PEACH CRUMB PIE
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 1h55m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Heat the oven to 375 degrees F.
- To make the filling:
- In a large bowl, combine the peaches, sugar, and cinnamon. Add the cornstarch to a small bowl and whisk in the lemon juice so no lumps remain. Pour the cornstarch mixture over the peaches and toss. Let the peaches sit for 15 minutes while you roll out the pie dough and make the streusel topping.
- To make the topping:
- Mix the flour, brown sugar, cinnamon, allspice, and salt in a large bowl. Blend the butter into the mixture with your fingers until it forms pea-size lumps and looks crumbly. Stir in the almonds.
- To assemble:
- Roll out the dough an extra inch on a lightly-floured surface. Place the dough in the bottom of a 9-inch pie pan. Crimp edges as desired.
- Pour the pie filling into the pie shell and sprinkle the streusel topping over the pie. Dot the top with sliced butter. Bake for 45 to 50 minutes. Remove from the oven and let cool before serving.
LISA'S HOMEMADE GEORGIA PEACH PIE
My family and friends loves my pies and I make them for when we have company or holidays. It is so delicious and sweet and tasty.
Provided by Lisa Johnson
Categories Pies
Time 1h20m
Number Of Ingredients 10
Steps:
- 1. Line pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches, mix lightly. Fill shell. Dot with butter. Add top crust; crimp edges. Brush with egg wash and sprinkle with sanding sugar. Bake in a 400 degree oven for 45-50 minutes or until juices are bubbling and the crust is nicely browned. Serve warm with a big scoop of vanilla ice cream.
PEACH PIE
Steps:
- Combine 2 1/2 pounds peach wedges with 3/4 cup light brown sugar, the juice of 1 lemon, 2 tablespoons quick-cooking tapioca, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Pour into pie shell; dot with 4 tablespoons butter.
- Perfect All-Butter Piecrust
- Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
- How to Make a Pie
- Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
- Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (see options above).
- Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
- Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
- Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
GEORGIA PEACH PIE
My mom's summer dessert! So easy and fast to make. A vanilla meringue base with pecans is topped with sliced peaches and whipped cream. Make it early in the day; the longer the peaches sit on the crust the better!!!
Provided by GOMOMMYGO
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large glass or metal bowl, whip the egg whites until they can hold a peak. Gradually sprinkle in the sugar, while continuing to whip the egg whites to stiff peaks. Fold in saltines, vanilla, baking powder and pecans. Spread evenly into an ungreased 9 inch deep dish pie plate.
- Bake for 30 minutes in the preheated oven, or until a skewer inserted into the center comes out clean. Remove from the oven, and cool. The crust will puff and crack as it cools.
- When crust is completely cool, arrange sliced peaches over the top. Cover with aluminum foil to protect their color until serving. Top with sweetened whipped cream just before serving.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 37.1 g, Cholesterol 11.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 2.6 g, Sodium 115.3 mg, Sugar 31.9 g
GEORGIA PEACH PIE
A recipe that lets the peaches shine. To prevent soggy double crust pies, be sure to make slits in the top crust so the steam can escape as the pie is baking. Also, bake double crust pies in bottom third of the oven so the bottom crust cooks enough to prevent sogginess and so that the top crust does not brown too quickly. To prevent a mess in the oven, place the pie plate on a layer of foil or on a cookie sheet. If the filling overflows while baking, the foil or cookie sheet will catch the drips.
Provided by gailanng
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Fit pastry in bottom of pie pan.
- Combine sugar, brown sugar, tapioca and salt in a large mixing bowl.
- Add peaches and toss gently to coat.
- Sprinkle on almond extract; stir.
- Pour peach mixture into pastry shell; dot with butter.
- Place remaining pie crust over filling.
- Trim edges; seal and flute.
- Cut slits in top crust. (Top crust may be brushed with milk and sprinkled with sugar.).
- Bake at 450 degrees Fahrenheit for 10 minutes.
- Reduce heat to 375 degrees Fahrenheit.
- Bake for 40 minutes or until crust is golden brown.
Nutrition Facts : Calories 413.1, Fat 17.3, SaturatedFat 4.8, Cholesterol 3.8, Sodium 329.1, Carbohydrate 62.9, Fiber 2.2, Sugar 38.4, Protein 3.8
GEORGIA PEACH PIE
Make and share this Georgia Peach Pie recipe from Food.com.
Provided by CoffeeMom
Categories Pie
Time 1h20m
Yield 1 pie, 10 serving(s)
Number Of Ingredients 9
Steps:
- Prepare Crust: In large bowl, combine 2 cups flour and salt; using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
- Sprinkle 5 to 6 tablespoon cold water, 1 tablespoon at a time, over flour mixture; toss with fork to blend lightly but evenly.
- When mixture forms ball, knead gently 2 or 3 times.
- Divide dough in half.
- On lightly floured surface, roll out half dough to 12-inch circle; fit into 9-inch pie plate; trim, leaving 1-inch overhang.
- Roll out remaining half dough to 12-inch circle; using sharp knife cut circle into ten strips, each about 1-inch wide; set aside.
- Heat oven to 375°F.
- Prepare filling: In large bowl, combine peaches, sugar, 1/4 cup flour, lemon juice, and grated peel; toss well.
- Pour filling into prepared crust.
- Arrange reserved strips of dough in lattice pattern over filling; trim strips to match lower of crust overhang.
- Dampen overhang lightly with water; turn up over ends of strips and seal.
- Flute edge decoratively.
- Brush lattice strips and edge of crust with milk; bake 50 minutes until bubbling and crust is golden brown.
Nutrition Facts : Calories 312.6, Fat 14.5, SaturatedFat 8.9, Cholesterol 37, Sodium 181.9, Carbohydrate 43.3, Fiber 2.6, Sugar 20.2, Protein 4.2
DEEP DISH GEORGIA PEACH PIE
Pairs well with Gallo Family Vineyards, GFV Twin Valley Moscato.
Provided by Taste of Home
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine sugar, flour and nutmeg. Add peaches; toss well to coat. Let stand 5 minutes., Stir in grenadine and lemon juice. Pour into crust; dot with butter. Bake at 375° for 50 minutes or until crust is golden brown.
Nutrition Facts :
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- In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
- On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough.
- Preheat the oven to 400°. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches and cut them into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes.
- Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top. Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.
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- Prick the bottom of the pie dough with the tines of a fork. Cover crust with foil or parchment paper and fill with pie weights or dried beans. Blind bake for 6-7 minutes until set, but not browned.
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