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.
ALMOND PEACHY PIE
Make and share this Almond Peachy Pie recipe from Food.com.
Provided by JustJanS
Categories Pie
Time 39m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Blend almonds in food processor.
- Stir in coconut and sugar.
- Rub butter into mixture.
- Reserve 2 tablespoons of this mixture for topping.
- Press the remaining crumbs onto the base and sides of a greased 23cm flan tin.
- Bake in a moderately hot oven for 15 minutes or until golden brown.
- Cool.
- Place the reserved crumbs into a small pan and stir over a low heat until golden brown.
- This takes about 4 minutes.
- Combine sour cream, salt, 1/2 a cup of the sifted icing sugar, juice, rind, and vanilla.
- Pour into the prepared pie shell.
- Arrange the well drained peaches decoratively over the top of the filling.
- Lightly whip the cream and remaining sifted icing sugar.
- Spoon or pipe around the edge of the pie.
- Sprinkle with the toasted crumbs and then refrigerate before serving.
PEACH PIE WITH ALMOND CRUMBLE TOPPING
Steps:
- To make topping: Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds. Stir in butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2-inch crumbs. Set aside again while you prepare the filling.
- Preheat oven to 400 degrees and set racks at middle level. Roll out bottom crust and arrange in 9-inch Pyrex plate.
- To make filling: Peel the peaches by cutting a cross in the blossom end of each and dropping them three at a time into a pan of boiling water. Remove after 20 or 30 seconds with a slotted spoon or skimmer and drop them into a bowl of ice water. If the peaches are ripe, the skin will slip off easily. If it does not, remove the skin with a sharp stainless steel paring knife. (If you peel it with a knife, include an extra peach for what you have peeled away.) Hold each peeled peach gently in your left hand over a mixing bowl (if you are left handed reverse.) With a stainless steel paring knife make a cut through to the pit, from stem to blossom end. Make another cut about 3/4-inch to the right of the first one along the outside of the peach. Angle the knife blade back so the cuts meet at the pit. Twist the knife blade upward slightly as a wedge of peach will fall into the bowl. Continue in the same manner around the peach, cutting it into 8 to 10 wedges. Discard the pit and repeat with remaining peaches. Add remaining ingredients, except the butter, to the peaches and stir gently with a rubber spatula to combine. Pour filling into the prepared pastry shell and smooth. Dot with the butter.
- Scatter the crumb topping evenly over the filling. Place pie on the bottom rack of the oven and bake for 15 minutes. Lower the temperature to 350 degrees and move pie to the middle rack. Bake another 30 minutes, or until the crust and crumble are a deep golden and the juices are just beginning to bubble up. Cool the pie on a rack and serve warm or room temperature.
PEACH PIE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 13
Steps:
- In a small bowl combine the sliced peaches with sugars, cinnamon, nutmeg and flour. Toss peaches making certain to thoroughly coat the peaches. Set pie filling aside.
- For the Pie Crust: In a bowl, mix together flour, salt and sugar. Add in shortening using a pastry blender or a fork until flour forms small chunks. Sprinkle cold water into the mixture 1 tablespoon at a time. Toss mixture lightly with a fork until dough forms a ball. Divide dough into 2 equal parts and form a ball. Wrap each dough ball in clear cellophane wrap. Allow dough to rest in refrigerator about 20 minutes. Lightly flour rolling surface and rolling pin. Take 1 dough ball and roll crust into a circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Place folded dough into center of pie pan. Unfold each quarter and press into pie pan. Trim edge even with pie pan. Crust is now ready for pie filling. Preheat oven to 350 degrees. Roll out the second dough ball into a circle. This dough is the top crust. Using another pie plate as a guide, cut the dough as a disk. The disk should extend slightly beyond the diameter of the rim of the pie pan. Moisten the edges of the pie shell that contains the peach filling with the beaten egg wash. Cut the top crust into wedges. Position the wedges slightly overlapping the top and bottom crust together. Cut off any excess dough. Brush the pastry with the egg wash. Sprinkle with sugar. Bake for approximately 40 to 50 minutes.
