Fresh Peaches And Cream Rustic Pie Food

FRESH PEACHES AND CREAM PIE

Steps:

• Preheat oven to 400 degrees.
• Peel peaches and slices into thick slices, about 3/4″ thick and set aside.
• Whisk the half & half, sugar, vanilla, cinnamon, salt and flour together in a large bowl. Add the peaches and gently mix with a large spoon or spatula until all peaches are coated with the wet mixture. Pour into prepared pie shell.
• Crimp or flute edges of pie crust and place foil around edges to prevent over browning. Place pie on a cookie sheet in case pie bubbles over.
• Bake for approximately 55-60 minutes until custard filling is set and peaches are tender. If peaches begin to brown on edges before custard is set, cover loosely with a piece of foil.
• Let pie cool to room temperature. If not serving the same day, refrigerate pie.
• Serve pie at room temperature or warm with ice cream.

AWARD WINNING PEACHES AND CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
• In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
• Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

RUSTIC PEACH PIES

Steps:

• In a large bowl, prepare an ice bath. Set aside. Bring a large pot of water to boil. Cut an X at the base of each peach. Plunge the peaches into boiling water for 40-50 seconds. Test the looseness of the peach skin every few seconds by lifting it at the slit. If it pulls away easily, immediately remove the fruit with a slotted spoon and plunge into cold water to stop the peach from cooking further.
• In a small bowl, combine brown sugar, granulated sugar, cornstarch, nutmeg and cinnamon. Set aside. Peel blanched peaches and cut into 1-inch slices. Sprinkle with lemon juice and set aside. Gently toss the sugar mixture with the peaches.
• To prepare the crust, mix flour, salt and sugar together in a bowl and set aside. Set aside a cup with the ice water. Chop butter into ½" cubes. Mix flour and butter together until mixture looks like cornmeal. For this process you can either use a food processor with the plastic dough blade or your hands. If you use your hands, make sure that your butter is cold and that you work fast so that the heat from your hands does not melt the butter. Add water, a little bit at a time, and mix by hand. Scoop dough into one round ball and press into a rectangular shape. Divide pie dough into two even disks, wrap and refrigerate for at least 2 hours and up to 3 days.
• Cut the pie dough into 8 pieces of equal size. On a lightly floured surface, roll each piece of dough into a 6" circle. Place the rounds on a parchment-lined tray. Cover with plastic wrap and refrigerate until you are ready to assemble. (Note: Pie dough can be made ahead, wrapped and stored in the refrigerator for up to 3 days or in the freezer for up to 1 month).
• Preheat oven to 375 degrees.
• Evenly place 4 pie dough rounds on a baking sheet. Working quickly, place about 1/3 cup of the filling in the center of 1 dough round. Brush the edges with the egg wash. Fold the dough up and over the filling, crimping the dough up with your fingers as you go around to create a pleat around the filling. Brush exposed edges of dough with egg wash. Sprinkle with sanding sugar. If the pastry feels a little warm, place in the refrigerator for ½ hour. Place in oven and bake until golden brown (45-50 minutes). Remove the pans from the oven and cool on a wire rack. Best if served warm with a scoop of ice cream!

PEACHES AND CREAM FOR 2

Steps:

• In a small saucepan, bring sugar and water to a boil. Reduce heat; cover and simmer for 5 minutes. Remove from the heat; stir in vanilla., Place peaches in two small baking dishes. Add syrup; stir gently to coat. Bake, uncovered, at 350° for 30-35 minutes or until peaches are tender. Serve warm or chilled with cream.

COUNTRY PEACH PIE

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour.
• Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices.
• Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.
• Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.
• Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.

