Fresh Peach Pie No Bake With Oil Pastry Crust Food

AMAZING FRESH PEACH PIE

Steps:

• For the pie crust: roll out the pie crust and fit it into a 9-inch pie plate, trimming and fluting the edges (tutorial on how to do this here). With the tines of a fork, prick all over the bottom of the crust. Cover with plastic wrap and chill for an hour (or up to several days).
• Preheat the oven to 350 degrees F. Gently press a piece of parchment paper or regular aluminum foil into the chilled pie shell and fill with dry beans or pie weights. Bake for 45-50 minutes, rotating halfway, until the crust is lightly golden and no longer doughy.
• Remove the pie crust from the oven and let cool for 5-10 minutes. Carefully remove the parchment/foil and weights. Let the pie crust cool completely.
• For the sliced peaches: peel two peaches and slice them thinly (about 1/8- to 1/4-inch). Place the sliced peaches evenly over the bottom of the pie; it's ok to end up with a double layer. Set aside.
• For the filling: peel the remaining three peaches, cut the peaches into chunks and put them in a medium saucepan. Using a pastry blender, potato masher, or a couple forks, mash the peaches until juicy and the consistency of chunky applesauce (don't puree until smooth). You should end up with about 2 cups of mashed peaches.
• Add the sugar, cornstarch (see note), water, and lemon juice to the saucepan with the peaches. Stir to combine. Cook the mixture over medium heat, stirring constantly and scraping the bottom of the pan, for 5-6 minutes until large bubbles pop at the surface. Continue cooking until the mixture has thickened considerably. Scraping a spoon or spatula across the bottom of the saucepan should leave a defined path that doesn't fill in very quickly.
• Off the heat, add the vanilla and butter stirring until the butter is melted and well-incorporated.
• Pour the warm filling over the sliced peaches and spread evenly.
• Refrigerate for at least 4 hours (or up to 24 hours) until the filling has cooled and is soft set. This pie can be made a day ahead of time.
• Serve the pie with lightly sweetened whipped cream (spread the whipped cream over the pie before serving or serve slices of pie with a dollop of whipped cream on top).

NO BAKE PEACH PIE

Steps:

• Stir together the water, sugar, cornstarch, and butter in a small saucepan over medium-high heat. When the mixture has come to a boil, add a few slices of the peaches, then lower heat to medium-low and simmer for 5 minutes until thick and smooth. Remove from the heat, and allow to cool completely.
• Place the remaining peach slices into the pie crust, and spread the sauce all over them, covering completely. Refrigerate for at least 3 hours, or until firm before serving.

FRESH PEACH PIE

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• In a medium bowl, stir together the flour, 1/2 teaspoon of sugar, and salt. Rub in shortening between your fingers, forming evenly small lumps no larger than peas. Stir in water until dough can form a ball. Knead briefly to pull it together, then let rest for a few minutes. Roll out the dough to a about a 12 inch circle. Fit into a 9 inch pie plate, and prick with a fork. Top with another pie plate, and flip over. This method works best with thinner metal pans than glass pans.
• Bake the crust for 8 to 10 minutes in the preheated oven, or until golden. Cool, then flip back into the original pan. This process keeps the crust from sagging down into the pan without using pie weights.
• Meanwhile, stir together the cornstarch and 1 cup of sugar in a saucepan. Stir in the orange juice, water and lemon juice. Warm over medium heat, stirring occasionally until thickened and clear. Remove from heat, and chill.
• To assemble the pie, alternate layers of fresh sliced peaches with the chilled citrus sauce, beginning and ending with the sauce. Serve with whipped cream or ice cream.

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

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.

FRESH PEACH PIE I

Steps:

• Combine sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan. Cook over medium heat until clear and thick. Stir in vanilla.
• Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.

SINGLE CRUST PEACH PIE

Steps:

• Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
• Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.

FRESH AND CREAMY PEACH PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a bowl, combine 3/4 cup sugar, cornstarch, nutmeg, ginger and cinnamon; stir in 3 tablespoons cream, lemon juice and extract. Add the peaches; toss gently. Pour into the crust., Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Place top crust over filling; trim, seal and flute edges. Brush pastry and cutouts with remaining cream. Place cutouts on top of pie; sprinkle with remaining sugar., Cover edges loosely with foil. Bake at 400° for 40 minutes. Remove foil; bake 8-12 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.

FRESH PEACH PIE (NO BAKE) WITH OIL PASTRY CRUST

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.

FRESH PEACH PASTRY PIE

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.

EASY NO BAKE PEACH PIE

Steps:

• Slice the peaches into a bowl and sprinkle with sugar to bring out the juice. Put peaches and juice into a blender or food processor to liquefy.
• In a large bowl, mix sweetened condensed milk, lemon juice and whipped topping. Fold in peaches and mix thoroughly.
• Pour into pie crust(s) and freeze.
• Also try with fresh strawberries instead of peaches.
• To carry to a picnic other places you can freeze small slices of peach in ice cube trays and place around dish to keep cold and be decorative. Enjoy!

CRUSTLESS PEACH PIE

Steps:

• Preheat oven to 400°F.
• To make filling: Mix the sugar and the cornstarch and spices, add to the peaches and coat well. Place in baking dish. A 9-incj Pyrex pie dish works for me.
• To make strudel: Melt butter in a large bowl. Add sugar, flour, and 1/3 cup oat bran. Mix well until combined and crumbly. (you may want to taste test :) it's yummy.).
• Sprinkle 1/4 cup plain oat bran on top of peaches, then the strudel.
• Bake at 400°F for 20 min, then reduce to 350 and bake until it's done (the outside will be bubbly and the center will be crusty and golden brown).