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.
CHEF JOHN'S PEACH PIE
Above and beyond beautiful, this lattice design is also very practical. When you're making pie with something like peaches, the relatively open top allows for lots of moisture to evaporate, which helps prevent the dreaded 'watery-pie syndrome.' That's also the reason we boil the excess juices down to a syrup.
Provided by Chef John
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir peaches, 1/2 cup sugar, and salt together in a bowl. Let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to bowl.
- Bring juices in saucepan to a boil; reduce heat to medium-high, and cook until mixture thickens to a syrup, 5 to 10 minutes.
- Whisk 1/2 cup sugar, flour, and cornstarch together in a bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; add flour mixture and toss to coat. Pour peach syrup over peach mixture and stir.
- Roll out half the pastry to fit a 10-inch pie plate. Place bottom crust in pie plate. Pour peach filling into pie shell, tap pie plate against a surface to settle filling, and dot with butter.
- Roll remaining crust into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
- Lay 5 strips of pie crust over the top of the pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of the lattice strips under the bottom crust and crimp the crust. Brush cream over the top and sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until browned and bubbling, about 1 hour 15 minutes. Cool completely before slicing.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 47.2 g, Cholesterol 6.6 mg, Fat 14.3 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 4.4 g, Sodium 223.5 mg, Sugar 27.6 g
DELICIOUS UNBELIEVABLE PEACH PIE
Make and share this Delicious Unbelievable Peach Pie recipe from Food.com.
Provided by aelove911
Categories Pie
Time 1h
Yield 1 9 inch pie, 5-6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees farenheit.
- In one bowl combine sugars, cornstarch, flour, 2/4 cinnamon, and 1/4 nutmeg.
- In another bowl combine peaches, butter, and 1 tablespoon lemon juice.
- Create your pie crust. Add the crust to the bottom of your 9 inch baking dish. Bake for 10 minute.
- Sprinkle half of your sugar mixture on to the baked bottom pie crust.
- Add the peach mixture on top.
- Sprinkle the remaining sugar mixture in top of the peaches.
- Add pie crust on top.
- Sprinkle the rest of the cinnamon, lemon juice and nutmeg on top. (If you are lazy the exact measurments are -- 1 tablespoon lemon juice, 1/4 teaspoon nutmeg, and 1 teaspoon cinnamon.).
- Cook for 45 minute.
- Cool for 10 minute.
- And most importantly ENJOY!
VANILLA PEACH PIE
Yield Makes 8 servings
Number Of Ingredients 8
Steps:
- Position rack in lowest third of oven and preheat to 400°F. Combine peaches, 1/2 cup sugar, brown sugar, flour and cardamom in large bowl. Scrape in seeds from vanilla bean; discard bean. Toss to blend well. Let stand until dry ingredients are moistened, about 15 minutes.
- Roll out 1 pie-crust disk on lightly floured surface to 12 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch. Spoon peach filling into crust, mounding slightly in center. Roll out second pie-crust disk to 12-inch round. Drape crust over filling. Trim overhang to 3/4 inch. Fold edge of top and bottom crusts under, pressing to seal. Crimp edges decoratively. Cut 4 slits in top crust to allow steam to escape during baking. Brush crust lightly with whipping cream. Sprinkle with remaining 1 tablespoon sugar.
- Place pie on baking sheet. Bake 45 minutes. Cover crust edges with foil to prevent overbrowning. Continue to bake until crust is golden and juices bubble thickly, about 1 hour longer. Cool completely on rack.
OPEN-FACE PEACH PIE
Make and share this Open-Face Peach Pie recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Pie
Time 1h15m
Yield 8-9 serving(s)
Number Of Ingredients 12
Steps:
- Crust: Combine flour, baking powder, salt and sugar in a bowl.
- Cut in butter until mixture resembles coarse crumbs.
- Pat evenly on sides and bottom of a 10" pie pan.
- Brush bottom of crust with beaten egg white and chill while you fix the filling.
- Method for filling: Peel, halve and pit peaches.
- Arrange cut side up in crust. Combine sugar and spices and sprinkle evenly over fruit. Bake at 400°F for 15 minutes.
- Blend egg yolks with cream; pour over fruit, letting some of the mixture run into the center of the peaches.
- Continue baking until filling is set, about 30 minutes.
