Roses Easy But Yummy Peach Pie Recipes

Steps:

• Arrange peaches in the pastry shell. In a small bowl, combine sugar, flour and salt; stir in cream until smooth. Pour over peaches. , Bake at 400° for 40-45 minutes or until filling is almost set. Serve warm or cold. Refrigerate leftovers.

Steps:

• 1. PREHEAT OVEN TO 425 DEGREES F.Leave pie crust out of refrigerator for about 15 minutes and allow to come to room temperature. Unroll the first crust and place in pie pan. Let edge overhang on pie plate, then prick the bottom and sides with a fork and set aside.
• 2. Place peaches in a large sauce pan. Add lemon juice to peaches. In a small bowl add flour, sugar, salt, cinnamon, nutmeg, stir together to mix and pour over peaches and toss to coat until peaches are coated with sugar mixture. Place sauce pan over medium heat and allow to come to a simmer. Then reduce heat and stir, cook until peaches are somewhat tender but not mushy, and juices have begun to thicken.
• 3. Remove from heat and add both extracts, and 3 tablespoons of butter, and stir until butter is melted. Allow to cool about 5 or 10 minutes. Then fill pie crust with peach filling. Dot top of peaches with remaining 3 tablespoons of butter.
• 4. Unroll second pie crust, and cut into long strips, alternate strips to make a lattice top crust, until entire pie is covered. Seal edges of strips to bottom pie crust.
• 5. Crack the egg into a small bowl, add 1 tablespoon of water, and beat till mixed. Carefully brush the top of lattice strips with egg wash,and then sprinkle entire top of crust with raw turbinado sugar. Place pie on a cookie sheet, and place in a preheated 425 degree oven for 15 minutes.
• 6. Lower oven temperature after 15 minutes to 350 degrees F, and bake for an additional 30 to 35 minutes, or until top is golden brown, and pie is bubbly. Remove from oven and allow pie to cool completely before slicing.
• 7. NOTE: May use same amount of frozen peaches, or use canned peaches but decrease sugar amount according to your taste. TURBINADO sugar is used by food stylist, and can be found in the baking section of most large supermarkets. You can omit if desired. It is just a personal perferance for me.

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
• Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

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:

• Drain the peaches well and pour over the unbaked pie crust. In a small bowl combine the rest of the ingredients. Dump over the peaches and try to spread the mixture over the peaches as evenly as possible.
• Bake in a preheated 350 degree oven for 1 hour. Remove and cool slightly. Slice and serve with your favorite vanilla ice cream. ENJOY!
• *Make sure to use the shallow pie shells, if you use the deep dish pie shells, you may want to add more peaches.