JAYNE'S PEACH-PEAR PIE
This pie is my own creation and always draws compliments whenever I make it. I like to serve it cold with vanilla ice cream. I've been collecting recipes since I was a teen and enjoy changing them to suit my family's tastes.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a bowl, sprinkle the peaches and pears with lemon juice. Combine the sugars, cornstarch, cinnamon and allspice. Add to fruit, toss gently to coat. Pour into pastry shell., For topping, combine the flour, sugars, cinnamon and nutmeg in a small bowl; cut in butter until mixture is crumbly. Stir in walnuts. Sprinkle over filling. Cover edges loosely with foil. Bake at 375° for 1 hour or until bubbly. Cool on a wire rack.
Nutrition Facts : Calories 399 calories, Fat 16g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 164mg sodium, Carbohydrate 63g carbohydrate (37g sugars, Fiber 3g fiber), Protein 4g protein.
WAYFARE TAVERN PEACH PIE
Steps:
- For the pie dough: Preheat a convection oven to 350 degrees F.
- Place your flour, salt and butter in a food processor and blend until it becomes a pea-size crumble. Dump that mixture out into a bowl and pour in 5 tablespoons cold water. Mix with your hands just until it comes together, then wrap and let rest for 15 minutes. (Careful not to overmix your dough and form gluten.)
- Split the dough in half. Roll out the bottom half to about 1/4-inch thick and drape and mold into the bottom of a pie pan.
- Roll out the top to the same thickness (make this one wide, if possible) and set aside.
- For the filling: Combine the peaches, sugars, flour, tapioca starch, vanilla, cinnamon, salt and lemon zest and juice in a large bowl. Pour into the prepared pie dough.
- Cut the top piece into 16 to 17 strips. Weave them into a lattice on top of the pie, crossing them over and under one another and securing them to the sides. Trim excess dough. Cut out 3 to 4 leaf shapes in different sizes from the remaining dough and secure those on the top in a decorative fashion.
- Bake the pie for 45 to 50 minutes.
- For the rosemary sugar: Blend turbinado sugar and rosemary in a food processor.
- Brush pie with egg wash and sprinkle with the rosemary sugar. Return to the oven to finish baking, 20 more minutes. Serve with Ice Cream.
- Mix together the egg yolks, whole eggs, granulated sugar and salt in a bowl and whisk well.
- Bring the cream, milk and bourbon to 180 degrees F in a pot over medium heat.
- Temper the hot cream into your egg mixture by adding a bit of the cream to the egg mixture, whisking, then adding the rest, whisking constantly. Let cool.
- Strain, then pour into an ice cream maker. Spin until it reaches the desired consistency. Transfer to a container and freeze, 2 hours.
- Special equipment: a candy thermometer; an ice cream maker
RIESLING POACHED PEAR PIE
Riesling poached pears are backed atop a frangipane filling (franipane is a filling made from almonds and used in all sorts of pastries). Fanning of the pears before baking creates a very attractive top for this pie. **If crust edges start to get too brown cover them with foil.** This is a pretty and tasty that I would not recommend for someone with limited baking skills to attempt. This is my version of Hannaford fresh Magazines 2008 recipe.
Provided by Debbwl
Categories Dessert
Time 2h45m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Make Laurie's My No Roll Pie Crust Recipe #51537 51537 according to directions.
- While pie shell is baking add lemon juice to water in a large bowl. Peal, halve and core pear; placing in bowl of lemon water as you go. Leave pears to sit in lemon water.
- Combine wine, 1 1/2 cups sugar and sliced lemon in large heavy saucepan and bring to boil over high heat, stirring to dissolve sugar. Once the syrup boils, teduce heat and keep at a simmer.
- Drain pears and discard lemon water. Add pears to the simmering syrup. Poach for 5 minutes turn over and poach 5 more minutes. Remove pears from syrup and place on paper towels to drain.
- Let syrup continue to simmer for about 20 minutes till reduced to 1 cup, set aside to cool.
- While syrup simmers make frangipane by combining almonds with 1/4 cup of sugar in a food processor and process until very finely ground. Add flour and pulse until well combind. Set aside.
- Preheat oven to 350°F.
- In a large bowl, use an electric mixter on medium high to beat butter and 1/4 cup sugar until fluffy. Add eggs one at a time, beating well after each egg. Beat in vanilla and almond extract and cooled poaching syrup. Reduce mixer speed to low, add ground almond mixture and mix just until combined.
- Spread the frangipane into the pie crust.
- Fan the pears by making 1/4 inch wide slices without cuting through top of pear and then gently pressing to creat the fan.
- Very carefuly place 7 (other 5 halves are for serving) of the pear halvs on top of the frangipane (a spatula helps to gently slide them on) with the top of the pears to the center of the pie.
- Bake for 50 to 55 minutes, until frangipane is puffed, golden and solid to the touch. **If crust edges start to get too brown cover them with foil.** Cool on a wire rack.
