Peach season is upon us, which means they are plentiful at your local farmers markets, produce stands and grocery stores. If you’re fortunate enough to grow your own, you know there is nothing like a sweet, fresh peach picked right off the tree.
However, there are lots of great ways to use peaches in recipes, including salads and desserts. If you’re in the mood for a peach cobbler or pie, you might try this recipe for Fresh Peach and Praline Pie.
You use fresh, diced peaches mixed with pecan pie filling and pecan-crumble topping, so you can have your favorite peach and pecan pies rolled into one!
FRESH PEACH AND PRALINE PIE
1 (9-inch pie crust)
1/2 to 1 teaspoon flour
FILLING:
1/4 cup sugar
3 tablespoons flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/2 cup light corn syrup
3 eggs
1/4 cup margarine or butter, melted
3 cups fresh peaches, peeled and diced
TOPPING:
1/2 cup pecans, coarsely chopped
1/4 cup flour
1/4 cup firmly packed brown sugar
2 tablespoons margarine or butter, softened
Vanilla ice cream, optional
Preheat oven to 400 degrees. Place pie crust in 9-inch pie plate and lightly dust bottom of pie crust with 1/2 to 1 teaspoon flour.
In a large bowl, combine sugar, 3 tablespoons flour, salt, nutmeg and corn syrup. Add eggs one at a time, mixing well after each addition.
Add melted margarine or butter and, using an electric mixer, beat all at medium speed for 1 minute. Stir in diced peaches, until well combined. Pour into pie crust-lined pan.
In a small bowl, combine topping ingredients; mix well. Sprinkle over peach filling.
Bake at 400 degrees for 35-40 minutes. Serve with a scoop of vanilla ice cream, if desired.
Note: Both yellow and white peaches may be used.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
