Signature Peach Pie Food

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 PIE

Steps:

• Mix sugar, cornstarch and peach syrup in saucepan, over medium heat.
• Stir constantly until thickened.
• After thickening, boil for 1 minute, more.
• Pour hot syrup over drained peaches, in bowl.
• Add cinnamon red hots and then pour into pie shell.
• Add butter on top of peaches.
• Cover with second pie shell.
• Bake at 425°F for 40-45 minutes.

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.

PEACH COBBLER PIE

Steps:

• For the pie filling: Preheat the oven to 350 degrees F. Fit the pie crust into a 9-inch deep-dish pie plate, place a piece of parchment paper on top and fill with pie weights or dried beans.
• Parbake the pie crust for 5 minutes, remove from the oven and cool.
• Combine the peaches, cornstarch, brown sugar, granulated sugar, lemon juice, cinnamon, nutmeg and salt in a large bowl and toss to mix well. Transfer the peach mixture to the pie crust.
• For the cobbler topping: In a food processor, combine the flour, butter, baking powder, baking soda, salt and 1 tablespoon of the granulated sugar, Pulse until the mixture is grainy with pea-size chunks of butter, about 30 seconds. Do not over process or the topping will become runny. Add the buttermilk and pulse 2 to 3 more times to combine.
• Dot the topping over the top of the pie filling. Do not make the dots too big or they will not cook through. Sprinkle the remaining 1 tablespoon sugar over the top.
• Bake the pie until the edges of the crust are golden brown, the cobbler topping is cooked through and the fruit is tender, 40 to 50 minutes. If the pie crust browns before the cobbler topping is cooked through, cover the edges with foil and continue baking.

ANYTIME PEACH PIE (KING ARTHUR)

Steps:

• Preheat the oven to 425°F Get out a 9"-diameter pie pan that's at least 1 1/4" deep. Or use a 9" to 10" cast iron skillet.
• Coarsely chop the semi-thawed peaches; a few pulses in a food processor makes short work of this.
• Mix the peaches with the remaining filling ingredients, stirring till thoroughly combined.
• Roll half the crust into a 13" circle, and lay it in the pie pan or cast iron skillet.
• Spoon the filling into the crust.
• Roll out the remaining crust, and lay it atop the filling. Press the edges together, and crimp.
• Brush the crust with milk, and sprinkle with coarse sparkling sugar, if desired. Cut several slits in the top, to allow steam to escape.
• Bake the pie for 15 minutes. Reduce the oven heat to 350°F, and bake the pie for an additional 30 minutes, till the edge of the crust is brown. Cover the edge with a crust protector, or with strips of aluminum foil, to prevent over-browning.
• Bake the pie for 15 to 20 minutes more, till the top crust is browned and the filling is bubbly.
• Remove the pie from the oven, and allow it to cool completely, preferably overnight, before cutting.
• Yield: 9" pie, 8 to 10 servings.

MULBERRY PEACH PIE

Steps:

• Combine berries, peaches, sugar, cinnamon flour, lemon juice and salt in a large bowl.
• Line pie pan with pastry, add filling, dot with butter and cover with top crust.
• Bake in a very hot oven(450 F.) for 10 minutes; reduce heat to moderate(350 F.) and bake 25 to 30 minutes or until berries are tender. (9 inch pie pan).

PEACH PIE

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.