Peach Pie With Frozen Peaches Recipes

Steps:

• Allow pie crusts to sit at room temperature about 15 minutes if recommended by manufacturer.
• Preheat the oven to 400 degrees F (200 degrees C).
• Remove plastic packaging from pie crusts and gently unroll one piece on a floured work surface. Dust the dough with flour on both sides. Fit the dough inside a 9-inch pie pan, shaping and gently stretching it to the top edge of the pie pan.
• Stir together frozen peach slices, sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl (see note.)
• Pour peach mixture into the unbaked pie crust and gently level out the top of the peaches with the back of a spoon. Peach slices will still be frozen.
• Gently unroll the second piece of dough on the floured work surface. Fit the second dough circle on top of the peaches, and allow an even amount to hang over the edge of the pan, all the way around.
• Brush the top of the pie with beaten egg, discarding any excess egg. Fold the edges of the top crust under, using the edge of the pan for a guide. Press the top crust and the bottom crust together to form a crimped edge. Lightly cover the crimped edge of the pie with strips of aluminum foil or with pie crust shields, to prevent over-browning.
• Cut several slits in the top crust with a sharp knife. Sprinkle sparkling sugar over the crust.
• Place the pie on a baking sheet and bake in the preheated oven until the pie is browned and bubbly, about 1 hour.
• Cool on a rack about 30 minutes and serve warm.

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Coat a 9-inch pie pan with 1/2 tablespoon melted butter and dust completely with 1 tablespoon flour; shake off the excess.
• Line the bottom and sides of the pie pan with 1 pie crust. Poke the bottom and sides of the dough with a fork to provide venting. Brush the edges of the crust with remaining melted butter.
• Place sliced peaches in a large bowl and pour off excess liquid.
• Mix 1/3 cup flour, sugar, pectin, cinnamon, nutmeg, and salt together in a separate bowl. Pour over the peaches and mix gently.
• Pour into the pie crust, and dot with 4 teaspoons butter. Cover with the second pie crust and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork. Poke the top crust gently with a fork 6 or so times and cut a modest center hole to vent steam. Cover the edges of the pie with strips of aluminum foil to prevent excess browning or burning.
• Bake in the preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and the juice begins to bubble through the vents, 40 to 45 minutes more. Cool before serving.

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:

• Position oven racks in the center and upper third of the oven, put a baking sheet or piece of foil on the middle rack and preheat the oven to 425 degrees F.
• In a small bowl, crumble the cookie dough into large chunks; refrigerate.
• Strain the peaches and gently toss in the strainer to remove all excess liquid. Transfer the peaches to a medium bowl, add the cornstarch and stir until the cornstarch dissolves completely. Add the lemon juice and cinnamon, and toss to coat. Stir in the jam.
• Mound the peaches in an 8- or 9-inch oven-safe nonstick skillet, and bring to a simmer over medium-high heat. (The skillet will be pretty full, but the peaches will cook down.) Simmer, partially covered, for about 10 minutes, gently stirring and turning the peaches up from the bottom occasionally.
• Strew the cookie dough on top of the peaches, leaving space between chunks. Sprinkle the dough with the sugar, and bake on the upper rack of the oven until the cookie crust is golden brown, about 15 minutes. Cool for 15 minutes before serving.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Separate crescent dough into 2 long rectangles. Place crescent dough onto an ungreased 9x13-inch pan and press dough to cover the bottom of the pan, sealing perforations.
• Combine cream cheese, sugar, and almond extract in a bowl and beat with an electric mixer until smooth. Spread cream cheese mixture evenly over dough. Spoon fruit filling evenly over cream cheese mixture.
• Combine flour, brown sugar, and margarine in a bowl. Mix until crumbly and sprinkle crumb mixture over fruit filling. Top with almonds.
• Bake in the preheated oven until golden brown, 25 to 30 minutes. Remove from the oven and cool completely before cutting into squares.

Steps:

• Line a 9-in. pie plate with bottom crust. Trim pastry to 1 in. beyond edge of pie plate; set aside. , In a large bowl, combine the peaches, lemon juice and extract. Add sugar, tapioca and salt; toss gently. Let stand for 15 minutes. , Pour into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Seal and flute edges. , Cover edges loosely with foil. Bake at 425° for 20 minutes. Remove foil; bake 20-30 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

Steps:

• Preheat oven to 425 degrees. On a lightly floured board, roll out bottom crust and fit into the bottom of a 9-inch pie pan.
• In a large bowl, combine sugar, flour, cinnamon, nutmeg and salt. Add peaches and stir until they are coated. Spoon peaches into lined pie pan.
• Mix together egg and cream and pour over peaches. Roll the remaining pie pastry to cover pie and place over the peaches. Round edges to seal; prick top of pastry to let steam escape.
• Bake for 15 minutes at 425, then reduce oven temperature to 350 and bake until crust is golden, about 30 minutes. Serve warm.

Steps:

• Preheat oven to 425; prepare pie shell: Prick the bottom of the crust with a fork and line it with pie weights (or a perforated nesting pie pan) to help the shell holds its shape; bake for 15 to 18 minutes, until it's lightly browned. Reduce oven heat to 400°F.
• Allow the crust to cool slightly before removing the weights or nested pan -- if the crust still managed to bubble, just prick it gently with a fork; it'll deflate as it cools.
• Prepare the filling: In a medium-sized mixing bowl, whisk together the sugar, flour and salt; add the eggs, cream, rum, and vanilla, and whisk together well.
• Let the mixture sit for 5 minutes, or the time it takes to peel and dice the peaches; whisk again just before pouring the custard into the pie shell.
• (This resting time allows the sugar to dissolve.) Pour the custard into the pre-baked pie shell, and spoon the peaches on top.
• Some will sink; that's OK, they're supposed to.
• Use a piecrust shield or aluminum foil to gently cover the outer edge of the crust.
• Bake the pie in a 400°F oven for 20 minutes.
• Make the topping while the pie bakes.
• Gingered Streusel Topping:If you have a food processor, just place all the topping ingredients into the work bowl and process, using the steel blade, until crumbs begin to form.
• To make by hand, whisk together the minced crystallized ginger, sugar, and flour, then stir in the melted butter.
• After the pie has baked for 20 minutes (it will have just begun to set up around the edges), carefully sprinkle the streusel over the top, leaving the pie crust shield in place.
• Bake for another 20 to 25 minutes, or until the pie has puffed, the streusel is very slightly browned at the edges, and/or an instant-read thermometer inserted into the center of the pie reads about 160°F.
• Remove the pie from the oven, and cool it on a rack for about 2 hours before serving.
• Refrigerate any leftover pie.

Steps:

• In a small bowl, combine the graham cracker crumbs, butter and sugar; press onto the bottom and up the sides of 2 greased 9-in. pie plates. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks., In a blender, combine the milk, lemon juice, orange juice, peaches and lemon zest; cover and process until smooth. Transfer to a large bowl. In a large bowl, beat cream until stiff peaks form; fold into peach mixture. , Spoon into crusts. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving. Top with whipped cream if desired.

Steps:

• Place cookie sheet on oven rack. Heat oven to 400°F.
• In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
• Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.