PEACH PRALINE PIE
Pecan praline topping to a most wonderful peach pie. Serve with sweetened whipped cream or icecream.
Provided by L DJ3309
Categories Pie
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 415.5, Fat 16.5, SaturatedFat 5.9, Cholesterol 15.2, Sodium 173.2, Carbohydrate 66.5, Fiber 3.2, Sugar 46.4, Protein 3.8
PEACH PRALINE PIE
Clarice Schweitzer of Sun City, Arizona gives peach pie a delightful twist with a nutty layer beneath and atop the sliced fruit. "It's a dessert that always draws compliments!" she reports.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
GEORGIA PEACH AND PRALINE PIE
Make and share this Georgia Peach and Praline Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Pie
Time 1h10m
Yield 1 9inch pie
Number Of Ingredients 13
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).
HOLIDAY PRALINE DELITE PIE
Pie with a vanilla pudding filling and a pecan layer on the bottom.
Provided by Kathy Mowery
Categories Desserts Specialty Dessert Recipes Praline Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Heat butter or margarine with brown sugar and nuts in a saucepan until melted. Spread in the bottom of the baked pie shell. Bake at 450 degrees F (230 degrees C) for 5 minutes. Cool.
- Prepare vanilla pudding mix with milk as directed for a pie; cool for 5 minutes, stirring occasionally. Measure 1 cup, cover with waxed paper, and chill thoroughly. Pour remainder into pie shell. Chill.
- Fold 1/3 cup whipped topping into the 1 cup reserved pudding. Spread over nuts in pie shell. Chill. Garnish with remaining whipped topping and chopped pecans.
Nutrition Facts : Calories 429.9 calories, Carbohydrate 44.7 g, Cholesterol 27.7 mg, Fat 26.7 g, Fiber 0.8 g, Protein 4.8 g, SaturatedFat 14.2 g, Sodium 455.6 mg, Sugar 33.7 g
PEAR PRALINE PIE
This pie is good served warm or at room temperature. We like it with scoops of vanilla ice cream or thick whipped cream on top. It's great with any meal, or on its own with a cup of coffee or glass of milk as a treat.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the flour, lemon zest and ginger. Add pears; toss gently to coat. , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add pear mixture. Combine the brown sugar, pecans and butter; sprinkle over pears. , Roll out remaining pastry to fit top of pie; cut a decorative design in the center if desired. Place over filling; trim, seal and flute edges. (If using whole pastry on top without a decorative design, cut slits in pastry.) , Bake at 400° for 35-45 minutes or until filling is bubbly and pears are tender (cover edges with foil during the last 15 minutes to prevent overbrowning if necessary). Cool completely on a wire rack. Store in the refrigerator.
Nutrition Facts :
PEACH PRALINE PIE
Peach pie is typical of our state, and this recipe includes typically Southern praline topping. It was given to me when I married and set up our home more than 40 years ago. I can and freeze peaches to make this pie year-round.
Provided by Allrecipes Member
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- In a large bowl, combine peaches, sugar, tapioca and lemon juice; let stand 15 minutes. Meanwhile, combine flour, brown sugar and pecans in a small bowl; cut in butter until crumbly. Sprinkle 1/3 of crumbs over bottom of pie shell; cover with peach mixture. Sprinkle remaining crumbs on top, allowing peaches to show if desired. Bake at 450 degrees F for 10 minutes. Reduce heat to 350 degrees F and bake 20 minutes longer or until peaches are tender and topping is golden brown.
Nutrition Facts : Calories 328 calories, Carbohydrate 41.9 g, Cholesterol 15.3 mg, Fat 17.4 g, Fiber 1.1 g, Protein 2.4 g, SaturatedFat 5.1 g, Sodium 176.6 mg, Sugar 24.2 g
DEEP-DISH PEACH PIE WITH PECAN STREUSEL TOPPING
Provided by Rochelle Palermo
Categories Dessert Bake Kid-Friendly High Fiber Backyard BBQ Peach Pecan Oat Summer Cinnamon Nutmeg Butter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makse 8 servings
Number Of Ingredients 24
Steps:
- For streusel topping:
- Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- For crust:
- Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 tablespoons water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.
- Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.
- For filling:
- Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
- Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 400°F. Spoon filling into crust. Scatter topping over, breaking up large clumps.
- Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
PEACH-PRALINE TART
Enjoy this delicious tart made using Original Bisquick® mix that is ready in 30 minutes - a delightful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 8
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In medium bowl, stir Bisquick mix and sugar. Cut in butter with pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly. In ungreased 9-inch tart pan with removable bottom or 9-inch quiche pan, press mixture firmly on bottom and up sides.
- Bake 10 to 12 minutes or until light golden brown. Cool 10 minutes.
- In medium bowl, mix pie filling, pecans and lemon juice until blended. Spoon and spread evenly into crust. Sprinkle with cinnamon. Carefully remove side of pan. Cut tart into wedges. Serve with whipped topping.
Nutrition Facts : Calories 300, Carbohydrate 46 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 24 g, TransFat 1 1/2 g
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