Openfacepeachpie Recipes

Steps:

• Line a 9 or 10-inch deep-dish pie plate with prepared pastry.
• Brush beaten egg over the bottom and around the sides of the inside of the pastry (this will prevent a soggy crust).
• Toss the peaches with cinnamon and nutmeg, then place the sliced peaches onto the crust.
• In a bowl using an electric mixer cream butter with sugar and vanilla until fluffy.
• Add in egg and flour; beat until combined, then spread the mixture over the top of the peaches.
• Place the pie dish onto a a large piece of heavy-duty foil or onto a baking sheet (to catch any spills).
• Set oven rack to bottom position.
• Bake at 375°F for 1 hour.
• Let sit at room temperature for a minimum of 30 minutes or more before slicing.

Steps:

• Crust: Combine flour, baking powder, salt and sugar in a bowl.
• Cut in butter until mixture resembles coarse crumbs.
• Pat evenly on sides and bottom of a 10" pie pan.
• Brush bottom of crust with beaten egg white and chill while you fix the filling.
• Method for filling: Peel, halve and pit peaches.
• Arrange cut side up in crust. Combine sugar and spices and sprinkle evenly over fruit. Bake at 400°F for 15 minutes.
• Blend egg yolks with cream; pour over fruit, letting some of the mixture run into the center of the peaches.
• Continue baking until filling is set, about 30 minutes.
• Cool at least 1 hour before serving.
• NOTE: If you don't have a 10" pie pan use a 8" square pan.
• And if you aren't counting calories serve topped with vanilla ice cream.

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.

Steps:

• Whisk the mayonnaise, lemon juice, and zest in a small bowl to blend. Set the mayonnaise mixture aside.
• Toast the bread on a panini grill or griddle until golden brown. Spread the mayonnaise mixture over each slice of toast. Arrange the prosciutto over the toasts, dividing equally. Top with the arugula, then the tomatoes. Drizzle the oil over the sandwiches, then sprinkle with salt and pepper. Cut the sandwiches into 3 equal pieces and serve.

Steps:

• Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
• Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.

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.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Brush egg white over dough; refrigerate while making filling. , In a large bowl, combine peaches and 2 tablespoons flour; toss to coat. In a small bowl, combine remaining 3/4 cup flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peach mixture. Sprinkle with remaining crumb mixture. , Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.

Steps:

• Mix sugar and cornstarch together spread 3/4 of mixture into pie crust. Arrange peaches on top sprinkle with remaining sugar mixture. Pour cream evenly over peaches bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees bake an additional 40 minutes. From "5 Ingredients or Less!" Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

Steps:

• Make the dough.Remove one piece of dough from the refrigerator. If necessary, allow it to sit for about 10 minutes, until it is soft enough to roll.
• On a floured pastry cloth or between two sheets of lightly floured plastic wrap, roll the pastry 1/8 inch thick or less and large enough to cut a 12-inch circle. Use an expandable flan ring or a cardboard template and a sharp knife as a guide to cut out the circle. Transfer it to the pie plate. Trim the edge if necessary so that it extends 1/4 inch past the edge of the pie plate. Cover the pastry lightly with plastic wrap and refrigerate it for a minimum of 1 hour and a maximum of 24 hours.
• Roll out the second piece of dough 1/8 inch thick and cut about twenty-six 2 1/2 inch leaves, using a cutter or a small sharp knife. Use a small sharp knife to make veins. Cover and refrigerate.
• Preheat the oven to 425°F at least 20 minutes before baking.
• Line the pastry with parchment, pleating it as necessary so it fits into the pan, and fill it with dried beans or peas. Bake for 20 minutes. Carefully lift out the beans with the parchment. With a fork, prick the bottom and sides and bake 5 to 10 minutes more or until the crust is pale golden. Check after 3 minutes and prick any bubbles that may have formed.
• Cool the crust on a rack for 3 minutes, so it is no longer piping hot, then brush the bottom and sides with the egg white.
• In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg, and salt and toss to mix. Allow the apples to macerate for a minimum of 30 minutes and a maximum of 3 hours at room temperature.
• Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/2 cup of liquid.
• In a small saucepan (preferably lined with a nonstick surface), over medium-high heat, boil down this liquid, with the butter, to 1/3 cup (a little more if more than 1/2 cup of liquid), or until syrupy and lightly caramelized. Swirl the liquid but do not stir it. (Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter, and boil it in the microwave, about 7 minutes on high.) Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared.
• Pour the hot syrup over the apples, tossing gently. (If the liquid hardens on contact with the apples, allow them to sit at room temperature for about 20 minutes or until the moisture from the apples dissolves it.) Arrange the apples, overlapping the slices in concentric circles in the pie shell, starting from the outside edge. Keep adding more apples, using the tip of a knife to help insert them in between the other slices, until you have used all the slices. Pour any remaining apple juices evenly over the apples.
• Brush the baked pie crust rim with the egg. Brush the bottom of each leaf with egg and place the leaves on the border, tilting them and overlapping them slightly. Brush the top of the leaves with egg. Cover the pie loosely with plastic wrap and refrigerate it for 30 minutes before baking to chill the pastry. This will maintain flakiness.
• Preheat the oven to 425°F at least 20 minutes before baking. Set an oven rack at the lowest level and place a baking stone or baking sheet on it before preheating. Place a large piece of greased foil on top to catch any juices.
• Set the pie directly on the foil-topped baking stone and bake for 15 minutes. Cut a round of foil to fit over the apples and the edge of the crust and crimp it in 3 or 4 places to create a dome. Cover the pie with the foil and cut 3 steam vents in the foil, about 3 inches long. Continue baking for 45 to 50 minutes or until the juices bubble and the apples feel tender but not mushy when pierced with a cake tester or a small sharp knife. Remove the foil and bake for 5 to 10 minutes or until the top of the apples is golden brown. Remove the pie to a rack.
• In a small saucepan or microwave oven, heat the apricot preserves until melted and bubbling. Strain them into a small cup. Brush them over the top of the apples. Serve warm or at room temperature.
• Store: Room temperature, up to 2 days.

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.