MAMA THORNTON'S PEACH PIE
Provided by Anne Thornton, Host of Dessert First
Time 3h
Yield 1 (9-inch) pie
Number Of Ingredients 16
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.
MOM'S PEACH PIE
A delightful summertime pie, this dessert is overflowing with fresh peach flavor. Each sweet slice is packed with old-fashioned appeal. The streusel topping makes this pie a little different than the ordinary and adds homemade flair. -Sally Holbrook, Pasadena, California
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 404 calories, Fat 18g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 212mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.
CHEF JOHN'S PEACH PIE
Above and beyond beautiful, this lattice design is also very practical. When you're making pie with something like peaches, the relatively open top allows for lots of moisture to evaporate, which helps prevent the dreaded 'watery-pie syndrome.' That's also the reason we boil the excess juices down to a syrup.
Provided by Chef John
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir peaches, 1/2 cup sugar, and salt together in a bowl. Let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to bowl.
- Bring juices in saucepan to a boil; reduce heat to medium-high, and cook until mixture thickens to a syrup, 5 to 10 minutes.
- Whisk 1/2 cup sugar, flour, and cornstarch together in a bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; add flour mixture and toss to coat. Pour peach syrup over peach mixture and stir.
- Roll out half the pastry to fit a 10-inch pie plate. Place bottom crust in pie plate. Pour peach filling into pie shell, tap pie plate against a surface to settle filling, and dot with butter.
- Roll remaining crust into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
- Lay 5 strips of pie crust over the top of the pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of the lattice strips under the bottom crust and crimp the crust. Brush cream over the top and sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until browned and bubbling, about 1 hour 15 minutes. Cool completely before slicing.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 47.2 g, Cholesterol 6.6 mg, Fat 14.3 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 4.4 g, Sodium 223.5 mg, Sugar 27.6 g
PEACH PIE
I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
THIS AIN'T YOUR MAMA'S PEACH PIE
Provided by Food Network
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Filling:
- Put the peaches into a large mixing bowl. Add all of the remaining ingredients and mix until the peaches are saturated and coated with the honey. Cover and refrigerate until ready to bake.
- Preheat the oven to 425 degrees F.
- Crust:
- Put all of the ingredients in a food processor and pulse until small dime-sized balls are formed. If you don't have a food processor, put the ingredients into a bowl and, using a knife, cut the shortening and butter into the flour. When all the ingredients are incorporated, turn out onto a lightly floured surface and quickly knead the dough into a disc. Do not work dough too much. Gently roll the dough out and fit it into a 9-inch pie pan. Trim the edges, or shape the edges as desired. Poke several holes in the bottom of the dough with a fork.
- Put the peaches into the pie pan, and bake for about 12 to 18 minutes, depending on the color of the edges of the pie crust. When the edges are a beautiful brown, take the pie out of oven and cool.
- Whipped topping:
- Put all of the ingredients into a medium-sized mixing bowl. Beat with an electric mixer, until a silky whipped cream is formed; this should take about 3 minutes or so.
- When pie has cooled, use a spatula to spread the whipped topping over the surface of the pie. This pie is a picture perfect masterpiece that even Mom would be proud of.
PEACH OF A PIE
This is from our "Sprout" family cookbook, put together by my cousin Vicki, as a labor of love & birthday gift for her mom's 71st birthday. This is one of Vicki's recipes. She says in her notes in our cookbook, "My husband likes this pie so much, he sometimes requests it for his birthday "cake". "My mother-in-law gave the recipe to a friend, who won first prize in a contest for her peach of a pie!" I had it at my mom's yesterday and it was delicious! My mom made this yesterday and simply thought she was just trying a new recipe for desert for a cookout with her and my brother and his family, but it was a cookout AND "surprise" for her 72nd birthday, and a get-together with all of us "kids", with me being almost 2 hours away, her youngest, her only girl, and had because of our schedules I had not been able to see her for several months. Needless to say, she was as delighted to have her kids there, as were we to be able to be there. ;) To me this tastes like a peach cheesecake, and would taste best chilled. It's inexpensive, uses ingredients that most of us keep on hand, and is quick and easy to make! I think this would also satisfy a cheesecake craving without so many calories.
Provided by Teresa M
Categories Pie
Time 40m
Yield 1 10inch pie
Number Of Ingredients 13
Steps:
- Drain peaches very well, reserving 3 Tablespoons juice.
- Combine flour, baking powder, salt, vanilla pudding mix (dry), butter, egg, and milk.
- Mix 2 minutes at medium speed with electric mixer.
- Pour into lightly greased 10-inch pie pan.
- Arrange well-drained peaches over batter.
- Combine softened cream cheese, 1/2 cup sugar, and 3 Tablespoons of peach juice.
- Beat 2 minutes and spoon on top of peaches.
- Combine 1 Tablespoon of sugar and 1/2 teaspoon of cinnamon, and sprinkle on top.
- Bake at 350 degrees 20 to 30 minutes.
PEACH OF A PIE
Make and share this Peach Of A Pie recipe from Food.com.
Provided by Harley Seashell Pri
Categories Pie
Time 15m
Yield 1 pie
Number Of Ingredients 10
Steps:
- With a handmixer, combine the cream cheese, 1/4 cup of the granulated sugar, salt, milk and vanilla.
- Spread this mixture over the bottom of the pie crust.
- In small saucepan mix the rest of the sugar with the cornstarch.
- Add strawberries and lemon juice.
- Cook until thick.
- Cool.
- Spoon half of this mixture over the cream cheese layer.
- Place the sliced peaches over this.
- Spoon the remainder of the strawberries over the peaches.
- Chill in the refridgerater.
Nutrition Facts : Calories 2035.7, Fat 114.4, SaturatedFat 60.9, Cholesterol 251.6, Sodium 1621.3, Carbohydrate 236.3, Fiber 13.6, Sugar 155, Protein 28
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