Double Crust Peach Pie Recipe 465

DOUBLE-CRUST PEACH PIE WITH FROZEN PEACHES

I couldn't find a frozen peach pie recipe so I developed this one for myself. I hope you like it. Bon appetit!

Provided by Duke

Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 11

Double-Crust Peach Pie with Frozen Peaches image

Steps:

Preheat the oven to 450 degrees F (230 degrees C). Coat a 9-inch pie pan with 1/2 tablespoon melted butter and dust completely with 1 tablespoon flour; shake off the excess.
Line the bottom and sides of the pie pan with 1 pie crust. Poke the bottom and sides of the dough with a fork to provide venting. Brush the edges of the crust with remaining melted butter.
Place sliced peaches in a large bowl and pour off excess liquid.
Mix 1/3 cup flour, sugar, pectin, cinnamon, nutmeg, and salt together in a separate bowl. Pour over the peaches and mix gently.
Pour into the pie crust, and dot with 4 teaspoons butter. Cover with the second pie crust and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork. Poke the top crust gently with a fork 6 or so times and cut a modest center hole to vent steam. Cover the edges of the pie with strips of aluminum foil to prevent excess browning or burning.
Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and the juice begins to bubble through the vents, 40 to 45 minutes more. Cool before serving.

Nutrition Facts : Calories 394 calories, Carbohydrate 52.6 g, Cholesterol 8.9 mg, Fat 19.6 g, Fiber 3 g, Protein 4.2 g, SaturatedFat 6.2 g, Sodium 326.3 mg, Sugar 24.9 g

Ingredients

1 tablespoon unsalted butter, melted, or as needed
1 tablespoon quick-mixing flour (such as Wondra®), or more as needed
1 (15 ounce) package pastry for a double-crust 9-inch pie, at room temperature
4 cups frozen unsweetened peach slices, thawed
⅓ cup quick-mixing flour (such as Wondra®)
¾ cup white sugar
2 teaspoons powdered fruit pectin
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
4 teaspoons unsalted butter, cut into small pieces

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

This recipe came from The Weathered Gate Magazine/Website. I have yet to try this but wanted to add it for safe keeping.

Provided by princessshree85

Categories Pie

Time 1h5m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 10

Peach Pie the Old Fashioned Two Crust Way image

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.

Ingredients

1 (15 ounce) package pastry dough, for a 9 inch double crust pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
1/2 cup all-purpose flour
1 cup white sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter

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Double Crust Peach Pie Recipe 465

DOUBLE-CRUST PEACH PIE WITH FROZEN PEACHES

I couldn't find a frozen peach pie recipe so I developed this one for myself. I hope you like it. Bon appetit!

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

This recipe came from The Weathered Gate Magazine/Website. I have yet to try this but wanted to add it for safe keeping.

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