PEACH PIE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 13
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.
PEACH PIE WITH CANNED PEACHES
Steps:
- Put 1/2 cup sugar and 1 Tbsp. flour in bottom crust. Place peaches on top. Sprinkle on remaining flour and sugar.
- Put on second crust and seal. Cut slits in top.
- Bake at 425°F for 10 minutes. Reduce heat to 350°F for 30 minutes.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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.
CANNED GERMAN PEACH PIE FILLING WITH OATMEAL CRUNCH CRUST
I have revised this recipe. Cooks have told me it has been too juicy. When it is time to fill a pie shell,(if you desire) you can peel two apples and add sliced apples to this filling or raisins and nuts if you wish.Sprinkle 1/4 cups flour and 8 dots of butter before adding top crust. If you don't want a top crust,I have added recipe for oatmeal crunch crust.(Due to juicyness of some peaches i have revised this recipe and hope you now do not have any problems with it. Also slice your peaches at least 1/2 inch slices in width or a little more.
Provided by Montana Heart Song
Categories Dessert
Time 55m
Yield 7 Pints, 28 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl add peaches with juice, brown sugar, vanilla and allspice. Stir to mix.
- Set aside.
- In large 8 guart stockpot, add 4 cups water, white sugar, and stir until dissolved.
- Heat the peach mixture until hot, medium heat. Do not burn. Stir.
- Add cornstarch and enough cold water in small bowl and stir until dissolved and stirable.
- Add to syrup mixture and stir on medium heat. The syrup will be cloudy and then clear as the syrup starts to thicken.
- Add hot peach mixture and cook for 10 minutes until it starts a rolling boil.
- Cook 2 minutes.
- Fill hot pint jars, wipe with clean damp cloth on the rim, seal with hot seals, rings and tighten.
- Place in a hot water bath for 15 minutes.
- Preparation for Oatmeal Crunch Crust:.
- In medium bowl, add the first six ingredients. Mix well.
- Sprinkle on the top of the filled pie shell.
- 10 minutes before end of baking pie, sprinkle milk over the crust.
- You can make a cobbler with this recipe also. Just grease the pan before adding the filling. I like to use my batter recipe for a cobbler.
Nutrition Facts : Calories 227.3, Fat 3.9, SaturatedFat 2.2, Cholesterol 9.1, Sodium 74.3, Carbohydrate 47.7, Fiber 1.9, Sugar 36.7, Protein 1.8
PEACH PIE
I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
SOUTHERN SOUR CREAM PEACH PIE
For those who love pies AND sour cream, here's a nice variation, courtesy of a local newspaper clipping from years ago. Although this recipe calls for fresh peaches, it has been made at times with canned peaches, but needless to say, fresh peaches are the best! [NOTE: Edited on 8 Apr 2011 to include the pie shell in the ingredients, as per 2Bleu's review suggestion!]
Provided by Sydney Mike
Categories Pie
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- FOR THE PIE:.
- Preheat oven to 375 degrees F.
- Peel & slice peaches.
- Mix peaches with other filling ingredients.
- Pour into an unbaked 9"-10" deep dish pie shell.
- Bake about 30 minutes, until pie is slightly brown.
- While pie is baking, prepare the topping.
- FOR THE TOPPING:.
- Blend cold butter, sugar, flour & cinnamon with pastry cutter, until crumbs are the size of small peas.
- Sprinkle topping evenly over pie, & bake another 15 minutes.
- Cool to room temperature, then chill in refrigerator before serving.
More about "canned peach pie recipes"
CLASSIC PEACH PIE FROM CANNED PEACHES | TREAT DREAMS
From treatdreams.com
4.2/5 (41)Category DessertServings 8Calories 250 per serving
- Except peaches and vanilla extract, add all ingredients to liquid and heat on medium stirring constantly until mixture thickens.
