Blushing Peach Pie Recipes

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.

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. , In a large bowl, toss peaches with lemon juice. Combine the sugar, flour, salt and nutmeg; add to peaches and toss to combine. , Pour into crust. Sprinkle with red-hots; dot with butter. , Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. , Bake at 425° for 25 minutes. Reduce heat to 350°; remove foil and bake 20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• Combine the first four ingredients.
• Put about 1/3 sugar mixture inside the crust.
• Add peaches and juice.
• Add remaining sugar mixture.
• Bake at 425 degrees for 40-45 minutes.

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside.
• In a bowl, toss the peaches with lemon juice. Combine the sugar, flour, salt and nutmeg; add to peaches and toss to combine. Pour into crust. Sprinkle with red-hots; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 425 degrees F for 25 minutes. Reduce heat to 350 degrees F; remove foil and bake 20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• To peeled, pitted, and crushed peaches add 2 T.lemon juice.
• Let stand while preparing raspberries.
• Crush raspberries and add remaining 2 T. lemon juice.
• Combine peaches and raspberries with sugar in a heavy kettle.
• Mix well and bring to a boil.
• Boil hard for 1 minute.
• Remove from heat and add pectin.
• Stir well and skim off foam.
• Add the almond extract and stir well again.
• Pour into clean, hot, sterile jars.
• Process in boiling water bath for 10 minutes at altitudes up to 1000 feet sea level.

Steps:

• Preheat oven to 425 degrees.
• In a large bowl, combine the peaches, raspberry syrup, tapioca flour, sugar, salt, and almond extract.
• Roll out half the pastry to a 13"-circle and fit it into a 9" pie pan.
• Spoon the filling into the shell.
• Top with the other piece of rolled-out crust, making a lattice top if desired.
• Sprinkle with 2TBSP. sugar.
• If not using a lattice top, cut several vents in the top crust.
• Bake for 15 minutes.
• Reduce the heat and bake for an additional 35-50 minutes, until the crust is golden and the juices are bubbling.
• Remove the pie from the oven and cool on a wire rack.
• The most effective way to peel ripe peaches is to drop them in boiling water for 30 seconds and then into ice water. Peel and proceed with the recipe!

Steps:

• Prepare 1/2 pint jars, lids, and water bath.
• Combine peaches, raspberries, lemon juice, and sugar in a large pot. Stir to combine. Bring slowly to a boil, stirring until sugar dissolves.
• Stir in liquid pectin. Return to a rolling boil. Boil hard 1 minute, stirring contantly. Remove from heat. Skim foam if necessary.
• Ladle hot jam into prepared jars, leaving 1/4-inch headspace. Cap, and process 10 minutes in boiling water bath.

Steps:

• Fit one shell into pan and flute edge.
• Roll other shell flat and cut into small strips to make a lattice top.
• Peach layer:.
• Drain peaches and reserve syrup.
• Combine peaches, sugar, cornstarch, corn syrup, pumpkin pie spice and vanilla.
• Pour peach mix into pie shell and dot with butter.
• Cheesecake layer:.
• In small sauce pan over med heat, combine eggs, sugar, lemon juice and peach syrup.
• Cook, stirring constantly until thick.
• Blend together cream cheese and sour cream.
• Add hot mixture and beat until smooth.
• Pour cheesecake mix over peaches.
• Cover with strips of crust in lattice (over and under) pattern and brush with peach syrup.
• Bake at 425 F for 10 minutes.
• Cover edges with foil, then bake at 350 F for 30-35 minutes or until crust is deep golden brown.

Steps:

• In a Dutch oven, combine the peaches, raspberries and lemon juice. Stir in sugar. Bring to a full rolling boil, stirring constantly. Stir in pectin; return to a full rolling boil. Boil for 1 minute, stirring constantly. , Remove from the heat; skim off foam. Add extract. Carefully ladle hot mixture into hot sterilized pint jars, leaving 1/4-in. headspace. Wipe rims and adjust lids. Process for 5 minutes in a boiling-water canner.

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside.
• In a bowl, toss the peaches with lemon juice. Combine the sugar, flour, salt and nutmeg; add to peaches and toss to combine. Pour into crust. Sprinkle with red-hots; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in top. Cover edges loosely with foil. Bake at 425 degrees F for 25 minutes. Reduce heat to 350 degrees F; remove foil and bake 20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.