PEACH PIE
A quick, easy to make American favorite, this Peach Pie recipe is full of flavor and is great served with ice cream.
Provided by Sabrina Snyder
Categories Dessert
Time 55m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (176.6 degrees C).
- Place one crust in the bottom of a 9 inch pie plate.
- Line the pie crust half the peaches.
- Mix together the butter, sugar, brown sugar, flour, cinnamon and nutmeg with a fork and sprinkle half of it on the peaches.
- Pour over the remaining peaches then sprinkle over the remaining cinnamon mixture.
- Top with second pie crust, then cut two 1" slices into the middle of the crust to vent.
- Beat egg with water and brush onto crust then sprinkle on sanding sugar.
- Bake at 350 degrees for 45 minutes, or until crust is golden.
- Allow pie to cool in oven after you turn it off.
Nutrition Facts : Calories 213 kcal, Carbohydrate 34 g, Protein 2 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 24 mg, Sodium 98 mg, Fiber 2 g, Sugar 23 g, ServingSize 1 serving
BROWN SUGAR-CINNAMON PEACH PIE
Can't decide between summer and fall flavors? Get the best of both worlds with a Brown Sugar-Cinnamon Peach Pie that's baked to perfection. Save time by baking this brown sugar peach pie with Pillsbury™ crust, so you can enjoy the satisfying blend of flavors even sooner.
Provided by Pillsbury Kitchens
Categories Dessert
Time 4h
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate.
- Peel peaches and cut into 1/2-inch-thick slices; cut slices in half. In large bowl, mix brown sugar, 1/3 cup granulated sugar, the cinnamon, flour and salt; add peaches and stir to coat. Immediately spoon peach mixture into crust-lined plate; dot with butter. (Do not make mixture ahead or it will become too juicy.)
- Top with second crust and flute. Brush top with egg; sprinkle with 4 1/2 teaspoons granulated sugar. Cut slits in several places. Freeze pie 15 minutes. Meanwhile, heat 15x10-inch pan in oven 10 minutes. Place pie on hot pan. Bake on lower oven rack 15 minutes. Reduce oven temperature to 375°F; bake 40 minutes. Cover loosely with foil; bake 25 minutes longer or until juices are thick and bubbly. Cool 2 hours before serving.
Nutrition Facts : Calories 336, Carbohydrate 54 g, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 276 mg
BROWN SUGAR-CINNAMON PEACH PIE RECIPE - (4.4/5)
Provided by Suesee50
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. Bring pie crusts to room temperature to prepare for baking, as directed on box for two-crust pie using 9-inch glass pie plate. Peel peaches and cut into 1/2-inch-thick slices; cut slices in half. In large bowl, mix brown sugar, 1/3 cup granulated sugar, the cinnamon, flour and salt; add peaches and stir to coat. Immediately spoon peach mixture into crust-lined plate; dot with butter. (Do not make mixture ahead or it will become too juicy.) Top with second crust and flute. Brush top with egg; sprinkle with 4 1/2 teaspoons granulated sugar. Cut slits in several places. Freeze pie 15 minutes. Meanwhile, heat 15x10-inch pan in oven 10 minutes. Place pie on hot pan. Bake on lower oven rack 15 minutes. Reduce oven temperature to 375°F; bake 40 minutes. Cover loosely with foil; bake 25 minutes longer or until juices are thick and bubbly. Cool 2 hours before serving.
FRESH PEACH BROWN SUGAR PIE
I adopted this recipe from the recipezaar account. I can't wait to try this one! I love peach pie. Yum!
Provided by Courtly
Categories Pie
Time 1h15m
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- preheat oven to 425.
- Stir dry ingredients together.
- Sprinkle peaches with lemon juice and almond extract.
- Add dry ingredients and toss gently to mix.
- Dump into pastry lined 9" pie pan, dot with butter and add top crust.
- Cut vent holes.
- Bake until bubbles and crust is browned.
- About 35-45 minutes.
BROWN SUGAR-PEACH PIE WITH COCONUT STREUSEL
Make and share this Brown Sugar-Peach Pie With Coconut Streusel recipe from Food.com.
Provided by Mirj2338
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Fit dough into a 9-inch pie plate.
- Fold edges under; flute.
- Line dough with a piece of foil, and arrange pie weights or dried beans on foil.
- Bake at 425 degrees for 10 minutes.
- Reduce oven temperature to 350 degrees.
- Remove pie weights and foil.
