Peach Topped Angel Pie Recipes

STREUSEL PEACH PIE

Steps:

• Preheat oven to 375°. 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, sugar, flour and nutmeg. In a small bowl, whisk egg and cream. Pour over peaches; toss to combine. Place in crust. Bake 35 minutes., For topping, in a small bowl, combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle topping over outer edges of pie, leaving center uncovered., Bake 15-20 minutes or until golden brown, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream if desired.

PEACH PIE

Steps:

• In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

PEACH ANGEL FOOD CAKE

Steps:

• In a large bowl, combine cake mix, peaches and juice (do not add water). Mix well.
• Pour into tube pan or 2 loaf pans.
• Bake according to directions on cake package.
• If desired, serve with whipped topping.

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.

PEACH-TOPPED ANGEL PIE

Steps:

• Heat oven to 300°F.
• Crush 28 wafers finely. Beat egg whites in large bowl with mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add wafer crumbs, baking powder and 1 tsp. vanilla; stir gently until blended. Spread onto bottom of 9-inch pie plate sprayed with cooking spray. Stand remaining wafers around edge of pie plate.
• Bake 1-1/4 hours or until egg white mixture is firm and lightly browned. Cool completely.
• Beat cream and remaining vanilla in small bowl with mixer on high speed until stiff peaks form. Spread over pie; top with peaches.