Peach Almond Praline Pie

It's almost too late for this recipe. So I am rushing my pie creation to you as fast as I can. Hopefully, peach season has not completely left. It is obvious from my blog that I am a pie girl. I will always choose pie over cake. Which is one of the reasons I love Fall. I love to bake pie.

Well, the peaches were on their way out. They had been sitting on the counter too long and so it was time for peach pie. But then it hit me -- almonds and peaches make a beautiful couple. Imagine how tasty pralined almonds would taste on the top of my peach pie, peeking out of a crispy sugar shimmered lattice pie crust. Be still my peach pie loving heart, those pralined almonds were delicious.

How to make a peach pralined pie.

2  pie crusts. I use a crust from my bulk pie crust recipe. 
8 -10 large ripe peaches, peeled and sliced.
juice of 1 lemon
1 1/2 TB cornstarch
4 Tb sugar
1/2 tsp ground cinnamon
1 tsp vanilla.

Praline Almonds.
1 cup raw almonds, chopped coarsely
1/2 Cup sugar
2 Tb butter
1/2 tsp vanilla

In a heavy 10 inch skilletcombine nuts, sugar and butter and vanilla. Cook over medium -high heat shaking skillet occasionally, till sugar begins to melt. Do not stir. Reduce heat to low and cook till sugar is golden brown, stir occasionally. Remove from heat and allow to cool.

Preheat oven to 425 degrees farenheit.

To Peel Peaches: Scald peaches in boiling water for 30 seconds to a minute. Plunge into ice cold water. Skin will slide right off.

Pit halve and cut each peach half into four pieces. Place in a large bowl and squeeze lemon juice and vanilla over them.

Combine sugar, cinnamon and cornstarch. Toss gently with the peaches. Let stand for 15 minutes.

Prepare pie crust by rolling out each crust to a 10 inch circle. Line a greased pie pan with one crust. Cut other crust into 1 inch strips.

Fill with peach filling. Top with almond praline.

Use strips to create a lattice top pie cover. You may weave over and under. I am lazy and just lay one layer on top of the next. Brush pie crust with beaen egg. Sprinkle with cinnamon and sugar.

Place pie on a rimmed baking sheet and place in oven. Bake for 20 minutes. Reduce heat to 350 degrees and continue baking for 40 minutes until crust is browned and juices are bubbling. 

Cool on a wire rack to room temperature and serve with something white and creamy, whip cream or vanilla ice cream.


Place peach slices in a large bowl