PEACH AND CREAM CHEESE HAND PIES

Steps:

• In medium bowl, combine cold butter, flour, 2 teaspoons granulated sugar and the salt; toss to coat butter. Using fingers or pastry blender, pinch butter into flour until coarse crumbs form. Begin adding ice water 1 to 2 tablespoons at a time, mixing with fork or spoon just until dough comes together when pinched between fingers.
• Turn dough out onto lightly floured surface; knead a few times just to bring dough together. Divide dough in half; shape into 2 flattened disks. Wrap each disk well in plastic wrap; refrigerate at least 30 minutes.
• In medium bowl, beat cream cheese, 3 tablespoons brown sugar and the egg yolk with whisk or electric mixer until well combined. In another medium bowl, toss peaches, cornstarch and 2 to 4 tablespoons brown sugar to taste. Set Filling aside while rolling and cutting dough.
• Heat oven to 400°F. Line 2 cookie sheets with silicone nonstick baking mat or cooking parchment paper; set aside. In small bowl, beat egg and milk with whisk for egg wash; set aside.
• Roll out dough, 1 disk at a time, to 1/4- to 1/8-inch thickness. Using 3-inch round cutter or upside-down drinking glass, cut out rounds of dough (about 16 per disk). Repeat with remaining dough disk. Place half of the dough rounds on the 2 cookie sheets, leaving room between each (8 per sheet).
• Divide cream cheese mixture evenly among rounds. Divide peach mixture evenly among each cream cheese-topped dough round. Lightly brush edge of each dough round with egg wash. Top each with second dough round to cover filling. (This may take some rearranging of peach chunks but don't stress, just call them "rustic".) With fork, seal edge of each pie; poke a few holes in top of each to allow steam to escape and prevent pie from exploding during baking. Brush tops of pies with egg wash; sprinkle with granulated sugar.
• Bake in center of oven, 1 sheet at a time, 20 to 25 minutes or until bottoms of pies are golden brown and sugared tops are slightly crackled and beginning to turn golden. Remove from oven; cool at least 10 minutes before serving.

FRESH PEACHES AND CREAM RUSTIC PIE

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
• Stir together the peaches, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl until combined.
• On a well-floured surface, using a lightly floured rolling pin, roll out the pie dough into a large circle, about 12 to 14 inches in diameter. Move the dough circle to the prepared baking sheet. Chill the rolled-out dough in the refrigerator until firm, about 15 minutes. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with the beaten egg, and sprinkle with sugar.
• Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover if the crust browns too quickly. Allow the pie to cool slightly. Serve warm with vanilla bean ice cream or alongside fresh whipped cream.
• In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or with a pastry blender until you have large pea-size chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
• Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.

PEACH PIE

Steps:

• Stir together peaches, granulated sugar, cornstarch, lemon juice, and salt in a large bowl to combine.
• On a lightly floured surface, roll out one disk of pate brisee to 1/8-inch thickness and at least 13 inches in diameter. Roll dough around rolling pin and unroll it over a 9-inch glass pie plate, pressing gently to fit into plate. Fill with peach mixture. Dot with butter. Roll out remaining disk of dough in the same manner. Drape over filling. Use kitchen shears to trim overhang under, and crimp edges. With thumb and index finger of one hand, gently press dough against index finger of other hand. Continue around pie. Use a paring knife to make several vents in the top crust. Refrigerate pie 20 minutes.
• Preheat oven to 400 degrees with the rack in the lower third. Place chilled pie on a rimmed baking sheet lined with parchment paper. Whisk egg yolk and cream in a small bowl; brush over top crust. Sprinkle with sanding sugar. Place in oven and bake 10 minutes; reduce heat to 375 degrees. Continue baking until bottom and top crusts are golden and juices are bubbling in center, 50 to 80 minutes. Tent pie with foil if browning too quickly.
• Transfer pie to a wire rack; let cool completely, at least 4 hours, or up to overnight. If keeping pie overnight, tent loosely with foil and store at room temperature; do not refrigerate, which makes crust soggy.

FRESH PEACH PIE WITH CREAM CHEESE FILLING

Steps:

• Fill a large pot with water and bring to a boil. Gently set the peaches in the boiling water for one minute. Take out and immediatley put into a cold water and ice bath to cool.
• The skins should peel right off after blanching. Once the peaches are peeled, cut them in half and remove the pit then dice into small 1" pieces. Then toss the peaches in the peach glaze and set aside.
• In a stand mixer or with a hand blander, whip the softened cream cheese, sugar, milk, and almond extract together until smooth. You may need to scrape the bowl down and whip again to get all the lumps out.
• Take the cream cheese mixture and spread evenly on the bottom and part way up the sides of a baked and cooled pie shell. Then add the peaches and glaze mix over the top of your cream cheese mixture.
• Refrigerate for an hour or more. Serve chilled.

