HONEY PEACH PIE
Perfect for any get-together, this pie ensures you won't be serving any leftovers! Best served in the summer when the peaches are fresh.
Provided by Big Daddy Matty
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 7h20m
Yield 8
Number Of Ingredients 7
Steps:
- Place the peaches, honey, and peach schnapps into a saucepan over medium heat, and cook until the peaches are softened and the mixture thickens, stirring occasionally, about 8 minutes. Stir in sugar and cinnamon until combined. Stir in the flour, and bring the mixture back to a simmer. Simmer until the flour has thickened the filling, 10 to 15 minutes. Remove from heat, transfer filling to a container, and refrigerate 4 hours or overnight.
- Preheat oven to 425 degrees F (220 degrees C).
- Stretch bottom pie crust into a 9 1/2-inch pie pan; cut the other crust into 1-inch wide strips. Spread the peach filling evenly into the bottom crust, and make a lattice crust from the strips, weaving the strips over and under each other. Pinch strips to the bottom crust at both ends.
- Bake the pie in the preheated oven for about 15 minutes, then remove and cover the crust edges with foil strips. Return to oven and bake until top crust is golden brown, about 30 more minutes. Cool on wire rack at least 2 hours before serving to allow pie filling to set up.
Nutrition Facts : Calories 344 calories, Carbohydrate 58.9 g, Fat 10.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 208.4 mg, Sugar 42.5 g
HONEY CARAMEL PEACH PIE
Provided by Ian Knauer
Categories Dessert Bake Picnic Kid-Friendly Backyard BBQ Peach Summer Honey Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 12
Steps:
- Cut an X in bottom of each peach, then blanch peaches in batches in boiling water 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1-inch-thick wedges.
- Toss peaches well with cornstarch, flour, lemon juice, cinnamon, and salt in a large bowl.
- Put a foil-lined large baking sheet in lower third of oven and preheat oven to 425°F.
- Bring 1/2 cup sugar, honey, and water to a boil in a 1 1/2-to 2-quart heavy saucepan over medium-high heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil without stirring, swirling pan occasionally so caramel colors evenly, until dark amber, about 5 minutes.
- Remove from heat and add butter, swirling pan until butter is melted. Pour over fruit and toss (caramel may harden slightly but will melt in oven).
- Roll out 1 piece of dough (keep remaining piece chilled) into a 13-inch round on a lightly floured surface with a lightly floured rolling pin. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out remaining dough.
- Roll out remaining piece of dough into an 11-inch round on a lightly floured surface with a lightly floured rolling pin.
- Transfer filling to pie shell, mounding it. Cover pie with pastry round. Trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Brush top all over with some of milk, then sprinkle with remaining tablespoon sugar. Cut 3 steam vents in top crust with a paring knife.
- Bake pie on hot baking sheet 20 minutes. Reduce oven temperature to 375°F. Continue to bake until crust is golden-brown and filling is bubbling, about 50 minutes more. Cool pie to room temperature, 3 to 4 hours.
CARAMEL PEACH SAUCE
Use this to make our Peach-Almond Cake.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 3 cups
Number Of Ingredients 3
Steps:
- Bring a medium saucepan of water to a boil. Meanwhile, prepare an ice-water bath. Place peaches in boiling water for 1 to 2 minutes, remove with a slotted spoon, and transfer to ice-water bath. Remove skin, and cut peaches in half. Remove and discard pits, and slice each half into 6 wedges.
- Combine sugar and 1/2 cup water in a small saucepan; cover, and cook over medium-high heat until sugar is completely dissolved, 3 to 4 minutes. Uncover, reduce heat to medium low, and cook until sugar turns medium amber, about 15 minutes. While cooking, wipe down sides of pan several times with a pastry brush dipped in cold water to prevent crystals from forming.
- Working quickly, remove pan from heat, and stir in peach wedges with a wooden spoon. Return saucepan to heat, and continue cooking, stirring occasionally, until the peaches are soft, about 5 minutes.
- Remove peaches and sugar syrup from heat, and let cool slightly. Transfer half the mixture to a medium bowl, and set aside. Transfer the other half to the bowl of a food processor, and puree until smooth, about 30 seconds.
- Add half the puree (about 3/4 cup) to the caramelized sliced peaches. Cover with plastic wrap, and refrigerate until the cake is served. Reserve the remaining puree to assemble the cake.
PEACH PIE WITH CANNED PEACHES
Steps:
- Put 1/2 cup sugar and 1 Tbsp. flour in bottom crust. Place peaches on top. Sprinkle on remaining flour and sugar.
- Put on second crust and seal. Cut slits in top.
- Bake at 425°F for 10 minutes. Reduce heat to 350°F for 30 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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- Combine the flour, sugar, and salt in a large bowl. Use a pastry cutter or the backs of two forks to cut in the butter until pea-sized clumps exist throughout. Add the bourbon to the water and drizzle in a 1/3 cup of the mixture (sans ice) and use a fork to bring the dough together. Continue adding small bits of water until the mixture comes together enough for the dough to pull away from the bowl. The dough should be smooth- not sticky or crumble. Try not to overwork it. Pat the dough into a small disk, wrap in plastic wrap, and chill in the fridge at least two hours.
- Combine the honey and sugar in a medium saucepan over medium heat. Stir until the sugar has dissolved. Stop stirring and continue cooking, stirring occasionally. As the mixture heats it will foam, make big clear bubbles, and then make tighter fine bubbles. Continue swirling the pan occasionally and watch as the caramel begins to slowly darken. Once the center has slightly darkened to a brownish shade, remove from heat immediately and carefully and slowly drizzle in the cream, stirring all the while. Add the butter and salt and stir until melted and combined. Place the mixture in a heat-proof bowl to chill in the fridge.
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- Preheat the oven to 400 degrees. Roll the dough out on a floured surface using a floured rolling pin until it is 2” larger than your 9” tart pan with a removable bottom on all sides. Roll the dough back onto your rolling pin and unroll it into the tart pan. Carefully press the dough into the corners of the pan and trim off any excess around the edges leaving a 1” overhang on all sides. Fold the edges into the tart pan to create a thicker crust that extends about ¼” over the sides of the pan. Crack the egg into a bowl and, without breaking the yolk, use a pastry brush to brush a thin layer of egg white all over the dough on the bottom and sides of the pan. Place the crust in the freezer to set for 15 minutes.
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- Set out ice cream to soften until easily mixable. Stir in chopped peaches and return to freezer until fully frozen.
- Mix together honey, butter and sugar in saucepan. Turn on medium-high heat while stirring constantly. Bring the mixture to a rolling bubbling boil for 2 minutes while continuing to stir constantly.
- Add condensed milk and mix well, keeping the stirring and heat constant until completely mixed through. Let cool to room temperature before the next step.
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