Peach Pecan Angel Pie Recipes

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.

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.

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.

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.

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.

Steps:

• Add sugar and vanilla to beaten egg whites. Fold in Ritz crackers and nuts, and pour into a 9" pie pan. Bake 30 minutes at 350*. Cool and serve with whipped cream or ice cream.