DEEP DISH PEACH PIE
Make and share this Deep Dish Peach Pie recipe from Food.com.
Provided by Zaney1
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- juice over peach slices in large bowl.
- Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour.
- Add to peaches.
- Toss until evenly coated.
- Spread in 1 1/2 quart baking dish.
- Dot with butter.
- Roll out pastry to to cover dish with 1 1/2 inch overhang.
- Press pastry to edge of dish and flute edge.
- Cut 3 vents in top.
- Sprinkle with remaining sugar.
- Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more.
- Serve with whipped cream.
- Preheat oven to 450 degrees
DEEP-DISH PEACH PIE WITH PECAN STREUSEL TOPPING
Provided by Rochelle Palermo
Categories Dessert Bake Kid-Friendly High Fiber Backyard BBQ Peach Pecan Oat Summer Cinnamon Nutmeg Butter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makse 8 servings
Number Of Ingredients 24
Steps:
- For streusel topping:
- Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- For crust:
- Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 tablespoons water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.
- Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.
- For filling:
- Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
- Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 400°F. Spoon filling into crust. Scatter topping over, breaking up large clumps.
- Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
DEEP DISH GEORGIA PEACH PIE
Pairs well with Gallo Family Vineyards, GFV Twin Valley Moscato.
Provided by Taste of Home
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine sugar, flour and nutmeg. Add peaches; toss well to coat. Let stand 5 minutes., Stir in grenadine and lemon juice. Pour into crust; dot with butter. Bake at 375° for 50 minutes or until crust is golden brown.
Nutrition Facts :
DEEP DISH PEACH PIE
Number Of Ingredients 9
Steps:
- 1. Drain peaches, reservinga 3/4 cup of the syrup. Arrange peaches in 8-inch pie pan or shallow baking pan coated with cooking spray. Set aside.2. In 2-quart saucepan, combine sugar, salt and flour. Stir in peach syrup, mixing until smooth. Cook over medium heat, until thickened, stirring constantly. Remove from heat. Stir in lemon juice and margarine.3. Mix KELLOGG'S CORN FLAKES® cereal with melted margarine. Set aside for topping.4. Sprinkle walnuts over peaches. Pour warm syrup over peaches and sprinkle with cereal topping.5. Bake at 350°F about 30 minutes or until hot. Serve warm with cream, if desired.
Nutrition Facts : Nutritional Facts Serves
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- Make crust: In a food processor pulse flour, salt, cinnamon and sugar. Add butter and shortening; pulse until mixture resembles bread crumbs. Beat yolks with 1/4 cup ice water and pour onto flour mixture. Pulse until dough just comes together into a ball (add more ice water, 1 tsp. at a time, if dough is too dry). Flatten dough into a disk, wrap in plastic and chill for at least 30 minutes.
- Make filling: Bring a pot of water to a boil and have ready a bowl of ice water. With a knife make a few slits in skin of each peach. Drop peaches into boiling water for 1 minute, then plunge into ice water. Remove peaches from water and slip off skins. Quarter each peach, remove pit, and cut each quarter in half. Toss peaches with remaining filling ingredients. Let stand for 20 minutes, stirring occasionally.
- Preheat oven to 400°F. Line a baking sheet with foil. Divide dough in half. On a lightly floured surface, roll out half of pastry to an 11-inch circle. Cut a 1-inch-wide strip from outer edge of pastry. Place trimmed pastry circle in a deep-dish 9-inch pie plate. Brush edge with water and place pastry strip on edge, pressing to seal. Fill with peach mixture. Place remaining pastry over pie dish. Press pastry together, trim any excess and crimp edges together to seal.
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