NO BAKE PEACH PIE
This recipe is perfect for a hot Summer's day!
Provided by jwilkey
Categories Desserts Pies No-Bake Pie Recipes
Time 3h20m
Yield 8
Number Of Ingredients 6
Steps:
- Stir together the water, sugar, cornstarch, and butter in a small saucepan over medium-high heat. When the mixture has come to a boil, add a few slices of the peaches, then lower heat to medium-low and simmer for 5 minutes until thick and smooth. Remove from the heat, and allow to cool completely.
- Place the remaining peach slices into the pie crust, and spread the sauce all over them, covering completely. Refrigerate for at least 3 hours, or until firm before serving.
Nutrition Facts : Calories 229.6 calories, Carbohydrate 39.2 g, Cholesterol 3.8 mg, Fat 8 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 2.3 g, Sodium 162.2 mg, Sugar 29.4 g
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.
LOWER FAT PEACH PIE
When looking for peach pie recipes, all were very very high in fat. This is not low fat, but lower fat then others I found. And it was very tasty too! Modified from something I found in my Joy of Cooking. I used a store bought cinnamon pie crust that I happened to have. I think trying a whole wheat pie crust with this could be very good. The amount of peaches given is simply an estimate. Fill your pie crust with peach slices. You could certainly choose to use all sugar instead of the 1/2 splenda.
Provided by ladypit
Categories Pie
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat your oven to 400 degrees.
- If needed, put your pie crust into a pie plate.
- Fill your pie crust with sliced peaches.
- Whip the egg in a bowl.
- Add the flour and sugar.
- This will appear thick.
- Let it sit for a minute or 2.
- Pour it over the peaches.
- It will not completely cover the peaches.
- Bake at 400 degrees for 15 minutes.
- Then turn down the heat to 300 degrees and bake for 50 more minutes.
- If needed, shield the crust with foil in the last 15 or so minutes.
- Serve warm or cold.
LOW FAT LOW CALORIE COOL 'N EASY PIE!
An incredibly delicious 3 ingredient pie! Use any flavor Jello (we like peach or strawberry kiwi). It's so easy and it really yummy! No guilt! Just a creamy, lightly sweet dessert everyone will love! Top with a little fresh fruit if you like!
Provided by SaraFish
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Boil 2/3 c water.
- In mixing bowl, mix boiling water and Jello for about 2 minutes until dissolved.
- In a measuring cup, combine ice cubes and water to measure 1 cup.
- Stir into Jello mixture til ice is melted.
- Add Cool Whip and whisk until smooth.
- Put mixing bowl in the refrigerator for 20 minutes to allow mixture to thicken.
- Spoon filling into crust.
- Refrigerate overnight.
Nutrition Facts : Calories 4.1, Sodium 32.7, Carbohydrate 0.4, Protein 0.7
LOW FAT LOW CALORIE CREAMY PEACH SILK PIE
Decadent and rich, tart and sweet with a buttery crust - for just 150 calories a serving? Yes! Easy and delicious, this 4-ingredient pie is a dieting dream! Cook time is chill time.
Provided by SaraFish
Categories Pie
Time 4h5m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Using a mixing bowl, dissolve jello in boiling water.
- Whisk in yogurt.
- Fold in Cool Whip.
- Pour into crust and refrigerate several hours or overnight.
- Fabulous!
- and just 3 Weight Watchers points.
SKINNY PEACH COBBLER
46% more calcium • 39% fewer calories • 95% less sat fat than the original recipe. Using oil and skim milk are two of the success secrets.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 6
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. In ungreased 8-inch square (2-quart) glass baking dish, stir Bisquick mix and cinnamon. Stir in milk and oil with wire whisk or fork until blended.
- In medium bowl, mix sugar, peaches and lemon juice. Spoon over batter in baking dish.
- Bake 50 to 55 minutes or until golden brown. Let stand about 20 minutes before serving. Serve warm with ice cream.
Nutrition Facts : Calories 280, Carbohydrate 49 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 35 g, TransFat 0 g
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
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PEACH PIE - EATINGWELL
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Servings 10Total Time 3 hrs 5 minsCategory Healthy Summer Fruit Pies & Tart RecipesCalories 309 per serving
- To prepare crust: Combine whole-wheat flour, all-purpose flour and salt in a large bowl or food processor. Work in butter using a pastry blender or 2 knives or by pulsing in the food processor until it is pebble-sized. Add oil and egg yolk; stir with a fork or pulse until combined. Add ice water, 1 tablespoon at a time, stirring with a fork or pulsing, until the dough is evenly moistened (but not wet) and is just starting to clump together. Be careful not to overmix. Divide the dough into 2 pieces, one slightly larger than the other. Pat each one into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour or for up to 2 days.
- Position rack in the center of the oven and place a foil-lined baking sheet on the rack below to catch any drips. Preheat oven to 375 degrees F.
- Remove the dough from the refrigerator and let stand for 10 minutes to warm up slightly (or 20 minutes, if the dough has been refrigerated for more than 1 hour).
- Roll the larger portion of the dough between 2 sheets of plastic wrap or parchment paper into a 12- to 14-inch circle. Peel off the top sheet and invert the dough into a 9-inch deep-dish pie pan. Remove the other sheet of plastic wrap or parchment. Moisten the outer edge of dough with a little water. Refrigerate the crust while you prepare the lattice top.
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