Package)|
|Sifted all purpose flour||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Butter/Margarine||4 Tablespoon (1/2 Sticks)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
1 In a large bowl,mix peaches, granulated sugar and tapioca;let stand while preparing the pastry.
2 Prepare the piecrust mix, following label directions, or make pastry from your own favorite one-crust recipe. Roll out to 12-inch round on lightly floured pastry cloth or board; fit into a 9-inch pie plate. Trim the overhang to 1/2 inch; turn under, flush with rim and flute.
3 In a small bowl, combine flour and brown sugar ; cut in butter or margarine with a pastry blender until the mixture is crumbly; stir in pecans.
4 Sprinkle 1/3 over bottom of the pastry shell; top with peach mixture and sprinkle the remaining pecan mixture over.
5 Bake in a very hot oven at 450 degrees farenheit for 10 minutes. Lower the heat to moderate 350 degrees farenheit; bake for 20 minutes longer, or until peaches are tender and topping is golden. Cool on a wire rack before cutting.
6 Serve warm or chilled.