Everyone loves pie. It’s a classic dessert that can be made for any occasion. This is a recipe for a delicious peach pie that has an almond and pecan praline filling.
Pie Crust Ingredients
- 2 tsp sugar
- 2 1/2 cups flour
- 3/4 tsp salt
- 1 cup (2 sticks) cold unsalted butter, cut into 1/2-inch cubes
- 1/3 cup plus 1 to 4 tbsp whiskey (or use equal amount of ice water)
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For Peach Pie Filling Ingredients
- 2 1/2 lbs peaches, blanched, skins removed, pitted and cut into 1/2 inch pieces
- 1 tsp lemon juice
- 2 tbsp cornstarch
- 1/2 cup sugar tsp
For the Almond Pecan Praline
- 1/3 cup almonds, chopped medium-fine
- 1/3 cup pecans, chopped medium-fine
- 6 tbsp unsalted butter
- 6 tbsp brown sugar
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 tsp salt
To make the pie dough, combine flour, sugar, and salt in a food processor. Drop in one cube of butter at a time into the mixture. Mixture should be coarse with pea-sized lumps of dough. Add 1/3 cup of whiskey into the mixture and pulse a few times until well incorporated.
Test a small handful of dough. If it does not stick together, add one tablespoon of whiskey, pulsing each time until well incorporated and test again. Do not over work the dough or the pastry will be tough.
When you have the right consistency, place the dough on a floured surface. Using the heel of your hand, smear the dough twice in a forward motion to distribute the fat. Gather the dough with a pastry scraper and make into a ball. Divide the ball in half and form into two disks. Wrap each disk in plastic and chill for at least one hour until firm.
For the filling, combine the cut peaches with sugar, cornstarch and lemon juice, tossing to combine.
Let the filling sit at room temperature for an hour, tossing occasionally.
For the almond pecan praline, combine all the ingredients and mix to combine. Set aside.
Heat the oven to 425°F and position a rack to the lowest level in the oven (this will help ensure a crisp crust).
To prebake the bottom pie crust, grease the pie plate thoroughly with butter or shortening, then roll out one disk of dough and shape into the pie plate.
Place in the fridge and chill for 40 minutes, then continue to chill in the freezer for an additional 20 minutes.
Place a layer of foil over the crust, shaping around the edges of the crust. Add 2 cups of dried beans, ceramic or metal pie weights.
Bake for 15 minutes, then set on a rack to cool slightly before removing the foil and filling the bottom crust.
Press the pecan praline into the bottom crust. Add the filling. Roll out the second disk of dough and either place on top, fitting it with the bottom crust and cutting slits to vent, make cutouts with a cookie cutter and place the crust pieces in a design on top of the pie, or hand-cut a design (like the octopus).
Using a pastry brush, apply an egg white wash to the top crust.
Bake the pie for 20 minutes at 425°F, then turn the oven down to 375°F and continue baking for 35 to 45 minutes, checking to be sure the top crust doesn’t get too brown.
Cool for 1 to 2 hours.