Old Fashioned Peach Pie Food

OLD-FASHIONED PEACH CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust.
• Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C), and continue baking until the filling is set, about 30 minutes. Remove from oven.
• Raise oven temperature to 400 degrees F (200 degrees C).
• Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie.
• Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.

OLD FASHIONED PEACH COBBLER

Steps:

• In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
• In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
• Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
• Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

OLD FASHIONED PEACH COBBLER

Steps:

• Preheat oven to 400° F.
• Add filling ingredients EXCEPT brown sugar (basically, your peaches, sugar, lemon juice, flour salt, nutmeg, cinnamon and vanilla extract) to a large bowl and stir gently to combine.
• Grease an 8x8 baking pan. Add peach mixture in an even layer. Sprinkle brown sugar over the top and bake for 10 minutes.
• In the meantime, add flour, 1/2 cup sugar, salt and baking powder into a medium bowl and stir to combine. Chop the butter into small pieces. Add them to the bowl and use your fingertips or a pastry cutter to work them into dough until pea sized pieces are formed. (See notes for alternative method).
• Add the heavy cream and flour to the mixture and mix until just combined. Do not overmix.
• Remove the baking pan from the oven after 10 minutes. Carefully spoon the dough over the top. It doesn't have to cover everything, that's why this is a "cobbler"!
• Place the cobbler into the oven and bake for 10-15 minutes until the topping begins to brown.
• This step is part way optional. But if you give the top a brush (or a dab) with egg wash and a sprinkle of sugar, it will look extra pretty when it comes from the oven as it finishes baking.
• Oh, and an egg wash is just some egg white mixed with a little liquid - or in this case water. It gives the cobbler a glossy finish and also gives the sugar sprinkled on top something to adhere to.
• I say it's worth the extra effort. But if you choose to forgo this step, you'll need to still cook the cobbler for another 10-15 minutes or so until the top is golden brown and the peaches are bubbly.
• Let it cool slightly before topping with ice cream or whipped cream.

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
• Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

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.

FRIED PEACH PIES

Steps:

• In a large bowl, sift together flour and salt.
• Cut in butter and shortening until mixture resembles large crumbs.
• Add water and stir until a dough begins to form.
• Turn dough out onto a work surface and begin kneading until you have a soft, uniform ball of dough. (dough will be very crumbly at first)
• Cut dough into 8 equal size pieces and roll into a ball.
• Place dough balls on a baking sheet and press them into a disc. Cover and refrigerate until chilled, about 30 minutes or until ready to use.
• In a large saucepan, add peaches, granulated sugar, and brown sugar. Toss to coat peaches in sugar.
• Bring to a simmer over medium heat until peaches are tender enough to mash.
• Mash the peaches (I like to mash some and then cut the rest into small chunks)
• Allow the peaches to continue simmering until thickened and the juices have dissolved.
• Stir in butter and lemon juice.
• Stir in cornstarch if needed.
• Remove from heat and allow to cool completely. Set aside.
• In a large bowl, stir together powdered sugar and milk until silky. (may need to add more milk)
• Stir in a pinch of salt and vanilla extract. Set aside until ready to use.
• To assemble the pies, roll a dough ball out to about 5-6 inches wide.
• Place 2 tablespoons of peach filling in the center.
• Fold the dough over the peach filling and press the edges of the dough together firmly.
• Use a pizza cutter to trim the edges to make them neater.
• Crimp the edges with a fork to further seal the pie. Repeat these steps with the rest of the pies.
• Heat oil in a deep-fryer or deep skillet to 350 F.
• Once the oil is hot, carefully place 2-3 pies in the oil and fry until lightly golden, about 3-4 minutes. (flip midway if needed)
• Place fried pies on a cooling rack.
• When the pies are done frying, brush one side with the glaze. Then, once the glaze has hardened, brush them once again.
• Serve once the final glaze has hardened.

