FRESH PEACH PIE
Make and share this Fresh Peach Pie recipe from Food.com.
Provided by BeccaB3c
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Line a 9-inch pie pan with pastry.
- Combine the 1 cup of sugar, flour and cinnamon, mixing well.
- Lightly mix in the fresh peaches and pour into the pie shell.
- Dot with butter and cover with a top crust.
- Prick the top crust and sprinkle with sugar.
- Put the pie into a 400 degree oven and bake for 40 to 50 minutes.
Nutrition Facts : Calories 281.5, Fat 9.9, SaturatedFat 3.2, Cholesterol 5.7, Sodium 136.3, Carbohydrate 47.4, Fiber 2.3, Sugar 32.3, Protein 2.7
FRESH PEACH PIE I
This is one of the few unbaked peach pie recipes that I have been able to find.
Provided by Champ Williams
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Combine sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan. Cook over medium heat until clear and thick. Stir in vanilla.
- Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 44.4 g, Cholesterol 3.8 mg, Fat 9.3 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 136.3 mg, Sugar 31 g
FRENCH FRESH PEACH PIE
Make and share this French Fresh Peach Pie recipe from Food.com.
Provided by Recipe Junkie
Categories Pie
Time 4h15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Add water to 2 cups peaches and soak slightly until peaches are soft.
- Add sugar mixed with cornstarch.
- Cook 5 minutes.
- Add lemon juice and set aside to cool.
- Place remaining 2 c peaches in pie shell and top with peach mixture.
- Chill for 4 hours.
- Serve topped with ice cream or whipped cream.
Nutrition Facts : Calories 269.4, Fat 10.2, SaturatedFat 2.5, Sodium 156.3, Carbohydrate 43.4, Fiber 2.8, Sugar 26.3, Protein 2.9
FRESH PEACH PIE
From an old issue of House and Garden magazine that I was browsing through. Haven't tried it yet, but want to soon!
Provided by Michelle Berteig
Categories Pie
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Combine cream cheese and 1/2 cup sugar in a small bowl. Spread mixture over bottom of baked and cooled piecrust.
- Place remaining sugar, orange juice, 2 tablespoons lemon juice, cornstarch, and 1/2 cup peaches in a blender and blend until smooth. Heat in a saucepan over medium heat until slightly thickened.
- Toss remaining peaches with remaining lemon juice and set aside.
- Add peaches to cooked mixture and stir to coat. Let mixture cool.
- With slotted spoon, scoop up peaches and place in piecrust. Refrigerate for a couple of hours before serving.
Nutrition Facts : Calories 455.8, Fat 23.8, SaturatedFat 9.9, Cholesterol 41.6, Sodium 284.7, Carbohydrate 58.3, Fiber 2.9, Sugar 40.2, Protein 5.7
FRESH PEACH PIE
Fresh peaches in a pre-cooked pie crust with a filling of lemon and orange juice, sweetened and thickened. Top with whipped cream. Filling can also double as cake filling.
Provided by Sharon Gates
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- In a medium bowl, stir together the flour, 1/2 teaspoon of sugar, and salt. Rub in shortening between your fingers, forming evenly small lumps no larger than peas. Stir in water until dough can form a ball. Knead briefly to pull it together, then let rest for a few minutes. Roll out the dough to a about a 12 inch circle. Fit into a 9 inch pie plate, and prick with a fork. Top with another pie plate, and flip over. This method works best with thinner metal pans than glass pans.
- Bake the crust for 8 to 10 minutes in the preheated oven, or until golden. Cool, then flip back into the original pan. This process keeps the crust from sagging down into the pan without using pie weights.
- Meanwhile, stir together the cornstarch and 1 cup of sugar in a saucepan. Stir in the orange juice, water and lemon juice. Warm over medium heat, stirring occasionally until thickened and clear. Remove from heat, and chill.
- To assemble the pie, alternate layers of fresh sliced peaches with the chilled citrus sauce, beginning and ending with the sauce. Serve with whipped cream or ice cream.
Nutrition Facts : Calories 325.5 calories, Carbohydrate 51.3 g, Fat 13 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 3.2 g, Sodium 151.6 mg, Sugar 35.3 g
FRESH PEACH PIE
I'm looking forward to when Colorado peaches are in season again so that I can make this delicious pie! This one uses apricot Jello in the filling. Prep time does not include time needed in the refrigerator to set.
Provided by noway
Categories Pie
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix sugar and cornstarch.
- Add water and cook until very thick.
- Add apricot jello powder, lemon juice, almond extract, and food coloring.
- Mix in peaches (sliced into bite-size pieces).
- Pour into graham cracker or baked pie crust.
- Refrigerate to set.
- Serve with whipped cream or vanilla ice cream (optional).
Nutrition Facts : Calories 267.7, Fat 7.7, SaturatedFat 1.9, Sodium 118.1, Carbohydrate 49.2, Fiber 2.2, Sugar 32.2, Protein 2.2
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