Fresh Peach Angel Pie Recipes

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PEACH PIE



Peach Pie image

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

1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Dough for double-crust pie
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter
Vanilla ice cream, optional

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 I



Fresh Peach Pie I image

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

1 (9 inch) pie shell, baked
1 cup white sugar
½ cup water
3 tablespoons cornstarch
1 tablespoon butter
2 cups fresh peaches, pitted and mashed
¼ teaspoon ground nutmeg
1 teaspoon vanilla extract
4 cups fresh peaches - pitted, skinned, and sliced

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

FRESH PEACH PIE



Fresh Peach Pie image

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

1 (9 inch) pie pastry
1 cup sugar
5 tablespoons flour
1/2 teaspoon cinnamon
4 1/2 cups sliced peaches
1 1/2 tablespoons butter

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 ANGEL PIE



Fresh Peach Angel Pie image

A lovely and refreshing pie for the summer.

Provided by Carol

Categories     Peach Pie

Yield 8

Number Of Ingredients 7

3 egg whites
¾ cup white sugar
1 cup flaked coconut, toasted
½ cup toasted and sliced almonds
5 fresh peaches, pitted and sliced
1 cup heavy whipping cream, whipped
¼ cup flaked coconut, toasted

Steps:

  • Beat egg whites until soft peaks form. Gradually add sugar, beating until very stiff and glossy. Fold in toasted coconut and almonds. Spoon into a 9 inch pie plate to form a shell.
  • Bake at 350 degrees F (175 degrees) for 30 to 35 minutes. Cool.
  • Fill with sliced peaches. Top with whipped cream and toasted coconut. Chill until ready to serve.

Nutrition Facts : Calories 249.8 calories, Carbohydrate 30.7 g, Cholesterol 20.5 mg, Fat 13.3 g, Fiber 2.2 g, Protein 4 g, SaturatedFat 6.8 g, Sodium 61.9 mg, Sugar 27.2 g

PEACH PECAN ANGEL PIE



Peach Pecan Angel Pie image

Heavenly! One of my Mom's recipes that she made when I was a child. Fresh strawberries can be substituted for the peaches.

Provided by Donna M.

Categories     Pie

Time 50m

Yield 1 "9 inch pie", 6-8 serving(s)

Number Of Ingredients 8

3 large egg whites
3/4 cup sugar
12 soda crackers, finely crushed
1/4 teaspoon baking powder
1/2 cup chopped pecans
1 teaspoon vanilla
1 (8 ounce) container Cool Whip
1 cup chopped peach

Steps:

  • Heat oven to 325 degrees F.
  • Butter a 9 inch pie plate.
  • Beat egg whites until it forms soft peaks, then slowly add sugar and continue beating until sugar is dissolved.
  • Add vanilla.
  • Mix crackers, baking powder, and pecans in a small bowl.
  • Fold cracker mixture gently into egg whites.
  • Pour into buttered pie plate, spreading evenly and shaping like a crust to conform to pie pan.
  • Bake 30 minutes.
  • Cool completely.
  • Fold chopped peaches into Cool Whip.
  • Pour into cooled crust and chill several hours or overnight.
  • Garnish with additional sliced peaches, if desired.

Nutrition Facts : Calories 327.1, Fat 16.9, SaturatedFat 8.9, Sodium 116.3, Carbohydrate 42.2, Fiber 1.5, Sugar 36.7, Protein 3.9

PEACH-TOPPED ANGEL PIE



Peach-Topped Angel Pie image

Meringue blended with vanilla wafer crumbs is baked in a pie plate, cooled and topped with whipped cream and peaches for an airy, delicious dessert.

Provided by My Food and Family

Categories     Recipes

Time 2h45m

Yield 8 servings

Number Of Ingredients 7

42 vanilla wafers, divided
6 egg whites
1-1/3 cups sugar
1-1/2 tsp. baking powder
2 tsp. vanilla, divided
1 cup whipping cream
1 can (8-1/2 oz.) peach slices in juice, drained

Steps:

  • Heat oven to 300°F.
  • Crush 28 wafers finely. Beat egg whites in large bowl with mixer on high speed until soft peaks form. Gradually add sugar, beating until stiff peaks form. Add wafer crumbs, baking powder and 1 tsp. vanilla; stir gently until blended. Spread onto bottom of 9-inch pie plate sprayed with cooking spray. Stand remaining wafers around edge of pie plate.
  • Bake 1-1/4 hours or until egg white mixture is firm and lightly browned. Cool completely.
  • Beat cream and remaining vanilla in small bowl with mixer on high speed until stiff peaks form. Spread over pie; top with peaches.

Nutrition Facts : Calories 340, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 45 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g

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