Peach Topped Angel Pie Recipes

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 PIE WITH ALMOND CRUMBLE TOPPING

Steps:

• To make topping: Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds. Stir in butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2-inch crumbs. Set aside again while you prepare the filling.
• Preheat oven to 400 degrees and set racks at middle level. Roll out bottom crust and arrange in 9-inch Pyrex plate.
• To make filling: Peel the peaches by cutting a cross in the blossom end of each and dropping them three at a time into a pan of boiling water. Remove after 20 or 30 seconds with a slotted spoon or skimmer and drop them into a bowl of ice water. If the peaches are ripe, the skin will slip off easily. If it does not, remove the skin with a sharp stainless steel paring knife. (If you peel it with a knife, include an extra peach for what you have peeled away.) Hold each peeled peach gently in your left hand over a mixing bowl (if you are left handed reverse.) With a stainless steel paring knife make a cut through to the pit, from stem to blossom end. Make another cut about 3/4-inch to the right of the first one along the outside of the peach. Angle the knife blade back so the cuts meet at the pit. Twist the knife blade upward slightly as a wedge of peach will fall into the bowl. Continue in the same manner around the peach, cutting it into 8 to 10 wedges. Discard the pit and repeat with remaining peaches. Add remaining ingredients, except the butter, to the peaches and stir gently with a rubber spatula to combine. Pour filling into the prepared pastry shell and smooth. Dot with the butter.
• Scatter the crumb topping evenly over the filling. Place pie on the bottom rack of the oven and bake for 15 minutes. Lower the temperature to 350 degrees and move pie to the middle rack. Bake another 30 minutes, or until the crust and crumble are a deep golden and the juices are just beginning to bubble up. Cool the pie on a rack and serve warm or room temperature.

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.

PEACH HAND PIES

Steps:

• Combine the peaches, water, vanilla seeds and pod, granulated sugar, brown sugar, lemon juice and salt in a saucepan. Bring to a simmer and cook until syrupy and the peaches are soft and just beginning to break down, 12 to 18 minutes. (Add more water if the mixture is too thick.) Discard the vanilla pod and mash the peaches; let cool.
• Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Gather the pie dough into 2 small compact squares; roll out each into a 12-inch square. Cut each in half, then cut each half into thirds to make twelve 4-by-6-inch rectangles.
• Arrange 6 rectangles on the baking sheet and top each with 3 tablespoons of the peach compote. Cover each with another rectangle of dough; crimp the edges with a fork to seal. Cut a small vent into the center of each top; brush with the beaten egg. Bake until golden brown, 20 to 25 minutes.

STREUSEL-TOPPED PEACH PIE

Steps:

• 1. Prepare pie crust for one-crust filled pie using 9-inch pie pan.2. Heat oven to 375°F. In large bowl, combine all filling ingredients mix well. Spoon into crust-lined pan.3. In medium bowl, combine all topping ingredients mix with fork or pastry blender until crumbly. Sprinkle over filling.4. Bake at 375°F. for 40 to 45 minutes or until topping is golden brown. Cover edge of crust with strips of foil after 15 or 20 minutes of baking to prevent excessive browning.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 380 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 4 g 20% * Cholesterol: 5 mg 2% * Sodium: 200 mg 8% * Total Carbohydrate: 57 g 19% * Dietary Fiber: 3 g 12% * Sugars: 29 g * Protein: 3 g * Vitamin A: 15% * Vitamin C: 6% * Calcium: 2% * Iron: 8% * Dietary Exchanges: 1 Starch, 3 Fruit, 3 Fat or 4 Carbohydrate, 3 FatVariationStreusel-Topped Peach-Blueberry Pie: Substitute 1 cup blueberries for 1 cup of the peaches.

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.

