Peach Pie Food

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Simple Peach Pie image

This recipe is from C.A. Lynd of Every year we anxiously wait for Lynd's farm to put out their peaches. They gave us this recipe with the peaches I just bought and it is simple and wonderful.

Provided by MSZANZ

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

pastry for a double-crust 9-inch pie
5 cups fresh peaches, sliced
1 cup sugar
1/3-1/2 cup all-purpose flour
1/4-1/2 teaspoon cinnamon
2 tablespoons butter
2 tablespoons sugar


  • 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.

Nutrition Facts : Calories 191.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 25.7, Carbohydrate 41.4, Fiber 1.6, Sugar 36.2, Protein 1.4


Peach Pie image

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

10 fresh peaches, pitted and sliced
⅓ cup all-purpose flour
1 cup white sugar
¼ cup butter
1 recipe pastry for a 9 inch double crust pie


  • 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 image

Provided by Food Network Kitchen

Categories     dessert

Time 3h10m

Yield 1 pie

Number Of Ingredients 0


  • 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.


Peach Pie image

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

1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Dough for double-crust pie
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter
Vanilla ice cream, optional


  • 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 Pie image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 13

6 cups sliced peaches, peeled and pitted (about 6 medium peaches)
1/2 cup light brown sugar
3/4 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
2 tablespoons sweet butter cut into small pieces
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3/4 cup shortening
6 tablespoons ice water (some brands of flour may require more water)
Egg wash (beaten egg mixed with a small amount of water)


  • 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.


Easy Peach Pie image

My family loves this dessert and asks for it often. It's a breeze to make and is delicious served warm or cold.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 6

6 medium ripe peaches, peeled and sliced
1 unbaked deep-dish pastry shell (9 inches)
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 cup heavy whipping cream


  • Arrange peaches in the pastry shell. In a small bowl, combine sugar, flour and salt; stir in cream until smooth. Pour over peaches. , Bake at 400° for 40-45 minutes or until filling is almost set. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts : Calories 258 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 162mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 2g fiber), Protein 2g protein.


Perfect Peach Pie image

Eat a perfect peach under the summer sun and you'll experience the fruit at its messy, dripping, sugar-bright best. Rinse your chin and understand that no melon, apricot or blackberry can compete. But how often does this happen? For most of us, a great and truly perfect peach is a rare event. We can expect but one or two a season, for all our trying. Enter the pie. A peach pie can elevate good peaches to excellence and great ones to the sublime. Even a peach pie made with frozen fruit is a terrific thing. The addition of sugar helps; so, too, do a dash of lemon juice and a light sprinkle of nutmeg, which offers a slight bitterness to offset the sweet. Add a crown of vanilla ice cream for a perfect diner-style à la mode effect.

Provided by Sam Sifton

Categories     pies and tarts, dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

2 1/2 cups or 300 grams all-purpose flour
12 tablespoons or 169 grams unsalted butter, cold, cut into 1/2-inch cubes
1 teaspoon kosher salt
Yolk of 1 egg, beaten
1 teaspoon cider vinegar
1/4 cup water, from 3/4 cup ice water
White of 1 egg, beaten
Pinch granulated sugar
6 or 7 ripe peaches, peeled and sliced, approximately 5 cups
2 tablespoons lemon juice
1 cup granulated sugar
1/4 cup or 30 grams all-purpose flour
Pinch of ground nutmeg


  • Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
  • Add egg yolk and vinegar to 1/4 cup ice water, and stir to combine. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add a little more of the liquid, and stir or pulse, then check again. Repeat as necessary.
  • Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
  • Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes.
  • Preheat oven to 425. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. Set aside.
  • Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate. Add the peaches. Sprinkle them with the ground nutmeg.
  • Roll out second disc of pastry. Place on top of filling. Wet edges of the bottom pastry disc with some cold water. Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie. Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar.
  • Bake the pie for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 253 milligrams, Sugar 36 grams, TransFat 1 gram


Peach Pie with Canned Peaches image

Provided by My Food and Family

Categories     Recipes

Time 1h

Number Of Ingredients 4

1 cup sugar, divided
2 Tbsp flour, divided
1 can (29 oz.) sliced peaches, drained
2 (9-inch) unbaked pie crusts


  • 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


Fresh Peach Pie image

Make and share this Fresh Peach Pie recipe from

Provided by BeccaB3c

Categories     Pie

Time 1h

Yield 8 serving(s)

Number Of Ingredients 6

1 (9 inch) pie pastry
1 cup sugar
5 tablespoons flour
1/2 teaspoon cinnamon
4 1/2 cups sliced peaches
1 1/2 tablespoons butter


  • 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 image

Peach pie is such a happy pie. Maybe because peaches are in season during the summer, peach pie seems to call out for taking it easy and enjoying the day.

