SPICED PEACH PIE
Chilled peach pie is a delectable change of pace from the traditional baked fruit pie. With its peachy gelatin filling sandwiched between layers of fluffy cream, this pie slices beautifully and always draws compliments. -Lois Dunlop, Venice, Florida
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- Drain syrup from peaches into a 2-cup measuring cup. Add enough water to measure 1-1/3 cups. Chop peaches and set aside. , In a large saucepan, combine the syrup, brown sugar, ginger and cinnamon stick. Bring to a boil. Reduce heat; cook and stir for 5 minutes. Remove from the heat. , Discard cinnamon stick. Stir gelatin into syrup mixture until dissolved. Add peaches. Refrigerate until partially set, about 40 minutes., In a large bowl, beat the cream cheese, butter and nutmeg until smooth. Spread over the bottom and up the sides of the baked crust. Pour gelatin mixture over cream cheese layer. , Chill until serving. Spread with whipped topping. Serve with mint if desired.
Nutrition Facts : Calories 367 calories, Fat 20g fat (13g saturated fat), Cholesterol 28mg cholesterol, Sodium 201mg sodium, Carbohydrate 42g carbohydrate (27g sugars, Fiber 0 fiber), Protein 3g protein.
SPICED PEACH PIE
This spiced peach pie really brings me back to the late months of spring in Texas, when the chill's still barely in the air and the peach trees are going insane. It's a recipe I made myself with tons of input from other people and it's great for family gatherings and the like. Enjoy, y'all! Serve with good old vanilla Bluebell® and copious amounts of whipped cream, powdered sugar, fresh strawberries, and everything in between.
Provided by Ellis Harlan
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 3h25m
Yield 8
Number Of Ingredients 23
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Slowly sprinkle flour into a large bowl, a tiny bit at a time. Mix in sugar and salt. Cut in shortening until sort of smooth.
- Mix milk and oil together in a measuring cup. Make a well in the center of the flour mixture and pour oil mixture in slowly, stirring to combine.
- Separate dough smoothly into 2 balls, trying not to knead. Chill for 30 minutes.
- Roll out dough balls into 10-inch circles. Press 1 circle into a 9-inch pie pan as evenly as possible, but don't worry about messy edges. Reserve remaining circle for the top.
- Slice all but one peach into coarse chunks, removing skins as you go. Don't worry about removing all the skin. Toss with brown sugar, white sugar, lemon juice, and vanilla extract. Remove 2 1/2 spoonfuls of liquid from the bottom so it isn't soggy.
- Mix flour, cornstarch, 1/2 teaspoon cinnamon, nutmeg, cloves, cardamom, allspice, cayenne, and salt together in a separate bowl.
- Mix peaches with flour mixture until combined. Pour into the pie crust. If it's too much liquid, hold some back. Slice the remaining peach very thinly and lay in a pinwheel design over the filling. Dot butter over the top.
- Lay the top crust gently over the top. Dip a fork in the beaten egg and use it crimp the edges to seal. Brush remaining egg over the top. Sprinkle with 1 pinch cinnamon and cut a few slits in the top.
- Bake in the preheated oven for 35 minutes. Increase temperature to 400 degrees F (200 degrees C) and continue to bake until golden brown, about 10 minutes more. Remove from the oven and let cool at least 1 1/2 hours before slicing and serving.
Nutrition Facts : Calories 348.5 calories, Carbohydrate 49.5 g, Cholesterol 31.7 mg, Fat 14.1 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 4.5 g, Sodium 58.9 mg, Sugar 15.3 g
SPICED PEACH PIE
A whipped cream layer, a peaches and Jello layer, and a cream cheese layer. I like it because it's a little different than the traditional peach pie, and it tastes great. You can use a store-bought graham cracker crust instead if you like.
Provided by Laura O.
Categories Pie
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Drain syrup from peaches into a 2-cup measuring cup.
- Add enough water to measure 1 1/3 cups.
- Chop peaches and set aside.
- In a saucepan, combine the syrup, brown sugar, ginger, and cinnamon.
- Bring to a boil.
- Reduce heat and cook and stir for 5 minutes.
- Remove from the heat.
- Stir gelatin into syrup mixture until dissolved.
- Add peaches.
- Refrigerate until partially set, about 40 minutes.
