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.
PEACH PIE FILLING
When it's peach season and you don't feel like making a pie, prepare this filling ahead of time and make the pie when the mood strikes :).
Provided by Jan in Lanark
Categories Pie
Time 1h20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 5
Steps:
- After peeling and slicing peaches, toss with lemon juice.
- Stir together flour and sugar and toss well with peaches.
- Place into foil lined deep pie plate, dot with butter and cover with foil.
- Freeze immediately. Next day lift foil package from pie plate and return to freezer.
- To bake pie, prepare pastry for a double crust and line a 10 inch pie plate with pastry.
- Fit unwrapped pie filling into crust and cover with a lattice crust.
- Cover the edge with aluminum foil to prevent excessive browning.
- Cook at 425 for 35 minutes. Remove foil and bake another 15 minutes until crust is brown and juices bubble through vents.
Nutrition Facts : Calories 199.2, Fat 4.3, SaturatedFat 2.5, Cholesterol 10.2, Sodium 34.1, Carbohydrate 41, Fiber 2.5, Sugar 35.1, Protein 2
PEACH PIE FILLING
I have not tried this recipe. I got the recipe from USA Weekend magazine. You can find powder-fine potato starch or potato flour in the kosher or health food aisle. The recipe is by Pam Anderson. She useually has a pound of butter and a couple of shortening sticks in the freezer, which means she can start making a pie at a moment's notice.
Provided by internetnut
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Place the peaches in a large colander.
- Sprinkle with 2 tablespoons sugar and let stand until almost 1/2 cup juice is released, about 30 minutes.
- Mix 3/4 cup sugar with potato starch and salt.
- Add to peaches, along with almond extract; toss to combine.
- Pour filling into crust. Add the filling to a pie shell and dot with butter.
- Top filling with another crust and bake the pie for 20 minutes. Remove from oven, brush with beaten egg white, sprinkle with 1 1/2 tablespoon sugar. Bake until golden brown, about 20 minutes longer.
- Bake until filling bubbles, 15-20 minutes longer. Cool on a wire rack, 2-3 hours.
Nutrition Facts : Calories 163.5, Fat 1.8, SaturatedFat 0.9, Cholesterol 3.8, Sodium 38.5, Carbohydrate 37.2, Fiber 2.1, Sugar 32.8, Protein 1.9
PEACH PIE
Steps:
- Combine 2 1/2 pounds peach wedges with 3/4 cup light brown sugar, the juice of 1 lemon, 2 tablespoons quick-cooking tapioca, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Pour into pie shell; dot with 4 tablespoons butter.
- Perfect All-Butter Piecrust
- Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
- How to Make a Pie
- Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
- Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (see options above).
- Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
- Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
- Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
SPICED PEACH PIE
Steps:
- For crust:
- Preheat oven to 400 degrees F.
- For filling:
- In a medium bowl, stir to combine all filling ingredients. Set aside for 15 minutes.
- For crust:
- In a large bowl, stir together pie crust mix and 1/3 cup chilled peach nectar until dough forms a ball. Split dough in half, and form into 2 disks.
- On a lightly floured surface, use a rolling pin to roll dough 1 1/2-inches larger than an upside-down 9-inch pie pan. Fold dough in half and unfold over pie pan. Press onto bottom of pan.
- Fill pie shell with peach filling mixture; set aside.
- Roll out remaining dough and place over filled pie shell. Pinch the edges of the pie together or crimp with a fork. Trim away any excess dough.
- Lightly beat egg with 1 tablespoon peach nectar or water to make egg wash. Use a pastry brush to lightly brush top of pie with egg wash. Sprinkle with sugar. Cut slit in center to vent pie.
- Bake in preheated oven for 45 to 60 minutes or until crust is golden and filling is bubbling through vent. If edges get too brown, cover edges with foil to prevent burning.
- Cool before slicing.
PEACH PIE THE OLD FASHIONED TWO CRUST WAY
This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.
Provided by BERNIERONE
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 427.8 calories, Carbohydrate 58.6 g, Cholesterol 30.9 mg, Fat 19.8 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 358.3 mg, Sugar 30.1 g
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PEACH PIE FILLING - SIMPLY HOME COOKED
From simplyhomecooked.com
4.9/5 (12)Total Time 20 minsCategory CondimentsCalories 120 per serving
- In a large saucepan combine the vanilla, lemon juice, cornstarch, sugar, brown sugar, cinnamon, and water. A whisk does the best job of whisking everything together.
- Now wash and slice your peaches into 1/4 inch thick slices. You can use fresh or frozen peaches here. And you can leave the skin or peel it off. That’s totally optional.
- Once the pie filling is done, let it cool to room temperature and place them into glass jars. Keep refrigerated for up to 2 weeks.
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5/5 (1)Total Time 55 minsCategory Healthy Cinnamon RecipesCalories 109 per serving
- Stir peaches and lemon juice together in a large saucepan. Whisk granulated sugar, brown sugar, cornstarch, cinnamon and salt in a small bowl. Add to the peach mixture and stir until well incorporated.
- Cook the peach mixture over medium heat, stirring often and gently, until thick and bubbly, about 8 minutes. Remove from heat and let cool for 30 minutes. Store the mixture in an airtight container in the refrigerator until ready to use and for up to 1 week.
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