Provided by Kim Ima

Categories     Dessert     Bake     Fourth of July     Picnic     Peach     Summer     Potluck

Number Of Ingredients 9

1 batch butter crust pie dough
5 to 6 cups peeled and sliced fresh peaches (see tip)
1 teaspoon lemon juice
1/2 cup dark brown sugar, or as desired
1/4 cup sugar
1/4 teaspoon ground cinnamon, nutmeg, or cardamom, optional
1/4 teaspoon vanilla extract, optional
3 tablespoons cornstarch, potato starch, or flour
3 tablespoons butter


  • 1 Preheat the oven to 350°F.
  • 2 Roll out the pie dough and place the bottom crust in the pie pan. In a large bowl, toss the peaches with the lemon juice and sugars. Add the spices and vanilla, as desired. Add the thickener of your choice and stir to coat the peaches. Pour the peaches into the piecrust. Dot with butter.
  • Add the top crust and make slits for the steam to escape.
  • Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
  • Tip:
  • You can peel the peaches as they are, or blanch them in hot water for 30 to 40 seconds, then put them in a bowl of cold water to cool before peeling.


Peach Pie image

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

4 cups sliced peeled peaches
3/4 cup sugar
1/4 cup MINUTE Tapioca
1 Tbsp. lemon juice
1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
1 Tbsp. butter or margarine


  • 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 Melba pie image

Have some raspberries that are a little past their best? Use them to make this fabulous Peach Melba pie - a wonderful combination of raspberries and peaches

Provided by Rosie Birkett

Categories     Dessert, Treat

Time 1h30m

Yield Serves 6-8

Number Of Ingredients 14

175g self-raising flour , plus extra for dusting
175g white spelt flour
160g unsalted butter , chilled and cubed
4 ripe peaches
½ lemon , juiced
1 tbsp cornflour
1 tsp vanilla extract
3 tbsp light muscovado sugar
1 tbsp runny blossom honey
200g raspberries
10g chilled butter
1 egg , beaten
2 tbsp demerara sugar
vanilla ice cream or whipped cream, to serve


  • Combine both flours, the butter and a pinch of salt in the bowl of a food processor and blitz to a fine crumb. Add cold water 1 tbsp at a time (4-5 tbsp), pulsing until the mix starts to cling together. Tip out and knead with your hands (add more water if required) to make a pliable pastry dough. Split in half and flatten each portion. Wrap and refrigerate for at least 1 hr.
  • Remove a disc of pastry from the fridge, unwrap and, on a generously floured surface, roll it out to a large, circle, wider than the pie dish. Transfer to a floured baking sheet and chill for about 10 mins. Repeat with the remaining disc.
  • Heat the oven to 180C/160C fan/gas 4. Stone and quarter the peaches. Cut each in two, and toss in a bowl with the lemon juice, cornflour, vanilla extract, sugar, honey and raspberries. Add the butter in small pieces.
  • Using a floured rolling pin, drape one of the pastry sheets across a 24cm pie dish. Let it sink in and, holding the edges, lift and tuck into the corners. Prick the pastry all over and fill with the peach mixture.
  • Drape the second pastry sheet over the filling. Press together the top and bottom crusts, crimping with your fingers to seal, and trim off any excess. Cut three 8cm slits across the top crust, brush with the beaten egg and sprinkle over the demerara sugar. Bake for 55 mins to 1 hr until the crust is deeply golden and the filling is bubbling out. Cool for about 10 mins before serving with cream or vanilla ice cream.

