Archive for the 'pie' Category

Peach Pecan Butter Latticed Cobbler

If you can’t find fresh peaches for this recipe, use frozen. It’s a great twist on an old favorite, with pecan-filled lattice pastry crusts layered between luscious peach pecan butter filling.  It’s bound to go over really well about any time of year!

Prep Time:  25-35 minutes
Bake Time:  45 minutes

6-8 fresh large peaches, peeled and sliced (about 6-8 cups)
1/2 cups sugar
1 cup Fischer & Wieser Peach Pecan Butter
1/3 cup all-purpose flour
1-1/2 teaspoons vanilla
2/3 cup butter
2 (15-ounce) packages refrigerated piecrusts (4 crusts)
1/2 cup chopped pecans, toasted
1/4 cup sugar
Vanilla Ice Cream

Combine peaches, sugar, Fischer & Wieser Peach Pecan Butter, and flour in large saucepan, and let stand 10 minutes or until sugar dissolves.  Bring peach mixture to a boil; reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat; add vanilla and butter. Unfold 2 piecrusts onto large sheet of waxed or parchment paper. Sprinkle 1/4 cup pecans and 2 tablespoons sugar evenly over 1 piecrust; top with other piecrust. Roll to a 12-inch circle, gently pressing pecans into pastry. Place in freezer to chill 15 minutes. Repeat with remaining piecrusts, pecans and sugar. Place buttered 13 x 9″ baking dish in oven and allow butter to melt. Spoon half of peach mixture into a baking dish. Remove one pecaned and sugared piecrust from freezer and cut into 1-1/2 inch strips. Arrange strips in a lattice design over peach mixture.  Bake at 450° for 20-25 minutes or until lightly browned. Remove from oven and spoon remaining peach mixture over baked pastry. Top with remaining chilled pastry strips in a lattice design in same manner as previously done. Bake 15-18 more minutes, or until pie crust is done. Serve warm or cold with vanilla ice cream. Serves 8-10

Popularity: 3%

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admin on August 31st 2011 in Desserts, Pecan, cobbler, peach, pie

Pecan Apple Butter Pumpkin Pie

We’re awfully proud of our pecans down here in Texas, and what a way to celebrate them by combining them with good ol’ apple butter—then bake them into a pumpkin pie! Wow!

Prep Time:  20 minutes
Bake Time:   40- 65 minutes


1 cup pumpkin
1 cup Fischer & Wieser Texas Pecan Apple Butter
1/4 cup brown sugar, packed
1/4 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3 eggs, beaten
1 cup evaporated milk
9″ unbaked deep dish pie shell

Combine all filling ingredients and blend until smooth. Pour into prepared pie shell.

Streusel Topping:

3 tablespoons butter
1/2 cup flour
1/3 cup brown sugar, packed

Bake  in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 25 to 35 minutes or until knife inserted near center comes out clean.
Combine streusel topping ingredients and sprinkle over pie; bake an additional 15 minutes. Cool on wire rack for 2 hours. Serve immediately or refrigerate. 12 slices

Popularity: 3%

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admin on August 31st 2011 in Desserts, Pecan, pie, pumpkin