FRESH PEACHES AND CREAM RUSTIC PIE
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
- Stir together the peaches, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl until combined.
- On a well-floured surface, using a lightly floured rolling pin, roll out the pie dough into a large circle, about 12 to 14 inches in diameter. Move the dough circle to the prepared baking sheet. Chill the rolled-out dough in the refrigerator until firm, about 15 minutes. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with the beaten egg, and sprinkle with sugar.
- Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover if the crust browns too quickly. Allow the pie to cool slightly. Serve warm with vanilla bean ice cream or alongside fresh whipped cream.
- In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or with a pastry blender until you have large pea-size chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
- Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.
SINGLE CRUST PEACH PIE
My mother made this pie several times a month in the fall with fresh peaches from the Western Slope of Colorado, the BEST peaches in the world! It is still one of our family's favorites!
Provided by Lori
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 6
Steps:
- Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
- Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.
Nutrition Facts : Calories 249.7 calories, Carbohydrate 37.5 g, Cholesterol 7.6 mg, Fat 10.4 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 140.4 mg, Sugar 23.3 g
OPEN-FACED FRESH BLUEBERRY PIE
Quick and easy Open-Faced Fresh Blueberry Pie recipe, one cup of berries is cooked to form a syrup. The remaining three cups of berries are heated in this syrup just enough to turn the blueberries a midnight blue with overtones of purple. The filling is then spooned into a prebaked crust.
Provided by Rose Levy Beranbaum
Categories Dessert Bake Picnic Blueberry Summer Family Reunion Chill Potluck Fat Free Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 10
Steps:
- Make the crust:
- Remove the dough from the refrigerator. If necessary, allow it to sit for about 10 minutes or until it is soft enough to roll.
- Using a pastry cloth and sleeve rubbed with flour or two sheets of plastic wrap lightly sprinkled with flour, roll the dough 1/8 inch thick or less and large enough to cut a 13-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer the dough to the pie pan, fold under the excess, and crimp the border using a fork or your fingers. Cover it loosely and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
- Preheat the oven to 425°F at least 20 minutes before baking.
- Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with rice or dried beans. Bake for 20 minutes. Carefully lift out the rice or beans with the parchment. With a fork, prick the bottom and sides, and bake 5-10 minutes, or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.
- Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
- Make the filling:
- Measure out 1 cup of the blueberries, choosing he softest ones. Place them in a medium saucepan together with the 1/2 cup water. Cover and bring them to a boil.
- Meanwhile, in a small bowl, whisk together the cornstarch and the remaining 2 tablespoons of water. Set it aside.
- When the water and blueberries have come to a boil, lower the heat and simmer, stirring constantly for 3 to 4 minutes or until the blueberries start to burst and the juices begin to thicken. Stirring constantly, add the cornstarch mixture, the sugar, lemon juice, and salt. Simmer for a minute or until the mixture becomes translucent. Immediately remove it from the heat and quickly fold in the remaining 3 cups of blueberries.
- Spoon the mixture into the baked pie shell and allow to sit at room temperature for at least 2 hours before serving. When set, the berries will remain very juicy but will not flow out of the crust.
- Just before serving, if desired, pipe or spread the whipped cream around the sides of the pie, leaving the center unadorned and brilliantly glistening.
- Store:
- Room temperature, up to 2 days (without the whipped cream).
FRESH PEACH PIE I
This is one of the few unbaked peach pie recipes that I have been able to find.
Provided by Champ Williams
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Combine sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan. Cook over medium heat until clear and thick. Stir in vanilla.
- Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 44.4 g, Cholesterol 3.8 mg, Fat 9.3 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 136.3 mg, Sugar 31 g
CREAMY OPEN-FACED PEACH PIE
This is not your everyday peach pie! The amount of sugar stated will give you a semi-sweet pie if you like a sweeter filling then add in more sugar. Prep time does not include making the pie pastry. Although I have only made this using peaches you might want to give it a try using apples ;-) Serve this topped with vanilla ice cream
Provided by Kittencalrecipezazz
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Line a 9 or 10-inch deep-dish pie plate with prepared pastry.
- Brush beaten egg over the bottom and around the sides of the inside of the pastry (this will prevent a soggy crust).
- Toss the peaches with cinnamon and nutmeg, then place the sliced peaches onto the crust.
- In a bowl using an electric mixer cream butter with sugar and vanilla until fluffy.
- Add in egg and flour; beat until combined, then spread the mixture over the top of the peaches.
- Place the pie dish onto a a large piece of heavy-duty foil or onto a baking sheet (to catch any spills).
- Set oven rack to bottom position.
- Bake at 375°F for 1 hour.
- Let sit at room temperature for a minimum of 30 minutes or more before slicing.
Nutrition Facts : Calories 336.6, Fat 16.6, SaturatedFat 7.1, Cholesterol 66.3, Sodium 186.9, Carbohydrate 43.7, Fiber 2.7, Sugar 28, Protein 4.4
OPEN FACED PLT
Provided by Giada De Laurentiis
Categories main-dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk the mayonnaise, lemon juice, and zest in a small bowl to blend. Set the mayonnaise mixture aside.
- Toast the bread on a panini grill or griddle until golden brown. Spread the mayonnaise mixture over each slice of toast. Arrange the prosciutto over the toasts, dividing equally. Top with the arugula, then the tomatoes. Drizzle the oil over the sandwiches, then sprinkle with salt and pepper. Cut the sandwiches into 3 equal pieces and serve.
Nutrition Facts : Calories 296 calorie, Fat 21 grams, SaturatedFat 4 grams, Cholesterol 29 milligrams, Sodium 1133 milligrams, Carbohydrate 15 grams, Fiber 3 grams, Protein 12 grams, Sugar 3 grams
BIG GRANDMA'S OPEN FACE PEACH CAKE
Just about the most delicious open face cake I've ever had - it uses a ton of butter but tastes amazing. You can use any fresh bruit ... plumb or apple works too.
Provided by DeidreJane
Categories Dessert
Time 1h35m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cream butter, then add sugar and one egg yolk at a time, beating after each addition.
- Add flour and work in with above mixture.
- Wrap in wax paper and refrigerate overnight.
- Next day, remove dough from refrigerator to room temperature.
- Peel and slice fruit and place in lemon juice.
- Roll dough into a rectangle. Place rolled out dough in a roasting pan or cookie sheet (spray with Pam or use butter).
- Sprinkle rolled out dough with the sugar and cinnamon mixture.
- Sprinkle flour over fruit and line up fruit in rows on dough.
- Bake: 450 degrees for 10 minutes, THEN 375 for 25 minutes.
- Remove from oven and brush with jam melted in water.
Nutrition Facts : Calories 448.6, Fat 21.5, SaturatedFat 12.8, Cholesterol 120, Sodium 173, Carbohydrate 59.7, Fiber 2.7, Sugar 28.2, Protein 6.2
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