PEACH PIE
A homemade Peach Pie is one of the summer's sweetest traditions. When peaches are in season, you likely have a whole bushel ready to be sliced for a juicy snack, added to yogurts and parfaits or included in a bowl of other fresh fruit. There are so many wonderful ways to enjoy peaches, but we think this easy Peach Pie recipe is one of the best. You need just 6 ingredients, 25 minutes of prep time and frozen Pillsbury™ Deep Dish Pie Crusts to make this recipe for Peach Pie. Soon you'll be serving up golden slices of Peach Pie with a scoop of ice cream on top.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 8
Number Of Ingredients 6
Steps:
- Place cookie sheet on oven rack. Heat oven to 400°F.
- In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
- Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.
Nutrition Facts : Calories 310, Carbohydrate 52 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 25 g, TransFat 0 g
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.
PEACH PIE THE OLD FASHIONED TWO CRUST WAY
This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.
Provided by BERNIERONE
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 427.8 calories, Carbohydrate 58.6 g, Cholesterol 30.9 mg, Fat 19.8 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 358.3 mg, Sugar 30.1 g
FRESH PEACH PIE I
This is one of the few unbaked peach pie recipes that I have been able to find.
Provided by Champ Williams
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Combine sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan. Cook over medium heat until clear and thick. Stir in vanilla.
- Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 44.4 g, Cholesterol 3.8 mg, Fat 9.3 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 136.3 mg, Sugar 31 g
DEEP DISH PEACH PIE
Make and share this Deep Dish Peach Pie recipe from Food.com.
Provided by Zaney1
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- juice over peach slices in large bowl.
- Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour.
- Add to peaches.
- Toss until evenly coated.
- Spread in 1 1/2 quart baking dish.
- Dot with butter.
- Roll out pastry to to cover dish with 1 1/2 inch overhang.
- Press pastry to edge of dish and flute edge.
- Cut 3 vents in top.
- Sprinkle with remaining sugar.
- Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more.
- Serve with whipped cream.
- Preheat oven to 450 degrees
DEEP-DISH PEACH PIE WITH PECAN STREUSEL TOPPING
Bon Appétit | July 2010 By Rochelle Palermo Read More http://www.epicurious.com/recipes/food/views/Deep-Dish-Peach-Pie-with-Pecan-Streusel-Topping-359813#ixzz1cD4yROQE
Provided by Queen Dana
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- For streusel topping:.
- Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- For crust:.
- Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 tablespoons water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.
- Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.
- For filling:.
- Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
- Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 400°F Spoon filling into crust. Scatter topping over, breaking up large clumps.
- Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
Nutrition Facts : Calories 634.2, Fat 34.4, SaturatedFat 14.2, Cholesterol 45.8, Sodium 317.6, Carbohydrate 79.8, Fiber 5.7, Sugar 47.5, Protein 7
DEEP-DISH PEACH PIE
Make and share this Deep-Dish Peach Pie recipe from Food.com.
Provided by DallasDiva22
Categories Pie
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl stir together sugar, cornstarch, orange peel, and nutmeg. In 1 1/2-qt casserole combine the peaches and the oranges. Add the sugar mixture; stir till well coated. Dot the fruit mixture with the butter.
- In medium bowl stir together flour and salt. Cut in shortening till pieces are the size of small peas.
- Sprinkle 1 tablespoons water over part of flour mixture; gently toss with fork. Push to side of bowl. Repeat till all is moistened. Form into a ball.
- On lightly floured surface flatten the dough withhands. Roll dough from the center to the edge, forming a 9" circle. Cut slits.
- Roll up the pastry around the rolling pin; transfer to casserole and unroll over the fruit mixture.
- Trim the edge of the pastry. Flute the pastry to the side of the casserole, but not over the edge. To prevent overbrowning, cover the edge of the pastry with foil.
- Place casserole on baking sheet in oven (mixture may bubble over slightly.) Bake in 375 degree oven for 25 minute Remove foil; bake for 30--35 minute longer or till crust is golden brown. Cool the pie on wire rack. Serve warm or cool. Spoon into dessert dishes to serve.