- In a bowl, blend cream cheese and nutmeg.
- Spread over the bottom and up the sides of the crust.
- Pour gelatin mixture over cream cheese layer.
- Spread with whipped topping.
- Chill until serving.
Nutrition Facts : Calories 444.1, Fat 26.7, SaturatedFat 14.6, Cholesterol 20.8, Sodium 300.2, Carbohydrate 48.1, Fiber 1.7, Sugar 32.1, Protein 5.3
PEACH PIE
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.
SPICED PEACH PIE
Steps:
- For crust:
- Preheat oven to 400 degrees F.
- For filling:
- In a medium bowl, stir to combine all filling ingredients. Set aside for 15 minutes.
- For crust:
- In a large bowl, stir together pie crust mix and 1/3 cup chilled peach nectar until dough forms a ball. Split dough in half, and form into 2 disks.
- On a lightly floured surface, use a rolling pin to roll dough 1 1/2-inches larger than an upside-down 9-inch pie pan. Fold dough in half and unfold over pie pan. Press onto bottom of pan.
- Fill pie shell with peach filling mixture; set aside.
- Roll out remaining dough and place over filled pie shell. Pinch the edges of the pie together or crimp with a fork. Trim away any excess dough.
- Lightly beat egg with 1 tablespoon peach nectar or water to make egg wash. Use a pastry brush to lightly brush top of pie with egg wash. Sprinkle with sugar. Cut slit in center to vent pie.
- Bake in preheated oven for 45 to 60 minutes or until crust is golden and filling is bubbling through vent. If edges get too brown, cover edges with foil to prevent burning.
- Cool before slicing.
SPICED PEACH PIE WITH LATTICE CRUST
Categories Fruit Dessert Bake Fourth of July Picnic Peach Spice Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 16
Steps:
- For crust:
- Whisk first 5 ingredients in medium bowl to blend. Add butter and shortening and rub in with fingertips until mixture resembles very coarse meal. Mix in 4 tablespoons ice water. Mix in more water by tablespoonfuls if dough is dry, tossing until moist clumps form. Gather dough into ball. Divide dough into 2 pieces, 1 slightly larger than the other. Flatten into disks; wrap and chill at least 2 hours and up to 2 days.
- For filling:
- Mix sugar, cornstarch, lemon juice and spices in large bowl. Bring medium saucepan of water to boil. Drop in 3 peaches at a time; blanch 1 minute. Transfer peaches to bowl of cold water. Using small sharp knife, peel 1 peach. Cut peach in half; discard pit and slice thinly. Stir peach slices into sugar mixture. Repeat with remaining peaches. Let filling stand until juices form, at least 30 minutes and up to 1 hour.
- Preheat oven to 375°F. Roll out larger dough disk on lightly floured surface to 13- to 14-inch round. Transfer to 9-inch-diameter deep-dish pie dish. Roll out smaller dough disk on lightly floured surface to 11-inch round. Using ruler as aid, cut dough into 1/2-inch-wide strips.
- Spoon filling into dough-lined dish. Arrange some of dough strips atop pie, spacing 3/4 inch apart. Form lattice by arranging more dough strips at right angle to first strips, spacing 3/4 inch apart. Trim overhang of bottom crust and lattice strips to 3/4 inch. Fold under and crimp edge decoratively.
- Bake pie until crust is golden and filling bubbles thickly, covering edge of crust with foil if browning too quickly, about 1 hour 20 minutes. Cool pie to room temperature before serving.
SPICED PEACHES
This is a super summer dessert because peaches are plentiful. The sweet chilled fruit topped with sour cream and brown sugar is so refreshing. When fresh peaches aren't available, use canned peach halves with tasty result.-Norma Erne, Albuquerque, New Mexico
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large saucepan, bring the first five ingredients to a boil. Reduce heat; simmer 10 minutes. Add peaches; simmer until heated through, about 10 minutes. , Pour into a shallow dish. Cover and chill 8 hours or overnight. Drain. Spoon peaches into serving dishes; garnish with a dollop of sour cream and sprinkle with brown sugar.
Nutrition Facts :
EASY SPICED FRESH PEACH COBBLER
Ever found an empty pan of something in your fridge? I did! I found this recipe in a book. It was rather plain so I added my own tasteful touches and served it to my family. They loved every bite and it was gone in just a few hours. If fresh peaches are out of season then use the best frozen peaches you can but cut back on the sugar.
