Piled High Peach Pie Food

DEEP DISH PEACH PIE

Steps:

• For the crust: Put the flour, granulated sugar and salt in the bowl of a food processor and pulse to combine. Add the shortening and pulse until it looks like cornmeal. Add the butter and pulse until the butter is about the size of a pea. Add 4 tablespoon ice water and pulse until the dough starts to come together but is still crumbly (add the remaining tablespoon water if necessary). Divide the dough into 2 pieces, one made from a third of the dough and the other from the remaining two-thirds of the dough. Form each into a disc and wrap in plastic. Refrigerate for 30 minutes or up to overnight.
• For the peach filling: Combine the peach wedges, light brown sugar, quick-cooking tapioca, cinnamon, vanilla extract, nutmeg, salt and lemon juice in a large bowl and toss to coat. Set aside.
• Lightly butter an 8-inch springform pan. On a lightly floured surface, roll the larger piece of dough into a 14-inch circle, about 1/4-inch thick.
• Roll the dough onto a rolling pin, then unroll it into the pan, patting it in gently, leaving a 1-inch overhang. Pour in the filling.
• Roll out the other piece of dough into a 10-inch circle about 1/8-inch thick and place it over the filling; press the crust edges together and trim any excess, 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 and preheat to 450 degrees F. Wrap an oiled, wide band of foil around the edge of the pan like a collar to protect the crust. Make slashes in the top of the crust and chill the pie 30 minutes.
• Place the pie on the foil-lined baking sheet and immediately reduce the oven to 400 degrees F. Bake the pie for 1 hour. Remove the foil band, brush the crust with heavy cream and sprinkle with some granulated sugar. Continue to bake until golden brown, about 45 minutes more. Let cool 1 hour, then carefully remove the edge of the pan. Let cool completely, about 1 more hour, before slicing.

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.

PEACH CREAM PIE I

Steps:

• Line a 9 inch pie pan with crust. Place peaches in the unbaked pie shell.
• Cream together the sugar and butter or margarine. Add the egg, flour, and vanilla; mix together completely. Spread this mixture over the top of the peaches.
• Bake at 300 degrees F (150 degrees C) for 1 hour.

PEACH PIE

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. 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.

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.

PILED-HIGH PEACH PIE

Steps:

• For crust:
• Combine flour, sugar and salt in large bowl. Add butter and shortening; using fingertips, rub in until mixture resembles coarse meal. Add vinegar. Using fork, mix in enough water to form moist clumps. Gather dough into ball; divide dough into 2 equal portions. Flatten each portion into disk. Wrap each in plastic; chill 45 minutes. (Can be made 2 days ahead. Keep refrigerated. Soften slightly at room temperature before rolling out.)
• For filling:
• Preheat oven to 400°F. Combine peaches, sugar, flour and spices in large bowl; toss to mix well.
• Roll out 1 dough disk on floured surface to 13-inch round. Transfer to 9-inch-diameter glass pie plate. Transfer peaches to crust, mounding in center. Roll out second dough disk to 13-inch round. Roll up dough on rolling pin and unroll atop peaches. Trim edges of both crusts to 3/4-inch overhang. Fold edges over; press to seal. Crimp edges. Cut 6 slits in top crust to allow steam to escape.
• Bake pie until crust is golden and juices bubble thickly through slits, covering edges of crust with foil if browning too quickly, about 1 hour 10 minutes. Cool pie 3 hours. Serve with ice cream.

PILED HIGH LEMON MERINGUE PIE

Steps:

• Brush a 23cm fluted flan tin with melted butter or oil. Place flour, baking powder and butter in food processor.
• Process for 30 seconds using the pulse action. Add water and process a further 30 seconds or until the mixture comes together.
• Turn onto a lightly floured surface and press together until smooth. Roll out the pastry between 2 sheets of plastic wrap, to cover base and side of the tin.
• Ease pastry into the tin and trim edges. Cover with plastic wrap and refrigerate 20 minutes.
• Preheat oven to moderate 180°C/350°F Cut a sheet of greaseproof paper to cover pastry-lined tin.
• Spread a layer of dried beans or rice evenly over the greaseproof paper. Bake for 10 minutes, then remove from the oven and discard paper and beans. Return the crust to the oven and bake for a further 10 minutes or until it is lightly golden. Allow to cool completely.
• To make filling: Combine flour, cornflour and sugar in a medium pan. Gradually stir in lemon juice and water and blend until smooth. Stir over a low heat until mixture boils and thickens.
• Remove from heat, stir in butter and egg yolks. Return to low heat and stir until butter has melted. Cover with plastic wrap and cool completely. Place in prepared pastry.
• To make topping: Beat egg whites in a large, clean, dry mixing bowl with electric beaters until stiff peaks form. Add sugar gradually, beating constantly until mixture is glossy and thick.
• Preheat oven to moderately hot 210°C.
• Spread the filling over the pastry base and then spoon the meringue on top of the filling, spreading it to the edges of the pie to seal. Peak the meringue using a flat bladed knife.
• Bake for 5 minutes or until meringue is lightly browned on top.
• NOTE: For best baking results make the pastry and the filling the day before and store separately. The meringue only needs to cook for about 5 minutes - enough for it to brown lightly. If left in the oven too long, the pie filling will warm and this makes the pie difficult to cut.

SIGNATURE PEACH PIE

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.