Nutrition Facts : Calories 257.1, Fat 9.7, SaturatedFat 3.5, Cholesterol 7.6, Sodium 171.5, Carbohydrate 41.7, Fiber 2.4, Sugar 26.2, Protein 2.7
DEEP-DISH PEACH PIE WITH PECAN STREUSEL TOPPING
Provided by Rochelle Palermo
Categories Dessert Bake Kid-Friendly High Fiber Backyard BBQ Peach Pecan Oat Summer Cinnamon Nutmeg Butter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makse 8 servings
Number Of Ingredients 24
Steps:
- For streusel topping:
- Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- For crust:
- Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 tablespoons water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.
- Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.
- For filling:
- Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
- Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 400°F. Spoon filling into crust. Scatter topping over, breaking up large clumps.
- Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
DEEP DISH PEACH STREUSEL PIE
This is VERY loosely based on some of the pie instructions in How to Cook Everything. I've done a lot of adjusting and tweaking. A food processor is used to make the pie dough. I like the filling with all brown sugar, but you can substitute all white sugar, or use a combination. The topping is best with brown sugar. I prefer walnuts for the topping, but any kind of nut is okay. Note: after some experimentation, I've adjusted the streusel.
Provided by Chocolatl
Categories Pie
Time 1h30m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 14
Steps:
- Make dough: Combine flour,salt, and sugar in food processor.
- Pulse a few times to mix.
- Add butter and process until mixture resembles cornmeal.
- Remove and place in a bowl.
- Gradually mix in enough cold water to form dough into a ball.
- Wrap in plastic wrap and chill 30 minutes.
- Make filling: While dough is chilling, peel, slice and pit the peaches.
- Add brown sugar, spices and cornstarch.
- Toss to mix.
- Preheat oven to 375°F.
- Roll dough out to fit a 9" deep dish pie pan.
- Place dough in pan and crimp edges.
- Prick bottom of dough with a fork in several places.
- Pour the peach mixture into the crust.
- Make topping: Beat the butter and brown sugar together.
- Stir in the nuts.
- Add just enough flour to make mixture crumbly.
- Spread mixture over top of peaches.
- Bake for 40-60 minutes, or until pie is bubbly, and streusel and crust are browned.
DEEP-DISH PEACH AND BERRY PIE
Peaches and berries together. What's not to love? This is a one-crust pie, with the crust being placed on top of the filling. Recipe is from Good Housekeeping magazine.
Provided by CookingONTheSide
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare crust: In medium bowl, combine flour, baking powder and 1/4 cup sugar.
- With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles fine crumbs.
- Add 1/2 cup cream and stir with fork until dough comes together. Gather dough into a ball and place on lightly floured sheet of waxed paper. With floured rolling pin, roll dough to a 9-inch round.
- Slide waxed paper onto cookie sheet and refrigerate dough until ready to use.
- In cup, mix cinnamon and remaining sugar.
- Prepare fruit filling: Preheat oven to 400 degrees F. Place cookie sheet lined with foil in oven. In 4-quart saucepan, stir sugar, water and cornstarch until cornstarch dissolves; stir in peaches.
- Heat to boiling over medium-high heat, stirring often. Reduce heat to low; simmer 2 minutes, stirring often. Remove from heat; gently stir in berries. Pour filling into 9-inch deep dish pie plate.
- Immediately, while filling is hot, remove dough round from refrigerator and, using waxed paper, invert dough over fruit mixture. Peef off paper. Cut 4-inch X in center of round, fold back points to make square opening.
- Brush dough with remaining cream; sprinkle with cinnamon sugar.
- Bake pie on foil-lined cookie sheet 35-40 minutes or until fruit is bubbly in center. If crust is browning too quickly, loosely cover pie with foil after 25 minutes. Cool pie on wire rack.
DEEP DISH GEORGIA PEACH PIE
Pairs well with Gallo Family Vineyards, GFV Twin Valley Moscato.
Provided by Taste of Home
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine sugar, flour and nutmeg. Add peaches; toss well to coat. Let stand 5 minutes., Stir in grenadine and lemon juice. Pour into crust; dot with butter. Bake at 375° for 50 minutes or until crust is golden brown.
Nutrition Facts :
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