Peach Praline Pie
Sweet, juicy peaches baked in a flaky crust with a crunchy pecan praline topping-Peach Praline Pie that tastes like home.
Peach Crumble Pie
This Peach Crumble Pie feels like a hug on a plate.
Its nutty, caramel-kissed praline topping and you've got the kind of pie that makes folks linger at the table for "just one more slice."
This Peach Praline Pie isn't fancy or fussy-it's the kind of dessert that feels right at home on a Sunday dinner table, a potluck spread, or alongside a cup of coffee when the kitchen gets quiet.
Sweet, juicy peaches baked into a flaky crust, while the buttery pecan topping crisps up golden and crunchy on top. It's simple, it's cozy, and it's one of those pies that'll have your people asking when you're making it again.
If pie's your love language too, don't stop here-check out some of my other pie recipes. Blueberry Strawberry Pie, Pumpkin Ice Cream Pie, Peanut Butter Pretzel Pie, or the Chocolate Cream Pie with Graham Cracker Crust.
And if you're after a peach fix try this easy Peach Cobbler in a Crock Pot with Cake Mix or the savory Chicken Peach and Pesto Pizza.
Ingredients
Three components come together for this delicious Peach Praline Pie.
1. Easy 3 Ingredient Single Pie Crust
2. Peach Pie Filling:
- Fresh or Canned Peaches
- Sugar
- All Purpose Flour
- Cinnamon
- Salt
3. Crumble Topping for Peach Pie:
- Brown Sugar
- Old Fashioned Oats
- All Purpose Flour - Thickens the peach juices
- Cold Butter - Cut into small cubes
- Pecans or Walnuts, optional
- Kosher Salt
See recipe card for quantities.
Need to Make an Ingredient Substitution? Ask!
Instructions
- Preheat the oven the 375 degrees F.
- Make the pie crust as directed and fit into 9 inch pie pan fluting edges, as desired.
- Peel and slice peaches and place in a medium bowl with sugar, flour, cinnamon, and salt. Stir until peaches are well coated. Pour into the pie crust.
- In a medium bowl, stir together the brown sugar, old-fashioned oats, and all-purpose flour. Drop in the cold butter cubes. Squish the butter between your fingertips, coating them with the oats mixture until crumbly.
- Top the peach filling with the crumble topping.
- Cover the edges of the pie crust with aluminum foil to prevent overbrowning. Bake for 50 minutes.
- Remove foil and bake another 20-30 minutes until the crust is golden brown. Keep an eye on the crumble topping. If it starts browning too much, cover with foil.
Hint: I like to put my pie on a cookie sheet with putting it in the oven to prevent any overflow from spilling in the bottom of my oven.
Substitutions & Variations
- Peach Pie with Canned Peaches - Substitute canned peaches that have been drained.
- Peach Pie with Frozen Peaches - Allow peaches to defrost for 15-20 minutes before filling the pie.
Storage
Store leftover pie tightly covered at room temperature for up to 2 days. Or, store in the fridge up to 5 days.
Freezing Peach Pies
My momma often makes up peach pies to put in the freezer for winter. Wrap them in foil and put them in large freezer bags. They store for several months.
Top Tip
If fresh peaches aren't in season, canned or frozen (thawed and drained) peaches work beautifully too.
FAQ
Yes, the sugar and acid content keep bacteria from being a problem. Of course, fresh pie is always the best. Use this as an excuse to have more than one piece.
I find that freezing fruit pies before baking yields the best results and prevents soggy pie crusts.
Have another question? Ask!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Peach Praline Pie:
Share the Love
Leave a comment and I'll do my best to answer you!
And, if you made this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!
Peach Praline Pie
Ingredients
Method
- Preheat the oven the 375 degrees F.
- Make the pie crust as directed and fit into 9 inch pie pan fluting edges, as desired.1 Easy 3 Ingredient Single Pie Crust
- Peel and slice peaches and place in a medium bowl with sugar, flour, cinnamon, and salt. Stir until peaches are well coated. Pour into the pie crust.6 cups Fresh Peaches, sliced, ½ cup Sugar, 3 Tablespoons All Purpose Flour, ½ teaspoon Cinnamon, 1 pinch Kosher Salt
- In a medium bowl, stir together the brown sugar, old-fashioned oats, and all-purpose flour. Drop in the cold butter cubes. Squish the butter between your fingertips, coating them with the oats mixture until crumbly.1 cup Brown Sugar, ¾ cup Old Fashioned Oats, ¾ cup All Purpose Flour, ½ cup Cold Butter, ½ cup Pecans or Walnuts, ½ teaspoon Kosher Salt
- Top the peach filling with the crumble topping.
- Cover the edges of the pie crust with aluminum foil to prevent overbrowning. Bake for 50 minutes.
- Remove foil and bake another 20-30 minutes until the crust is golden brown. Keep an eye on the crumble topping. If it starts browning too much, cover with foil.
This peach pie has everything I want in a pie. Crust. Fruity filling that's not overly sweet. Warm crumble topping. Perfection!