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.
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).
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.
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.
Time 1h20m Yield 6-8 servings. Number Of Ingredients 8 Steps:
In a large bowl, combine sugar, flour and nutmeg. Add peaches; toss well to coat. Let stand 5 minutes., Stir in grenadine and lemon juice. Pour into crust; dot with butter. Bake at 375° for 50 minutes or until crust is golden brown.
Time 40m Yield 8 Number Of Ingredients 8 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.
