Blue Ribbon Peach Praline Pie Recipes

MAMA THORNTON'S PEACH PIE

Steps:

• Cook's Note: You can increase the amount of sugar to 1 1/4 cups, depending upon the sweetness of the peaches. Peak summer peaches will only need 1 cup.
• For the crust: In a food processor, combine the flour, sugar, salt and cold butter.
• Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper or knife, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes. At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
• Preheat the oven to 450 degrees F.
• Flour your rolling pin and roll out 1 pie crust to about a 12-inch round and drape over a 9 1/2-inch fluted pie plate. Roll out the other pie crust to about a 10-inch round, and cut this into 1-inch strips with a fluted pizza cutter.
• For the filling: Peel and cut the peaches into 1/4-inch thick slices (you should have about 7 cups) and toss with the lemon juice and almond extract in a large bowl. Whisk the flour, sugar, cinnamon, nutmeg and salt in another bowl, making sure there are no lumps. Stir the flour mixture into the peaches and mix well. Pour the peaches into the pie crust. Scatter with the pieces of butter. Top with the lattice strips. Brush away any flour underneath the lattice to make sure it seals well. Crimp the edges to seal. Beat the egg with 1 teaspoon water and brush the lattice and edges with the egg wash.
• Pop in the oven and bake for 10 minutes, and then lower the heat to 350 degrees F and bake until the crust gets brown, about 50 minutes more. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking. Cool about 30 minutes before serving.

BLUSHING PEACH PIE

Steps:

• 1. Mix flour, salt, and Crisco with a fork or pastry blender until resembles meal consistency.
• 2. Add cold water and mix until dough forms.
• 3. Form into two equal-size patties and refrigerate for about 1/2 hour.
• 4. Roll out and form into a pie dish.
• 5. Mix filling.
• 6. Add filling to the pie dish and lay top crust over the pie. Seal by folding the top edge over the bottom edge and decorate the edge with a fork.
• 7. Bake at 375 for 40 minutes. Cool completely before cutting. Serve with ice cream or whip cream.

PRALINE PECAN PEACH DUMP CAKE

Steps:

• Drain 1 can of peached.
• In bowl mix peaches and pie filling.
• Put peaches in a 13x9 pan.
• Top peaches with DRY cake mix spread it out evenly across the entire surface of peaches.
• Gently press cake mix on top of peachs.
• Drizzle butter over cake mix.
• Praline Pecan topping.
• Mix topping ingredients in bowl combing till well mixed,
• Sprinkle over butter, spread evenly over entire top of cake.
• Bake at 350 degrees for 55 minutes to 1 hour or until top is deep golden brown and fruit is bubbly.

BLUE RIBBON PEACH COBBLER

Steps:

• 1. Preheat oven to 350 degrees
• 2. Pour all ingredients except the flour and 1 tsp. of cinnamon in a 2 quart sauce pan. Draining 1 can of peaches. Simmer on low until butter and sugar have melted.
• 3. While that simmers, spray the baking dish with butter flavored Pam and lightly dust it with 1 tsp. cinnamon.
• 4. Roll out 1 sheet of dough and line your pan. Be sure to stretch it to fit the shape of your pan.
• 5. Remove the filling from the stove and pour it into your crust. It will be really soupy so sprinkle the flour into the pan and lightly stir. You will have small lumps but these will break during baking.
• 6. Roll out your second crust and place it on top to close your cobbler. Pierce the middle with a sharp knife to vent.
• 7. Bake for 35-45 minutes, or until top crust is golden brown.
• 8. Glaze the top crust with melted butter. Let it cool for 15-20 minutes and serve!

PEACH PRALINE PIE

Steps:

• In a large bowl, combine peaches, 1/2 C sugar, tapioca, and lemon juice, mix well.
• In a small bowl, combine flour, pecans and remaining sugar, cut in butter until crumbly.
• Sprinkle one-third of crumbs into pie shell, cover with peaches.
• Sprinkle remaining crumbs on top.
• Bake in 450° oven for 10 minutes.
• Reduce heat to 350° and bake for 45 minutes.

PECAN PRALINE PEACH PIE

Steps:

• 1. Heat oven to 425F.
• 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.
• 3. Sprinkle one-third of the mixture in the bottom of the unbaked pie shell.
• 4. Combine the sliced peaches, flour, sugar, cinnamon or cardmom (optional) and lemon juice, and pour into pie shell over praline mixture.
• 5. Cube the 1/4 cup butter into small pieces and evenly place on top of peach filling.
• 6. Sprinkle remaining praline mixture evenly over peaches.
• 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.

FRESH PEACH AND PRALINE PIE

Steps:

• 1. Sprinkle 1 tablespoon flour over the unbaked pastry shell; set aside.
• 2. Combine the syrup, eggs, 1/4 cup sugar, 3 tablespoons flour, salt, and nutmeg in a large bowl; beat at medium speed of an electric mixer for 1 minute. Stir in the peaches adn 1/2 cup melted butter. Pour the peach mixture into the prepared pastry shell.
• 3. Combine the pecans, 1/4 cup flour, and 1/4 cup brown sugar in a medium bowl, stirring well. Cut in 2 tablespoons butter with a pastry blender until the mixture resembles coarse meal. Sprinkle pecan mixture evenly over the peach mixture.
• 4. Bake at 350 degrees for 45 to 50 minutes or until the pie is set. Let cool completely. If desired serve pie with whipped cream or vanilla ice cream.