Prize Winning Peach Pie Recipes
AWARD WINNING PEACHES AND CREAM PIE
I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.
Provided by Debbi Borsick
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
- In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
- In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
- Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
Nutrition Facts : Calories 369.6 calories, Carbohydrate 53.8 g, Cholesterol 66.7 mg, Fat 15.2 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 422.2 mg, Sugar 41.5 g
AWARD WINNING PEACHES AND CREAM PIE
Make and share this Award Winning Peaches and Cream Pie recipe from Food.com.
Provided by Ashbow
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
- In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
- In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
- Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
Nutrition Facts : Calories 334.9, Fat 15.8, SaturatedFat 9.6, Cholesterol 71.2, Sodium 402.6, Carbohydrate 44.7, Fiber 2.1, Sugar 31.3, Protein 5.7
AWARD WINNING PEACHES AND CREAM PIE RECIPE - (4.2/5)
Provided by Chez_Alexander
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan. In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture. In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top. Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.
GOLDEN PEACH PIE
Years ago, I entered this pie in the Park County Fair in Livingston. It won a first-place blue ribbon plus a purple ribbon for best all around! Family and friends agree with the judges-it's a perfectly peachy pie. -Shirley Olson, Polson, Montana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Line a 9-in. pie plate with 1 crust; trim, leaving a 1-in. overhang around rim. Set aside. In a large bowl, combine the peaches, lemon juice, orange zest and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter., Roll out remaining crust to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to bottom crust; fold overhang over. Lightly press or flute edge. Cover the edge loosely with foil. , Bake at 400° for 40 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 10-15 minutes longer. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 425 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 267mg sodium, Carbohydrate 67g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.
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Make the filling: In a medium bowl, mix together 1 cup sugar, 3 tablespoons cornstarch, and a pinch of kosher salt. Pour in 1 cup heavy cream and 1 teaspoon vanilla, and …
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- Prepare a large pot of boiling water. Drop 3 peaches into the pot so that the water fully covers it, and boil for 45 seconds. Remove the peaches from the water with a slotted spoon and transfer it to a bowl of ice water. Drop in the next batch and repeat. Once the peaches are cooled, use a sharp knife to puncture the skin of the peach, then peel it off in large sheets with your fingers. Repeat until all peaches are peeled. Cut each peach in half, remove the pit, and then cut it in half again to make quarters (if your peaches seem extra ripe and juicy, cut them only in half to make sure the filling doesn’t get too juicy). Place the peach pieces into the pie shell, using just enough to fill the pie shell.
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- In a food processor, pulse the flour with the sugar and salt until combined. Add the butter and shortening and pulse until the mixture resembles coarse meal. Transfer the mixture to a large bowl and sprinkle the ice water on top. Stir with a fork until a crumbly dough forms. Turn the dough out onto a work surface and knead 2 or 3 times, just until the dough comes together. Cut the dough in half and form into 2 disks; wrap in plastic and refrigerate until firm, at least 30 minutes or overnight.
- On a lightly floured surface, roll out each disk of dough to a 12-inch round. Ease one of the rounds into a 9-inch glass pie plate and transfer the other round to a baking sheet. Refrigerate the dough.
- Preheat the oven to 400°. Bring a large saucepan of water to a boil and fill a large bowl with ice water. Using a sharp knife, mark a shallow X in the bottom of each peach. Blanch the peaches in the boiling water for about 1 minute, until the skins begin to loosen. Using a slotted spoon, transfer the peaches to the ice water to cool. Drain and peel the peaches and cut them into 3/4-inch wedges. Transfer the peaches to a large bowl. Add the sugar, lemon juice and flour, toss well and let stand for 5 minutes.
- Pour the peaches and their juices into the chilled pie shell and scatter the butter slices on top. Brush the edge of the pie shell with the egg wash and lay the round of dough from the baking sheet on top. Press the edges of the pie shell together to seal and trim the overhang to a 1/2 inch. Fold the edge of the pie dough under itself and crimp decoratively. Brush the remaining egg wash on the top crust and cut a few slits for venting steam.
AWARD WINNING PEACH PIE RECIPE : OPTIMAL RESOLUTION LIST
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This peach pie has just the right amount of sweetness with a hint of spice from the cinnamon. The key to this pie is the cornstarch. Baked peach pie can also be frozen for up to three months. Cool the pie completely, then wrap in foil and plastic, and freeze. So that’s going to wrap it up with this special food peach pie recipe. Thanks so ...
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1949 to 1976: Bake-Off is held annually (except for 1965, when the contest is moved from October to the following February), with two winners per contest from 1972 to 1978. 1978 to 2012: Bake-Off is held every other year. 2013 and beyond: There are back-to-back contests in 2013 and 2014; after a three-year hiatus, the Bake-Off resumes in 2017.
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In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture. In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes ...
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AWARD WINNING PEACHES AND CREAM PIE RECIPE
1 Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan. 2 In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes.
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Add the Almond Extract. …. Grab a large spoon and gently fold the peaches and sugar together until the sugar dissolves. Be sure to coat all the slices with the juice. …. Use a slotted spoon to lift the peaches out of the bowl and spread them in the pie crust. Try not to fill the crust with a lot of juice.
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#weeknight #time-to-make #course #main-ingredient #preparation #occasion #low-protein #pies-and-tarts #desserts #fruit #summer #pies #dietary #low-sodium #seasonal #low-calorie #comfort-food #low-in-something #pitted-fruit #peaches #taste-mood #4-hours-or-less
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