Georgia Peach And Praline Pie Recipes

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.

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.

PEACH PRALINE PIE

Steps:

• In a large bowl, combine the peaches, 1/4 cup sugar, tapioca and lemon juice; let stand for 15 minutes. , In a small bowl, combine the flour, nuts and remaining sugar; cut in butter until crumbly. Sprinkle a third of the crumbs into pie shell. Add peach mixture; sprinkle with remaining crumbs. , Bake at 450° for 10 minutes. Reduce heat to 350°; bake for 30 minutes or until the peaches are tender and topping is golden brown. Serve with whipped cream or ice cream if desired.

GEORGIA PEACH AND PRALINE PIE

Steps:

• Sprinkle 1 teaspoon flour over pie crust; set aside.
• Add 3 tablespoons flour, sugar, salt, nutmeg, corn syrup and eggs to a mixing bowl; beat at medium speed with an electric mixer for 1 minute.
• Fold in peaches and 1/4 cup melted butter.
• Pour mixture into piecrust.
• Mix together the remaining flour and brown sugar in another bowl.
• Cut in 2 tablespoons butter using a pastry blender, until the mixture resembles coarse crumbs; add chopped pecans and stir.
• Sprinkle crumb mixture evenly over peach filling.
• Bake at 375° for 45-50 minutes or until center of pie is set (cover crust edges with foil after 35 minutes to prevent over browning).

NEW ORLEANS PECAN PRALINE PIE

Steps:

• Fill a large heavy duty pot with water and bring water to a boil.
• Remove paper label from condensed milk can.
• Immerse the unopened condensed milk can into the boiling water.
• Reduce heat to medium and cover pot with lid.
• Cook for 3 hours.
• Occasionally check pot to make sure it doesn't boil dry.
• Remove can from water with tongs.
• Place in freezer for one hour, to cool.
• Combine slightly beaten eggs with syrup, sugar, margarine, vanilla and salt.
• Mix well.
• Add chopped pecans and mix well, again.
• Pour pecan pie mixture into unbaked pie shell.
• Bake@ 350 degrees for 50-55 minutes.
• Filling is done when knife inserted near the center comes out clean.
• When done, remove pie from oven and let cool for 1 hour.
• Open cooled condensed milk can.
• Empty contents into small bowl and stir well.
• Pour the carmelized milk onto the top of the pecan pie and spread over the pie.
• Garnish with pecan halves (optional).
• Serve with whipped topping (optional).
• (note) if salted pecans are used, omit the 1/8 tsp.
• of salt from the recipe.

PRALINE PIE

Steps:

• Preheat the oven to 350.
• Brush the pie crust with the egg white.
• Put the pecans on a cookie sheet with sides.
• Put the crust and the pecans in the oven and bake for 5 minutes.
• (Or you can toast the pecans separately. I just found it faster to do it this way.) Melt the butter.
• Using a mixer on medium blend the melted butter, the brown sugar, the flour and the baking powder until well mixed.
• Add the egg and vanilla and mix well.
• Stir in 3/4 cup of the pecans.
• This will be very thick.
• Put it into the prepared crust.
• Sprinkle with the remaining 1/4 cup pecans.
• Bake at 350 for 30-35 minutes or until the filling is set in the center.
• Cool it completely.
• Put the whipped cream on top as garnish.
• Store in the refrigerator until you are ready to serve it.

GEORGIA PEACH PIE

Steps:

• Fit pastry in bottom of pie pan.
• Combine sugar, brown sugar, tapioca and salt in a large mixing bowl.
• Add peaches and toss gently to coat.
• Sprinkle on almond extract; stir.
• Pour peach mixture into pastry shell; dot with butter.
• Place remaining pie crust over filling.
• Trim edges; seal and flute.
• Cut slits in top crust. (Top crust may be brushed with milk and sprinkled with sugar.).
• Bake at 450 degrees Fahrenheit for 10 minutes.
• Reduce heat to 375 degrees Fahrenheit.
• Bake for 40 minutes or until crust is golden brown.