PEACH ALMOND PIE
I found this recipe in the ccokbook "Food & Folklore of the 1,000 Islands". It originates from a restaurant in Kingston, Ontario, Canada, called Chez Piggy.
Provided by Whisper
Categories Pie
Time 1h35m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Line a 9" pie pan with the dough and bake for 12 minutes.
- Let the pie shell cool.
- To make the filling, blanch, peel and slice the peaches.
- Place them in a bowl.
- Combine 1/4 cup flour, 1/2 cup sugar and 1 tsp cinnamon and sprinkle over the peaches.
- Stir in the sour cream and half-and-half.
- Fill the cooled crust with the mixture.
- To make the topping, preheat the oven to 350 degrees F.
- Crumble together the brown sugar, butter, 1/4 cup flour and 1 tsp cinnamon.
- Mix in the almonds and sprinkle the crumbs over the peach filling.
- Bake for 55 minutes.
Nutrition Facts : Calories 2382.7, Fat 106.5, SaturatedFat 52.7, Cholesterol 205.9, Sodium 470.5, Carbohydrate 351.1, Fiber 21.4, Sugar 274.4, Protein 30.3
PEACH PIE THE OLD FASHIONED TWO CRUST WAY
This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.
Provided by BERNIERONE
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 427.8 calories, Carbohydrate 58.6 g, Cholesterol 30.9 mg, Fat 19.8 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 358.3 mg, Sugar 30.1 g
PEACH PIE WITH ALMOND-PECAN STREUSEL
Cut from our local newspaper a few years ago. It has become a family favorite. "If apple is the quintessential American pie, then peach is surely our summertime favorite, and all the more if it's served a la mode. To make a peach pie worth of the name, use fully ripe fruit and a pastry crust that's rich and tender but still sturdy enough to contain its sweet, juicy burden without collapsing. To remove the skins from peaches easily, pour boiling water over them, then quickly dip fruit into ice water. Use your fingers or a small knife to slip off the skins. This recipe calls for a crumbly nut topping, but you could substitue a classic lattice crust that lets the fruit show through. Serve the pie warm or at room temperatue, with or without ice cream. To gauge the amount of sugar and cornstarch to use, take your cue from the ripeness of the peaches; if they are very sweet-tasting and quite juicy, use the smaller amount of sugar and the large amount of cornstarch."
Provided by Beth A.
Categories Pie
Time 50m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees.
- Line a 9-inch pie plate with pastry. In a large bowl, combine sliced peaches, granulated sugar, cornstarch and nutmeg. Allow to stand 15 minutes.
- Lightly brush uncooked pie shell with a thin layer of egg white to moisture-proof pie crust. Stir lemon juice and almond extract into peach mixture; spoon into pie shell.
- Mix brown sugar with flour; cut in butter until crumbly. Stir in nuts. Sprinkle mixture over peaches.
- Bake for 15 minutes. Reduce oven to 400 degrees and bake 35 minutes more. To prevent overbrowning of rim of crust, cover edges with strips of foil.
Nutrition Facts : Calories 453.3, Fat 25.2, SaturatedFat 8.6, Cholesterol 22.9, Sodium 242.6, Carbohydrate 53.7, Fiber 4, Sugar 30.4, Protein 6.6
More about "peach almond pie food"
SUMMERTIME PEACH PIE RECIPE | KING ARTHUR BAKING
From kingarthurbaking.com
4.5/5 (45)Total Time 15 hrs 45 minsServings 8-10
- Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible., Beat the egg lightly, and add it to the dough, mixing to combine., Drizzle in the milk as you mix, adding enough to make the dough cohesive.
- When you grab it in your hand, it should hold together easily, and not feel at all crumbly., Pat the dough into a 5" disk, and smooth its edges by rolling it along a lightly floured surface like a wheel.
- Wrap in plastic, and refrigerate for 30 minutes, or for up to 2 days., While the crust is chilling, prepare the filling.
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