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Special Peach Pie The peach crop this year is outstanding. We can't get enough of them. Turn a regular peach pie into something special. Our recipe for Peach Praline Pie will knock your socks off with its delicious crunchy, praline topping.

July 24 is National Tequila Day. Tequila chicken, anyone?

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There are so many ways to enjoy fresh peaches. This pie, with its praline topping, is one of the best. 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.
  • 4 cups ripe peach slices
  • 1/4 cup 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
  • 1/4 cup (4 tablespoons) cold butter
  • 1/2 cup chopped pecans
Preheat oven to 450°F.

In a medium bowl, stir together the 1/4 cup flour and 2/3 cup sugar until thoroughy mixed. Add the sliced peaches and lemon juice, and stir to combine. Set aside at room temperature while preparing the topping.

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

Give the peach mixture a good stir and pour into the pie shell over praline mixture. Sprinkle remaining praline mixture evenly over peaches.

Bake for at 450°F for 10 minutes. Lower heat to 350°F and bake an additional 30 to 35 minutes until topping is golden brown. Delicious served warm, with or without vanilla ice cream. Makes 8 servings.

Prep time: 30 minutes; Cooking time: 9 - 10 minutes; Total time: 6 hours 30 minutes

The serving dishes in our photograph are Fiesta dinnerware.

Kitchen tools you'll need: Kitchen tools you'll need: Mixing Bowls, Pie Baker, Rubber Spatula

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