Peach Pie Recipe Pioneer Woman Food

PEACH PIE RECIPE PIONEER WOMAN

Steps:

• Preheat your oven on 210 ° C. Unroll the dough, line abuttered pie dish with it. Prick the bottom with a fork, without piercingthe dough. Bake for 10 minutes in the oven.
• Meanwhile, bring the milk to a boil with thevanilla. Whip the egg yolks with 40 g of sugar in a bowl until the mixtureturns white.
• Incorporate the flour then mix with the boiling milk. Return to the saucepan and thickenover low heat, stirring constantly until it boils. Let cool and stir inthe almonds.
• Spread this cream in the precooked tart shell. Arrangethe peeled peaches and cut into thick slices. Sprinkle with the rest ofthe sugar and bake for 20 min in the oven on 180 ° C. Let cool thenunmold. Enjoy the cooled pie.

PEACH SLAB PIE

Steps:

• For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.
• For the all-butter lemon pie crust: Combine the flour, salt and lemon zest in a large bowl. Add the butter and use a pastry cutter to gradually work it into the flour, until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
• Lightly beat the egg with a fork in a small bowl, then add it to the mixture. Next, add the cold water and vinegar and stir together until just combined.
• Divide the dough into 2 halves, form the halves into dough balls and place each ball into a resealable plastic bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and chill for at least 20 minutes (or freeze if not using immediately).
• Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking sheet with parchment, overhanging the parchment 3 inches on opposite sides of the baking sheet to resemble a sling (so you can lift the pie out).
• With a rolling pin on a lightly floured surface, begin rolling each piece of dough into a 9-by-13-inch rectangle. Roll the dough from the center outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
• Place one rectangle in the bottom of the prepared baking sheet. Spread out the fruit mixture evenly on top. Place the second crust on top of the fruit. Press and fold the edges together and crimp. Cut several vents in the top of the pastry in a flower pattern.
• Bake until the crust is golden brown, about 1 hour 10 minutes. Cool for about an hour before lifting out and cutting.

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.

COUNTRY PEACH PIE

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour.
• Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices.
• Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.
• Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.
• Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.

PEACH PIE

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.

SIMPLE PEACH PIE

Steps:

• Preheat oven to 425 degrees F.
• Stir together flour, 1 cup sugar, and cinnamon and set aside.
• Wash, peel, and slice fresh peaches.
• Mix together peaches with the combined dry ingredients.
• Turn into pastry-lined pie pan and dot with butter.
• Cover with top crust, cut slits in it, seal the edges.
• Sprinkle top with 2 tablespoons of sugar.
• Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
• Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
• Pie may be frozen for future use.

FRESH PEACH PIE

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.

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.

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.