Provided by KGCOOK
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees.
- Coat a 13 X 9 inch baking dish with non stick spray.
- Put butter in pan and put in oven to melt.
- Meanwhile, In a mixing bowl, blend dry ingredients EXCEPT BROWN SUGAR together.
- Add milk and stir well.
- Using oven mitts, remove the baking dish from the oven if butter is melted.
- Pour batter into dish and even out.
- Spoon peaches wiwth some juice (if any) evenly over the batter.
- Bake at 350 for 30 minutes then check for doneness.
- (Mine baked 40 minutes, sister's baked 30).
- Cobbler is done when batter rises and browns on top and firm in center.
- Sprinkle brown sugar over the top.
- Cover with foil (or other top) immediately so that sugar can warm up and stick to the cobbler.
Nutrition Facts : Calories 330.7, Fat 13.2, SaturatedFat 8.2, Cholesterol 34.8, Sodium 313.6, Carbohydrate 52, Fiber 1.8, Sugar 37.2, Protein 3.4
FRESH SPICED PEACH JAM
Perfect for canning! This spiced peach spread is very rich to the taste. Use it on biscuits, bread, or French toast. It's truly a taste of fall! Store in a cool, dark area.
Provided by MISSKD2
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 13h10m
Yield 60
Number Of Ingredients 6
Steps:
- Heat five 12-ounce jars in simmering water until ready for use. Wash lids and rings in warm soapy water.
- Mix peaches, sugar, lemon juice, cinnamon, nutmeg, and allspice in a large pot. Bring to a boil; cook, stirring occasionally, until peaches are soft, about 15 minutes. Remove from heat.
- Mash peaches with an immersion blender or potato masher to desired size and texture. Return to the heat; continue cooking jam until thickened, about 10 minutes more.
- Pack jam into hot jars, filling to within 1/4 inch of the top. Wipe rims with a clean, damp cloth. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower in jars using a holder, placing them 2 inches apart. Pour in more boiling water to cover the jars by at least 1 inch. Bring the water to a rolling boil, cover the pot, and process for 10 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 12 hours. Press the top of each lid with a finger, ensuring that lid does not move up or down and seal is tight.
Nutrition Facts : Calories 42.5 calories, Carbohydrate 10.9 g, Fiber 0.1 g, Sodium 0.5 mg, Sugar 10.8 g
SPICED PEACH PIE WITH BUTTERMILK CRUST
Categories Food Processor Fruit Dessert Bake Picnic Peach Summer Potluck Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Serves 8
Number Of Ingredients 16
Steps:
- Make crust:
- Blend flour, sugar and salt in processor. Add butter and lard; cut in using on/off turns until fat is reduced to pea-size pieces, about 25 turns. Using on/off turns, blend in 3/4 cup buttermilk until dough just comes together in moist clumps, adding more buttermilk if dough is dry. Gather dough into ball. Divide into 2 pieces, 1 slightly larger than the other. Flatten each into disk. Wrap disks in plastic; chill at least 1 hour or overnight.
- Make filling:
- Mix 3/4 cup sugar and next 4 ingredients in large bowl. Cook peaches in pot of boiling water 30 seconds. Transfer to bowl of cold water; cool. Peel, halve and pit peaches. Slice peaches into bowl with sugar mixture; toss to coat. Let filling stand until juices form, stirring often, about 20 minutes.
- Place 1 rack in center and 1 rack at lowest position in oven; preheat to 400°F. Roll out larger dough disk on floured surface to 12- to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhang to 3/4 inch. Mound filling in dish; dot with butter. Roll out second disk on floured surface to 12-inch round. Gently roll up dough onto rolling pin; drape dough over filling. Pinch overhang and edge of top crust together. Fold edge under. Cut several slits in top crust. Crimp edge. Brush pie with beaten egg; sprinkle with 1 tablespoon sugar.
- Place pie on center rack in oven. Bake 50 minutes. Place baking sheet on lowest rack to catch drippings. Continue to bake pie until crust is brown and juices bubble thickly through slits, covering very loosely with foil if top browns too quickly, about 20 minutes. Cool on rack 1 hour. Serve warm or at room temperature.
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