Grandma Difrancos Peach Pie Filling Food

HOMEMADE PEACH PIE FILLING

Steps:

• In a large saucepan combine the vanilla, lemon juice, cornstarch, sugar, brown sugar, cinnamon, and water. A whisk does the best job of whisking everything together.
• Now bring the saucepan to a boil over medium heat stirring frequently. Let it thicken for about 2-3 minutes.
• Now wash and slice your peaches into 1/4 inch thick slices. You can use fresh or frozen peaches here. And you can leave the skin or peel it off. That's totally optional.
• Now add your peaches to the saucepan and simmer for about 5-7 minutes. This depends on how hard or soft your peaches are. If they are super ripe, this step may be done faster. If your peaches are on the harder side, this might take longer. You want them to soften slightly, but not get mushy.
• Once the pie filling is done, let it cool to room temperature and place them into glass jars. Keep refrigerated for up to 2 weeks.
• If you want to make this into a pie just roll out your first piece of pie dough and place it into a 9-inch pie pan. Then spoon the pie filling into the crust and place the second piece over it. Brush it with egg wash and bake at 375 degrees Fahrenheit for about 55-60 minutes.

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.

PEACH PIE FILLING

Steps:

• After peeling and slicing peaches, toss with lemon juice.
• Stir together flour and sugar and toss well with peaches.
• Place into foil lined deep pie plate, dot with butter and cover with foil.
• Freeze immediately. Next day lift foil package from pie plate and return to freezer.
• To bake pie, prepare pastry for a double crust and line a 10 inch pie plate with pastry.
• Fit unwrapped pie filling into crust and cover with a lattice crust.
• Cover the edge with aluminum foil to prevent excessive browning.
• Cook at 425 for 35 minutes. Remove foil and bake another 15 minutes until crust is brown and juices bubble through vents.

MAMA THORNTON'S PEACH PIE

Steps:

• Cook's Note: You can increase the amount of sugar to 1 1/4 cups, depending upon the sweetness of the peaches. Peak summer peaches will only need 1 cup.
• For the crust: In a food processor, combine the flour, sugar, salt and cold butter.
• Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper or knife, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes. At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
• Preheat the oven to 450 degrees F.
• Flour your rolling pin and roll out 1 pie crust to about a 12-inch round and drape over a 9 1/2-inch fluted pie plate. Roll out the other pie crust to about a 10-inch round, and cut this into 1-inch strips with a fluted pizza cutter.
• For the filling: Peel and cut the peaches into 1/4-inch thick slices (you should have about 7 cups) and toss with the lemon juice and almond extract in a large bowl. Whisk the flour, sugar, cinnamon, nutmeg and salt in another bowl, making sure there are no lumps. Stir the flour mixture into the peaches and mix well. Pour the peaches into the pie crust. Scatter with the pieces of butter. Top with the lattice strips. Brush away any flour underneath the lattice to make sure it seals well. Crimp the edges to seal. Beat the egg with 1 teaspoon water and brush the lattice and edges with the egg wash.
• Pop in the oven and bake for 10 minutes, and then lower the heat to 350 degrees F and bake until the crust gets brown, about 50 minutes more. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking. Cool about 30 minutes before serving.

PEACHES PIE

Steps:

• Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie plate; set aside. , In a large bowl, combine the peaches, lemon juice and extract. Add sugar, tapioca and salt; toss gently. Let stand for 15 minutes. , Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

MOM'S PEACH PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Brush egg white over dough; refrigerate while making filling. , In a large bowl, combine peaches and 2 tablespoons flour; toss to coat. In a small bowl, combine remaining 3/4 cup flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peach mixture. Sprinkle with remaining crumb mixture. , Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.

GRANDMA'S FRESH PEACH PIE

Steps:

• Mix sugar, cornstarch, jello, and water in glass bowl.
• Microwave until it thickens and gets clear.
• Mix in peaches and pour into baked pie crust.
• Chill and serve.

GRANDMA DIFRANCO'S PEACH PIE FILLING

Steps:

• Peel and slice peaches, they should be about 1/4 of an inch thick.
• Add sugar to sliced peaches (add more if needed depending on tartness of peaches, taste the mixture to check it).
• Mix in cinnamon and flour.
• Place in pie crust lined deep-dish 9" pan (either store bought crust or your own recipe).
• "Dot" the top of the pie with butter (cut butter into small pieces and place all over the top of peach mixture).
• Place top crust over the pie and seal the edges (pinching and fluting), then with a small pointed knife cut a series of small holes to vent (approximately 30 to 40 tiny holes).
• Place a thin piece of foil around just the edge of the pie.
• Bake at 425 degrees for approximately 30 minutes, then remove foil and bake 20 to 30 minutes longer until the crust is evenly baked to a golden brown.
• Allow to cool at least an hour before cutting.