Fresh Peach Pie No Bake With Oil Pastry Crust Recipes

NO BAKE PEACH PIE

Steps:

• Stir together the water, sugar, cornstarch, and butter in a small saucepan over medium-high heat. When the mixture has come to a boil, add a few slices of the peaches, then lower heat to medium-low and simmer for 5 minutes until thick and smooth. Remove from the heat, and allow to cool completely.
• Place the remaining peach slices into the pie crust, and spread the sauce all over them, covering completely. Refrigerate for at least 3 hours, or until firm before serving.

FRESH PEACH PIE (NO BAKE) WITH OIL PASTRY CRUST

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.

MOM'S PEACH PIE

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.

FRESH PEACH PASTRY PIE

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.

EASY NO BAKE PEACH PIE

Steps:

• Slice the peaches into a bowl and sprinkle with sugar to bring out the juice. Put peaches and juice into a blender or food processor to liquefy.
• In a large bowl, mix sweetened condensed milk, lemon juice and whipped topping. Fold in peaches and mix thoroughly.
• Pour into pie crust(s) and freeze.
• Also try with fresh strawberries instead of peaches.
• To carry to a picnic other places you can freeze small slices of peach in ice cube trays and place around dish to keep cold and be decorative. Enjoy!

NO CRUST PEACH PIE

Steps:

• pre-heat oven to 350.
• butter a 10 inch deep dish pie pan.
• combine flour, pudding, salt, and baking powder.
• add butter, eggs and milk.
• pour into prepared pan.
• arrange (drained) peach slices on batter in a nice spiral pattern, leave a 1/2 inch space from the side of the dish to the peaches.
• combine cinnamon, 4 tablespoons sugar, and vanilla powder, use only 1/2 to 2/3 of the sugar mix. Save the rest for a cinnamon toast or something else.
• sprinkle evenly over the peaches only.
• in a food processor combine cream cheese, 1/2 cup sugar, 2 tablespoons of peach syrup, and vanilla liquor.
• mix til smooth, about 2-3 minutes.
• carefully pour cream cheese mixture over the peaches only, do not get close to the edges.
• bake for 35 - 40 minutes or until golden brown of the sides. The middle may still be a little soft, it will set as it cools.
• remove from oven and cool on a rack before serving.

FRESH PEACH PIE

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.