SIMPLE PEACH PIE
This recipe is from C.A. Lynd of lyndsgourmet.com. Every year we anxiously wait for Lynd's farm to put out their peaches. They gave us this recipe with the peaches I just bought and it is simple and wonderful.
Provided by MSZANZ
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 191.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 25.7, Carbohydrate 41.4, Fiber 1.6, Sugar 36.2, Protein 1.4
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.
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
FRESH PEACH PIE
Make and share this Fresh Peach Pie recipe from Food.com.
Provided by BeccaB3c
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Line a 9-inch pie pan with pastry.
- Combine the 1 cup of sugar, flour and cinnamon, mixing well.
- Lightly mix in the fresh peaches and pour into the pie shell.
- Dot with butter and cover with a top crust.
- Prick the top crust and sprinkle with sugar.
- Put the pie into a 400 degree oven and bake for 40 to 50 minutes.
Nutrition Facts : Calories 281.5, Fat 9.9, SaturatedFat 3.2, Cholesterol 5.7, Sodium 136.3, Carbohydrate 47.4, Fiber 2.3, Sugar 32.3, Protein 2.7
FRESH PEACH PIE
Fresh peaches in a pre-cooked pie crust with a filling of lemon and orange juice, sweetened and thickened. Top with whipped cream. Filling can also double as cake filling.
Provided by Sharon Gates
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- In a medium bowl, stir together the flour, 1/2 teaspoon of sugar, and salt. Rub in shortening between your fingers, forming evenly small lumps no larger than peas. Stir in water until dough can form a ball. Knead briefly to pull it together, then let rest for a few minutes. Roll out the dough to a about a 12 inch circle. Fit into a 9 inch pie plate, and prick with a fork. Top with another pie plate, and flip over. This method works best with thinner metal pans than glass pans.
- Bake the crust for 8 to 10 minutes in the preheated oven, or until golden. Cool, then flip back into the original pan. This process keeps the crust from sagging down into the pan without using pie weights.
- Meanwhile, stir together the cornstarch and 1 cup of sugar in a saucepan. Stir in the orange juice, water and lemon juice. Warm over medium heat, stirring occasionally until thickened and clear. Remove from heat, and chill.
- To assemble the pie, alternate layers of fresh sliced peaches with the chilled citrus sauce, beginning and ending with the sauce. Serve with whipped cream or ice cream.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 51.3 g, Fat 13 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 151.6 mg, Sugar 35.3 g
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
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