Nutrition Facts : Calories 413 calories, Fat 19 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 20 grams sugar, Fiber 4 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium


Peach Pie image

Pies are among America's favorite desserts. With a little practice, you can learn to adapt this basic formula depending on what fruit is in season, and to adjust the amount of sugar and thickeners based on the juiciness of the fruit. Soon, you can say "easy as pie" -- and really mean it!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 12

2 3/4 pounds peaches, cut into 1/2 inch wedges (8 cups)
1/2 to 3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
All-purpose flour, for dusting
Thomas's Pate Brisee, chilled
1 large egg yolk, for egg wash
1 tablespoon heavy cream, for egg wash
Fine sanding sugar, for sprinkling


  • Stir together peaches, granulated sugar, cornstarch, lemon juice, and salt in a large bowl to combine.
  • On a lightly floured surface, roll out one disk of pate brisee to 1/8-inch thickness and at least 13 inches in diameter. Roll dough around rolling pin and unroll it over a 9-inch glass pie plate, pressing gently to fit into plate. Fill with peach mixture. Dot with butter. Roll out remaining disk of dough in the same manner. Drape over filling. Use kitchen shears to trim overhang under, and crimp edges. With thumb and index finger of one hand, gently press dough against index finger of other hand. Continue around pie. Use a paring knife to make several vents in the top crust. Refrigerate pie 20 minutes.
  • Preheat oven to 400 degrees with the rack in the lower third. Place chilled pie on a rimmed baking sheet lined with parchment paper. Whisk egg yolk and cream in a small bowl; brush over top crust. Sprinkle with sanding sugar. Place in oven and bake 10 minutes; reduce heat to 375 degrees. Continue baking until bottom and top crusts are golden and juices are bubbling in center, 50 to 80 minutes. Tent pie with foil if browning too quickly.
  • Transfer pie to a wire rack; let cool completely, at least 4 hours, or up to overnight. If keeping pie overnight, tent loosely with foil and store at room temperature; do not refrigerate, which makes crust soggy.


Peach Pie image

A homemade Peach Pie is one of the summer's sweetest traditions. When peaches are in season, you likely have a whole bushel ready to be sliced for a juicy snack, added to yogurts and parfaits or included in a bowl of other fresh fruit. There are so many wonderful ways to enjoy peaches, but we think this easy Peach Pie recipe is one of the best. You need just 6 ingredients, 25 minutes of prep time and frozen Pillsbury™ Deep Dish Pie Crusts to make this recipe for Peach Pie. Soon you'll be serving up golden slices of Peach Pie with a scoop of ice cream on top.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 8

Number Of Ingredients 6

2/3 cup sugar
1/3 cup Gold Medal™ All-Purpose Flour
1/4 teaspoon ground cinnamon
5 to 5 1/2 cups sliced peeled fresh peaches (5 to 6 medium)
1 teaspoon lemon juice
1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)


  • Place cookie sheet on oven rack. Heat oven to 400°F.
  • In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
  • Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.

Nutrition Facts : Calories 310, Carbohydrate 52 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 25 g, TransFat 0 g

More about "peach pie food"

Yes. To freeze peach pie, wrap it tightly with aluminium foil or plastic freezer wrap, or place it in a heavy-duty freezer bag. When properly stored, peach pie will maintain best quality for 6 to 8 months in the freezer, but it remains safe to …

One of the best summer pie recipes, homemade peach pie is always a hit. From Reviews 5 Total Time 18600S Category Pescatarian, Vegetarian, Baked Goods, Comfort Food, Nut-Free, Shellfish-Free, Intermediate, Weekend Project, Egg-Free, Soy-Free, Entertaining, Summer, 4th of July, Fridge, Oven, Fish-Free, Peanut-Free, Tree Nut-Free, Tomato-Free …

Preheat oven to 200⁰C/400⁰F/Fan 180⁰C/Gas Mark 6. Put the caster sugar into a large pan with the water and heat gently, stirring until the sugar has dissolved. Turn up the heat and boil for 2 – 3 minutes to make a syrup then add the butter and stir until it has melted. Stir in the vanilla extract. Add the peaches and cook gently for 3 ...

In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust.

