EASY PEACH POTPIE
Capture that fleeting moment when peaches are flavor-rich and flawless with a pie that won't keep you in the kitchen. Bake them into a vanilla-bourbon nectar, top it off with a flaky round of pastry, and serve warm without breaking a sweat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees with racks in top and bottom thirds, and a foil-lined rimmed baking sheet on bottom of oven to catch drips.
- On a lightly floured sheet of parchment, unfold pastry; roll out to a 10-inch square. Center an 8-inch cake pan upside down on pastry; trace a circle around it with a paring knife. Remove pan; remove and discard excess pastry. Transfer parchment with pastry circle to a baking sheet. Create a crosshatch pattern by scoring lines, 2 inches apart, horizontally and vertically on pastry (do not cut through dough). Refrigerate 5 to 10 minutes.
- In a large bowl, whisk together brown sugar, cornstarch, and salt. Add peaches and toss to coat. Stir in bourbon and vanilla. Transfer mixture to a 9-inch pie dish. Cover with parchment-lined foil; bake on lower rack 20 minutes.
- Whisk egg with 1 teaspoon water. Brush over pastry circle; sprinkle with sanding sugar. Place baking sheet with pastry on top rack of oven. Bake until pastry is puffed and golden and fruit in dish is bubbling, 35 to 40 minutes (if pastry is browning too quickly, tent with foil). Remove from oven; uncover fruit. Carefully place pastry circle on top of fruit and bake 10 minutes more. Let cool 15 minutes; serve with ice cream.
PUFF PASTRY PEACH PIE
I saw this recipe online for puff pastry pie and changed it a bit by using my favorite homemade pie filling.Serving this warm with vanilla ice cream,YUM ME!
Provided by Leanne D.
Categories Pies
Number Of Ingredients 11
Steps:
- 1. Heat oven to 400 deg. Combine peaches,sugar,cinnamon,nutmeg and butter in a sauce pan,stirring occasionally,cook until sugar is melted and mixture is slightly thickened. Cool to rm. temp. Beat egg and water in a small bowl. Unfold 1 pastry sheet on a baking sheet.Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry.Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes. Sprinkle with the confectioners' sugar,if desired.
PEACH PUFF PASTRY TART WITH ALMONDS
Top puff-pastry with sliced peaches to make this rustic, simple Spanish-style fruit tart - an easy yet attractive dinner party dessert
Provided by Lizzie Harris
Categories Afternoon tea, Dessert, Treat
Time 1h35m
Number Of Ingredients 11
Steps:
- Heat oven to 200C/180C fan/gas 6. Line a large baking tray with baking parchment. On a lightly floured surface, roll out the pastry to a 3mm thickness. Cut a circle about 33cm in diameter with a sharp knife, using a plate or anything round as a guide. Using the rolling pin, transfer to the baking tray and score a circle 1cm in from the edge.
- Bake in the oven for 12-15 mins until lightly puffed and golden. Remove from the oven and gently push the centre down with the back of a large spoon so that you have a flat base with a raised border.
- Meanwhile, halve and stone the peaches, then slice thinly. In a bowl, beat together the butter, sugar, ground almonds, egg, lemon zest, almond extract and sherry, if using. Spread the frangipane evenly over the pastry, leaving the border free. Top with the peach slices, neatly overlapping them in circles. Sprinkle over the remaining sugar and the flaked almonds.
- Bake for 30 mins, then turn the oven down to 180C/160C fan/gas 4, cover the tart lightly with foil and cook for a further 30-40 mins. The frangipane should puff up between the peaches and be golden brown and set in the centre. Cool on a wire rack, then slice and serve. Leftovers will keep for 1 day.
Nutrition Facts : Calories 602 calories, Fat 41 grams fat, SaturatedFat 17 grams saturated fat, Carbohydrate 44 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 0.8 milligram of sodium
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