CHEF JOHN'S PEACH PIE
Above and beyond beautiful, this lattice design is also very practical. When you're making pie with something like peaches, the relatively open top allows for lots of moisture to evaporate, which helps prevent the dreaded 'watery-pie syndrome.' That's also the reason we boil the excess juices down to a syrup.
Provided by Chef John
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir peaches, 1/2 cup sugar, and salt together in a bowl. Let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to bowl.
- Bring juices in saucepan to a boil; reduce heat to medium-high, and cook until mixture thickens to a syrup, 5 to 10 minutes.
- Whisk 1/2 cup sugar, flour, and cornstarch together in a bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; add flour mixture and toss to coat. Pour peach syrup over peach mixture and stir.
- Roll out half the pastry to fit a 10-inch pie plate. Place bottom crust in pie plate. Pour peach filling into pie shell, tap pie plate against a surface to settle filling, and dot with butter.
- Roll remaining crust into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
- Lay 5 strips of pie crust over the top of the pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of the lattice strips under the bottom crust and crimp the crust. Brush cream over the top and sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until browned and bubbling, about 1 hour 15 minutes. Cool completely before slicing.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 47.2 g, Cholesterol 6.6 mg, Fat 14.3 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 4.4 g, Sodium 223.5 mg, Sugar 27.6 g
PEACH PIE
Steps:
- Combine 2 1/2 pounds peach wedges with 3/4 cup light brown sugar, the juice of 1 lemon, 2 tablespoons quick-cooking tapioca, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Pour into pie shell; dot with 4 tablespoons butter.
- Perfect All-Butter Piecrust
- Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
- How to Make a Pie
- Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
- Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (see options above).
- Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
- Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
- Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
PERFECT PEACH PIE
Eat a perfect peach under the summer sun and you'll experience the fruit at its messy, dripping, sugar-bright best. Rinse your chin and understand that no melon, apricot or blackberry can compete. But how often does this happen? For most of us, a great and truly perfect peach is a rare event. We can expect but one or two a season, for all our trying. Enter the pie. A peach pie can elevate good peaches to excellence and great ones to the sublime. Even a peach pie made with frozen fruit is a terrific thing. The addition of sugar helps; so, too, do a dash of lemon juice and a light sprinkle of nutmeg, which offers a slight bitterness to offset the sweet. Add a crown of vanilla ice cream for a perfect diner-style à la mode effect.
Provided by Sam Sifton
Categories pies and tarts, dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 253 milligrams, Sugar 36 grams, TransFat 1 gram
COUNTRY PEACH PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour.
- Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices.
- Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.
- Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.
- Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.
GOLDEN PEACH PIE
Years ago, I entered this pie in the Park County Fair in Livingston. It won a first-place blue ribbon plus a purple ribbon for best all around! Family and friends agree with the judges-it's a perfectly peachy pie. -Shirley Olson, Polson, Montana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with 1 crust; trim, leaving a 1-in. overhang around rim. Set aside. In a large bowl, combine the peaches, lemon juice, orange zest and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter., Roll out remaining crust to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to bottom crust; fold overhang over. Lightly press or flute edge. Cover the edge loosely with foil. , Bake at 400° for 40 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 10-15 minutes longer. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 425 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 267mg sodium, Carbohydrate 67g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.
PEACH PIE
Steps:
- 1 Preheat the oven to 350°F.
- 2 Roll out the pie dough and place the bottom crust in the pie pan. In a large bowl, toss the peaches with the lemon juice and sugars. Add the spices and vanilla, as desired. Add the thickener of your choice and stir to coat the peaches. Pour the peaches into the piecrust. Dot with butter.
- Add the top crust and make slits for the steam to escape.
- Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
- Tip:
- You can peel the peaches as they are, or blanch them in hot water for 30 to 40 seconds, then put them in a bowl of cold water to cool before peeling.
PEACH FINGER PIE
Peach pie in pick-up-able form! My grandmother has made this recipe for over 50 years and it has always been a favorite of mine. My kids LOVE this recipe! This pie is best in my opinion, when it is completely cooled.
Provided by Jamie Nygaard
Categories Desserts Pies Vintage Pie Recipes
Time 3h15m
Yield 12
Number Of Ingredients 12
Steps:
- Mix together the flour, 2 tablespoons of sugar, and a pinch of salt in a large bowl. Cut the shortening into the flour mixture until the mixture resembles coarse crumbs. Beat the egg in a small bowl, and pour it into a 1-cup measuring cup. Pour in enough cold water to total 1 cup, and mix the water and egg into the dough. Mix the dough a few times with your fingers, until it holds together. Divide the dough in half.
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk together 3/4 cup of water with the cornstarch in a bowl until smooth, and set aside. Mix 1/2 cup of water with 3/4 cup of sugar in a large saucepan until the sugar has dissolved, and bring to a boil. Whisk the cornstarch mixture into the boiling sugar mixture until thickened and translucent, whisking constantly, about 1 minute; whisk in 1/4 teaspoon of salt and lemon juice, if desired. Combine with the sliced peaches.
- Roll half the crust out on a floured surface in a rectangle shape about 12 by 20 inches, and fit the pastry into a 10x15-inch jelly roll pan. Roll the second half of the crust out to the same size as the first crust. Pour the peach filling into the bottom crust, and place the top crust on the pie. Crimp and fold the edges to seal, and cut several slits into the top crust.
