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.
OLD-FASHIONED PEACH PIE
Steps:
- Chill: Chill the assembled pie in the refrigerator for at least 30 minutes.
- Preheat the oven to 400°F: Place an oven rack in the bottom third of the oven. Line a baking sheet with aluminum foil to catch any pie leakage. Whisk the egg and tablespoon of milk together.
- Bake the pie: Remove the chilled pie from the fridge and brush the top with the egg-milk mixture. Sprinkle with sanding sugar. Place the pie on the prepared baking sheet. Bake the pie in the bottom third of the oven for about 1 hour, or until the filling is bubbling in the center of the pie.
Nutrition Facts : Calories 435 kcal, Carbohydrate 66 g, Cholesterol 23 mg, Fiber 5 g, Protein 6 g, SaturatedFat 6 g, Sodium 290 mg, Sugar 30 g, Fat 18 g, ServingSize 1 9-inch double-crust pie (about 8 servings), UnsaturatedFat 0 g
PEACH COBBLER COOKIES
My sister brought me fresh peaches one year, and we decided to make these fruity cookies. They also make fantastic ice cream sandwiches-just put some vanilla ice cream between two cookies for a delicious summer treat! -Anna Miller, Churdan, Iowa
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 4-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in egg and extracts. In another bowl, whisk flour, cinnamon, cream of tartar, baking soda, salt and nutmeg; gradually beat into creamed mixture. Stir in peaches., Drop dough by tablespoonfuls 2 in. apart onto parchment-lined baking sheets. Bake until set, 14-16 minutes. Cool on pans 2 minutes. Remove to wire racks to cool. Store in an airtight container.
Nutrition Facts : Calories 78 calories, Fat 4g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
COUNTRY PEACH PIE
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Make the crust: Pulse the flour, sugar and salt in a food processor. Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter. Add 1/2 cup ice water and pulse until the dough just starts to come together. Divide the dough between 2 pieces of plastic wrap and form each into a disk; wrap tightly and refrigerate until firm, at least 1 hour.
- Make the filling: Toss the peaches in a bowl with 3/4 cup sugar, the flour, lemon juice and spices.
- Lightly dust a large piece of parchment paper with flour. Roll out 1 piece of the dough into a 12-inch round on the parchment. Ease the dough into a 9-inch pie plate. Add the filling, mounding it slightly in the center; dot with the butter and refrigerate. Roll out the second piece of dough into a 12-inch round and cut it into 1/2-inch-wide strips. Lay half of the strips on the pie in one direction, leaving about 1 inch of space between each strip. Lay the remaining strips on top, crossing them diagonally to make a lattice pattern (no need to weave); trim the edges of the strips, leaving a small overhang. Fold the overhanging dough under itself and crimp the edge of the crust with your fingers.
- Beat the egg with 1 tablespoon water and brush on the crust edge and lattice top. Sprinkle with the remaining 1 tablespoon sugar and refrigerate until firm, about 30 minutes.
- Position a rack in the lower third of the oven. Put a baking sheet on the rack and preheat to 425 degrees F. Put the pie on the hot baking sheet and bake 20 minutes. Reduce the oven temperature to 375 degrees F and continue baking until the pie is golden and the filling is bubbly, 50 minutes to 1 hour. (Cover loosely with foil if the top is browning too quickly.) Transfer to a rack to cool completely before slicing.
EASY PEACH PIE
My family loves this dessert and asks for it often. It's a breeze to make and is delicious served warm or cold.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Arrange peaches in the pastry shell. In a small bowl, combine sugar, flour and salt; stir in cream until smooth. Pour over peaches. , Bake at 400° for 40-45 minutes or until filling is almost set. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 258 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 162mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 2g fiber), Protein 2g protein.
SUGAR COOKIE PEACH PIE RECIPE - (4.3/5)
Provided by kdet
Number Of Ingredients 10
Steps:
- Peel and slice the peaches. Measure out 4 1/2 cups. Set aside. In a large bowl, mix together the cookie dough and flour until combined. Press it out into a 9 inch pie plate. The sugar cookie crust should be about 1/4 inch thick. Put the peaches in the sugar cookie pie crust. Place the crust in the refrigerator. In a large saucepan, melt the butter over medium low heat. Add in the flour and mix to form a paste. Then add in the sugar and mix to combine. Pour in the dark rum and stir. Increase the heat to medium and cook for about 3 minutes. Take the pie out of the refrigerator and pour the sugar rum mixture over the peaches. Spread it out. Bake the pie at 350 degrees for 40 minutes. Then put foil over the edges of the crust and bake for another 10-15 minutes The total baking time is 50-55 minutes. If your pie doesn't look done, continue baking for 10 more minutes. Cool completely on a cooling rack.
PEACH COBBLER WITH SUGAR COOKIE CRUST
While we were vacationing with friends in Duck, N.C. we bought a bushel of peaches. I was requested to make a cobbler with them, and I researched the internet for the perfect recipe to WOW everyone.I thought the boiling water in the dough was unique and decided to try this recipe that I adapted from All.Recipes.com turned out to be the hit of the vacation. I double the recipe and put in 9 x 13 pan.
Provided by Roxygirl in Colorado
Categories Dessert
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch.
- Toss to coat evenly, and pour into a 2 quart baking dish.
- Bake in preheated oven for 10 minutes(I cooked filling on top of stove until thickened).
- Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt.
- Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal.
- Stir in water until just combined.
- Remove peaches from oven, and drop spoonfuls of topping over them.
- Sprinkle entire cobbler with the sugar and cinnamon mixture.
- I sprinkled only a little bit, since it was turning the top too brown for my taste.
- Bake until topping is golden, about 30 minutes.
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BROWN SUGAR PEACH CRUMBLE PIE - SALLY'S BAKING ADDICTION
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4.8/5 (42)Category PieCuisine AmericanTotal Time 7 hrs
- Peel the peaches then cut into 1-2 inch chunks. You’ll need 7 cups. In a large bowl, stir the peach chunks, brown sugar, flour, lemon juice, and cinnamon together until thoroughly combined. Set filling aside as the oven preheats.
- On a floured work surface, roll out one of the discs of chilled dough (if you made the entire pie dough recipe– you can freeze the other half of the dough at this time). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the peach filling into the crust, leaving any liquid behind in the bowl– don’t want all that in the pie. Use a small paring knife to trim excess dough off the edges. Flute the edges.
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