Glazed Peach Pie Recipes

GLAZED PEACH PIE

Steps:

• In a saucepan, combine sugar, cornstarch, salt and nutmeg. Stir in water, lemon juice and pureed peaches. Cook over medium heat, stirring constantly, about 5 minutes or until mixture is thickened. Pour all but 1/2 cup glaze into the pie shell. Top with sliced peaches and brush with reserved glaze. Chill for at least 3 hours.

PEACH PIE

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.

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.

PEACH-GLAZED RASPBERRY AND CREAM CHEESE PIE

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Line a 9-inch pie plate with pie crust. Press crust firmly against sides and bottom and prick with a fork. Fold excess crust under and press together to form thick edge.
• Bake in the preheated oven until light brown, 10 to 12 minutes. Remove and set aside.
• Meanwhile, combine crushed peaches, 1/2 cup water, and 1/2 cup sugar in a saucepan over medium heat. Mix cornstarch into remaining 1/4 cup water in a small bowl; add to the peach mixture and stir until boiling. Boil until thick, about 5 minutes longer. Remove from the heat, stir in lemon juice, and set aside to cool.
• Combine cream cheese and remaining 1/4 cup sugar in a medium bowl; beat with an electric mixer until smooth and creamy. Spread into the bottom of the cooled pie crust.
• Place raspberries in a large bowl. Pour cooled peach glaze over top and toss gently to coat. Pour mixture onto cream cheese layer and spread gently to fill pie. Chill in the refrigerator until pie is set, at least 4 hours.

ORANGE PEACH PIE

Steps:

• In a saucepan, combine the cornstarch, salt and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in sweetener and gelatin. Cool. , Fold in peaches. Pour into the crust. Refrigerate for 2 hours or until serving. Garnish with whipped topping.

PEACH GLAZE

Steps:

• In a small bowl put the powdered sugar and then add the peach juice until the glaze reaches the consistency you would like. Dribble the glaze over the biscuits.