30 BEST PEACH DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a peach treat in 30 minutes or less!

PEACHES & CREAM PIE

Steps:

• Cut pastry sheet in half. Repackage and refrigerate one half for another use. On a lightly floured surface, roll out remaining half into an 8-in. circle. Transfer to a 7-in. pie plate; flute edges., Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 400° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack., In a small bowl, combine the egg, cream, sugar, flour and butter. Arrange peach slices in crust; pour egg mixture over top. Bake for 10 minutes., Reduce heat to 350°. Bake 35-45 minutes longer or until center is almost set. Cool on a wire rack. Store in the refrigerator.

PEACH ALMOND GALETTE

Steps:

• 1. In a mixing bowl with paddle attachment, combine the flour and salt together
• 2. Turn the mixer on low speed and slowly add in the cold and cubed butter and cold and cubed cream cheese
• 3. Once all the butter and cream cheese are incorporated, keep the speed on low until the flour resembles coarse crumbs
• 4. Add 1 tablespoon of water at a time until the dough is the right consistency and begins to form a ball
• 5. Remove the dough from the mixing bowl and press the dough ball into a disk, wrap with plastic wrap and refrigerate for 30 minutes
• 1. Cream the butter and sugar together in a mixer with paddle attachment
• 2. Add almond paste and cream together until fully combined
• 3. Add egg to the almond paste mixture and mix until incorporated
• 4. Add in cake flour and mix until there are no lumps and all ingredients have come together
• 5. Use immediately or store in the refrigerator until ready to use
• 1. Remove the skin of the peaches: slice a cross on the bottom of the peach, place the peaches in boiling water for one minutes and using a slotted spoon transfer the peaches to an ice bath (bowl of ice and water) until they are cooled down. Starting at the cross, remove the skin of the peach
• 2. Cut the peach in half and remove the seed; slice into 1 inch thick pieces
• 3. In a medium bowl combine the peach slices, light brown sugar, flour, vanilla extract and lemon zest; stir to combine
• 1.Preheat oven to 350 degrees F
• 2. Once the pie dough has chilled for 30 minutes, flour the surface and roll the cream cheese pie dough out to 12 inches round
• 3. Place the 12 inch disk of dough on a baking sheet and spread the frangipane (almond cream in the center of the pie dough, leaving about a one inch perimeter
• 4. Scoop the Peach Filling into the center of the pie dough to cover the frangipane filling
• 5. Fold the edges of the pie dough in to form the Peach Almond Galette
• 6. Using a pastry brush, egg wash the pie dough and sprinkle the wet egg wash with sliced almonds and sugar in the raw
• 7.Bake the Peach Almond Galette for 25-30 minutes or until the dough is golden brown and cooked through
• 8. Allow the Galette to cool for 10 minutes to allow the filling to set before serving!

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!

SOUR CREAM PEACH PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• In a medium bowl, stir together the sour cream, white sugar, 1/3 cup flour and almond extract until smooth. Sprinkle 1 tablespoon of flour over the pie crust to prevent it from getting soggy. Alternate layers of peaches and the sour cream mixture, beginning with a layer of peaches and ending with a layer of sour cream.
• Bake for 20 minutes in the preheated oven. Reduce the heat to 350 degrees F (175 degrees C). Continue baking for an additional 35 minutes. Remove the pie from the oven and sprinkle brown sugar over the top. Set the oven to Broil, and broil for 2 to 3 minutes, until caramelized.

