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Peach Cobbler Pie

Peach pie is typical of our state, and this recipe includes typically Southern praline topping. It was given to me when I married and set up our home more than 40 years ago. I can and freeze peaches to make this pie year-round.
  • Total Time
    Prep: 20 min. Bake: 30 min.
  • Makes
    8-10 servings

Ingredients

  • 4 cups sliced peeled ripe peaches (about 3 pounds)
  • 1/2 cup sugar
  • 2 tablespoons quick-cooking tapioca
  • 1 teaspoon lemon juice
  • 1/2 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/2 cup chopped pecans
  • 1/4 cup butter
  • 1 frozen deep-dish pie crust (9 inches)

Directions

  • Preheat oven to 450°. In a large bowl, combine peaches, sugar, tapioca and lemon juice; let stand 15 minutes.
  • Meanwhile, combine flour, brown sugar and pecans in a small bowl; cut in butter until crumbly. Sprinkle one-third of crumbs in pie crust; top with peach mixture. Sprinkle with remaining crumbs, allowing peaches to show if desired.
  • Bake for 10 minutes. Reduce heat to 350° and bake until peaches are tender and topping is golden brown, about 20 minutes.
Nutrition Facts
1 piece: 273 calories, 13g fat (4g saturated fat), 12mg cholesterol, 113mg sodium, 39g carbohydrate (21g sugars, 2g fiber), 3g protein.

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