Orange Peach Pie Food

GOLDEN PEACH PIE

Steps:

• Line a 9-in. pie plate with 1 crust; trim, leaving a 1-in. overhang around rim. Set aside. In a large bowl, combine the peaches, lemon juice, orange zest and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter., Roll out remaining crust to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to bottom crust; fold overhang over. Lightly press or flute edge. Cover the edge loosely with foil. , Bake at 400° for 40 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 10-15 minutes longer. Cool on a wire rack. Store in the refrigerator.

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.

PEACH PIE

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.

ORANGE PEACH PIE

Steps:

• In a saucepan, combine the cornstarch, salt and water until smooth.
• Bring to a boil; cook and stir for 2 minutes or until thickened.
• Stir in sugar and gelatin.
• Cool.
• Fold in peaches.
• Pour into the crust.
• Refrigerate for 2 hours or until serving.
• Garnish with whipped topping.

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.

GINGER PEACH PIE

Steps:

• For the pie dough, mix flour and salt together in a large bowl.
• Cut in lard or shortening and butter until mixture resembles coarse crumbs.
• Stir in water until mixture gathers easily into a ball.
• Refrigerate, covered, at least 30 minutes (placing the filling in a chilled crust and baking immediately helps prevent a soggy bottom crust).
• Preheat oven to 425°F.
• Mix sliced peaches, 1/3 cup sugar, brown sugar, cornstarch, lemon juice and rind, ground ginger and cinnamon in a large bowl.
• Cut pie dough into halves with one half slightly larger than the other.
• Roll out the larger piece on a lightly floured surface to 1/8" thickness.
• Fit into a deep 9" pie pan.
• Trim edge and sprinkle bottom with gingersnap crumbs.
• Transfer filling to pan, mounding the peaches slightly in the center.
• Roll out second piece of dough, fit over peaches and seal the crusts together; flute the edge.
• Cut several small slits in top crust to allow steam to escape.
• Brush crust all over with whipping cream and sprinkle 1 tablespoon sugar over the top.
• Put pie onto a baking sheet and place in oven.
• Bake for 20 minutes; reduce temperature to 350F and continue to bake an additional 30 to 40 minutes or until crust is golden brown.
• Cool on wire rack.