- To serve place place a slice of pie and a 1/2 of a pear fan (1/4 of a pear) on each plate and drizzel with syrup.
Nutrition Facts : Calories 450.9, Fat 15.2, SaturatedFat 5.2, Cholesterol 55.5, Sodium 25.4, Carbohydrate 67.2, Fiber 5.7, Sugar 52.5, Protein 5.4
NANA'S PEACH PARFAIT PIE
This peach parfait pie has always been a family favorite and is great on a warm summer day!
Provided by Brian Henke
Categories Desserts Pies No-Bake Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spread oats on a cookie sheet.
- Toast in the preheated oven for 5 minutes. Add almonds to the oats and continue to toast for 5 minutes more. Remove from the oven and transfer to a bowl.
- Stir brown sugar and melted butter into the oat mixture. Press mixture onto the bottom and sides of a 9-inch pie pan. Chill while preparing filling.
- Bring orange juice to a boil in a saucepan. Remove from heat. Sprinkle in gelatin slowly while stirring with a whisk until fully dissolved. Add ice cream and stir until melted and mixture is smooth. Fold in peaches and add almond extract. Pour into the chilled crust. Chill for at least 3 hours before serving.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 34.2 g, Cholesterol 34.9 mg, Fat 15.5 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 7.5 g, Sodium 89.3 mg, Sugar 24.9 g
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
PEACH HAND PIES
Using store-bought pie dough for this recipe makes this a dessert that comes together super quickly. These hand pies are great for on-the-go snacking or for individual desserts at a party!
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 6 peach hand pies
Number Of Ingredients 9
Steps:
- Combine the peaches, water, vanilla seeds and pod, granulated sugar, brown sugar, lemon juice and salt in a saucepan. Bring to a simmer and cook until syrupy and the peaches are soft and just beginning to break down, 12 to 18 minutes. (Add more water if the mixture is too thick.) Discard the vanilla pod and mash the peaches; let cool.
- Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Gather the pie dough into 2 small compact squares; roll out each into a 12-inch square. Cut each in half, then cut each half into thirds to make twelve 4-by-6-inch rectangles.
- Arrange 6 rectangles on the baking sheet and top each with 3 tablespoons of the peach compote. Cover each with another rectangle of dough; crimp the edges with a fork to seal. Cut a small vent into the center of each top; brush with the beaten egg. Bake until golden brown, 20 to 25 minutes.
PEACH PLUM PEAR CASSEROLE PIE
Yeah, it's a pie and it's a casserole, and it's neither one, but it certainly is a rich and tasty treat! Preparation time does not include the time it takes to cool down.
Provided by Sydney Mike
Categories Dessert
Time 55m
Yield 10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- In a small container, mix cornstarch with 4 tablespoons of syrup from the peaches.
- In a large bowl, combine cornstarch mixture, peaches, plums, pears, maraschino cherries, almonds, raisins, brown sugar, cinnamon and nutmeg.
- Pour into a shallow 2-1/2 quart casserole.
- In a medium bowl, whisk together the flour, granulated sugar, baking powder, and salt.
- Cut in the cold shortening until mixture is coarse; stir in the sour cream until blended.
- On a floured surface, toss the dough lightly to coat with flour.
- Knead/roll the dough 8-10 times with a floured rolling pin.
- Roll it carefully into a 1/2" thick shape slightly smaller than the casserole, trimming the edges if necessary.
- Cut a 2" circle in the center or use a small cookie cutter to cut a decorative design or two near the center.
- Carefully place this pastry dough on top of the fruit mixture, with the edge of the dough NOT touching the sides of the baking dish.
- Brush top lightly with milk and sprinkle with sugar.
- Bake about 40 to 45 minutes or until the pastry is a dark golden brown.
- Cool at least 25 minutes before serving.
Nutrition Facts : Calories 432.4, Fat 16.1, SaturatedFat 5, Cholesterol 12.2, Sodium 368.4, Carbohydrate 70.1, Fiber 5, Sugar 41, Protein 6.7
APPLE PEACH PEAR BLUEBERRY PIE
This pie has been a hit in our home numerous times..... hopefully will be one in yours... Enjoy!!!
Provided by Kim Cul @kim43
Categories Pies
Number Of Ingredients 11
Steps:
- Peel apples, peaches and pears, then thinly slice into a large bowl. Add blueberries, sugar, flour, cinnamon, and nutmeg. Stir gently to coat and let sit for at least ten minutes. Preheat oven to 425 degrees. Place bottom pie crust into pie plate. Add all of the filling. Cut up the butter and dot around on top of the filling. Top with second pie crust. Cut vents in top. or make crumb topping which I prefer.... Place aluminum foil around the edges of the pie to prevent burning. Bake for 30 minutes. Remove aluminum foil and continue baking an additional 10 to 20 minutes until the pie is nicely browned.
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