Single Crust Peach Pie Food

SINGLE CRUST PEACH PIE

Steps:

• Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
• Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.

SIMPLE PEACH PIE

Steps:

• Preheat oven to 425 degrees F.
• Stir together flour, 1 cup sugar, and cinnamon and set aside.
• Wash, peel, and slice fresh peaches.
• Mix together peaches with the combined dry ingredients.
• Turn into pastry-lined pie pan and dot with butter.
• Cover with top crust, cut slits in it, seal the edges.
• Sprinkle top with 2 tablespoons of sugar.
• Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
• Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
• Pie may be frozen for future use.

MOM'S PEACH PIE

Steps:

• 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. Brush egg white over dough; refrigerate while making filling. , In a large bowl, combine peaches and 2 tablespoons flour; toss to coat. In a small bowl, combine remaining 3/4 cup flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peach mixture. Sprinkle with remaining crumb mixture. , Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.

PEACH CRUMB PIE

Steps:

• Heat the oven to 375 degrees F.
• To make the filling:
• In a large bowl, combine the peaches, sugar, and cinnamon. Add the cornstarch to a small bowl and whisk in the lemon juice so no lumps remain. Pour the cornstarch mixture over the peaches and toss. Let the peaches sit for 15 minutes while you roll out the pie dough and make the streusel topping.
• To make the topping:
• Mix the flour, brown sugar, cinnamon, allspice, and salt in a large bowl. Blend the butter into the mixture with your fingers until it forms pea-size lumps and looks crumbly. Stir in the almonds.
• To assemble:
• Roll out the dough an extra inch on a lightly-floured surface. Place the dough in the bottom of a 9-inch pie pan. Crimp edges as desired.
• Pour the pie filling into the pie shell and sprinkle the streusel topping over the pie. Dot the top with sliced butter. Bake for 45 to 50 minutes. Remove from the oven and let cool before serving.

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
• Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

PEACH PIE

Steps:

• In a small bowl combine the sliced peaches with sugars, cinnamon, nutmeg and flour. Toss peaches making certain to thoroughly coat the peaches. Set pie filling aside.
• For the Pie Crust: In a bowl, mix together flour, salt and sugar. Add in shortening using a pastry blender or a fork until flour forms small chunks. Sprinkle cold water into the mixture 1 tablespoon at a time. Toss mixture lightly with a fork until dough forms a ball. Divide dough into 2 equal parts and form a ball. Wrap each dough ball in clear cellophane wrap. Allow dough to rest in refrigerator about 20 minutes. Lightly flour rolling surface and rolling pin. Take 1 dough ball and roll crust into a circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Place folded dough into center of pie pan. Unfold each quarter and press into pie pan. Trim edge even with pie pan. Crust is now ready for pie filling. Preheat oven to 350 degrees. Roll out the second dough ball into a circle. This dough is the top crust. Using another pie plate as a guide, cut the dough as a disk. The disk should extend slightly beyond the diameter of the rim of the pie pan. Moisten the edges of the pie shell that contains the peach filling with the beaten egg wash. Cut the top crust into wedges. Position the wedges slightly overlapping the top and bottom crust together. Cut off any excess dough. Brush the pastry with the egg wash. Sprinkle with sugar. Bake for approximately 40 to 50 minutes.

CRUMB TOPPED PEACH PIE

Steps:

• Preheat oven to 350 degrees F.
• For the crust, combine very cold butter pieces with shortening, flour and salt in a large bowl.
• Using a pastry blender or two knives, mix until pea-sized crumbs are formed.
• Add 1 Tbsp of the ice cold water and mix, using a fork, then add another Tbsp of the water, and mix with the fork- do this until the dough forms into a mass (you may not need all of the water).
• Don't add too much water or it will get gluey.
• Wrap in plastic wrap and chill in fridge for 30 minutes.
• Roll out dough on a floured surface to 1/4" thickness.
• Line an UNGREASED 9" pie plate with the pastry, trimming excess and crimping edges.
• Line crust with a circle of wax paper, then pour raw rice or beans into the shell.
• Bake in a preheated 350 F oven until the crust turns golden brown, about 15 minutes.
• Let cool, removing the rice and paper, and set aside.
• Once pastry has cooled, preheat oven to 375 degrees F.
• For the filling,set whole peaches into a bowl of cold water to cover.
• Set this bowl near the stove.
• Remove peaches from the water using a slotted spoon, saving the bowl of water, and set the peaches onto a paper towel-lined plate.
• Fill a large saucepan with water- one big enough to hold the peaches.
• Bring water to a boil, then drop in the peaches briefly, about 30 seconds- just to blanch them.
• Immediately remove them using a slotted spoon and put them back into the bowl of cold water.
• This will help make peeling the peaches easier (you can skip the blanching step if you wish and just peel the peaches with a paring knife).
• Once the peaches are cool enough to handle, remove the skins (stubborn bits can be removed with a paring knife).
• Cut peaches into halves, discard pits, then slice peaches and put into a large mixing bowl.
• Add sugar, almond extract, and cornstarch, stirring to coat.
• Pour the filling into the cooled pie shell.
• Make the topping by first melting the butter over low heat in a small pan.
• Once the butter melts, add the sugar, flour, salt, and cinnamon and stir until crumbly.
• Immediately remove from the heat and mound the topping over the peaches.
• Place pie plate onto a rimmed cookie sheet, then pop the whole thing into the oven, preheated to 375 F, and bake until the top is golden brown and the filling is bubbling around the edges, about 60-70 minutes.
• Check often to make sure the topping isn't getting too dark- if it does, place a tent of foil over it.
• Let cool on a wire rack.