Step 1

Heat oven to 425F.

Step 2

Prepare the praline topping by combining the brown sugar and flour, and cutting in the butter with a pastry blender, until mixture has a crumbly texture. Stir in the chopped pecans.

Step 3

Sprinkle one-third of the mixture in the bottom of the unbaked pie shell.

Step 4

Combine the sliced peaches, flour, sugar, cinnamon or cardmom (optional) and lemon juice, and pour into pie shell over praline mixture.

Step 5

Cube the 1/4 cup butter into small pieces and evenly place on top of peach filling.

Step 6

Sprinkle remaining praline mixture evenly over peaches.

Step 7

Bake for 45 minutes to 50 minutes, or until syrup boils in heavy bubbles that do not burst. Serve warm, with or without vanilla ice cream.