Best 9 Georgia Peach And Praline Pie Recipes

GEORGIA PEACH PIE

Steps:

• Prepare Crust: In large bowl, combine 2 cups flour and salt; using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
• Sprinkle 5 to 6 tablespoon cold water, 1 tablespoon at a time, over flour mixture; toss with fork to blend lightly but evenly.
• When mixture forms ball, knead gently 2 or 3 times.
• Divide dough in half.
• On lightly floured surface, roll out half dough to 12-inch circle; fit into 9-inch pie plate; trim, leaving 1-inch overhang.
• Roll out remaining half dough to 12-inch circle; using sharp knife cut circle into ten strips, each about 1-inch wide; set aside.
• Heat oven to 375°F.
• Prepare filling: In large bowl, combine peaches, sugar, 1/4 cup flour, lemon juice, and grated peel; toss well.
• Pour filling into prepared crust.
• Arrange reserved strips of dough in lattice pattern over filling; trim strips to match lower of crust overhang.
• Dampen overhang lightly with water; turn up over ends of strips and seal.
• Flute edge decoratively.
• Brush lattice strips and edge of crust with milk; bake 50 minutes until bubbling and crust is golden brown.

PEACH PRALINE PIE

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.

GEORGIA PEACH AND PRALINE PIE

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).

FRESH PEACH AND PRALINE PIE

Steps:

• 1. Sprinkle 1 tablespoon flour over the unbaked pastry shell; set aside.
• 2. Combine the syrup, eggs, 1/4 cup sugar, 3 tablespoons flour, salt, and nutmeg in a large bowl; beat at medium speed of an electric mixer for 1 minute. Stir in the peaches adn 1/2 cup melted butter. Pour the peach mixture into the prepared pastry shell.
• 3. Combine the pecans, 1/4 cup flour, and 1/4 cup brown sugar in a medium bowl, stirring well. Cut in 2 tablespoons butter with a pastry blender until the mixture resembles coarse meal. Sprinkle pecan mixture evenly over the peach mixture.
• 4. Bake at 350 degrees for 45 to 50 minutes or until the pie is set. Let cool completely. If desired serve pie with whipped cream or vanilla ice cream.

PECAN PRALINE PEACH PIE

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.

PRALINE PIE

Steps:

• Preheat the oven to 350.
• Brush the pie crust with the egg white.
• Put the pecans on a cookie sheet with sides.
• Put the crust and the pecans in the oven and bake for 5 minutes.
• (Or you can toast the pecans separately. I just found it faster to do it this way.) Melt the butter.
• Using a mixer on medium blend the melted butter, the brown sugar, the flour and the baking powder until well mixed.
• Add the egg and vanilla and mix well.
• Stir in 3/4 cup of the pecans.
• This will be very thick.
• Put it into the prepared crust.
• Sprinkle with the remaining 1/4 cup pecans.
• Bake at 350 for 30-35 minutes or until the filling is set in the center.
• Cool it completely.
• Put the whipped cream on top as garnish.
• Store in the refrigerator until you are ready to serve it.

LISA'S HOMEMADE GEORGIA PEACH PIE

Steps:

• 1. Line pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches, mix lightly. Fill shell. Dot with butter. Add top crust; crimp edges. Brush with egg wash and sprinkle with sanding sugar. Bake in a 400 degree oven for 45-50 minutes or until juices are bubbling and the crust is nicely browned. Serve warm with a big scoop of vanilla ice cream.

GEORGIA PEACH PIE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• In a large glass or metal bowl, whip the egg whites until they can hold a peak. Gradually sprinkle in the sugar, while continuing to whip the egg whites to stiff peaks. Fold in saltines, vanilla, baking powder and pecans. Spread evenly into an ungreased 9 inch deep dish pie plate.
• Bake for 30 minutes in the preheated oven, or until a skewer inserted into the center comes out clean. Remove from the oven, and cool. The crust will puff and crack as it cools.
• When crust is completely cool, arrange sliced peaches over the top. Cover with aluminum foil to protect their color until serving. Top with sweetened whipped cream just before serving.

PEACH PRALINE PIE

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.