EASY PEACH PIE
My family loves this dessert and asks for it often. It's a breeze to make and is delicious served warm or cold.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Arrange peaches in the pastry shell. In a small bowl, combine sugar, flour and salt; stir in cream until smooth. Pour over peaches. , Bake at 400° for 40-45 minutes or until filling is almost set. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 258 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 162mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 2g fiber), Protein 2g protein.
PEACH PIE
Pies are among America's favorite desserts. With a little practice, you can learn to adapt this basic formula depending on what fruit is in season, and to adjust the amount of sugar and thickeners based on the juiciness of the fruit. Soon, you can say "easy as pie" -- and really mean it!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Stir together peaches, granulated sugar, cornstarch, lemon juice, and salt in a large bowl to combine.
- On a lightly floured surface, roll out one disk of pate brisee to 1/8-inch thickness and at least 13 inches in diameter. Roll dough around rolling pin and unroll it over a 9-inch glass pie plate, pressing gently to fit into plate. Fill with peach mixture. Dot with butter. Roll out remaining disk of dough in the same manner. Drape over filling. Use kitchen shears to trim overhang under, and crimp edges. With thumb and index finger of one hand, gently press dough against index finger of other hand. Continue around pie. Use a paring knife to make several vents in the top crust. Refrigerate pie 20 minutes.
- Preheat oven to 400 degrees with the rack in the lower third. Place chilled pie on a rimmed baking sheet lined with parchment paper. Whisk egg yolk and cream in a small bowl; brush over top crust. Sprinkle with sanding sugar. Place in oven and bake 10 minutes; reduce heat to 375 degrees. Continue baking until bottom and top crusts are golden and juices are bubbling in center, 50 to 80 minutes. Tent pie with foil if browning too quickly.
- Transfer pie to a wire rack; let cool completely, at least 4 hours, or up to overnight. If keeping pie overnight, tent loosely with foil and store at room temperature; do not refrigerate, which makes crust soggy.
SIMPLE PEACH PIE
This recipe is from C.A. Lynd of lyndsgourmet.com. Every year we anxiously wait for Lynd's farm to put out their peaches. They gave us this recipe with the peaches I just bought and it is simple and wonderful.
Provided by MSZANZ
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F.
- Stir together flour, 1 cup sugar, and cinnamon and set aside.
- Wash, peel, and slice fresh peaches.
- Mix together peaches with the combined dry ingredients.
- Turn into pastry-lined pie pan and dot with butter.
- Cover with top crust, cut slits in it, seal the edges.
- Sprinkle top with 2 tablespoons of sugar.
- Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking.
- Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust.
- Pie may be frozen for future use.
Nutrition Facts : Calories 191.1, Fat 3.2, SaturatedFat 1.9, Cholesterol 7.6, Sodium 25.7, Carbohydrate 41.4, Fiber 1.6, Sugar 36.2, Protein 1.4
PEACH PIE
Old fashioned peach pie using no eggs, my family's favorite.
Provided by Marcia Kammann
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 5
Steps:
- Mix flour, sugar and butter into crumb stage.
- Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
- Top with lattice strips of pie crust.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.
Nutrition Facts : Calories 424.9 calories, Carbohydrate 57 g, Cholesterol 15.3 mg, Fat 20.7 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 7.4 g, Sodium 279.6 mg, Sugar 32.5 g
QUICK AND EASY PEACH PIE EGG ROLLS WITH RASPBERRY SAUCE
I had to make a dessert really quickly because we had some friends over for dinner. Unfortunately I lent out my car and was unable to make it to the grocery store. All I had was a can of peach pie filling, some raspberry jam, cream cheese, egg roll wrappers, and some vanilla ice cream in the freezer.
Provided by COUSINDILL
Categories Appetizers and Snacks Wraps and Rolls Egg Roll Recipes
Time 45m
Yield 6
Number Of Ingredients 16
Steps:
- In a large bowl, mix the peach pie filling, cinnamon, allspice, cloves, ginger, nutmeg, pumpkin pie spice, and salt.
- Spread one side of each egg roll wrapper with about 1 tablespoon cream cheese. Top cream cheese with 1 tablespoon of the pie filling mixture. Fold the wrappers over the mixture. Moisten the ends with a small amount of water, and seal.
- Heat the oil in a large skillet over medium-high heat. Drop the egg rolls a few at a time into the hot oil. Fry until golden brown. Drain on paper towels.
- In a bowl, mix the raspberry jam, honey, and remaining water. Add more water as necessary to obtain a syrup like texture. Serve the warm egg rolls over ice cream, top with the raspberry jam mixture, and sprinkle with confectioners' sugar.
Nutrition Facts : Calories 675.2 calories, Carbohydrate 78.8 g, Cholesterol 81.2 mg, Fat 37.7 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 16.1 g, Sodium 289.6 mg, Sugar 62.5 g
EASY AS PIE PEACHES
This really is an amazingly easy dessert that kids can make and great for summer because it tastes like pie without the baking. Awesome a la mode.
Provided by Chef Chessie
Categories Pie
Time 1h5m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix everything except gram crackers.
- Chill for one hour.
- Top w/ gram crackers.
- I apologize for any measurements being slightly off -- I cook by sight and taste.
- For an adult version substitute some Grand Manier or Amarula for the oj.
- Also great with apples/bourbon.
Nutrition Facts : Calories 249.1, Fat 1.2, SaturatedFat 0.2, Sodium 57.1, Carbohydrate 61.5, Fiber 5.9, Sugar 52.8, Protein 3.4
EASY PEACH POTPIE
Capture that fleeting moment when peaches are flavor-rich and flawless with a pie that won't keep you in the kitchen. Bake them into a vanilla-bourbon nectar, top it off with a flaky round of pastry, and serve warm without breaking a sweat.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 1h
Yield Serves 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees with racks in top and bottom thirds, and a foil-lined rimmed baking sheet on bottom of oven to catch drips.
- On a lightly floured sheet of parchment, unfold pastry; roll out to a 10-inch square. Center an 8-inch cake pan upside down on pastry; trace a circle around it with a paring knife. Remove pan; remove and discard excess pastry. Transfer parchment with pastry circle to a baking sheet. Create a crosshatch pattern by scoring lines, 2 inches apart, horizontally and vertically on pastry (do not cut through dough). Refrigerate 5 to 10 minutes.
- In a large bowl, whisk together brown sugar, cornstarch, and salt. Add peaches and toss to coat. Stir in bourbon and vanilla. Transfer mixture to a 9-inch pie dish. Cover with parchment-lined foil; bake on lower rack 20 minutes.
- Whisk egg with 1 teaspoon water. Brush over pastry circle; sprinkle with sanding sugar. Place baking sheet with pastry on top rack of oven. Bake until pastry is puffed and golden and fruit in dish is bubbling, 35 to 40 minutes (if pastry is browning too quickly, tent with foil). Remove from oven; uncover fruit. Carefully place pastry circle on top of fruit and bake 10 minutes more. Let cool 15 minutes; serve with ice cream.
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