EASY PEACH PIE WITH CANNED PEACHES
This easy peach pie with canned peaches is healthier than most and an absolute breeze to make. It calls for only five easy-to-find ingredients and requires no special skills or prior baking experience. If you go with a vegan pie crust, this peach pie is also 100% vegan.
Provided by Ana
Categories Dessert
Time 1h20m
Number Of Ingredients 9
Steps:
- Prepare pie crust if using homemade.
- Preheat the oven to 420°F (210°C).
- Prepare the filling: If you're using canned peaches, drain the slices thoroughly and toss with flour, sugar, vanilla extract and milk.
- If you're using fresh peaches, you will need to peel and slice them first. To do this, simply cut an "x" on the blossom end of the peach (the tip of the fruit opposite the stem side) and dunk each peach into boiling water for 30 to 60 seconds before dunking into an ice bath. The skins should peel off easily if the peaches are ripe enough.
- Transfer the peach filling into the prepared bottom layer of the crust.
- Make the lattice crust: Roll out the second disc of pie crust dough on floured surface until you get a 12″ circle. Using a pizza cutter, slice dough into 1/2″ pieces and start placing on top of pie dish, creating lattice design; tuck or pinch dough together for crust edge. Alternatively you could place entire piece of dough over top of dish, trim edge and crimp together and cut 1″ slits in the top to release steam.
- Brush the top of the dough with melted coconut oil and sprinkle with coarse sugar and ground cinnamon if desired.
- Bake at 420°F (210°C) for about 15 to 20 minutes, then lower the oven temperature to 350°F (175°C) and bake for 40 to 45 minutes until golden brown. You may need to turn your pie in the oven to get an evening browning.
- Remove the pie from the oven and allow it to cool completely - about 3 to 4 hours.
- Covered with plastic wrap, this pie can last in the fridge for up to 5 days, and up to 8 months in the freezer (see notes above for more information on storing and freezing).
Nutrition Facts : Calories 182 kcal, Carbohydrate 37 g, Protein 2 g, Fat 4 g, SaturatedFat 3 g, Sodium 11 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving
COUNTRY PEACH PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 8 servings
Number Of Ingredients 15
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
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.
QUICK AND EASY PEACH PIE - DEE DEE'S
This is a simple, quick, old fashioned, baked, two crust peach pie made with canned peaches and simple ingredients. It's a great summertime pie. Several years ago, before I retired, a co-worker shared this recipe with me. We were talking recipes at work. When I left work that day I went straight to the grocery store and...
Provided by Diane Atherton
Categories Pies
Time 1h
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Combine drained peaches, butter, cinnamon, nutmeg and sugar in a medium size pan, bring to a soft boil, reduce heat, simmer 10 minutes.
- 3. Pour hot pie mixture into 1st pie crust. Place 2nd pie crust on top. Pinch edge together. Pierce with fork. Brush melted butter on top of crust and sprinkle with sugar and cinnamon.
- 4. Bake 30 to 45 minutes in preheated oven. Crust should be lighty browned. If top/edges is browning to much, remove pie from over and cover edges of crust with foil. NOTE: Mixture is pretty much cooked before you pour in pie crust. You are cooking the pie dough/crust to a nice golden brown. I don't find this pie to be runny at all but you could add a thickener if desired like a tablespoonful of flour, potato starch or other thickener.
PEACH PIE
Old fashioned peach pie using no eggs, my family's favorite.
Provided by Marcia Kammann
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 5
Steps:
- Mix flour, sugar and butter into crumb stage.
- Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
- Top with lattice strips of pie crust.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 57 g, Cholesterol 15.3 mg, Fat 20.7 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 7.4 g, Sodium 279.6 mg, Sugar 32.5 g
PEACH PIE
Treat them to Southern hospitality no matter where you live with some Peach Pie! This luscious Peach Pie is a shoe-in to be belle of the dessert buffet.
Provided by My Food and Family
Categories Recipes
Time 1h20m
Yield Makes 10 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F. Mix peaches, sugar, tapioca and lemon juice. Let stand 15 minutes.
- Place 1 of the pie crusts in 9-inch pie plate. Fill with fruit mixture; dot with butter. Cover with remaining pie crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.
- Bake 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
Nutrition Facts : Calories 310, Fat 15 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
PEACH PIE WITH CANNED PEACHES
Steps:
- Put 1/2 cup sugar and 1 Tbsp. flour in bottom crust. Place peaches on top. Sprinkle on remaining flour and sugar.
- Put on second crust and seal. Cut slits in top.
- Bake at 425°F for 10 minutes. Reduce heat to 350°F for 30 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CLASSIC PEACH PIE (FROM CANNED PEACHES)
Steps:
- Prepare crusts if homemade.
- Preheat oven to 400 degrees.
- Open cans of peaches and drain liquid into your saucepan. Set aside peaches.
- Except peaches and vanilla extract, add all ingredients to liquid and heat on medium stirring constantly until mixture thickens.
- Add peaches and stir until they are heated through.
- Add vanilla extract and immediately pour filling into pie crust.
- Add crust top. Brush with butter and cut a slit in the top of the pie.
- Add tin foil to the edges of the pie and bake at 400 degrees for ten minutes.
- Lower heat to 350 degrees and bake for an additional 40 minutes.
- Remove from oven and completely cool before serving.
Nutrition Facts : Calories 250 kcal, ServingSize 1 serving
PEACH PIE
Make and share this Peach Pie recipe from Food.com.
Provided by taillightsinsightbb
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix sugar, cornstarch and peach syrup in saucepan, over medium heat.
- Stir constantly until thickened.
- After thickening, boil for 1 minute, more.
- Pour hot syrup over drained peaches, in bowl.
- Add cinnamon red hots and then pour into pie shell.
- Add butter on top of peaches.
- Cover with second pie shell.
- Bake at 425°F for 40-45 minutes.
Nutrition Facts : Calories 462.6, Fat 20.6, SaturatedFat 5.4, Cholesterol 1.7, Sodium 323.8, Carbohydrate 67.8, Fiber 4.1, Sugar 36.1, Protein 4.4
PEACH PIE
I found this pie among some family recipes. I'm not very knowledgeable with fruit pies so I asked a question about it on the Recipezaar forums. I promised to post the recipe if it turned out. My co-workers loved it, so here it is! Cooking time includes baking of the pie crust.
Provided by nranger7
Categories Pie
Time 40m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Dip peaches in hot water and skin them.
- Cover peaches in cold water to keep from turning brown.
- If fresh peaches are not available, two 15 ounce cans of canned (and drained) sliced peaches may be used.
- Crush a few peaches at a time to make one cup of crushed peaches.
- Remaining peaches will be sliced directly into the pie crust.
- Make a sauce by combining the sugar, cornstarch, salt, water and one cup crushed peaches.
- Mix together and cook until thickened.
- Cool.
- Arrange remaining sliced peaches in a nice pattern into the baked pie shell.
- Carefully pour cooled sauce over the sliced peaches.
- Serve with whipped cream or ice cream.
Nutrition Facts : Calories 1980, Fat 61.1, SaturatedFat 15, Sodium 1527.7, Carbohydrate 354, Fiber 14.7, Sugar 243.9, Protein 15.9
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