Fresh peaches at the market are a sure sign that summer is here. And there's no better way to celebrate than with our Ultimate Peach Pie. A hint of vanilla in the filling brings out the best in the peaches, and a sprinkling of cornmeal in the flaky pastry adds a satisfying crunch. Be sure to bake the pie on a baking sheet to catch any juices that spill over.

In a large saucepan, add the lemon juice, vanilla, cornstarch, sugars, cinnamon, and water, and then whisk. Bring to a boil. Over medium heat, continue to whisk the ingredients for 2-3 minutes as the filling thickens. Prep the peaches. Wash …

Transfer the peach mixture to a sieve set over a bowl to drain, reserving the juices. Put the peaches in a heatproof bowl and set aside. Pour the cooking liquid into a small saucepan. Boil for 5 minutes or until thick and syrupy. Add to the peaches, then refrigerate for 20 minutes or until cooled to room temperature.

We offer the best peach pie recipes, like an amazing classic Georgia Peach Pie and an innovative version with roasted peaches, all …

Fresh Peach Recipes. Fresh from the market or straight from the tree, fresh season only comes once a year. Get them while they are at their best and enjoy peach cobbler, peach pie,or a scrumptious tart. See Recipes. × . Facebook Twitter Pinterest Instagram. Where to Buy Let Us Help Recipe Categories Newsletter Corporate Foodservice Careers. Facebook Twitter …

Perfect Peach Pie from Barefoot Contessa. Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Bring a medium pot of water to a boil. Immerse the peaches for 15 seconds to 2 minutes, testing along the way, until the skins peel off easily with a small knife. (Riper peaches will…

Method. Filling: In large bowl, combine peaches, sugar, flour and lemon juice; set aside. On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into 9-inch (23 cm) pie plate. Trim to leave 3/4-inch (2 cm) overhang. Scrape.

This Easy Classic Peach Pie is a rustic version of the classic peach pie recipe with an all butter crust and fresh peaches. It's a simple pie recipe that's easy enough for anyone to make - even beginners! Be sure to follow my pro tips below for the perfect peach pie!

Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch.

Crumble the topping mixture on top of the pie with your hands until the surface of the pie is covered. To avoid burning the crust, lightly cover the pie with tin foil. Bake for 15 minutes. Reduce the temperature to 350⁰F and bake for an additional 30 minutes, or until golden brown. Serve with vanilla ice cream, and enjoy!

I make my peach crumble pie crust in a food processor, and it’s so dang easy! First, pulse together some flour, sugar, and salt in a food processor. Add 2 sticks of COLD butter, cut into chunks, and pulse until the mixture looks sandy. Scrape the sides and pour buttermilk over the top. Pulse again until the buttermilk is evenly distributed and a shaggy, crumbly …

Signature Peach Pie Recipe - great Preheat oven to 400-degrees F. Prepare pastry or use pre-packages pastry and put bottom crust in a 9-inch pie pan. In a large skillet combine sugars, cornstarch, ginger, cinnamon and vanilla. Fold in peaches and simmer for 5 minutes or until filling thickens slightly. Remove from heat and stir in lemon juice. Spoon …

2 (9-inch) store-bought or homemade pie crusts. 1 cup granulated sugar. 2 tablespoons tapioca. 1/2 teaspoon ground cinnamon. 5 medium Granny Smith apples, peeled, sliced. 1 medium peach, peeled, sliced. 1/2 cup crushed cornflakes. 2 tablespoons dry lemon Jell-O. 2 tablespoons unsalted butter.

Peach Pie is an American classic dessert recipe with fresh peaches with cinnamon brown sugar filling topped with a second pie crust and sanding sugar for an extra crunch! I’ve made all of the classic pies: Blueberry , Southern Pecan , Key Lime , Banana Cream , Apple , Pumpkin and Mixed Berry , and now it’s time to complete the list with a rich, delicious Peach Pie.

Recipes; Peach Pie; Peach Pie. Rating: Unrated. Be the first to rate & review! Peach pie isn’t that difficult to make in the summer, especially when you use a store-bought crust instead of one that's homemade. Make the process even quicker by adding peaches with the skins on, lending their bright color to the pie. And on a beautiful summer day, wouldn't you rather skip the step …

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The thing that sets this particular recipe apart from all other peach pie recipes that use canned peaches is the inclusion of yoghurt to make the bottom the crust. The peach pie, however, is served with a scoop of vanilla ice cream and there’s no top crust what so ever. 19. Still stuck with finding the best peach pie recipe? Ask Mama Thornton => Click here to find …

Instructions. Preheat the oven to 350 F. Grab a 9 inch pie pan, and add in one of the store bought pie crust . Set to the side. In a large mixing bowl add in the peaches, sugar, vanilla, lemon juice, cinnamon, and nutmeg. Stir until well combined.

