PEACH FINGER PIE
Peach pie in pick-up-able form! My grandmother has made this recipe for over 50 years and it has always been a favorite of mine. My kids LOVE this recipe! This pie is best in my opinion, when it is completely cooled.
Provided by Jamie Nygaard
Categories Desserts Pies Vintage Pie Recipes
Time 3h15m
Yield 12
Number Of Ingredients 12
Steps:
- Mix together the flour, 2 tablespoons of sugar, and a pinch of salt in a large bowl. Cut the shortening into the flour mixture until the mixture resembles coarse crumbs. Beat the egg in a small bowl, and pour it into a 1-cup measuring cup. Pour in enough cold water to total 1 cup, and mix the water and egg into the dough. Mix the dough a few times with your fingers, until it holds together. Divide the dough in half.
- Preheat oven to 350 degrees F (175 degrees C).
- Whisk together 3/4 cup of water with the cornstarch in a bowl until smooth, and set aside. Mix 1/2 cup of water with 3/4 cup of sugar in a large saucepan until the sugar has dissolved, and bring to a boil. Whisk the cornstarch mixture into the boiling sugar mixture until thickened and translucent, whisking constantly, about 1 minute; whisk in 1/4 teaspoon of salt and lemon juice, if desired. Combine with the sliced peaches.
- Roll half the crust out on a floured surface in a rectangle shape about 12 by 20 inches, and fit the pastry into a 10x15-inch jelly roll pan. Roll the second half of the crust out to the same size as the first crust. Pour the peach filling into the bottom crust, and place the top crust on the pie. Crimp and fold the edges to seal, and cut several slits into the top crust.
- Bake in the preheated oven until the crust is browned and the filling is bubbling, 45 minutes to 1 hour. Allow to cool completely to let the filling set up before slicing into squares to serve.
Nutrition Facts : Calories 461.8 calories, Carbohydrate 51.6 g, Cholesterol 15.5 mg, Fat 26.4 g, Fiber 1.2 g, Protein 4.9 g, SaturatedFat 6.6 g, Sodium 58.2 mg, Sugar 17.3 g
GINGER PEACH PIES
I love ginger in any way, shape or form, so I always look for ways to include it in recipes, especially desserts. Peaches and ginger star in this mini pie that offers the right amount of sweetness and spice. -Rae Endicott, Branson, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 5 mini pies.
Number Of Ingredients 16
Steps:
- In a large bowl, combine flour and salt; cut in butter and shortening until crumbly. Gradually add water, tossing with a fork, until dough forms a ball., Divide dough into seven portions; wrap each in plastic wrap. Refrigerate for about 1 hour or until easy to handle., On a lightly floured surface, roll out five portions of dough to fit a 5-in. pie plate. Transfer pastry to pie plates and trim to 1/2 in. beyond edge of plates; flute edges., In a large bowl, toss peaches with lemon juice. Combine the sugar, cornstarch, ginger and salt. Add to peaches and toss to coat. Transfer to pie shells. Dot with butter. Transfer pies to a baking sheet. , If decorative cutouts are desired, roll remaining pastry to 1/8-in. thickness; cut out with 1-in.cookie cutters. Arrange over pies. If a streusel topping is desired, combine remaining pastry with crystallized ginger and coarse sugar; sprinkle over pies., Bake at 375° for 35-40 minutes or until golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 567 calories, Fat 32g fat (16g saturated fat), Cholesterol 55mg cholesterol, Sodium 464mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 2g fiber), Protein 6g protein.
FRESH PEACH PIE
Make and share this Fresh Peach Pie recipe from Food.com.
Provided by BeccaB3c
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Line a 9-inch pie pan with pastry.
- Combine the 1 cup of sugar, flour and cinnamon, mixing well.
- Lightly mix in the fresh peaches and pour into the pie shell.
- Dot with butter and cover with a top crust.
- Prick the top crust and sprinkle with sugar.
- Put the pie into a 400 degree oven and bake for 40 to 50 minutes.
