Delicious Unbelievable Peach Pie Food

DELICIOUS UNBELIEVABLE PEACH PIE

Delicious Unbelievable Peach Pie image

Make and share this Delicious Unbelievable Peach Pie recipe from Food.com.

Provided by aelove911

Categories Pie

Time 1h

Yield 1 9 inch pie, 5-6 serving(s)

Number Of Ingredients 11

Ingredients

1/2 teaspoon nutmeg
1 tablespoon butter
3/4 teaspoon cinnamon
10 skinned and sliced peaches
1/2 teaspoon salt
2 tablespoons lemon juice
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons cornstarch
1 tablespoon all-purpose flour (optional)
1 unbaked pie shell

Steps:

Preheat oven to 400 degrees farenheit.
In one bowl combine sugars, cornstarch, flour, 2/4 cinnamon, and 1/4 nutmeg.
In another bowl combine peaches, butter, and 1 tablespoon lemon juice.
Create your pie crust. Add the crust to the bottom of your 9 inch baking dish. Bake for 10 minute.
Sprinkle half of your sugar mixture on to the baked bottom pie crust.
Add the peach mixture on top.
Sprinkle the remaining sugar mixture in top of the peaches.
Add pie crust on top.
Sprinkle the rest of the cinnamon, lemon juice and nutmeg on top. (If you are lazy the exact measurments are -- 1 tablespoon lemon juice, 1/4 teaspoon nutmeg, and 1 teaspoon cinnamon.).
Cook for 45 minute.
Cool for 10 minute.
And most importantly ENJOY!

PEACH PIE

Peach Pie image

I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

Ingredients

1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Dough for double-crust pie
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter
Vanilla ice cream, optional

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.

Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

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