Glazed Peach Pie Recipes

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GLAZED PEACH PIE

This is my father's favorite peach recipe because it tastes just like fresh peaches. It's absolutely perfect for a cool summer treat!

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 9



Glazed Peach Pie image

Steps:

  • In a saucepan, combine sugar, cornstarch, salt and nutmeg. Stir in water, lemon juice and pureed peaches. Cook over medium heat, stirring constantly, about 5 minutes or until mixture is thickened. Pour all but 1/2 cup glaze into the pie shell. Top with sliced peaches and brush with reserved glaze. Chill for at least 3 hours.

Nutrition Facts : Calories 287 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 119mg sodium, Carbohydrate 56g carbohydrate (37g sugars, Fiber 3g fiber), Protein 2g protein.

1 cup sugar
1/4 cup cornstarch
Dash salt
Dash ground nutmeg
2 tablespoons water
1 tablespoon lemon juice
2-1/2 cups pureed peeled fresh peaches
3-1/2 cups sliced peeled fresh peaches
1 pie pastry (9 inches), baked

PEACH PIE

Make and share this Peach Pie recipe from Food.com.

Provided by taillightsinsightbb

Categories     Pie

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 7



Peach Pie image

Steps:

  • Mix sugar, cornstarch and peach syrup in saucepan, over medium heat.
  • Stir constantly until thickened.
  • After thickening, boil for 1 minute, more.
  • Pour hot syrup over drained peaches, in bowl.
  • Add cinnamon red hots and then pour into pie shell.
  • Add butter on top of peaches.
  • Cover with second pie shell.
  • Bake at 425°F for 40-45 minutes.

Nutrition Facts : Calories 462.6, Fat 20.6, SaturatedFat 5.4, Cholesterol 1.7, Sodium 323.8, Carbohydrate 67.8, Fiber 4.1, Sugar 36.1, Protein 4.4

2 unbaked pie shells
1/2 cup sugar
2 tablespoons cornstarch
3 1/2 cups drained canned peaches
1/4 cup peach syrup
3 tablespoons cinnamon red cinnamon candies
1 teaspoon butter

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



Fresh Peach Pie I image

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

1 (9 inch) pie shell, baked
1 cup white sugar
½ cup water
3 tablespoons cornstarch
1 tablespoon butter
2 cups fresh peaches, pitted and mashed
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
4 cups fresh peaches - pitted, skinned, and sliced

PEACH GLAZE

Make and share this Peach Glaze recipe from Food.com.

Provided by swirlycinnacakes

Categories     Dessert

Time 5m

Yield 1 batch, 1 serving(s)

Number Of Ingredients 2



Peach Glaze image

Steps:

  • In a small bowl put the powdered sugar and then add the peach juice until the glaze reaches the consistency you would like. Dribble the glaze over the biscuits.

Nutrition Facts : Calories 466.8, Fat 0.1, Sodium 1.2, Carbohydrate 119.5, Sugar 117.5

1 cup powdered sugar
peach juice

PEACH-GLAZED RASPBERRY AND CREAM CHEESE PIE

Raspberry pie with a peach glaze and a layer of cream cheese on the bottom. Serve topped with sweetened whipped cream.

Provided by cswelker

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 4h40m

Yield 8

Number Of Ingredients 8



Peach-Glazed Raspberry and Cream Cheese Pie image

Steps:

  • Preheat the oven to 450 degrees F (230 degrees C).
  • Line a 9-inch pie plate with pie crust. Press crust firmly against sides and bottom and prick with a fork. Fold excess crust under and press together to form thick edge.
  • Bake in the preheated oven until light brown, 10 to 12 minutes. Remove and set aside.
  • Meanwhile, combine crushed peaches, 1/2 cup water, and 1/2 cup sugar in a saucepan over medium heat. Mix cornstarch into remaining 1/4 cup water in a small bowl; add to the peach mixture and stir until boiling. Boil until thick, about 5 minutes longer. Remove from the heat, stir in lemon juice, and set aside to cool.
  • Combine cream cheese and remaining 1/4 cup sugar in a medium bowl; beat with an electric mixer until smooth and creamy. Spread into the bottom of the cooled pie crust.
  • Place raspberries in a large bowl. Pour cooled peach glaze over top and toss gently to coat. Pour mixture onto cream cheese layer and spread gently to fill pie. Chill in the refrigerator until pie is set, at least 4 hours.

Nutrition Facts : Calories 328.5 calories, Carbohydrate 40.7 g, Cholesterol 30.8 mg, Fat 17.5 g, Fiber 4.4 g, Protein 4.1 g, SaturatedFat 8 g, Sodium 201.9 mg, Sugar 24.3 g

1 (9 inch) refrigerated unbaked pie crust
1 cup crushed canned peaches
¾ cup water, divided
¾ cup white sugar, divided
2 tablespoons cornstarch
1 tablespoon lemon juice
1 (8 ounce) package cream cheese, at room temperature
3 cups fresh raspberries

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