Top Peach Pie

Peach Pie with Crumb Topping

8 Peaches; peeled & sliced

1 T Lemon juice

1/4 t Vanilla

3 T Flour

1/2 c Sugar

1/4 c Brown sugar

1/2 t Cinnamon

1/4 t Salt

9 Inch unbaked pie shell

———————————-TOPPING———————————

3/4 c Sugar

1/2 c Flour

1/3 c Margarine; softened

In a large bowl, combine filling ingredients; toss well to distribute evenly. In another bowl, mix together topping ingredients until crumbly. Turn filling into shell and sprinkle with topping. Bake in a preheated 375 oven for 1 to 1 1/4 hours or until brown and bubbly. Each serving contains 351 calories and 12 grams fat.

 

Peachy Peach Pie
Dehydrated peaches

———————————-COMBINE———————————

1 Egg or 2 egg yolks

2 T Flour

2/3 c Sugar

1/3 c Melted butter
Pour the mixture over peaches placed cut side up (if halves) in a 9″ unbaked pie shell. In a preheated 400 degree oven, bake 15 minutes, then reduce the heat to 300 degrees and bake an additonal 50 minues. Serve hot or cold. Garnish with whipped cream.

 

Peanut Brittle Crust
1 Pie
1 1/2 c Graham cracker crumbs

1/2 c Crushed peanut brittle

1/2 c Coconut

1/3 c Melted butter

1/2 c Choppee peanuts
Mix all ingredients well. Press firmly into pie tin. Chill. Note: May be used for topping, too.

 

Peanut Brittle Pie
1 Pie
1 T Gelatine

1/4 c Cold water

1 pk Butterscotch pudding mix

2 c Milk

2 Eggs, separated

2 T Butter

2 T Sugar

1 c Whipping cream

3/4 c Crushed peanut brittle

1 Baked pie shell

Soften gelatine in water. Combine pudding mix and milk. Cook to directions on package. Beat egg yolks. Gradually add to pudding and cook 2 minutes, stirring constantly. Blend in gelatine. Remove from heat. Add butter. Cool. Beat egg whites until soft peaks form. Gradually add sugar and beat until stiff. Whip the cream; put aside

1/2 and fold egg whites into other

1/2, then fold in peanut brittle and pudding mixture.

Pour into crust. Spread the cream put aside on top. Chill

 

Peanut Butter Cream Cheese Pies

 

2 Graham cracker crust pie -shells (9-inch)/baked)

1 c Chunk-style peanut butter

8 oz Cream cheese; softened

1/4 c Margarine; softened

1/2 c Plus 1 tb sugar,

divided use 1 ts Vanilla 1 c Whipping cream 1 pk Instant chocolate pudding (prepared as directed on -box) 2 tb Chopped peanuts 1 Spray can whipped cream
In large bowl beat peanut butter, cream cheese and margarine with electric mixer until blended. Gradually add 1/2 cup sugar. Beat about 1 minute, until soft and fluffy. Beat in vanilla. In another bowl, whip cream with 1 tablespoon sugar until soft peaks form when beaters lifted. Fold into peanut butter mixture until thoroughly blended. Pour into pie shells. Frost pies with a half-inch of chocolate pudding. Sprinkle chopped peanuts on top. Cover with plastic wrap or with inverted pie crust covers. Chill at least two hours.

 

Peanut Butter Meringue Cream Pie

 

9 inch pie shell; baked 2

1/2 c Milk; scalded

1/2 c Sugar

1/2 c Flour, all-purpose

1/8 ts Ground ginger

2 Egg yolks; beaten

1 ts Vanilla

1/2 c Peanut butter Meringue:

3 lg Egg whites; room temp

1/2 ts Vanilla extract

1/4 ts Cream of tartar

6 tb Superfine sugar
Prepare the prebaked pie shell; cool completely. In the top of a double boiler set over simmering water, combine 1/2 cup of the hot milk with the sugar and flour. Add 1 1/2 cups of hot milk to the mixture in the double boiler and cook, stirring frequently, for 20 minutes or until thickened. Stir a small amount of the hot custard into the egg yolks. Combine the egg yolk mixture with the mixture in the double boiler. Cook for 2 minutes more. Remove the pan from the heat. Add the vanilla. Beat the peanut butter with the remaining milk. Add the peanut butter mixture to the hot custard. Turn the filling into the pie shell. Preheat the oven to 350 degrees. While the filling is still hot, prepare the meringue. Beat the egg whites, vanilla, and cream of tartar until the mixture holds stiff peaks. Gradually add the sugar, 1 tablespoon at a time, beating until very stiff and glossy. All the sugar must be dissolved. Spread the meringue over the hot filling, sealing it to the edge of the crust. Bake 12 to 15 minutes or until golden brown. Cool, and chill until serving. One 9-inch single-crust pie

 

Peanut Pie with Shortbread-Cookie Crust

 

8 oz Shortbread cookies; broken -up 4 tb Peanut butter

3/4 c Light brown sugar

2/3 c Dark corn syrup 2 tb All-purpose flour

3 lg Eggs; slightly beaten 2 ts Vanilla extract

8 oz Peanut butter cookies; -coarsely chopped 1 c Dry-roasted peanuts
Preheat oven to 375 degrees. Grind the shortbread cookies in a food processor until finely ground. Add the peanut butter and continue to process until all of the cookie crumbs are moistened with peanut butter. Press the mixture into a 9-inch pie pan, forming a thicker edge near the rim. Bake in the preheated oven for 6 minutes. Remove pie shell and reduce oven temperature to 350 degrees. Meanwhile mix the brown sugar, corn syrup, flour, eggs and vanilla in a bowl just until blended. Stir in the chopped peanut butter cookies and the peanuts. Pour into the partially baked pie shell and return to the oven to bake for about 45 minutes, until the top is browned but the filling is still gooey in the center. Cool on a rack for at least an hour before serving.

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