- Bake in the preheated oven until the crust is browned and the filling is bubbling, 45 minutes to 1 hour. Allow to cool completely to let the filling set up before slicing into squares to serve.
Nutrition Facts : Calories 461.8 calories, Carbohydrate 51.6 g, Cholesterol 15.5 mg, Fat 26.4 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 6.6 g, Sodium 58.2 mg, Sugar 17.3 g
PEACH PIE
A homemade Peach Pie is one of the summer's sweetest traditions. When peaches are in season, you likely have a whole bushel ready to be sliced for a juicy snack, added to yogurts and parfaits or included in a bowl of other fresh fruit. There are so many wonderful ways to enjoy peaches, but we think this easy Peach Pie recipe is one of the best. You need just 6 ingredients, 25 minutes of prep time and frozen Pillsbury™ Deep Dish Pie Crusts to make this recipe for Peach Pie. Soon you'll be serving up golden slices of Peach Pie with a scoop of ice cream on top.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 8
Number Of Ingredients 6
Steps:
- Place cookie sheet on oven rack. Heat oven to 400°F.
- In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
- Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.
Nutrition Facts : Calories 310, Carbohydrate 52 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 25 g, TransFat 0 g
PILED-HIGH PEACH PIE
Categories Fruit Dessert Bake Kid-Friendly Peach Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 8
Number Of Ingredients 16
Steps:
- For crust:
- Combine flour, sugar and salt in large bowl. Add butter and shortening; using fingertips, rub in until mixture resembles coarse meal. Add vinegar. Using fork, mix in enough water to form moist clumps. Gather dough into ball; divide dough into 2 equal portions. Flatten each portion into disk. Wrap each in plastic; chill 45 minutes. (Can be made 2 days ahead. Keep refrigerated. Soften slightly at room temperature before rolling out.)
- For filling:
- Preheat oven to 400°F. Combine peaches, sugar, flour and spices in large bowl; toss to mix well.
- Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie plate. Transfer peaches to crust, mounding in center. Roll out second dough disk to 13-inch round. Roll up dough on rolling pin and unroll atop peaches. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape.
- Bake pie until crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 10 minutes. Cool pie 3 hours. Serve with ice cream.
PRIZE-WINNING PEACH PIE
As a beginning cook, I especially liked to practice making pies. Peaches are probably my favorite fruit (but only when in season), so it was a pie I practiced often. I finally got up the nerve to enter a local Grange Fair, and was so surprised to win! That was great encouragement for a novice pie maker.
Provided by JackieOhNo
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On a lightly floured board, roll out bottom crust and fit into the bottom of a 9-inch pie pan.
- In a large bowl, combine sugar, flour, cinnamon, nutmeg and salt. Add peaches and stir until they are coated. Spoon peaches into lined pie pan.
- Mix together egg and cream and pour over peaches. Roll the remaining pie pastry to cover pie and place over the peaches. Round edges to seal; prick top of pastry to let steam escape.
- Bake for 15 minutes at 425, then reduce oven temperature to 350 and bake until crust is golden, about 30 minutes. Serve warm.
Nutrition Facts : Calories 332.6, Fat 16, SaturatedFat 9.5, Cholesterol 89.6, Sodium 75.4, Carbohydrate 46.7, Fiber 2.9, Sugar 39.4, Protein 4
SIGNATURE PEACH PIE
Although I haven't made this yet I am planning on making this yummy sounding peach pie before peach season is over. Recipe source: newspaper.
Provided by ellie_
Categories Pie
Time 1h15m
Yield 1 9inch pie
Number Of Ingredients 9
Steps:
- Preheat oven to 400-degrees F.
- Prepare pastry or use pre-packages pastry and put bottom crust in a 9-inch pie pan.
- In a large skillet combine sugars, cornstarch, ginger, cinnamon and vanilla.
- Fold in peaches and simmer for 5 minutes or until filling thickens slightly.
- Remove from heat and stir in lemon juice.
- Spoon filling into prepared pie pan.
- Fit top crust on top of filling.
- Crimp and seal edges.
- Cut slits in dough on top of pie.
- Place pie on baking sheet and cover loosely with foil.
- Bake for 15 minutes, remove foil and bake for 45 more minutes or until crust is brown and filling is bubbly.
Nutrition Facts : Calories 1249, Fat 2, SaturatedFat 0.2, Sodium 36, Carbohydrate 313.4, Fiber 12.5, Sugar 270.9, Protein 7.3
MOM'S PEACH PIE
A delightful summertime pie, this dessert is overflowing with fresh peach flavor. Each sweet slice is packed with old-fashioned appeal. The streusel topping makes this pie a little different than the ordinary and adds homemade flair. -Sally Holbrook, Pasadena, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Brush egg white over dough; refrigerate while making filling. , In a large bowl, combine peaches and 2 tablespoons flour; toss to coat. In a small bowl, combine remaining 3/4 cup flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peach mixture. Sprinkle with remaining crumb mixture. , Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.
Nutrition Facts : Calories 404 calories, Fat 18g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 212mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.
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- In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
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