Nutrition Facts : Calories 281.5, Fat 9.9, SaturatedFat 3.2, Cholesterol 5.7, Sodium 136.3, Carbohydrate 47.4, Fiber 2.3, Sugar 32.3, Protein 2.7
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.
PEACH HAND PIES
Using store-bought pie dough for this recipe makes this a dessert that comes together super quickly. These hand pies are great for on-the-go snacking or for individual desserts at a party!
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 6 peach hand pies
Number Of Ingredients 9
Steps:
- Combine the peaches, water, vanilla seeds and pod, granulated sugar, brown sugar, lemon juice and salt in a saucepan. Bring to a simmer and cook until syrupy and the peaches are soft and just beginning to break down, 12 to 18 minutes. (Add more water if the mixture is too thick.) Discard the vanilla pod and mash the peaches; let cool.
- Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Gather the pie dough into 2 small compact squares; roll out each into a 12-inch square. Cut each in half, then cut each half into thirds to make twelve 4-by-6-inch rectangles.
- Arrange 6 rectangles on the baking sheet and top each with 3 tablespoons of the peach compote. Cover each with another rectangle of dough; crimp the edges with a fork to seal. Cut a small vent into the center of each top; brush with the beaten egg. Bake until golden brown, 20 to 25 minutes.
PEACH HAND PIES
Sweet, juicy peaches with brown sugar and cinnamon all wrapped in a flaky pastry crust. Our baked peach hand pies are a quick and easy way to enjoy the delicious taste of peach pie with a fraction of the work.
Provided by Steph
Categories Breakfast Brunch Dessert Snack
Yield 6 hand pies
Number Of Ingredients 12
Steps:
- Peel, remove pits, and cut peaches into 1/2-inch pieces.
- In a saucepan over medium heat, combine peaches, sugars, butter and cinnamon until butter is melted. Cover and cook for 6-8 minutes until peaches reach desired softness.
- In a small bowl, mix together 2 Tablespoons water and cornstarch, then add to saucepan. Stir and cover for an additional 1-2 minutes, until peach mixture starts to thicken. Remove from heat and set aside.
- Preheat oven to 375 degrees.
- Roll out both puff pastry sheets, and cut each sheet into six 3x6 inch rectangles. Evenly split the apple mixture down the middle of six of the rectangles. In the other six sheets, make 3-5 cuts in the puff pastry. Take each puff pastry sheet with peaches and top with a puff pastry sheet that has been cut. Press the seams together using the tines of a fork. Place the hand pies on a baking sheet.
- In small bowl, mix together egg white and water. Brush over the top of each hand pie.
- In a separate small bowl, mix together sugar and cinnamon, then sprinkle over the top of each pie.
- Cook for 15-18 minutes, until pastry starts to brown. Serve warm.
Nutrition Facts : Servingsize 1 serving, Calories 563 kcal, Fat 23 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 255 mg, Carbohydrate 88 g, Sugar 79 g, Protein 4 mg
GINGER PEACH PIE
There's something classic about peach pie. This double crust beauty kicks the old classic up a notch with the addition of ginger and gingersnaps. When the aroma of the ginger intermingles with the peaches fresh out of the oven, you'll know you have a winner. If you'd like to save some time, please feel free to use store bought pie crusts. From an old newspaper clipping.
Provided by Molly53
Categories Pie
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 631.3, Fat 30.3, SaturatedFat 12.8, Cholesterol 38.7, Sodium 480.2, Carbohydrate 85.5, Fiber 4.2, Sugar 42.1, Protein 6.7
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PEACH HAND PIES RECIPE - LISA DONOVAN | FOOD & WINE
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- Bring a medium saucepan of water to a boil. Fill a bowl with ice water. Using a sharp paring knife, mark an X on the bottom of each peach. Add the peaches to the saucepan and blanch until the skins start to peel away, 1 to 2 minutes. Transfer to the ice bath and let cool completely. Peel, halve and pit the peaches and cut into 1/4-inch pieces; you should have about 2 cups. Wipe out the saucepan.
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