- Peach, water, flour. HOW TO MAKE PEACH PIE: For the pastry: Combine the flour, the sugar and the margarine cut into cubes in a food processor until a fine powder. Place the mixture in a bowl and pour the water. Knead with your hands until obtain a compact mixture. Place the pastry over a table and mold it in a square shape. Wrap the pastry in ...

Preparation. In the bowl of a food processor, place the flour, salt and sugar. Pulse for a few second to combine. Add the butter and shortening. Pulse, a few seconds at a time, until the mixture has a grainy texture. Add the vanilla and 60 ml (1/4 cup) of water. Pulse and add a little water, if necessary, until a ball starts to form.

Fresh peach ice cream and peach pie are perennial favourites. Peaches are often used in cobblers, crisps, or gently cooked with brown sugar. They are also preserved, made into jam, baked, steeped in red wine, poached in Champagne, brandied, or made into peach Melba. Peaches are also delicious in main course salads or as a topping for breakfast cereals, …

Peach pie tastes like the essence of summer. If using fresh peaches, make sure they are ripe but firm. (Frozen peaches can also be used. There's no need to thaw them.) The lattice crust looks stunning and is not difficult to do (see our how-to video, below), but if you're pressed for time, simply place the second crust on top and cut three slits in the dough to vent steam.

To freeze the whole peach pie, place it in the freezer until frozen, wrap it in plastic wrap and foil, and freeze it for up to 4 months. To reheat a frozen peach pie, let it stand at room temperature for 2 hours, then unwrap it and reheat in a preheated 375 F oven for about 25 minutes, or until warm.

Peach cobbler. A star rating of 4.4 out of 5. Bake a comforting, easy pudding with tinned peaches. Cobbler is an ideal, no-fuss dessert that can be on the …

The peach pie, unlike a peach cobbler, features a buttery bottom crust. You’ll need a few pantry essentials to prepare it, including flour, sugar, butter, and, of course, peaches! The filling does not need to be cooked. Simply prepare or buy the dough, fill it with the peach filling, and bake it. With a dollop of ice cream or whipped cream, serve this delightful peach pie. How to Select ...

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.

Luscious Peach Pie almond extract, peaches, cream cheese, whipped topping, powdered sugar and 1 more. Frosty Peach Pie Supreme graham cracker crusts, whipped topping, yoghurt, peaches. Fresh Peach Pie Crisco. butter, Classic Crisco Pie Crust, quick cooking tapioca, salt and 5 more. Georgia Peach Pie Crisco. vanilla extract, …

How to Store Your Peach Pie . Store your fresh pie on the counter covered loosely with plastic wrap or an upside down bowl for up to two days, or refrigerated for 3-4 days. Baked peach pie can also be frozen for up to three months. Cool the pie completely, then wrap in foil and plastic, and freeze. When ready to serve, thaw the pie on the ...

1. Heat oven to 425°F. In large bowl, mix peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice. Let stand 15 minutes, stirring occasionally. 2. Meanwhile, unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour; place in ungreased 9 …

Perfect Pie, Every Time. Peaches are my favorite fruits, so to make a peach pie is an absolute joy for me. This here is the perfect peach pie, with a flaky crust and a perfectly sweet molten filling. So if you have not yet had your peach intake this summer, now is the time to buy some peaches, while they’re in abundance in grocery stores and let’s make a pie.

23 of the Best Peach Pie Recipes. Millions of peaches, peaches for pies. By Country Living Staff. Jul 18, 2016 Make the most of this fruit by adding them into a sweet pie—swap in canned peaches in a pinch for a yummy year-round treat. PLUS: Get more pie recipes and more recipes for peaches! View Gallery 23 Photos Marcus Nilsson. 1 of 23. Fried …

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