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• 4 cups ripe peach slices
• 2 tablespoons plus 1 teaspoon all-purpose flour
• 2/3 cup sugar
• 1 teaspoon fresh lemon juice
• 9-inch unbaked pie shell



• 1/2 cup firmly packed brown sugar
• 1/4 cup all-purpose flour
• 3 tablespoons cold butter
• 1/2 cup chopped pecans

Preheat oven to 425°F.

Prepare the praline topping by combining the brown sugar and 1/4 cup flour, and cutting in the butter with a pastry blender, until mixture has a crumbly texture. Stir in the chopped pecans. Sprinkle one-third of the mixture in the bottom of the unbaked pie shell.

Combine the sliced peaches, 2 tablespoons flour, 2/3 cup sugar and lemon juice, and pour into pie shell over praline mixture. Sprinkle remaining praline mixture evenly over peaches.

Bake for 45 minutes to 50 minutes, or until syrup boils in heavy bubbles that do not burst. Serve warm, with or without vanilla ice cream.

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Note: Good peaches contain lots of juice, so a deep-dish pie pan is good for this recipe. If you don't have one, just make sure the pastry edges are crimped well and have a standing rim.

Note: Here are links to our piecrust recipes. Either standard or butter pastry is right for this pie.

• Standard Pie Pastry
• Butter Pastry
• Graham Cracker Crust
• Gingersnap Crust
• Vanilla Wafer Crust
• Chocolate Cookie Crust
• Coconut-Shortbread Piecrust

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