Sour Cream Peach Pie: Peachy Praline Pie

Preparation info

  • Difficulty


Appears in

Farm Journal's Complete Pie Cookbook

Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About

Pecans and brown sugar give this summer Dixie pie superb flavor


  • Unbaked 9" pie shell
  • ¾ c. granulated sugar
  • 3 tblsp. flour
  • 4 c. sliced peeled peaches
  • tsp. lemon juice
  • c. brown sugar, firmly packed
  • ¼ c. flour
  • ½ c. chopped pecans
  • 3 tblsp. butter or margarine


  • Combine granulated sugar and 3 tblsp. flour in large bowl. Add peaches and the lemon juice.
  • Combine brown sugar, ¼ c. flour and pecans in small bowl. Mix in butter until mixture is crumbly. Sprinkle one third of pecan mixture over bottom of pie shell; cover with the peach mixture and sprinkle remaining pecan mixture over peaches.
  • Bake in hot oven (400°F.) until peaches are tender, about 40 minutes.