Grandmas Fresh Peach Pie Recipes

Steps:

• 1. Preheat oven to 425 degrees. Mix white sugar, brown sugar and 1/4 cup flour in a large bowl. Add peaches, lemon juice, cinnamon and nutmeg and toss well. Pile fruit onto 9 or 10 inch pastry lined pie pan. Scatter bits of butter over fruit.
• 2. Roll out remaining half of dough for top crust and drape over pie. Trim away excess dough around edges, but leave enough to tuck under top of pie pan edge. Crimp edges and cut several vents in top. Sprinkle 1 teaspoon decorating sugar or regular sugar on top of pie crust. Cover edges of pie crust with strips of aluminum foil to prevent over darkening during baking (optional).
• 3. Bake at 425 degrees for 10 minutes, then reduce heat to 350 degrees, and bake until juices bubble around edges on top of pie and crust is lightly browned, about 40 minutes more. Serve warm with ice cream.

Steps:

• 1. In a bowl mix sugar,salt,tapioca,lemon juice,almond extract and peaches.Mix well pour into unbaked pie shell.
• 2. Dot with butter, put top crust on. Flute edges, spinkle with alittle sugar, cut steam vents.
• 3. Bake in 350 degree oven for 1 hr,

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:

• Put the peach slices in the pastry shell.
• In a mixing bowl, add the remaining ingredients; stir to mix well.
• Pour mixture over the peaches.
• Bake at 350°F for 1 hour and 10 minutes.
• May need to cover the pie crust edges with foil if they start to over-brown.

Steps:

• Mix sugar, cornstarch, jello, and water in glass bowl.
• Microwave until it thickens and gets clear.
• Mix in peaches and pour into baked pie crust.
• Chill and serve.

Steps:

• Method: Preheat oven to 350 degrees. Mix flour and salt. Mix oil and milk. Pour oil and milk into flour and salt and stir until combined into a dough. Can add more milk if dry. Separate into two balls. Roll out on ball out between two sheets of wax paper, and line a pie pan with crust. Roll out other ball and set aside. Add to crust-lined pie pan the peaches. Sprinkle on top 1/4 cup of sugar, cinnamon and flour. Add slices of butter. Take other rolled-out crust, and lay it on top of the pie, crimping and sealing the edges. Sprinkle 1/4 cup of sugar on top of pie, and poke holes in top crust with a fork. Bake in oven for about an hour, or until crust is golden and pie is bubbling.

Steps:

• Heat oven to 400 degrees.
• Peel and slice the peaches. Place in a large bowl. Add blueberries. Sprinkle with sugar and flour. Mix well and set aside.
• Prepare the pie crust:.
• Sift the flour into a large bowl. Add butter and mix with a fork or pastry blender until the mixture resembles small peas. Make a well in the center and add the ice water. Mix together being careful not to over work the dough so that it does not become tough. Shape into a ball and refrigerate for 20 minutes.
• Divide dough in half. On a lightly floured board, roll out one half into a 15″ circle. Carefully fold in half and place into a 9″ or 10″ pie plate. Press evenly onto bottom and sides of pie plate.
• Evenly spoon the fruit mixture into the pie plate.
• Roll out second half of dough and place on top of fruit. Pinch and crimp edges together. Make slits in top of dough.
• In a small bowl, beat egg and brush over the top of the pie.
• Bake at 400 degrees for 12 minutes. Lower temperature to 350 degrees and bake for 30 to 35 minutes.

Steps:

• Mix sugar and cornstarch in med saucepan. Add cold water and heat over med heat until thick and translucent. Remove from heat and add peach jello. Cool for a bit, but don't let mixture get stiff. Put sliced peaches into pie shell (not too much juice) and pour jello mixture over peaches. Chill. Serve with whipped cream.

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Brush egg white over dough; refrigerate while making filling. , In a large bowl, combine peaches and 2 tablespoons flour; toss to coat. In a small bowl, combine remaining 3/4 cup flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peach mixture. Sprinkle with remaining crumb mixture. , Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.

Steps:

• 1. Line pie pan with pie crust. Place peaches in pie pan then Sprinkle with juice of one orange. Bake at 425 degrees for 20 minutes. Mix sugar, flour, egg and vanilla. Spread over top of peaches. Bake another 20 minutes.