CREAM AND CRUMB SCHNITZ PIE
This is a most lucious and delicious pie. A mennonite recipe that I got from the book "Food that Really Schmecks" I have been making this pie for years and I have to tell you, I have gotten up more than once in the middle of the night to eat that last piece before anyone else can get it!
Provided by MarieRynr
Categories Pie
Time 1h
Yield 1 9inch pie
Number Of Ingredients 7
Steps:
- Mix together sugar, flour and butter until crumbs.
- Sprinkle half in the bottom of the shell.
- Arrange the apple slices on top of the crumbs.
- Mix half of the remaining crumbs with the cream and pour over the apple slices.
- Finally, mix the cinnamon with the rest of the crumbs and sprinkle these over the top.
- Bake at 425*F for 10 minutes.
- Reduce temperature to 350*F and bake about half an hour longer.
- WOW!
SCHNITZ PEACH PIE
Make and share this Schnitz Peach Pie recipe from Food.com.
Provided by Olha7397
Categories Pie
Time 55m
Yield 1 PIE
Number Of Ingredients 12
Steps:
- TO MAKE THE PIE CRUST Place the flour and salt in a large mixing bowl.
- Work in the shortening, using a pastry blender or two knives until large loose crumbs the size of peas are formed.
- Sprinkle in the water, a tablespoonful or so at a time, using a fork to draw the moistened crumbs into a ball.
- Add no more water than is necessary to form the ball.
- Turn out on a lightly floured board.
- Quickly form dough into a ball with your hands.
- Divide into two pieces for 9 inch or 10 inch pie shells.
- Chill.
- To prepare unfilled tart shells, prick the pastry with a fork and bake at 425 F.
- for 8 to 10 minutes.
- Cool in the pan.
- Yield: a double-crusted 9 or 10 inch pie or 2 bottom 9 or 10 pie shells or 18 medium tart shells.
- TO MAKE THE SCHNITZ PEACH PIE: Arrange peach slices attractively in pie shell.
- Pour cream over peaches.
- Sprinkle on nutmeg.
- Combine the brown and white sugar, flour, and salt.
- Using a pastry blender, cut the butter into the dry ingredients.
- Sprinkle this mixture over the peaches.
- Bake at 425 degrees for 15 minutes.
- Reduce heat to 350 degrees F.
- and cook for 35 minutes more or until the peaches are tender and the crust is golden brown.
- Classic Canadian Cooking.
PEACHES AND CREAM PIE
Steps:
- Gather the ingredients.
- Put the 1 1/3 cups of flour, 1 tablespoon of sugar, and 1/2 teaspoon of salt in the bowl of a food processor and pulse several times to blend thoroughly.
- Sprinkle the pieces of butter or shortening over the flour. Pulse about 6 times in one-second bursts. The mixture should resemble coarse crumbs with some visible pieces about the size of small peas.
- Sprinkle 4 tablespoons of ice water over the flour mixture and then put the lid back on and pulse about 8 to 10 times.
- The dough should clump with squeezed in your hand. If it is still crumbling, sprinkle with more ice water, about 2 teaspoons at a time, and pulse a few more times. Repeat until the dough clumps together when squeezed.
- Dump the dough out onto a floured surface and knead a few times. Shape it into a flat disk, wrap in plastic wrap, and refrigerate for 20 to 30 minutes.
- Preheat the oven to 450 F.
- Roll the dough into an 11- to 12-inch circle.
- Fit the dough into a 9-inch pie plate and flute the edges .
- Press a sheet of foil or parchment paper over the bottom and up the sides of the crust and fill with pie weights or dry beans.
- Bake for about 10 minutes, or until it just begins to color.
- Remove the pie crust from the oven and remove the pie weights and foil or paper.
- Gather the ingredients.
- In a bowl, combine 4 tablespoons of flour and 1 cup of granulated sugar; blend well.
- Add cream, 1/8 teaspoon of salt, almond extract, and nutmeg; beat to blend well.
- Arrange peach slices in 1 layer in the partially baked crust, so they are resting spoon fashioned, close together. Fill any spaces with more peach slices.
- Pour the cream filling over the peaches.
- Return pie to the preheated oven and bake for 10 minutes.
- Reduce heat to 350 F and bake for 35 to 45 minutes longer, or until peaches are cooked and filling is just set.
- As soon as filling is not jiggly, remove it to a rack to cool.
- Serve and enjoy!
Nutrition Facts : Calories 404 kcal, Carbohydrate 61 g, Cholesterol 49 mg, Fiber 3 g, Protein 5 g, SaturatedFat 11 g, Sodium 174 mg, Sugar 40 g, Fat 17 g, ServingSize 1 pie (8 servings), UnsaturatedFat 0 g
PEACH PIE WITH SOUR CREAM
This is my favorite pie recipe anywhere. Just make sure you use only fresh, high-quality sweet peaches.
Provided by gent500
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h35m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Butter a 9-inch pie dish.
- Place 1 1/4 cups flour, butter, salt, and 2 tablespoons sour cream in a food processor; pulse until mixture comes together in a large ball. Press dough into prepared pie dish to form a crust.
- Bake in preheated hoven until golden brown, about 10 minutes. Remove pie crust from oven.
- Reduce oven heat to 350 degrees F (175 degrees C). Arrange peach slices in pie crust.
- Lightly beat egg yolks in a large bowl. Add in sugar, 1/3 cup sour cream, and 2 tablespoons flour; stir until well-mixed. Pour egg mixture over peaches. Cover pie with aluminum foil.
- Bake in preheated oven for 50 minutes; remove foil. Continue baking until peach filling is set, about 15 minutes more.
Nutrition Facts : Calories 337 calories, Carbohydrate 45.2 g, Cholesterol 113.1 mg, Fat 16.1 g, Fiber 0.6 g, Protein 3.8 g, SaturatedFat 9.6 g, Sodium 239.4 mg, Sugar 28.1 g
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