THE BEST PEACH PIE WITH CANNED PEACHES (PICTURE TUTORIAL)
From mamasrealmeals.com
5/5 (1)Total Time 50 minsCuisine EuropeanCalories 144 per serving
EASY PEACH PIE WITH CANNED PEACHES - SPOONFUL OF KINDNESS
From spoonfulofkindness.com
4.4/5 (63)Total Time 1 hr 20 minsCategory DessertCalories 182 per serving
CANNED PEACH PIE - RECIPE | COOKS.COM
From cooks.com
4.4/5 (19)
CANNED PEACH PIE FILLING - FARM BELL RECIPES
From farmbellrecipes.com
ICEBOX PEACH PIE - 4 INGREDIENT NO BAKE PIE RECIPE | COOKIES AND …
From cookiesandcups.com
PEACH PIE RECIPE PIONEER WOMAN - CHEFS & RECIPES
From chefsandrecipes.com
PEACH PIE RECIPES: WHO DOESN’T LOVE A PERFECT PEACH PIE?
From simplycanning.com
CANNED PEACH PIE RECIPE WITH STREUSEL - BAKING WITH BUTTER
From bakingwithbutter.com
CANNED PEACH PIE RECIPE - FOOD NEWS
From foodnewsnews.com
CANNED PEACH PIE FILLING RECIPES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
NATIONAL CENTER FOR HOME FOOD PRESERVATION | HOW DO I? CAN FRUITS
From nchfp.uga.edu
10 BEST PEAR PIE WITH CANNED PEARS RECIPES - YUMMLY
From yummly.com
SIMPLE CANNED PEACH CAKE RECIPE | YOUR SUMMER LOVE
From startwiththebed.com
CANNED PEACH PIE RECIPE BETTY CROCKER RECIPES
From stevehacks.com
CANNED PEACH PIE FILLING RECIPE - FOOD NEWS
From foodnewsnews.com
PEACH CRUMBLE PIE USING CANNED PEACHES - COOKING ON …
From highlandsranchfoodie.com
PEACH PIE FILLING - HOME CANNED! - CARNET FOODS
From carnetfoods.com
CANNED PEAR STREUSEL PIE RECIPE - THE SPRUCE EATS
From thespruceeats.com
20 RECIPES USING CANNED PIE FILLING WILL MAKE YOUR DESSERT-PREP …
From wideopeneats.com
RECIPES USING CANNED PEACH PIE FILLING - THERESCIPES.INFO
From therecipes.info
QUESTION: HOW TO MAKE A PEACH PIE USING CANNED FILLING
From montalvospirit.com
CANNING PEACH PIE FILLING - PRACTICAL SELF RELIANCE
From practicalselfreliance.com
CANNED PEACH COBBLER - SOUTHERN KITCHEN
From southernkitchen.com
~ MY MOM'S OLD-FASHIONED HOME-CANNED PEACH PIE~
From bitchinfrommelanieskitchen.com
EASY PEACH COBBLER RECIPE (USING PEACH PIE FILLING) - SIZZLING EATS
From sizzlingeats.com
16 BEST CANNED PEACHES RECIPES – THE KITCHEN COMMUNITY
From thekitchencommunity.org
AMAZING RECIPE PEACH PIE WITH CANNED PEACHES - CAKE DECORIST
From cakedecorist.com
PEACH PIE FILLING FROM CANNED PEACHES | ~TEXAS HOMESTEADER~
From texashomesteader.com
QUESTION: HOW TO MAKE A PEACH PIE WITH CANNED PIE FILLING
From montalvospirit.com
15 BEST CANNED PEACH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
GRANDMA'S PEACH PIE RECIPE | I HEART RECIPES
From iheartrecipes.com
CANNED PEACH PIE FILLING - HEALTHY CANNING
From healthycanning.com
BERNARDIN HOME CANNING: BECAUSE YOU CAN: PEACH PIE FILLING
From bernardin.ca
PEACH PIE CRUMBLE (THE BEST PEACH PIE WITH ICED CREAM)
From neighborfoodblog.com
BALL CANNING RECIPES PEACH PIE FILLING - PIEPRONATION.COM
From piepronation.com
ULTIMATE SOUTHERN PEACH PIE (W/BROWN SUGAR!) - DINNER, THEN DESSERT
From dinnerthendessert.com
EASY PEACH CRISP WITH CANNED PEACHES - PRACTICALLY HOMEMADE
From practicallyhomemade.com
CANNED PEACH PIE RECIPE BETTY CROCKER - THERESCIPES.INFO
From therecipes.info
HOW TO MAKE AN EASY PEACH PIE WITH CANNED PEACHES
From livestrong.com
You'll also love