I hope you’ve finished all your dinner BECAUSE IT IS DESSERT TIME.

PEACH PRALINE CRUMBLE PIE
Time: about 2 hours
Amount: 1 pie

INGREDIENTS:

• 1 1/2 cups flour
• 1 tsp salt
• 1 cup finely chopped pecans
• 11 tbsp unsalted butter (seriously)
• 1/2 cup roughly chopped pecans
• 1/3 cup milk
• 1/2 cup & 1 tbsp brown sugar
• 1/2 cup & 2 tbsp white sugar
• 5 large peaches, cut into thin slices
• 1 tub ice cream

DIRECTIONS:

Crust:

1. Combine the flour, salt, finely chopped pecans, and 8 tbsp butter in a large mixing bowl. Work the butter into the dry ingredients until it is all well combined.
2. Refrigerate for at least an hour. Start working on the pralines. Idle hands are the devil’s playground.
3. Lightly flour & knead the dough, then roll out. I used half for the bottom crust which rolled out pretty well, but I could not for the life of me get the top crust to roll out, so I just crumbled it up a little bit and sprinkled it on top of my pie.

Pralines:

1. In a sauce pan on medium-low heat, put the milk, 1/2 cup of brown sugar and 1/2 cup of white sugar. Stir until it starts to boil.
2. Add the roughly chopped pecans. You could use whole pecans, but they do get a little unwieldy when you’re stirring them.
3. Keep stirring until the syrup starts to thicken up. I’ve never used a candy thermometer, so I don’t really know what temperature they should hit. Sorry. It shouldn’t be hardening at all at this stage.
4. Take about 1/3 cup out and store it in a microwave safe bowl. This is going to be the best drizzle you’ve ever tasted. Let it cool before covering and refrigerating it.
5. Keep cooking the rest until it starts to stick to your spoon or spatula, then add 1 tbsp of butter. Keep stirring until it bubbles up and is thick on your spatula.
6. At this point, pour it onto a piece of parchment paper. You can spoon out individual pralines instead, but I prefer to just chop it up and sprinkle it on top of the pie: your call.

Pie:

1. Preheat the oven to 375 degrees.
2. On your crust layer your peach slices. I used both white and yellow peaches because I like the two flavors mixed together, but it is up to you.
3. Sprinkle the last two tablespoons of white sugar on top and cut up the last two tablespoons of butter and sprinkle them as well.
4. Put your top crust (or crumble in my case) on the pie.
5. Bake for 25 minutes or until the crust is golden brown.
6. Let it cool, add the crumbled pralines, cut, and serve with ice cream.
7. Microwaved that praline drizzle we reserved for about 20 seconds and slather it on top of the vanilla. Perfection.

Now my pie was a little bit dry, so I HAD to serve it with vanilla ice cream.  So. Good. If you get a little worked up because your dough isn’t staying together, feel free to add an egg yolk and a touch more flour. It should firm up nicely then. Also, if you want to go sans top crust, feel free, but you might want to blanch the peaches first.