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
EASY PEACH POTPIE
Capture that fleeting moment when peaches are flavor-rich and flawless with a pie that won't keep you in the kitchen. Bake them into a vanilla-bourbon nectar, top it off with a flaky round of pastry, and serve warm without breaking a sweat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees with racks in top and bottom thirds, and a foil-lined rimmed baking sheet on bottom of oven to catch drips.
- On a lightly floured sheet of parchment, unfold pastry; roll out to a 10-inch square. Center an 8-inch cake pan upside down on pastry; trace a circle around it with a paring knife. Remove pan; remove and discard excess pastry. Transfer parchment with pastry circle to a baking sheet. Create a crosshatch pattern by scoring lines, 2 inches apart, horizontally and vertically on pastry (do not cut through dough). Refrigerate 5 to 10 minutes.
- In a large bowl, whisk together brown sugar, cornstarch, and salt. Add peaches and toss to coat. Stir in bourbon and vanilla. Transfer mixture to a 9-inch pie dish. Cover with parchment-lined foil; bake on lower rack 20 minutes.
- Whisk egg with 1 teaspoon water. Brush over pastry circle; sprinkle with sanding sugar. Place baking sheet with pastry on top rack of oven. Bake until pastry is puffed and golden and fruit in dish is bubbling, 35 to 40 minutes (if pastry is browning too quickly, tent with foil). Remove from oven; uncover fruit. Carefully place pastry circle on top of fruit and bake 10 minutes more. Let cool 15 minutes; serve with ice cream.
FRESH PEACH PIE
Make and share this Fresh Peach Pie recipe from Food.com.
Provided by BeccaB3c
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Line a 9-inch pie pan with pastry.
- Combine the 1 cup of sugar, flour and cinnamon, mixing well.
- Lightly mix in the fresh peaches and pour into the pie shell.
- Dot with butter and cover with a top crust.
- Prick the top crust and sprinkle with sugar.
- Put the pie into a 400 degree oven and bake for 40 to 50 minutes.
Nutrition Facts : Calories 281.5, Fat 9.9, SaturatedFat 3.2, Cholesterol 5.7, Sodium 136.3, Carbohydrate 47.4, Fiber 2.3, Sugar 32.3, Protein 2.7
FRESH PEACH PASTRY PIE
Make and share this Fresh Peach Pastry Pie recipe from Food.com.
Provided by Darlene Summers
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees.
- Prepare pastry.
- Mix peaches and lemon juice.
- Stir together sugar, flour and cinnamon.
- Mix with peaches.
- Turn into pastry lined pie pan.
- Dot with butter.
- Put top crust on.
- Make slits in top crust and seal edges.
- Cover edges with 2 to 3 inch width of aluminum foil to prevent excessive browning; remove last 15 minutes of baking.
- Bake 35 to 45 minutes or till crust is brown and juice begins to bubble through slit in crust.
Nutrition Facts : Calories 174.3, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 25.7, Carbohydrate 37.3, Fiber 1.6, Sugar 33.1, Protein 1.3
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.
FRESH PEACH PIE
Peach grower Judy Marshall enthusiastically shares this fruit-filled recipe she gives customers at her family's Schreiman Orchards near Waverly, Missouri. "This favorite recipe is reprinted annually in our cookbook," relates Judy.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, combine sugar, cornstarch and water until smooth. Cook and stir over medium heat until bubbly and thickened. Remove from the heat; stir in gelatin until dissolved. Cool. , Arrange peaches in crust; pour filling over peaches. Chill for 2 hours or until set. Serve with whipped cream if desired.
Nutrition Facts : Calories 290 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.
FRESH PEACH PIE
From an old issue of House and Garden magazine that I was browsing through. Haven't tried it yet, but want to soon!
Provided by Michelle Berteig
Categories Pie
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine cream cheese and 1/2 cup sugar in a small bowl. Spread mixture over bottom of baked and cooled piecrust.
- Place remaining sugar, orange juice, 2 tablespoons lemon juice, cornstarch, and 1/2 cup peaches in a blender and blend until smooth. Heat in a saucepan over medium heat until slightly thickened.
- Toss remaining peaches with remaining lemon juice and set aside.
- Add peaches to cooked mixture and stir to coat. Let mixture cool.
- With slotted spoon, scoop up peaches and place in piecrust. Refrigerate for a couple of hours before serving.
Nutrition Facts : Calories 455.8, Fat 23.8, SaturatedFat 9.9, Cholesterol 41.6, Sodium 284.7, Carbohydrate 58.3, Fiber 2.9, Sugar 40.2, Protein 5.7
FRESH PEACH PIE (NO BAKE) WITH OIL PASTRY CRUST
Make and share this Fresh Peach Pie (No Bake) With Oil Pastry Crust recipe from Food.com.
Provided by Marg (CaymanDesigns)
Categories Pie
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- For Crust: Mix all ingredients with a fork and press into a 9-inch pie plate.
- Prick all over with a fork.
- Bake at 400 degrees for 12 minutes.
- For Pie: In a saucepan, combine sugar, cornstarch and water until smooth.
- Cook and stir over medium heat until bubbly and thickened.
- Remove from the heat; stir in gelatin until dissolved. Cool.
- Arrange peaches in crust; pour filling over peaches.
- Chill until set, about 2 hours.
- Serve topped with whipped cream.
Nutrition Facts : Calories 384.7, Fat 14.1, SaturatedFat 1.9, Cholesterol 0.5, Sodium 198.5, Carbohydrate 62.4, Fiber 1.5, Sugar 41.4, Protein 3.9
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