Peach Surprise Pie Food

PEACH SURPRISE PIE

Steps:

• Combine softened cream cheese, sugar, and vanilla extract in a medium mixing bowl. Mix until smooth. Spread onto bottom of baked pie shell. Chill several hours or overnight.
• Before serving, top cream cheese layer with drained peach slices. Mix raspberry preserves with lemon juice until well combined. Spoon over peaches. Garnish with mint sprigs.

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.

4-INGREDIENT PEACHES AND CREAM PIE

Steps:

• Preheat an oven to 350 degrees F. Fit the pie crust into a 9-inch pie plate and fold and crimp the edges as desired. Lay a large piece of foil over the dough and fill with pie weights or raw rice. Bake until the dough begins to dry and set but is still very pale, about 12 minutes. Remove the weights and foil and continue to bake until the dough is golden brown, 15 to 20 minutes more. Set aside to cool completely on a rack.
• Put the cream cheese, sugar and 1/4 cup water in a large bowl. With an electric mixer, beat on medium-high until light and smooth, about 2 minutes. Pour into the cooled pie crust and smooth out into an even layer. Top with the peach slices, loosely cover with plastic wrap and refrigerate until chilled, about 2 hours or up to overnight.

SHORTCUT PEACH PIE

Steps:

• Position oven racks in the center and upper third of the oven, put a baking sheet or piece of foil on the middle rack and preheat the oven to 425 degrees F.
• In a small bowl, crumble the cookie dough into large chunks; refrigerate.
• Strain the peaches and gently toss in the strainer to remove all excess liquid. Transfer the peaches to a medium bowl, add the cornstarch and stir until the cornstarch dissolves completely. Add the lemon juice and cinnamon, and toss to coat. Stir in the jam.
• Mound the peaches in an 8- or 9-inch oven-safe nonstick skillet, and bring to a simmer over medium-high heat. (The skillet will be pretty full, but the peaches will cook down.) Simmer, partially covered, for about 10 minutes, gently stirring and turning the peaches up from the bottom occasionally.
• Strew the cookie dough on top of the peaches, leaving space between chunks. Sprinkle the dough with the sugar, and bake on the upper rack of the oven until the cookie crust is golden brown, about 15 minutes. Cool for 15 minutes before serving.

PEACH SURPRISE

Steps:

• Spread yogurt into circle on plate, using the back of a spoon.
• Place peach half, flat side down, in the center of the yogurt.
• Repeat for each serving desired.

PEACH OF A PIE

Steps:

• Drain peaches very well, reserving 3 Tablespoons juice.
• Combine flour, baking powder, salt, vanilla pudding mix (dry), butter, egg, and milk.
• Mix 2 minutes at medium speed with electric mixer.
• Pour into lightly greased 10-inch pie pan.
• Arrange well-drained peaches over batter.
• Combine softened cream cheese, 1/2 cup sugar, and 3 Tablespoons of peach juice.
• Beat 2 minutes and spoon on top of peaches.
• Combine 1 Tablespoon of sugar and 1/2 teaspoon of cinnamon, and sprinkle on top.
• Bake at 350 degrees 20 to 30 minutes.

PEACH SURPRISE

Steps:

• Place peach pie filling and water in medium size saucepan.
• Bring to a boil.
• Remove from heat, and stir in peach gelatin until dissolved.
• Stir in gingerale (being from Michigan area, I use Vernors),
• Stir in walnuts.
• Pour into pretty glass bowl, or mold.
• Refrigerate until set.
• *unmold when set, if using mold*.
• Topping:.
• Mix together thawed whipped topping and cream cheese.
• Spread over set gelatin, sprinkle with cinnamon.
• Serve.