OLD-FASHIONED PEACH PIE

Steps:

• To make crust in food processor: Stir water and yolk in a 1-cup measure or small bowl to blend.
• Pulse flour and butter until coarse crumbs form. With motor running, add yolk mixture. Process just until dough leaves sides of bowl. Remove blade, then dough.
• By hand: Mix water and yolk as above. Put flour in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
• Add yolk mixture; stir with a fork until crumbs clump together to form a dough.
• Gather dough into a ball, flatten into a disk, wrap and refrigerate 30 minutes, or until firm enough to roll out.
• Filling:.
• Mix sugar and flour in a large bowl. Add peaches and sprinkle with lemon juice; toss until evenly coated with sugar mixture.
• Streusel:.
• Put ingredients in a small bowl. Work with fingers or a fork to form coarse crumbs.
• Heat oven to 375 degrees. Have ready a 9-inch pie plate and foil-lined baking sheet.
• On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 12-inch circle. Fit into pie plate.
• Roll overhang of crust up over edges to form an even rim. Flute or crimp edge.
• Spoon in filling, then sprinkle with streusel.
• Place pie on lined baking sheet (to catch any drips).
• Bake 45-50 minutes until pastry is golden-brown and peaches are tender when pierced. Remove to wire rack. Cool at least 1 hour before serving.
• Tip: To peel peaches easily, immerse them in boiling water 20-30 seconds, then immediately plunge them into ice water to stop cooking. Peel off skin with your fingers or a small knife.

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
• Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

OLD FASHIONED PEACHES AND CREAM PIE

Steps:

• Preheat the oven to 425. Unroll the premade pie crust and press into a deep dish pie plate. Flute the edges. Peel and slice the peaches. In a large bowl mix together the sliced peaches, sugar, nutmeg, cinnamon, flour, sour cream, vanilla and almond.
• Spoon the peach filling into the pie crust. Spread around well. In a medium sized bowl, mix the crumb topping ingredients together. Mix well until has a crumb like appearance.
• Pour the crumb topping onto the peach filling and gently spread around.
• Place in the oven and on the shelf below, place a cookie sheet to catch the drips. Bake at 425 for 15 minutes. Reduce the oven heat to 350 and bake for another 35-45 minutes. The pie is done when you can see it bubbling and the crust becomes browned. Remove from the oven and allow to cool completely before serving. Refrigerate once cooled. Is AWESOME with vanilla icecream.

OLD-FASHIONED PEACH PIE

Steps:

• Preheat oven to 425 degrees. Line a 9" pastry dish with one of the crusts.
• Combine sugar, flour, nutmeg and salt and whisk to blend. Add this to the peaches. Sprinkle on lemon juice and almond extract.
• Pour into the pastry-lined pan. Dot with butter.
• Adjust top crust, crimp edges and cut steam vents, or use a lattice top.
• Bake for 40-45 minutes, or until crust is browned and peaches are tender.

OLD FASHIONED FRESH PEACH PIE

Steps:

• Preheat oven to 400 degrees. Line 9-inch pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches and mix lightly. Fill pie shell with peach mixture. Dot with butter. Place top crust and crimp edges. Bake for 40-45 minutes or until done.

OLD-FASHIONED FRESH ONTARIO PEACH PIE

Steps:

• Preheat oven to 450°F.
• In large bowl, combine brown sugar, flour, cinnamon and nutmeg. Add peaches; mix well. Place peach mixture in pastry. Sprinkle with lemon juice and dot with butter.
• Roll out remaining pastry. Cover and flute edges. Cut slits for steam.
• Bake on bottom rack for 15 minutes, then reduce heat to 350F for 30-40 minutes.

OLD-FASHIONED PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Slice butter into ½ tablespoons and place on the bottom of a 9 x 13 baking dish. Put the pan in the oven while it's preheating to melt the butter. After it melts, remove from oven and set aside.
• Combine peaches, sugar, salt, vanilla extract, and nutmeg in a medium saucepan. Stir well. If using canned peaches, drain the juice before using.
• Cook over a medium heat for 2 to 5 minutes until the sugar is dissolved and the peaches begin to wilt (this releases the natural flavors of the peaches).
• In a large mixing bowl, combine flour, sugar, baking powder, and salt. Slowly add the milk and stir until just combined.
• Pour the batter into baking pan over the melted butter. Smooth with a rubber spatula to form an even layer over the bottom.
• Spoon the peach mixture, including the juices, over the batter in the pan.
• Sprinkle cinnamon sugar generously over the top of the ingredients.
• Bake at 350 degrees F for 30 - 40 minutes until it browns. Serve warm.