PEACH PIE
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
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.
OLD-FASHIONED PEACH PIE
Steps:
- Chill: Chill the assembled pie in the refrigerator for at least 30 minutes.
- Preheat the oven to 400°F: Place an oven rack in the bottom third of the oven. Line a baking sheet with aluminum foil to catch any pie leakage. Whisk the egg and tablespoon of milk together.
- Bake the pie: Remove the chilled pie from the fridge and brush the top with the egg-milk mixture. Sprinkle with sanding sugar. Place the pie on the prepared baking sheet. Bake the pie in the bottom third of the oven for about 1 hour, or until the filling is bubbling in the center of the pie.
Nutrition Facts : Calories 435 kcal, Carbohydrate 66 g, Cholesterol 23 mg, Fiber 5 g, Protein 6 g, SaturatedFat 6 g, Sodium 290 mg, Sugar 30 g, Fat 18 g, ServingSize 1 9-inch double-crust pie (about 8 servings), UnsaturatedFat 0 g
PEACH PIE THE OLD FASHIONED TWO CRUST WAY
This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.
Provided by BERNIERONE
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
- Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
- Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.
Nutrition Facts : Calories 427.8 calories, Carbohydrate 58.6 g, Cholesterol 30.9 mg, Fat 19.8 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 358.3 mg, Sugar 30.1 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
PEACH PIE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a small bowl combine the sliced peaches with sugars, cinnamon, nutmeg and flour. Toss peaches making certain to thoroughly coat the peaches. Set pie filling aside.
- For the Pie Crust: In a bowl, mix together flour, salt and sugar. Add in shortening using a pastry blender or a fork until flour forms small chunks. Sprinkle cold water into the mixture 1 tablespoon at a time. Toss mixture lightly with a fork until dough forms a ball. Divide dough into 2 equal parts and form a ball. Wrap each dough ball in clear cellophane wrap. Allow dough to rest in refrigerator about 20 minutes. Lightly flour rolling surface and rolling pin. Take 1 dough ball and roll crust into a circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Place folded dough into center of pie pan. Unfold each quarter and press into pie pan. Trim edge even with pie pan. Crust is now ready for pie filling. Preheat oven to 350 degrees. Roll out the second dough ball into a circle. This dough is the top crust. Using another pie plate as a guide, cut the dough as a disk. The disk should extend slightly beyond the diameter of the rim of the pie pan. Moisten the edges of the pie shell that contains the peach filling with the beaten egg wash. Cut the top crust into wedges. Position the wedges slightly overlapping the top and bottom crust together. Cut off any excess dough. Brush the pastry with the egg wash. Sprinkle with sugar. Bake for approximately 40 to 50 minutes.
MY FAVORITE PEACH PIE
A friend gave me this recipe about 1989 or so- I have tweaked it a bit since then. You can use fresh or canned peaches.This pie is made with the Classic Crisco double pie crust. I have also made it using my "Farm Fresh Apple Pie with Egg Yolk Pastry", substituting the peaches for the apples- this is real good too.Give it a try...
Provided by Pat Duran
Categories Other Desserts
Time 1h5m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 400^. Filling: If using canned, drain peaches and reserve 3 Tablespoons syrup. Cut fresh of canned peaches in bite size pieces. Place in a large bowl
- 2. Combine cornstarch and 2 Tablespoons sugar. Add 3 Tablespoons reserved peach syrup(for canned peaches). Add remaining sugar, eggs and buttermilk. Mix well. Stir in melted butter and extract. Pour over peaches, stir until peaches are coated. Add a bit of nutmeg, and lemon juice ,if desired -for added flavor.
- 3. Pour filling into unbaked pie shell. Moisten pastry edge with water. Cover with top crust. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top or simple lattice top; or just prick top with fork to let steam escape. Bake at 400^ for 10 minutes then turn oven to 350^ and bake for 25-30 minutes or until bubbly and peaches seem tender.
- 4. Glaze: Brush top crust with Maple syrup. Sprinkle with a little nutmeg or cinnamon.
SIMPLE PEACH PIE
This recipe is from C.A. Lynd of lyndsgourmet.com. Every year we anxiously wait for Lynd's farm to put out their peaches. They gave us this recipe with the peaches I just bought and it is simple and wonderful.
Provided by MSZANZ
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Stir together flour, 1 cup sugar, and cinnamon and set aside.
- Wash, peel, and slice fresh peaches.
- Mix together peaches with the combined dry ingredients.
- Turn into pastry-lined pie pan and dot with butter.
- Cover with top crust, cut slits in it, seal the edges.
- Sprinkle top with 2 tablespoons of sugar.
- Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
- Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
- Pie may be frozen for future use.
Nutrition Facts : Calories 191.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 25.7, Carbohydrate 41.4, Fiber 1.6, Sugar 36.2, Protein 1.4
MY FAVORITE PEACH PIE
Make and share this My Favorite Peach Pie recipe from Food.com.
Provided by 55tbird
Categories Pie
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare pie crust.
- Mix all the rest of the ingredients together and pour into bottom crust.
- Add top crust.
- Bake at 375 degrees for 40-45 minutes.
Nutrition Facts : Calories 478.2, Fat 21.2, SaturatedFat 5.2, Sodium 325.3, Carbohydrate 69, Fiber 3.2, Sugar 37, Protein 5.4
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