Freshpeachpieeasy Recipes

FRESH PEACH PIE

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• In a medium bowl, stir together the flour, 1/2 teaspoon of sugar, and salt. Rub in shortening between your fingers, forming evenly small lumps no larger than peas. Stir in water until dough can form a ball. Knead briefly to pull it together, then let rest for a few minutes. Roll out the dough to a about a 12 inch circle. Fit into a 9 inch pie plate, and prick with a fork. Top with another pie plate, and flip over. This method works best with thinner metal pans than glass pans.
• Bake the crust for 8 to 10 minutes in the preheated oven, or until golden. Cool, then flip back into the original pan. This process keeps the crust from sagging down into the pan without using pie weights.
• Meanwhile, stir together the cornstarch and 1 cup of sugar in a saucepan. Stir in the orange juice, water and lemon juice. Warm over medium heat, stirring occasionally until thickened and clear. Remove from heat, and chill.
• To assemble the pie, alternate layers of fresh sliced peaches with the chilled citrus sauce, beginning and ending with the sauce. Serve with whipped cream or ice cream.

FRESH PEACH PIE

Steps:

• Add peaches to a bowl and sprinkle with sugar and lemon juice. Stir well to combine, then allow to rest for 30 minutes to an hour, stirring once or twice.
• Drain peach juice into a measuring cup to get 1 cup of juice (you can drink any additional juice, or save it for another recipe like my steak marinade).
• Pour juice into a saucepan and stir in cornstarch. Cook on medium heat for a few minutes, until thickened.
• Remove from heat and stir in the butter, salt and almond extract.
• Pour peaches into a baked 9'' pie shell and pour the thickened sauce on top. Place a piece of plastic wrap directly on top and chill for at least one hour before serving.
• Serve with whipped cream on top, if desired.

EASY PEACH PIE

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.

FRESH PEACH PIE I

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.

SIMPLE PEACH PIE

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.

FRESH PEACH PIE

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.