Peachy Praline Pie

Adapted from Farm Journal's Complete Pie Cookbook

  • Crust:
  • 1 1/4 c unbleached flour
  • 1/2 tsp salt
  • 1/4 cup fat-free milk
  • 3 tbsps olive oil
  • Filling:
  • 3/4 cup granulated sugar
  • 3 tbsps unbleached flour
  • 4 cups fresh peaches, sliced
  • 1/3 cup light brown sugar, packed
  • 1/4 cup unbleached flour
  • 2 ozs pecans, chopped
  • 3 tbsps margarine
Peachy Praline Pie
Preheat oven to 400. In a mixing bowl, combine 1 1/4 cups flour, salt, milk, and oil. Add one teaspoon cold water at a time until dough mixture begins to clump together. If the dough doesn't clump together when pinched, add another teaspoon of water.On a lightly floured surface, roll dough to a circle 1 1/2" larger than inverted pie pan. Pick dough up and gently ease into 9" pie pan, being careful not to stretch dough. Trim half inch beyond edge of pie pan, fold under to make double thickness around rim. Flute edges as desired. Prick bottom and sides of crust with a fork; set aside. To prepare filling, combine granulated sugar and three tablespoons flour. Add peaches and mix until thoroughly combined; set aside. In a smaller bowl, combine brown sugar, remaining flour, and pecans. Mix well. With a pastry cutter, add margarine until mixture is crumbly. Sprinkle one third of pecans mixture over bottom of crust. Pour peach mixture into crust over top pecan mixture. Sprinkle with remaining pecan mixture. Bake for 40 minutes, or until top is browned.
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Posted: 7/1/2010
Rated by 0 users (0.00)
WW Points* : 7.73
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 358
Calories from Fat 124 (35%)
% Daily Value *
Total Fat 14g 22%
Saturated Fat 2g 10%
Monounsaturated Fat 4g
Polyunsaturated Fat 0.9g
Trans Fat 0.9g
Cholesterol 0.2g 0%
Sodium 193mg 8%
Potassium 0mg 0%
Total Carbohydrate39g 13%
Dietary Fiber 3g 12%
Sugars 35g
Protein 4g 12%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.