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.
PERFECT PIE CRUST PEACH PIE RECIPE - (4.5/5)
Provided by dkanon
Number Of Ingredients 12
Steps:
- PIE CRUST: Sift flour, salt, and sugar together. Cut in shortening, be gentle, don't over-do it. You want the mixture to be light and crumbly. When you have crumbles that are a little smaller than pea-sized, add water 1 tablespoon at a time. If you pinch some of the crumbly dough and it barely holds together it's ready. If the dough doesn't hold together, add a little more water and continue to mix. Remove dough from bowl and place in a mound on a clean surface. Gently shape into 2 balls, cover with plastic wrap and chill in the fridge for at least an hour or so (preferably overnight) This pie crust recipe could be for 2 crusts, or a top and bottom crust. On a floured board or floured wax paper, turn the dough out and flatten it with the hands into a round. Flour the rolling pin and begin rolling the pie crust into a roughly round shape, until it is about two inches larger than the pie pan. Carefully fold the dough into quarters and place it in the pie pan, with the point of the pie crust in the middle of the pan. Unfold the pie crust and gently pat it into place into the bottom and sides of the pan. Trim the crust press down with fingers or a fork. Sprinkle all over with sugar before baking. PEACH PIE FILLING: Combine the dry ingredients, then stir in peaches and almond extract. Pour the filling into the unbaked pie crust. Top with the 2nd crust and make slits in the top for the moisture to release. Bake at 375°F until crust turns golden brown, about 35-40 minutes.
PERFECT PIE CRUST
Make and share this Perfect Pie Crust recipe from Food.com.
Provided by belkathy
Categories Dessert
Time 2h10m
Yield 1 pie crust, top and bottom
Number Of Ingredients 7
Steps:
- Combine flour, sugar, and salt in a large bowl.
- Using fingertips, rub in butter and shortening until mixture resembles coarse meal.
- Add vinegar.
- Use a fork to mix in enough water to form moist clumps.
- Gather dough into ball, divide dough into two equal portions.
- Flatten each portion into a disk.
- Wrap each in plastic wrap, chill 45 minute.
- Soften slightly at room temp.
- before rolling out.
- Fill pie with filling of your choice and bake for 1 hour and 10 minutes at 400 degrees.
Nutrition Facts : Calories 2783.6, Fat 192.2, SaturatedFat 102.7, Cholesterol 366, Sodium 2351.9, Carbohydrate 234.9, Fiber 7.9, Sugar 13.5, Protein 31.5
SIGNATURE PEACH PIE
Although I haven't made this yet I am planning on making this yummy sounding peach pie before peach season is over. Recipe source: newspaper.
Provided by ellie_
Categories Pie
Time 1h15m
Yield 1 9inch pie
Number Of Ingredients 9
Steps:
- 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 filling into prepared pie pan.
- Fit top crust on top of filling.
- Crimp and seal edges.
- Cut slits in dough on top of pie.
- Place pie on baking sheet and cover loosely with foil.
- Bake for 15 minutes, remove foil and bake for 45 more minutes or until crust is brown and filling is bubbly.
Nutrition Facts : Calories 1249, Fat 2, SaturatedFat 0.2, Sodium 36, Carbohydrate 313.4, Fiber 12.5, Sugar 270.9, Protein 7.3
PEACH CUSTARD PIE WITH SHORTBREAD CRUST
Make and share this Peach Custard Pie With Shortbread Crust recipe from Food.com.
Provided by Marie
Categories Pie
Time 1h15m
Yield 1 8inch pie
Number Of Ingredients 10
Steps:
- Preheat oven to 425°.
- Mix crust ingredients by hand or in a food processor until they form a ball.
- Pat out evenly into a buttered pie tin and bake for 10 minutes.
- Beat all other ingredients together except peaches.
- Take crust out of oven, arrange the peach slices on the crust and pour the filling over the peaches.
- Do not allow filling to pour over sides of crust.
- Reduce oven temperature to 350°.
- Cover pie with foil and bake for 35 minutes.
- Remove foil and bake for 10 minutes more or until the filling is set.
- The juicier the peaches, the more time the custard needs in the oven.
Nutrition Facts : Calories 2559, Fat 131.8, SaturatedFat 77.6, Cholesterol 1043.5, Sodium 1903, Carbohydrate 316.3, Fiber 9.1, Sugar 176.1, Protein 34.3
ALWAYS PERFECT PIE CRUST OR PASTRY
Before you get rolling, with floured hands, shape dough into a disk. Sprinkle with just a little flour. This makes rolling easy. The cooking time is chill time!
Provided by Annacia
Categories Dessert
Time 2h20m
Yield 3 single crust pie shells
Number Of Ingredients 8
Steps:
- In a very large bowl combine flour, sugar, salt and baking powder. Cut in butter leaving pea sized chunks.
- In a 2 cup glass measure whisk water, sour cream, and vinegar; pour, all at once into flour mixture, and quickly distribute. Stop!
- Make sure dough is slightly crumbly. Divide dough mixture into 3 equal portions (about 12 to 13 ounces each) Refrigerate for 2 hours and best overnight (finish by hand). DO NOT OVER MIX- the finished dough should break, not stretch.
- Gently knead in bag to bring dough together. Form into discs.
- Use at once or wrap and store in refrigerator for several days or in freezer for up to 1 month. Thaw overnight in refrigerator if frozen.
Nutrition Facts : Calories 1550.6, Fat 110.5, SaturatedFat 69.2, Cholesterol 288.9, Sodium 1249, Carbohydrate 123.9, Fiber 4.2, Sugar 5, Protein 17.4
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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