CRUMB TOPPED PEACH PIE

Steps:

• Preheat oven to 350 degrees F.
• For the crust, combine very cold butter pieces with shortening, flour and salt in a large bowl.
• Using a pastry blender or two knives, mix until pea-sized crumbs are formed.
• Add 1 Tbsp of the ice cold water and mix, using a fork, then add another Tbsp of the water, and mix with the fork- do this until the dough forms into a mass (you may not need all of the water).
• Don't add too much water or it will get gluey.
• Wrap in plastic wrap and chill in fridge for 30 minutes.
• Roll out dough on a floured surface to 1/4" thickness.
• Line an UNGREASED 9" pie plate with the pastry, trimming excess and crimping edges.
• Line crust with a circle of wax paper, then pour raw rice or beans into the shell.
• Bake in a preheated 350 F oven until the crust turns golden brown, about 15 minutes.
• Let cool, removing the rice and paper, and set aside.
• Once pastry has cooled, preheat oven to 375 degrees F.
• For the filling,set whole peaches into a bowl of cold water to cover.
• Set this bowl near the stove.
• Remove peaches from the water using a slotted spoon, saving the bowl of water, and set the peaches onto a paper towel-lined plate.
• Fill a large saucepan with water- one big enough to hold the peaches.
• Bring water to a boil, then drop in the peaches briefly, about 30 seconds- just to blanch them.
• Immediately remove them using a slotted spoon and put them back into the bowl of cold water.
• This will help make peeling the peaches easier (you can skip the blanching step if you wish and just peel the peaches with a paring knife).
• Once the peaches are cool enough to handle, remove the skins (stubborn bits can be removed with a paring knife).
• Cut peaches into halves, discard pits, then slice peaches and put into a large mixing bowl.
• Add sugar, almond extract, and cornstarch, stirring to coat.
• Pour the filling into the cooled pie shell.
• Make the topping by first melting the butter over low heat in a small pan.
• Once the butter melts, add the sugar, flour, salt, and cinnamon and stir until crumbly.
• Immediately remove from the heat and mound the topping over the peaches.
• Place pie plate onto a rimmed cookie sheet, then pop the whole thing into the oven, preheated to 375 F, and bake until the top is golden brown and the filling is bubbling around the edges, about 60-70 minutes.
• Check often to make sure the topping isn't getting too dark- if it does, place a tent of foil over it.
• Let cool on a wire rack.

PEACHES AND CREAM ANGEL CAKE

Steps:

• In 1-quart saucepan, heat jelly to boiling. In small bowl, mix cornstarch and 1 tablespoon water; stir into jelly. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool completely.
• Bake and cool cake as directed on box for angel food (tube) pan. Remove from pan.
• In medium bowl, gently fold cinnamon into whipped topping. Spread on top and side of cake. Arrange peach slices on top. Stir glaze; spread over peaches and top of cake, allowing some to drizzle down side. Store in refrigerator.

STREUSEL-TOPPED PEACH PIE

Steps:

• 1. Prepare pie crust for one-crust filled pie using 9-inch pie pan.2. Heat oven to 375°F. In large bowl, combine all filling ingredients mix well. Spoon into crust-lined pan.3. In medium bowl, combine all topping ingredients mix with fork or pastry blender until crumbly. Sprinkle over filling.4. Bake at 375°F. for 40 to 45 minutes or until topping is golden brown. Cover edge of crust with strips of foil after 15 or 20 minutes of baking to prevent excessive browning.Nutrition Information Per Serving: Serving Size: 1/8 of Recipe * Calories: 380 * Calories from Fat: 140 * % Daily Value: Total Fat: 15 g 23% * Saturated Fat: 4 g 20% * Cholesterol: 5 mg 2% * Sodium: 200 mg 8% * Total Carbohydrate: 57 g 19% * Dietary Fiber: 3 g 12% * Sugars: 29 g * Protein: 3 g * Vitamin A: 15% * Vitamin C: 6% * Calcium: 2% * Iron: 8% * Dietary Exchanges: 1 Starch, 3 Fruit, 3 Fat or 4 Carbohydrate, 3 FatVariationStreusel-Topped Peach-Blueberry Pie: Substitute 1 cup blueberries for 1 cup of the peaches.