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.
PERFECT PEACH PIE
Eat a perfect peach under the summer sun and you'll experience the fruit at its messy, dripping, sugar-bright best. Rinse your chin and understand that no melon, apricot or blackberry can compete. But how often does this happen? For most of us, a great and truly perfect peach is a rare event. We can expect but one or two a season, for all our trying. Enter the pie. A peach pie can elevate good peaches to excellence and great ones to the sublime. Even a peach pie made with frozen fruit is a terrific thing. The addition of sugar helps; so, too, do a dash of lemon juice and a light sprinkle of nutmeg, which offers a slight bitterness to offset the sweet. Add a crown of vanilla ice cream for a perfect diner-style à la mode effect.
Provided by Sam Sifton
Categories pies and tarts, dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
- Add egg yolk and vinegar to 1/4 cup ice water, and stir to combine. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add a little more of the liquid, and stir or pulse, then check again. Repeat as necessary.
- Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
- Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes.
- Preheat oven to 425. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. Set aside.
- Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate. Add the peaches. Sprinkle them with the ground nutmeg.
- Roll out second disc of pastry. Place on top of filling. Wet edges of the bottom pastry disc with some cold water. Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie. Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar.
- Bake the pie for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 253 milligrams, Sugar 36 grams, TransFat 1 gram
GRILLED PEACH PIE
BH&G, June 2007, p. 276. If I tell my wife that it has peaches in it, she may not eat it. So, when I do make this, it'll be for an event. That way, I can ensure that someone will eat it...other than myself, of course.
Provided by John J. OSullivan
Categories Pie
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- For charcoal grill, arrange medium-hot coals on one side of the grill. Test for medium heat above empty side. Brush peach halves with oil. Place halves, cut sides down, on rack directly over coals for 3 minutes. Remove. Cut peach halves in wedges. In mixing bowl toss with the 1/2 cup sugar, basil, cornstarch and lemon juice.
- On floured surface, roll each crust to 12-inch diameter. Coat 9 1/2-to 10-inch cast-iron skillet with nonstick cooking spray. Line skillet with one crust; dough should come 3/4 up sides of pan. Place peach mixture into pie crust in skillet. With a knife, cut several slits in center of second crust to vent steam. Place second crust over peaches. Tuck any extra dough at edges between side of skillet and bottom crust. Crimp edge. Brush top of pie with beaten egg then sprinkle with remaining sugar.
- Place skillet on rack over empty side of grill. Cover and grill 1 1/2 hours until crust is golden, rotating once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as directed above.) Cool on rack before slicing.
Nutrition Facts : Calories 279, Fat 12.8, SaturatedFat 3, Cholesterol 17.6, Sodium 177, Carbohydrate 39, Fiber 3.2, Sugar 20.6, Protein 3.8
GRILLED PEACHES
Steps:
- Right before cooking, slice the peaches along the seam and pit them. Coat them in oil for cooking, being sure to give them a thick, even coating. I prefer to toss them in a gallon size Ziplock bag along with the oil and gently rub the oil into the peach. This reduces mess, which is critical when you might be in the backyard, far from access to a sink. Don't use extra virgin olive oil, as the smoke point is lower and may cause the peaches to taste burnt and smoky. Grill the peaches skin side up for 5-6 minutes. When they begin to sizzle and shine, turn them over onto their skin and cook for another 6-7 minutes, or until they soften and lose a little bit of their shape. Serve immediately, with or without a garnish of whipped cream or ice cream. If you don't have room to eat all the peaches you've grilled, they can be reheated in the microwave for about 30 seconds, and they still taste great the second time around.
Nutrition Facts : Calories 111 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 0 grams sodium, Sugar 11 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
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- Brush peach halves with oil. Arrange a charcoal or gas grill for indirect grilling. Place halves, cut sides down, on the rack over the heat. Grill directly over medium heat, covered, for 3 minutes. Remove. Cut peach halves into 1/2-inch thick slices. In a very large bowl toss peaches with granulated sugar, cornstarch, and lemon juice.
- Grease a 9- or 10-inch cast iron skillet and line with one of the piecrusts. Spoon peach mixture into crust-lined skillet. Spoon dulce de leche in mounds over filling. Sprinkle with salt. Cut slits in second crust and place over filling. Tuck dough down sides of skillet. Crimp edge as desired. Brush pastry with egg and sprinkle with coarse sugar.
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- In a mixing bowl or in the bowl of a food processor, mix just 1 cup of the flour with the salt and sugar. Cut the butter into 1/2'' pieces and then cut into the flour mixture using a rigid pastry cutter or by pulsing the food processor. Once the mixture looks like large crumbs clinging together in clumps, add the remaining 1/4 cup of flour. Mix lightly or pulse the food processor a few times to combine. Do not over mix. The flour should coat the clumps. Sprinkle the ice water over the dough. With your hands or a wooden spoon, mix until the dough holds together, and then form into a disc.
- Place dough between two pieces of 12'' square parchment paper. Start rolling the dough from the center of the disc outward, turning the dough and parchment as necessary. Continue rolling from center to outer edge until you have a circle shape between 11'' and 12'' in diameter. Peel off the top layer of parchment.
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