PEACH PIE THE OLD FASHIONED TWO CRUST WAY
This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.
Provided by BERNIERONE
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 427.8 calories, Carbohydrate 58.6 g, Cholesterol 30.9 mg, Fat 19.8 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 358.3 mg, Sugar 30.1 g
PEACH BLUEBERRY PIE
"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. -Sue Thumma, Shepherd, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.
Nutrition Facts : Calories 406 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.
PEACH PIE
I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
FRESH PEACH PIE (NO BAKE) WITH OIL PASTRY CRUST
Make and share this Fresh Peach Pie (No Bake) With Oil Pastry Crust recipe from Food.com.
Provided by Marg CaymanDesigns
Categories Pie
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- For Crust: Mix all ingredients with a fork and press into a 9-inch pie plate.
- Prick all over with a fork.
- Bake at 400 degrees for 12 minutes.
- For Pie: In a saucepan, combine sugar, cornstarch and water until smooth.
- Cook and stir over medium heat until bubbly and thickened.
- Remove from the heat; stir in gelatin until dissolved. Cool.
- Arrange peaches in crust; pour filling over peaches.
- Chill until set, about 2 hours.
- Serve topped with whipped cream.
Nutrition Facts : Calories 384.7, Fat 14.1, SaturatedFat 1.9, Cholesterol 0.5, Sodium 198.5, Carbohydrate 62.4, Fiber 1.5, Sugar 41.4, Protein 3.9
FRESH PEACH PASTRY PIE
Make and share this Fresh Peach Pastry Pie recipe from Food.com.
Provided by Darlene Summers
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees.
- Prepare pastry.
- Mix peaches and lemon juice.
- Stir together sugar, flour and cinnamon.
- Mix with peaches.
- Turn into pastry lined pie pan.
- Dot with butter.
- Put top crust on.
- Make slits in top crust and seal edges.
- Cover edges with 2 to 3 inch width of aluminum foil to prevent excessive browning; remove last 15 minutes of baking.
- Bake 35 to 45 minutes or till crust is brown and juice begins to bubble through slit in crust.
Nutrition Facts : Calories 174.3, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 25.7, Carbohydrate 37.3, Fiber 1.6, Sugar 33.1, Protein 1.3
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
Peach grower Judy Marshall enthusiastically shares this fruit-filled recipe she gives customers at her family's Schreiman Orchards near Waverly, Missouri. "This favorite recipe is reprinted annually in our cookbook," relates Judy.
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a saucepan, combine sugar, cornstarch and water until smooth. Cook and stir over medium heat until bubbly and thickened. Remove from the heat; stir in gelatin until dissolved. Cool. , Arrange peaches in crust; pour filling over peaches. Chill for 2 hours or until set. Serve with whipped cream if desired.
Nutrition Facts : Calories 290 calories, Fat 7g fat (3g saturated fat), Cholesterol 5mg cholesterol, Sodium 125mg sodium, Carbohydrate 56g carbohydrate (40g sugars, Fiber 1g fiber), Protein 2g protein.
SOUTHERN PEACH COBBLER
When fresh peaches are in season, southern peach cobbler is the first thing I think about. This is perfect for any cookout or gathering. -Betty Clark, Mount Vernon, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 400°. In a Dutch oven, combine brown sugar, cornstarch and water until smooth. Add peaches; bring to a boil. Cook and stir for 2 minutes. Reduce heat to low; stir in butter and lemon juice. , For topping, combine flour, sugar, baking powder and salt in a bowl. Stir in milk, butter and orange zest if desired. Transfer hot peach mixture to an ungreased 13x9-in. baking dish. Spoon topping over peaches. Bake, uncovered, until golden brown, 30 to 35 minutes. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 360 calories, Fat 12g fat (8g saturated fat), Cholesterol 32mg cholesterol, Sodium 274mg sodium, Carbohydrate 61g carbohydrate (41g sugars, Fiber 2g fiber), Protein 4g protein.
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.
FRESH PEACH TURNOVERS
I came up with this recipe cuz of an abundance of peaches on my tree. I just love the sweet peaches in the flaky puff pastry!
Provided by Charmie777
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400º.
- As you're slicing the peaches, save the juice.
- Combine peach juice with sugar and cornstarch in saucepan. Cook until thick and bubbly.
- Add peaches, butter, cinnamon and nutmeg.
- Cool slightly.
- Lightly roll out each pastry sheet on floured surface.
- Cut each sheet into 4 squares.
- Place some of peach filling on half of each square. Brush edges with beaten egg. Fold over into a triangle (or rectangle) and press to seal edges (or crimp with fork).
- Place on baking sheets.
- Bake at 400º for 10-15 minutes until lightly brown and puffy.
- Cool on racks.
- Sprinkle with powdered sugar. Or frost with a powdered sugar frosting.
Nutrition Facts : Calories 490.2, Fat 25.8, SaturatedFat 7.1, Cholesterol 27.1, Sodium 174.9, Carbohydrate 60.5, Fiber 2.7, Sugar 29.8, Protein 6.3
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