Peach Praline Pie ~ Kentucky Derby Museum Cookbook
Celebrate summer and National Peach Month in August with some favorite peach favorites from our own Kentucky Derby Museum Cookbook!
PEACH PRALINE PIE
- ½ cup sifted flour
- ¼ cup brown sugar
- ½ cup pecans chopped
- 4 tablespoons butter
- 1 9 inch pie shell, unbaked
- 4 cups peaches, sliced (6-7 medium peaches)
- ½ cup sugar
- 2 tablespoons quick cooking tapioca
- 1 teaspoon lemon juice
Start with 6 fresh, ripe peaches & remove the skin with a peeler. Then, using a sharp knife, cut through the peach and move your knife around the center pit to separate the peach into two halves, discarding the pit. Next slice the peaches about 1/8 inch thick & add the lemon juice to keep the slices fresh while you prepare the crust. Prepare the crust how you prefer, we suggest buying a store made crust in the refrigerated dough section at the grocery and put it in your own pie pan, scalloping the edges by pinching it with your fingers. It looks much better than the frozen pie pans, since it still has that homemade look.
Next prepare the crunchy mixture by sifting the flour. You can do this with by shaking it through a fine colander. Then add your brown sugar, pecans & butter. Stir until well mixed & place 1/3 of mixture in the pie shell & set aside. Now add the sugar and tapioca to your peaches and stir. Place the peach mixture in the pie shell covering the crumb mixture & arrange peaches so top is flat. Then spread your remaining crumb mixture over the top.
TIP: cover the edges only of your pie crust with foil for the first 15 minutes of baking so the crust doesn’t burn. Bake at 450 for 10 minutes and then turn down the heat to 350 and bake for another 35 minutes. Let stand for 10 minutes & serve with whipped cream.
Pick up your copy of the Kentucky Derby Museum Cookbook and share delicious southern style cooking with your family! Makes a great gift!