- Cool at least 1 hour before serving.
- NOTE: If you don't have a 10" pie pan use a 8" square pan.
- And if you aren't counting calories serve topped with vanilla ice cream.
Nutrition Facts : Calories 414, Fat 20.9, SaturatedFat 12.5, Cholesterol 128.5, Sodium 256.2, Carbohydrate 52.6, Fiber 1.9, Sugar 27.2, Protein 5.7
GEORGIA PEACH PIE
My mom's summer dessert! So easy and fast to make. A vanilla meringue base with pecans is topped with sliced peaches and whipped cream. Make it early in the day; the longer the peaches sit on the crust the better!!!
Provided by GOMOMMYGO
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- In a large glass or metal bowl, whip the egg whites until they can hold a peak. Gradually sprinkle in the sugar, while continuing to whip the egg whites to stiff peaks. Fold in saltines, vanilla, baking powder and pecans. Spread evenly into an ungreased 9 inch deep dish pie plate.
- Bake for 30 minutes in the preheated oven, or until a skewer inserted into the center comes out clean. Remove from the oven, and cool. The crust will puff and crack as it cools.
- When crust is completely cool, arrange sliced peaches over the top. Cover with aluminum foil to protect their color until serving. Top with sweetened whipped cream just before serving.
Nutrition Facts : Calories 238.4 calories, Carbohydrate 37.1 g, Cholesterol 11.4 mg, Fat 9.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 2.6 g, Sodium 115.3 mg, Sugar 31.9 g
OLD-FASHIONED PEACH CREAM PIE
This is an old recipe handed down to me by my grandmother. It's really one of the best pies I've ever tasted.
Provided by Cat Berner
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust.
- Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C), and continue baking until the filling is set, about 30 minutes. Remove from oven.
- Raise oven temperature to 400 degrees F (200 degrees C).
- Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie.
- Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.
Nutrition Facts : Calories 375.5 calories, Carbohydrate 46.3 g, Cholesterol 51.2 mg, Fat 19.9 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 9.5 g, Sodium 255.9 mg, Sugar 29.2 g
CAPTAIN JACK'S PEACH PIE
Rum and butter...mmm. A smooth and softly sweet peach pie with lots of layers of distinctive flavor. An original recipe of mine which is the favorite fruit pie in our house.
Provided by chelipepper
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie dish with butter.
- Press one pie crust into the prepared pie dish.
- Mix sugar, flour, cornstarch, cinnamon, cardamom, and allspice together in a bowl. Slowly stir butter into the sugar mixture until fully incorporated.
- Toss peaches and rum together in a separate bowl; add sugar mixture to peaches. Gently toss to coat peaches. Pour peach mixture into pie crust. Top with remaining pie crust; seal the two crust edges together. Cut 4 to 5 slits in the top crust for ventilation. Brush with milk.
- Bake in the preheated oven for 15 minutes. Lower heat to 350 degrees F (175 degrees C); bake until top is golden brown, about 30 more minutes. Turn off the oven and let the pie rest in the oven as it cools, at least 1 hour.
Nutrition Facts : Calories 452.4 calories, Carbohydrate 58.5 g, Cholesterol 15.6 mg, Fat 22.1 g, Fiber 2.1 g, Protein 3.8 g, SaturatedFat 7.7 g, Sodium 299.7 mg, Sugar 31.2 g
PEACH SURPRISE PIE
A peaches and cream pie served with a raspberry sauce. For special occasions, garnish with fresh mint leaves. Quick and easy to make and very yummy as well!!
Provided by CORWYNN DARKHOLME
Categories Desserts Pies No-Bake Pie Recipes
Time P1DT15m
Yield 8
Number Of Ingredients 7
Steps:
- Combine softened cream cheese, sugar, and vanilla extract in a medium mixing bowl. Mix until smooth. Spread onto bottom of baked pie shell. Chill several hours or overnight.
- Before serving, top cream cheese layer with drained peach slices. Mix raspberry preserves with lemon juice until well combined. Spoon over peaches. Garnish with mint sprigs.
Nutrition Facts : Calories 355.5 calories, Carbohydrate 29.8 g, Cholesterol 61.6 mg, Fat 24.7 g, Fiber 1 g, Protein 5.3 g, SaturatedFat 14 g, Sodium 270.2 mg, Sugar 19.8 g
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