Peach Pie Filling Bread Recipes

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.

Steps:

• Preheat oven to 350.
• Heat pecans 5-8 minutes to toast them.
• Mix sugar, oil and eggs together in mixer.
• Stir flour, soda, salt and lemon rind together.
• Gradually add to oil and sugar mixture. Beat at low speed.
• Add Vanilla, Peach Pie Filling and pecans.
• Pour into 2 8"x4" loaf pans. Bake for 45 minutes. Shield with foil and cook 15 minutes longer. Cool 10 minutes in pan then remove and let cool.
• Joanne in Maricopa, Arizona.

Steps:

• Slice the peaches and mix with 1 1/2 cups sugar in a large pot.
• Bring to a boil, and add the other 1/2 cup sugar and the Tapioca.
• Boil again for 1 minute.
• Remove from heat and cool.
• Divide into thirds, and place in a freezeable container.
• Each portion will yield 1 pie.
• Thaw only at room temp, do NOT use the microwave to thaw.
• Place this filling into an unbaked pie shell, top with a pie pastry crust, and bake as you would a regular fruit filled-pie.

Steps:

• Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
• Add egg yolk and vinegar to 1/4 cup ice water, and stir to combine. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add a little more of the liquid, and stir or pulse, then check again. Repeat as necessary.
• Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
• Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes.
• Preheat oven to 425. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. Set aside.
• Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate. Add the peaches. Sprinkle them with the ground nutmeg.
• Roll out second disc of pastry. Place on top of filling. Wet edges of the bottom pastry disc with some cold water. Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie. Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar.
• Bake the pie for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.

Steps:

• Heat chopped pecans in a small non-stick skillet over medium-low heat,stirring often 5 to 8 minutes or until toasted.
• Stir together flour and next 3 ingredients in bowl of an electric mixer. Whisk together sugar,oil,and eggs. Gradually add sugar mixture to flour mixture,beating at low speed until blended. Stir in vanilla. Fold in fruit filling and pecans just until blended. Pour batter into 2 (8x4inch)greased loaf pans.
• Bake at 350 for 45 minutes;shield with aluminum foil to prevent excessive browning, if necessary, and bake 15 more minutes or until a long wooden pick inserted into the center comes out clean. Cool loaves in pans on a wire rack 10 minutes. Remove from pans to wire rack, cool 15 minutes.