Peach Pecan Pie Recipes

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PEACH PIE



Peach Pie image

I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Dough for double-crust pie
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter
Vanilla ice cream, optional

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.

Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

PECAN PRALINE PEACH PIE



Pecan Praline Peach Pie image

This has to be by far one of my favorite pies. I am not a huge pie fan but this is an awesome recipe that I've used for awhile now. Perfect to use up those in season peaches. A scoop of vanilla ice cream is also yummy on top of this pie but just awesome without as well!

Provided by Annamaria Settanni McDonald

Categories     Fruit Desserts

Time 1h20m

Number Of Ingredients 14

1 9 inch unbaked deep dish pie shell
PEACH FILLING
4 c peaches, peeled and sliced
2/3 c sugar
2 Tbsp flour
1/2 tsp fresh lemon juice
1/4 tsp cardamom or cinnamon (optional)
TO TOP PEACH FILLING
1/4 c butter cut into small cubes
PRALINE MIXTURE
1/2 c brown sugar
1/4 c flour
3 Tbsp butter, cold
1/2 c chopped pecans

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.

SOUR CREAM PEACH PECAN PIE



Sour Cream Peach Pecan Pie image

Fresh peaches, good southern pecans and real vanilla make this pie a special summertime treat. -Sherrell Dikes, Holiday Island, Arkansas

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 15

Dough for single-crust pie
4 cups sliced peeled peaches
2 tablespoons peach preserves
1 cup sugar
1 cup sour cream
3 large egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter, cubed

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.

Nutrition Facts : Calories 533 calories, Fat 22g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 159mg sodium, Carbohydrate 80g carbohydrate (57g sugars, Fiber 2g fiber), Protein 5g protein.

SOUR CREAM PEACH PECAN PIE



Sour Cream Peach Pecan Pie image

If you love peach pie, you must try this! I made it for a friend, and we almost consumed the whole pie between the two us! This is in the latest edition of Taste of Home magazine. Sherrell Dikes of Arkansas won the $2,500 grand prize at the magazine's sponsored "Great American Pie Show." It's very easy, especialy if you cheated like I did and use a ready-made pie crust!

Provided by yooper

Categories     Pie

Time 1h15m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 14

pastry for single-crust pie (9 inch)
4 cups peeled and sliced peaches
2 tablespoons peach preserves
1 cup sugar
1 cup sour cream
3 egg yolks
1/4 cup all-purpose flour
1 teaspoon vanilla extract
1/2 cup all-purpose flour
1/2 cup packed brown sugar
1/4 cup sugar
3 tablespoons chopped pecans
1 teaspoon ground cinnamon
1/4 cup cold butter

Steps:

  • Line a 9-in pie plate with pastry; trim and flute edges.
  • In a large bowl, combine peaches and preserves. Transfer to pastry.
  • In a small bowl, whisk the sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.
  • Bake at 425 for 30 minutes.
  • Meanwhile, in a small bowl, combine the flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie. Cover edges of crust with tin foil strips to prevent overbrowning.
  • Return to the oven and continue baking for 15-20 minutes, or until a knife inserted in the center comes out clean.
  • Cool on a wire rack for 1 hour.
  • Store in the refrigerator.

Nutrition Facts : Calories 432.1, Fat 17.5, SaturatedFat 8.3, Cholesterol 98.7, Sodium 66.1, Carbohydrate 67.5, Fiber 2.3, Sugar 54.4, Protein 4.4

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