Peach Pecan Angel Pie Recipes

SOUR CREAM PEACH PECAN PIE

Steps:

• Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine peaches and preserves. Transfer to crust. In a small bowl, whisk sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches., Bake for 30 minutes. Meanwhile, in a small bowl, combine flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. , Bake until a knife inserted in the center comes out clean and topping is golden brown, 15-20 minutes. Cover edge with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator.

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.

ANGEL PECAN PIE

Steps:

• 1. Beat egg whites until foamy.
• 2. Add 1 cup sugar a little at a time, beating after each addition.
• 3. Add 1 teaspoon vanilla.
• 4. Continue beating until mixture holds soft peaks.
• 5. Spoon mixture into an 8\" pie plate to form a shell.
• 6. Pull up mixture into peaks around edge of plate with back of spoon.
• 7. Spread evenly.
• 8. Bake in a 350 degree oven for 30 minutes.
• 9. Cool thoroughly on a wire cake rack.
• 10. Mix cream, 2 tablespoons sugar, 1 teaspoon vanilla and almond flavoring.
• 11. Whip until thick and shiny. Spoon into cold pie shell.
• 12. Sprinkle remaining 1/2 cup chopped pecans round edge of cream.
• 13. Using a sharp knife, cut like a pie.
• 14. Makes 6 - 8 servings.

PEACH-PECAN PIE

Steps:

• Refrigerate pie shell until ready to use.
• Preheat the oven to 350°.
• Scatter the peaches over the bottom of the piecrust.
• In a bowl, combine the sugar, sour cream, egg yolks, and flour.
• Using a whisk, stir to mix everything into a thick, rich sauce.
• Pour this evenly over the peaches.
• Place the pin on the center shelf of the oven.
• Bake until the custard is set and the crust is handsomely browned, about 30 minutes.
• Topping-in the bowl of a food processor, combine the butter, sugar, flour, and cinnamon.
• Pulse the machine on and off, until the mixture resembles small peas.
• Stir in the chopped pecans; set aside.
• Remove the pie from the oven, and scatter the topping all over the pie.
• Return to the oven and bake until the pie is golden brown, 10-15 minutes.
• Place the pie on a cooling rack or a folded kitchen towel and let cool for at least 45 minutes.
• Serve warm, or refrigerate and serve cold.

PEACH PECAN ANGEL PIE

Steps:

• Heat oven to 325 degrees F.
• Butter a 9 inch pie plate.
• Beat egg whites until it forms soft peaks, then slowly add sugar and continue beating until sugar is dissolved.
• Add vanilla.
• Mix crackers, baking powder, and pecans in a small bowl.
• Fold cracker mixture gently into egg whites.
• Pour into buttered pie plate, spreading evenly and shaping like a crust to conform to pie pan.
• Bake 30 minutes.
• Cool completely.
• Fold chopped peaches into Cool Whip.
• Pour into cooled crust and chill several hours or overnight.
• Garnish with additional sliced peaches, if desired.

ANGEL PECAN PIE

Steps:

• Preheat oven to 350°F. Beat egg whites in large bowl with electric mixer on high speed until soft peaks form. Blend in vanilla. Gradually add sugar, beating until stiff peaks form. Mix crumbs, pecans and baking powder. Add to egg white mixture; stir gently until well blended. Spread into greased 9-inch pie plate.
• Bake 30 min. Cool completely.
• Refrigerate 6 hours or overnight. Spread whipped cream over pie to cover completely.

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.