Perfect Peach Pie With Basil Whipped Cream Food

EASY PEACH CREAM PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches. , Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.

PERFECT PEACH PIE

Steps:

• 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.

PEACH PARFAIT PIE

Steps:

• Place peaches in a bowl; sprinkle with sugar. Let stand for 15 minutes. Drain, reserving juice in a 1-cup measuring cup. Set peaches aside., Add enough water to the juice to measure 1 cup; pour into a small saucepan. Bring to a boil. Remove from the heat. , Stir in gelatin until dissolved; add cold water. Gradually add the ice cream, 1/2 cup at a time, stirring after each addition until blended. Cover and refrigerate for 60-75 minutes or until slightly thickened, stirring occasionally (mixture may separate)., Drain peaches again; discard juice. Fold gelatin mixture into peaches. Transfer to pastry shell. Cover and refrigerate for 3 hours or until firm. Just before serving, garnish with whipped cream.

FRESH PEACH PIE I

Steps:

• Combine sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan. Cook over medium heat until clear and thick. Stir in vanilla.
• Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.

PERFECT PEACH PIE WITH BASIL WHIPPED CREAM

Steps:

• 1. Preheat oven to 375° F. Load bottom pie crust into pie pan; line crust with tin foil and fill with dried beans (any variety). Bake crust until sides are pale golden, about 35 minutes. Transfer to cooling rack; remove foil and beans. Cool completely, while executing Steps 2-4. 2. Cut an X in the bottom of each peach, and blanch in boiling water for about 15 seconds; transfer to ice bath. Peel and halve peaches, cutting each half into 3 wedges (6 wedges per peach). 3. In large bowl, combine ½ cup sugar, cinnamon, and salt, mixing well. Add peaches and lemon juice, toss well to coat, and let stand 30 minutes. 4. Meanwhile, prepare peach caramel sauce: In medium saucepan, stir ½ cup sugar and ¼ cup water over medium heat until sugar dissolves. Increase heat until liquid is boiling; without stirring, boil until syrup is deep amber (~11 min), occasionally swirling pan to ensure even browning and brushing down sides with wet pastry brush. Remove from heat, and add butter and cream. Mixture will bubble vigorously, but stir caramel until smooth. Strain juices from peaches into caramel, and let cool. 5. Oven should still be preheated to 375º F. Add lukewarm caramel AND FLOUR to peaches and toss gently. Add peach filling to pre-baked bottom pie crust, mounding in center. Cover filling with second (un-cooked) pie dough disk, crimping edges together. Brush pie top with 1 tbsp remaining cream and dust with cinnamon sugar. Cut 3 steam vents in crust with paring knife, and cook for 35 minutes; tent with foil if oven is prone to burning crusts. Continue to bake until crust is golden-brown and filling is bubbling, about another 30 minutes. Let cool completely before serving. 6. While pie is cooking and cooling, prepare basil whipped cream: Rinse and dry basil well. In food processor, purée basil leaves. Add basil purée to bowl with chilled cream and sugar; beat with electric mixer just until it holds soft peaks. Serve with freshly baked pie.

FUZZY NAVEL "PEACH CREAM" PIE

Steps:

• In a small size mixing bowl, mix flour, butter and pecans until smooth.
• Spread in a 9 - 10 inch pie pan, bringing dough up the sides;.
• And bake at 350 degree F. in a preheated oven for 30-35 minutes,.
• Or until golden brown. Let cool completely before filling.
• In a medium size sauce pan, mix the next 6 ingredients with a whisk, (not the rum and peaches).
• Bring to a boil until thickened. Now add 1/2 cup rum, whisk into Jell-O mixture until well incorporated. Set aside.
• In a medium size mixing bowl, add drained sliced peaches (diced into small chunks). Then pour Jell-O mixture over peaches and gently fold in until peaches are completely coated.
• Place bowl of coated peaches in the refrigerator for 1 hour or until mixture is cool.
• In a medium size mixing bowl, blend together cream cheese and powdered sugar until creamy. Fold in whipped cream slowly.
• Spread cream cheese mixture on the bottom and up the sides of the cooled pie crust, making a well in the middle for the Jell-O.
• Add Jell-O/peach mixture to the center of the cream cheese mixture, (inside the well) and spread until smooth and even.
• Cover and let set for 2-3 hours. Top with whipped cream, optional.
• Serve cold. Makes 8 slices.
• Cook's Notes: This recipe can be made "Kid Friendly" by omitting the rum and adding another 1/2 cup (nonalcoholic) Fuzzy Navel mix instead, while boiling the Jell-O mixture. (If you can't find "Fuzzy Navel" mix, you can use any peach flavored Daiquiri, Margarita mixes or peach liqueur to add more flavor for the adults ).

STREUSEL CREAM PEACH PIE

Steps:

• Slice peaches and place in the pie shell.
• Sprinkle with 1/2 cup sugar and nutmeg.
• Beat egg and cream together and pour over peaches.
• Mix together brown sugar, butter and flour until crumbly (don't overmix).
• Sprinkle crumb mixture over peaches.
• Bake at 425 degrees for about 30 to 35 minutes, or until lightly browned.
• Serve slightly warm, either alone or topped with ice cream, whipped topping or sour cream.

PEACH CREAM PIE II

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a small bowl, mix sugar, flour, nutmeg and cinnamon. Sprinkle a handful in the bottom of uncooked pie shell. Fill pie shell with sliced peaches, and sprinkle with remaining sugar mixture. Cover peaches with heavy cream; you may not need all the cream.
• Bake pie for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 50 minutes longer.