Easy Peach Potpie Recipes

Steps:

• Preheat oven to 375 degrees. Combine peaches, cornstarch, lemon juice, and 3/4 teaspoon salt in a large bowl. Mix together brown sugar and vanilla seeds; stir into peach mixture, and pour into a 2-quart, 11-inch quiche dish or shallow baking dish. Dot top with butter.
• Roll out dough to 1/8-inch thickness on a lightly floured surface. Drape dough over fruit, and trim edges to 1 inch. fold under dough, and tuck into dish to form a crust. Cut five 3-inch vents into the top. Brush top with egg, and sprinkle with sanding sugar.
• Bake until juices are bubbling through vents and top is golden brown, about 1 hour. Let cool on a wire rack for at least 1 hour before serving.

Steps:

• Preheat oven to 350 degrees with racks in top and bottom thirds, and a foil-lined rimmed baking sheet on bottom of oven to catch drips.
• On a lightly floured sheet of parchment, unfold pastry; roll out to a 10-inch square. Center an 8-inch cake pan upside down on pastry; trace a circle around it with a paring knife. Remove pan; remove and discard excess pastry. Transfer parchment with pastry circle to a baking sheet. Create a crosshatch pattern by scoring lines, 2 inches apart, horizontally and vertically on pastry (do not cut through dough). Refrigerate 5 to 10 minutes.
• In a large bowl, whisk together brown sugar, cornstarch, and salt. Add peaches and toss to coat. Stir in bourbon and vanilla. Transfer mixture to a 9-inch pie dish. Cover with parchment-lined foil; bake on lower rack 20 minutes.
• Whisk egg with 1 teaspoon water. Brush over pastry circle; sprinkle with sanding sugar. Place baking sheet with pastry on top rack of oven. Bake until pastry is puffed and golden and fruit in dish is bubbling, 35 to 40 minutes (if pastry is browning too quickly, tent with foil). Remove from oven; uncover fruit. Carefully place pastry circle on top of fruit and bake 10 minutes more. Let cool 15 minutes; serve with ice cream.

Steps:

• Melt the butter in a large saute pan over medium heat. Add the chopped onion and fennel and cook for 10 to 15 minutes, until the onions are translucent. Add the flour and cook over low heat for 1 more minute, stirring occasionally.
• Meanwhile, bring the stock to a simmer in a large saucepan. Add the shrimp and scallops and cook for 2 minutes, just until firm. Remove the seafood to a large bowl with a slotted spoon, reserving the stock.
• When the flour is cooked in the onion and fennel mixture, slowly add the stock, the Pernod, salt, and pepper and simmer for 3 minutes. Stir in the heavy cream.
• Cut the lobster meat into medium-size cubes and add it to the onion and fennel mixture with the shrimp and scallops. Add the frozen peas, frozen onions, and parsley and pour the mixture into a 9 by 13 by 2 baking dish.
• For the pastry, mix the flour, salt, and baking powder in a food processor fitted with a steel blade. Add the butter and pulse 10 times, until the butter is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
• Meanwhile, preheat the oven to 375 degrees.
• Roll the dough out to fit the baking dish with about 1/4-inch overlap. Use the egg wash to paint the outside rim of the dish. Place the dough on the filled baking dish and press it lightly to adhere to egg wash. Brush the dough with egg wash. Make 3 slashes in the top to allow the steam to escape. Place the dish on a sheet pan lined with parchment paper and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

Steps:

• Heat the oil and butter in a large skillet, set over moderate heat until hot. Add the onion, carrot, garlic, salt, and pepper and cook the mixture, stirring occasionally, for 3 minutes, or until softened. Add the mushrooms and cook, stirring occasionally, for 5 minutes. Add the wine and reduce 1 minute. Add the broth, thyme, and rosemary, and simmer, covered, 10 minutes.
• Meanwhile combine cornstarch/arrowroot with the liquid. Add to simmering mixture and stir until thickened. Off the heat, fold in the meat/chicken, peas, corn, and parsley. Correct seasoning, adding more salt and pepper, to taste. Let cool. Filling can be made one day ahead, covered and chilled. Divide the mixture between 5 (1 1/2-cup) individual baking dishes.
• Preheat the oven to 375 degrees F.
• On a lightly floured surface roll out the puff pastry 1/4-inch thick and cut it into 6-inch rounds. Lightly brush the tops of the rounds with some of the egg wash, being careful to not brush the edges or the pastry will not puff. Invert the rounds onto the baking dishes, pressing edges onto rims to secure. Brush tops of pastry with additional egg wash. Cut 3 small steam vents in the tops of the pastries.
• Arrange baking dishes on a baking sheet and bake for 20 to 25 minutes, or until pastry is puffed and golden and filling is bubbling.
• Serve with mixed baby greens salad with red and yellow pear tomatoes.

Steps:

• Slice the peaches into a bowl and sprinkle with sugar to bring out the juice. Put peaches and juice into a blender or food processor to liquefy.
• In a large bowl, mix sweetened condensed milk, lemon juice and whipped topping. Fold in peaches and mix thoroughly.
• Pour into pie crust(s) and freeze.
• Also try with fresh strawberries instead of peaches.
• To carry to a picnic other places you can freeze small slices of peach in ice cube trays and place around dish to keep cold and be decorative. Enjoy!

Steps:

• In a saucepan, combine chicken, vegetables, soup, onion and flour. Stir in the broth, rosemary and pepper; bring to a boil over medium heat, stirring occasionally. Boil for 1 minute. Pour into an ungreased shallow 2-1/2-qt. baking dish. , For topping, combine the flour and pepper in a bowl. Stir in buttermilk and butter just until moistened. Spoon over chicken mixture. Bake at 425° for 25 minutes or until golden brown.

Steps:

• Preheat oven to 425 degrees F.
• Stir together flour, 1 cup sugar, and cinnamon and set aside.
• Wash, peel, and slice fresh peaches.
• Mix together peaches with the combined dry ingredients.
• Turn into pastry-lined pie pan and dot with butter.
• Cover with top crust, cut slits in it, seal the edges.
• Sprinkle top with 2 tablespoons of sugar.
• Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
• Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
• Pie may be frozen for future use.

Steps:

• Combine peaches and glaze in a mixing bowl. Let stand for a couple of minutes.
• Combine sugar and cream cheese. Mix with an electric mixer on high speed for one minute. Gradually add in the nondairy whipped topping, and mix on medium speed until you have a smooth consistency. Poor mixture into pie shell. Pour peach mixture on top. Cover, and chill for 1 hour.