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TElmgren
Member since Oct-3-08
2806 posts |
Aug-27-10, 01:51 PM (CST) |
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"Seppie Bake off #2 Peach Pie!"
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I am so sorry I haven't posted this sooner you guys. I have been swamped at work during the day and at night doing homework with the kids I haven't been able to look for a good recipe... blah, blah, blah...
Anyway, the good news is we're making Peach Pie!
The better news is, since I was so, so tardy in finding a recipe, I am going to extend the deadline until next Sunday September(!) 5th.I tried to find a recipe that had ingredients that could be found or substitutes could be used no matter where you lived. I considered using this Pioneer Woman recipe for peach crisp with Maple Cream Sauce: http://tinyurl.com/3a2hrnk because her recipes haven't failed me yet, and it didn't have a crust so I thought that would be good for those of us who were feeling daunted by them.
But I thought the point of this is to challenge us a bit.
Then I saw this one for peach nectarine tart: http://tinyurl.com/2f7ldwc and thought it looked divine but, I was worried that some of you ladies wouldn't be able to find nectarines. Then finally, I saw this one for Blue Ribbon Peach Praline Pie and thought this is the winner.  It looks delicious and not too difficult. I found it on the Southern Living website which is appropriate because peaches are one of the south's most well known fruits. It does call for a premade pie crust, and I say go ahead and use one if you're really daunted, but I plan to attempt my first ever pie crust from scratch just for fun. So if any of you would like to post a good pie crust recipe, I'd be greatly obliged. http://tinyurl.com/23cl9h6 I'll post the recipe below in both American and metric versions below. What do you think?
Tori in South Carolina |
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TElmgren
Member since Oct-3-08
2806 posts |
Aug-27-10, 01:56 PM (CST) |
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1. "RE: Seppie Bake off #2 Peach Pie!"
In response to message #0
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Here is the American version: Blue Ribbon Peach Praline Pie
Yield: 8 Servings 4 medium peaches peeled, and sliced.
1/2 cup sugar
3 1/2 tablespoons quick cook tapioca
1 teaspoons lemon juice
1/2 cup All Purpose Flour
1/4 cup packed brown sugar
1/2 cup pecans, chopped
4 tablespoons unsalted butter
1 unbaked deep dish pie crust *Preheat oven to 450°F. Line a rimmed baking sheet with foil. In a large bowl, combine 4 cups peeled, sliced peaches (about 4 medium peaches), 1/2 cup sugar, 3 1/2 Tbsp. quick-cooking tapioca and 1 tsp. lemon juice. Let stand for 15 minutes. In a small bowl, mix 1/2 cup all-purpose flour, 1/4 cup packed brown sugar and 1/2 cup pecan pieces. Using your fingertips or a fork, cut in 4 Tbsp. cold unsalted butter until mixture is crumbly. Sprinkle 1/3 of praline mixture over bottom of 1 (9-inch) unbaked deep-dish pie shell; cover with peach mixture. Sprinkle remaining praline mixture over peaches. Place pie on prepared baking sheet and bake for 10 minutes. Reduce oven temperature to 350°F and bake until peaches are tender and topping is golden brown, 25 to 30 minutes longer. CALORIES 234 ; FAT 11g (sat 4g); CHOLESTEROL 15mg; CARBOHYDRATE 34g; SODIUM 4mg; PROTEIN 2g; FIBER 2g
Tori in South Carolina
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TElmgren
Member since Oct-3-08
2806 posts |
Aug-27-10, 02:11 PM (CST) |
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3. "RE: Seppie Bake off #2 Peach Pie!"
In response to message #0
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Here is the metric version that I converted, but I'm not so sure it's correct. The site I used converted 450 degrees F to 232 degrees celcius. Does that seem right?
If someone has a more reliable site, please double check me.Blue Ribbon Peach Praline Pie
Yield: 8 Servings 4 medium peaches, peeled and sliced
100 g. sugar
40 g. quick cook tapioca
5 ml lemon juice
60 g. all purpose flour
45 g. brown sugar, lightly packed
75 g. chopped pecans or other nuts
60 g. unsalted butter
1 unbaked deep dish pie crust Preheat oven to 232 (?) degrees celcius. Line a rimmed baking sheet with foil. In a large bowl, combine 4 cups peeled, sliced peaches (about 4 medium peaches), 1/2 cup sugar, 3 1/2 Tbsp. quick-cooking tapioca and 1 tsp. lemon juice. Let stand for 15 minutes. In a small bowl, mix 1/2 cup all-purpose flour, 1/4 cup packed brown sugar and 1/2 cup pecan pieces. Using your fingertips or a fork, cut in 4 Tbsp. cold unsalted butter until mixture is crumbly. Sprinkle 1/3 of praline mixture over bottom of 1 (9-inch) unbaked deep-dish pie shell; cover with peach mixture. Sprinkle remaining praline mixture over peaches. Place pie on prepared baking sheet and bake for 10 minutes. Reduce oven temperature to 350°F and bake until peaches are tender and topping is golden brown, 25 to 30 minutes longer. CALORIES 234 ; FAT 11g (sat 4g); CHOLESTEROL 15mg; CARBOHYDRATE 34g; SODIUM 4mg; PROTEIN 2g; FIBER 2g
Tori in South Carolina
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