Peach Pie With Filo Pastry Food

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PEACH PIE



Peach Pie image

Homemade Peach Pie. A wonderful recipe all made from scratch with a delicious crispy flaky pastry. Serve warm with some whipped cream or ice cream! Yummy!

Provided by Lovefoodies

Categories     Desserts

Time 1h30m

Number Of Ingredients 8

Enough Flaky Pastry for the base and top, to fit 8 pie dish. I suggest a 10 inch disc for the base and an 8 inch for the top.
10 peaches peeled and sliced/chopped
1 cup water
1 cup regular sugar
1/4 cup cornstarch
1 tsp vanilla
1/4 tsp nutmeg
1/4 tsp cinnamon

Steps:

  • Make the pastry for the base and the top.
  • Boil water, sugar and cornstarch slowly to form a gel. Add peaches, vanilla and spices once you take the base off the heat.
  • Remove your pastry from the fridge and cut into two pieces.
  • Roll out and line the base of the dish with one, fill with the peach filling then top the dish with the other piece of rolled out pastry.
  • Bake at 350 for about an hour.

Nutrition Facts : Calories 710 calories, Carbohydrate 129 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 22 grams fat, Fiber 8 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 385 milligrams sodium, Sugar 86 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

FRESH PEACH PASTRY PIE



Fresh Peach Pastry Pie image

Make and share this Fresh Peach Pastry Pie recipe from Food.com.

Provided by Darlene Summers

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

pastry for a double-crust 9-inch pie
5 cups fresh sliced peaches (about 9)
1 teaspoon lemon juice
1 cup sugar
1/4 cup flour
1/4 teaspoon cinnamon
2 tablespoons butter or 2 tablespoons margarine

Steps:

  • Heat oven to 425 degrees.
  • Prepare pastry.
  • Mix peaches and lemon juice.
  • Stir together sugar, flour and cinnamon.
  • Mix with peaches.
  • Turn into pastry lined pie pan.
  • Dot with butter.
  • Put top crust on.
  • Make slits in top crust and seal edges.
  • Cover edges with 2 to 3 inch width of aluminum foil to prevent excessive browning; remove last 15 minutes of baking.
  • Bake 35 to 45 minutes or till crust is brown and juice begins to bubble through slit in crust.

Nutrition Facts : Calories 174.3, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 25.7, Carbohydrate 37.3, Fiber 1.6, Sugar 33.1, Protein 1.3

PEACH AND PASSION-FRUIT PHYLLO TARTS



Peach and Passion-Fruit Phyllo Tarts image

Categories     Dairy     Fruit     Dessert     Bake     Cocktail Party     Fourth of July     Vegetarian     Yogurt     Peach     Summer     Shower     Passion Fruit     Party     Phyllo/Puff Pastry Dough     Gourmet     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 11

For tart shells
three 17- by 12-inch phyllo sheets, thawed if frozen
1 tablespoon unsalted butter
2 tablespoons crushed amaretti* (Italian almond macaroons)
For filling
1 1/2 cups nonfat vanilla yogurt
2 tablespoons sugar
3 firm-ripe peaches
1 passion fruit*
1 teaspoon honey
*available at specialty foods shops and some supermarkets

Steps:

  • Make shells:
  • Preheat oven to 425°F.
  • Stack phyllo between 2 sheets of wax paper and cover with a kitchen towel. In a very small saucepan melt butter. On a work surface brush 1 phyllo sheet with half of melted butter. Top buttered phyllo with a second phyllo sheet and brush with remaining butter. Sprinkle amaretti crumbs evenly over second phyllo sheet and top with remaining phyllo sheet. Cut phyllo stack into quarters and fit 1 quarter into each of four 3-inch tart pans with removable fluted rims. Fold in pastry overhang to form a shallow crumpled edge.
  • Bake shells on a baking sheet in middle of oven until golden, about 15 minutes, and cool in pans on a rack. Shells may be made 1 day ahead and kept in tart pans, loosely covered, in a cool, dry place.
  • Make filling:
  • Line a sieve with a double thickness of cheesecloth or a paper towel and set over a bowl. Drain yogurt in sieve, covered and chilled, at least 1 hour. Discard liquid and transfer yogurt to a bowl. Stir in sugar.
  • Halve and pit peaches and cut into 1/2-inch-thick wedges. Transfer wedges to a small bowl. Halve passion fruit and scoop flesh and seeds into bowl. Stir in honey until combined well. Fruit mixture may be made 2 hours ahead and kept chilled, covered.
  • Assemble:
  • Just before serving, remove shells from pans and divide yogurt among shells, smoothing tops. Top yogurt with fruit mixture.

MINI PEACH PHYLLOTARTS



Mini Peach PhylloTarts image

These are the cutest, tastiest miniature peach tarts. They are made up of layers of phyllo dough brushed with butter and cinnamon-sugar in between, cut into squares, then stuffed into muffin tins and filled with a sweet spiced peach filling. Enjoy as-is or with a dollop of fresh vanilla whipped cream or a scoop of vanilla ice cream.

Provided by MarthaStewartWanabe

Categories     Dessert

Time 40m

Yield 12 Mini Tarts

Number Of Ingredients 10

8 ounces phyllo pastry sheets
5 -6 tablespoons butter, melted
2 tablespoons sugar
2 teaspoons ground cinnamon
5 -6 peaches, skins removed
2 tablespoons sugar
1 tablespoon flour
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger

Steps:

  • Preheat oven to 400°F.
  • Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
  • In a microwave-safe bowl, melt butter. Set aside.
  • In a small bowl, combine sugar and cinnamon. Set aside.
  • Place one regular-sized 12-cup muffin pan nearby.
  • Peel and slice peaches and place in a large bowl. Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger. Stir to combine thoroughly and set aside.
  • Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
  • Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
  • With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
  • Carefully tuck phyllo squares into muffin cups. Spoon peach filling into the center of each (about 6 peach slices in each cup).
  • Bake for 20-30 minutes or until edges are lightly browned. Allow to cool for 20-30 minutes.
  • Serve warm and enjoy!

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