PEACH GALETTE

Steps:

• First, make the pie dough: In the bowl of a food processor, pulse together flour, salt and sugar until combined. Pulse in cold butter until the mixture resembles coarse crumbs, then pulse in ice water just until a dough forms (it will begin to gather in the bowl). Transfer dough to a counter; knead a few times to incorporate dough to a smooth mass, then press into a 1/2-inch-thick disc. Cover tightly with plastic wrap; refrigerate 1 to 2 hours.
• Next, make the filling: Preheat the oven to 400°F. Line a baking sheet with parchment paper. In a large bowl, toss sliced peaches with remaining filling ingredients. Let the mixture sit 20 minutes, stirring occasionally.
• Meanwhile, on a lightly floured surface, roll out chilled dough to a roughly 14-inch circle. Top with peach filling, arranging or spooning filling to within 1 inch of the edges. Fold over edges of the pie dough to encircle filling. Drizzle any remaining juice from filling bowl over peaches. Transfer baking sheet to refrigerator to chill for 10 minutes.
• Brush pie dough edges with egg wash, then sprinkle liberally with turbinado sugar. Bake 45 to 50 minutes, rotating halfway through, until filling is bubbly and pie crust is golden brown and baked through. Serve warm or at room temperature.
• Store leftovers tightly covered in an airtight container in the refrigerator for up to 2 days.

FRESH PEACH SCONES

Steps:

• Preheat the oven to 400 degrees F. Add parchment paper to a baking sheet and lightly spray with pan spray. If you don't have parchment simply spray your baking sheet.
• In a large bowl, whisk together the flour, salt, sugar, nutmeg and baking powder.
• Cut the butter and cream cheese into chunks. Add them to the flour mixture in the bowl. Using your fingers, work the fats into the flour until you have a grainy mixture. Stop before all of the lumps disappear.
• Use a separate bowl, add the egg, cream or milk, and vanilla. Whisk together.
• Add the diced peaches to the flour mixture in the large bowl. Toss with your fingers until everything is combined.
• Pour the liquid ingredients into the large bowl and stir until combined with a wooden spoon.
• On a clean floured counter top, scoop the scone dough out. Flour your hands and gently work this dough into a ball. If it is too sticky to make a ball, add a little more flour.
• When a rough ball has been formed, pat the ball into a disc shape. Keep your hands floured and flour the disc for ease of shaping.
• Cut the disc into to 8 pieces like a pie.
• Separate the pieces out and place them on the prepared baking sheet. Use brush and brush the tops with cream. Sprinkle the scones with the course sugar.
• Bake the scones for 15-18 minutes, or until they are light golden brown on the tops and bottoms. Remove them from the oven and cool them on the baking sheet for a bit before diving in! You can store the left over scones, wrapped for later. You can freeze them if desired.

FRESH PEACHES AND CREAM RUSTIC PIE

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
• Stir together the peaches, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl until combined.
• On a well-floured surface, using a lightly floured rolling pin, roll out the pie dough into a large circle, about 12 to 14 inches in diameter. Move the dough circle to the prepared baking sheet. Chill the rolled-out dough in the refrigerator until firm, about 15 minutes. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with the beaten egg, and sprinkle with sugar.
• Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover if the crust browns too quickly. Allow the pie to cool slightly. Serve warm with vanilla bean ice cream or alongside fresh whipped cream.
• In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or with a pastry blender until you have large pea-size chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
• Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.

FRESH PEACHES AND CREAM PIE

Steps:

• Glaze: Mix the sugar and cornstarch in saucepan until lump free. Add the water and pureed peach. Bring to a boil, stirring constantly (over medium-high heat). Once at a boil, continue to cook for one more minute at the same temperature. Allow to thicken and cool.
• Cream Cheese Layer: Mix cream cheese and butter until incorporated. Slowly add the sugar and vanilla. Mix until smooth.
• Making the Pie: Using your favorite already baked pie crust, spread the cream cheese mixture evenly into the crust. Mix the glaze with the 5-6 sliced peaches and pour onto the cream cheese layer. Cover with whipped cream, or Cool Whip if desired.
• My recipe only says to "serve within a few hours", but I think that if you place it in the fridge it will hold together better (I have not tried it yet, let me know if you have any success). It is messy to cut, doesn't hold it's shape.