- Bake at 350 degrees for 5 minutes.
- Cool crust on a wire rack.
- Combine 1/3 cup sugar, flour, and cinnamon in a bowl; sprinkle over peaches.
- Toss gently.
- Spoon into prepared crust.
- Bake at 350 degrees for 30 minutes.
- Combine 1/3 cup sugar, oats, coconut, and butter; sprinkle over peach mixture.
- Shield edges of crust with foil.
- Bake an additional 30 minutes or until golden.
- Cool on a wire rack.
- Note: There are two good ways to peel peaches: with a potato peeler if they're not too ripe or, if they are, by plunging them in boiling water for about 30 seconds, making the skin a cinch to peel off with a paring knife.
Nutrition Facts : Calories 323.1, Fat 11.6, SaturatedFat 3.3, Cholesterol 5.7, Sodium 181.8, Carbohydrate 53.5, Fiber 3.7, Sugar 34, Protein 4.1
CINNAMON AND BROWN SUGAR PEACHES
Delight guests with this Cinnamon and Brown Sugar Peaches. it. The best part? Cinnamon and Brown Sugar Peaches take just 15 minutes to make!
Provided by My Food and Family
Categories Dairy
Time 15m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place peach halves, cut-sides up, in microwaveable pie plate.
- Combine next 3 ingredients; sprinkle over peaches.
- Microwave on HIGH 30 sec. to 1 min. or until sugar begins to melt and peaches are heated through. Top with yogurt. Serve warm.
Nutrition Facts : Calories 170, Fat 6 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 3.0625 mg, Sodium 40 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 5 g
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BROWN SUGAR CINNAMON PEACH PIE – DELICIOUS TASTE OF …
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- The main thing about pie crust is that you shouldn't mess around too much with the dough - the less you mix it after it's all combined, the better. In a medium bowl, combine flour and salt. Using two (2) knives, dice up the room temperature shortening until they are little cubes a few cm long. They should be like small crumbles of shortening.
- While this is in the fridge, start your pie filling on the stove. Start with your cut up fresh peaches in a sauce pan over low heat -- if you are using frozen or canned, skip this step! In another saucepan on medium heat, combine water, lemon juice, brown sugar, and cornstarch. Cook until it is thick and starting to bubble (around 5 minutes).Keep stirring for 3 minutes while the mix is bubbling, take the pan off the heat and then add the vanilla extract, cinnamon, and peach slices in.Cool the filling in the fridge or leave until it comes down to room temperature.
CINNAMON SUGAR PEACH PIE - BAKER BY NATURE
From bakerbynature.com
Cuisine SouthernCategory DessertServings 1Total Time 8 hrs
- Combine flour, sugar, and salt in a food processor or blender; mix well to combine. Add butter and pulse until a coarse meal forms. Be sure not to pulse too long, the butter should be no smaller than the size of peas. Slowly add in just enough ice water to form moist clumps. Gather the dough and gently knead it into a ball; divide in half evenly (you can use a kitchen scale if you want them to be perfectly even). Form dough into 2 balls and gently flatten into disks. Wrap each disk in plastic and place in the refrigerator to chill for at least one hour.
- In a large bowl combine the peaches, orange juice, orange zest and vanilla extract; gently mix to coat the peaches in the liquid; set aside. In a separate bowl add both sugars, flour, cinnamon, nutmeg and salt; whisk well to combine. Add the dry mixture to the peach mixture and toss gently, making sure each peach slice is coated in the mixture.
- Preheat oven to 400 degrees (F). Lightly grease a 9" pie plate with non-stick spray OR butter and a little flour; set aside. Roll out half of the chilled dough on a lightly floured work surface, rolling it to about a 12-inch round. Gently place the dough into the prepared pie dish and trim the edges so that only 1/2 an inch of pie dough is hanging around the side. Sprinkle the bottom of the pie shell with 1 teaspoon of flour and 1 teaspoon of granulated sugar (this helps soak up excess moisture). Place pie shell in the fridge while you prepare your lattice topping.
BROWN SUGAR-CINNAMON PEACH PIE RECIPE | MYRECIPES
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5/5 (29)Total Time 4 hrs 50 mins
- Cut 1 1/3 cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1 1/2 tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in 1/2 cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto a piece of plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.
- Preheat oven to 425º. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about 1/4-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate.
- Peel peaches, and cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining 1/4 cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1 1/2 Tbsp. butter. (Do not make mixture ahead or it will become too juicy.)
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