If you are from the OKC area, then I know you are familiar with the yummy goodness of all things made by the Cuppies and Joe establishment. So I feel especially lucky when they share some of their secrets with us. Enjoy this recipe directly from the tiny fingers of the lovely Elizabeth Deifenderfer. :-)
Peach Praline Pie
Ingredients 4 cups sliced, peeled ripe peaches 1/2 cup sugar 2 tablespoons quick-cooking tapioca 1 teaspoon lemon juice 1/2 cup all-purpose flour 1/4 cup packed brown sugar 1/2 cup chopped pecans 1/4 cup butter 1 (9in) unbaked pie crust
Preheat oven to 350 degrees F. In a large bowl, combine peaches, sugar, tapioca, and lemon juice and let stand for 15 minutes. Meanwhile, combine flour, brown sugar, and pecans in a small bowl. Cut in butter until mixture is crumbly. Fill already rolled out pie crust with the peaches and sprinkle crumb mixture on top. Bake 20-30 minutes or until peaches are tender and topping is golden brown.
*This recipe is for a 9in. pie but here they are divided up into 4 mini pies
See how we used these little yummies for a Mother's Day Picnic styled shoot with Megan Mathews & Elizabeth of Cuppies and Joe, the folks of Wednesday Custom Design & Juniper Designs and featured on Green Wedding Shoes!