Golden Peach Pie Recipes

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PEACH PIE



Peach Pie image

A homemade Peach Pie is one of the summer's sweetest traditions. When peaches are in season, you likely have a whole bushel ready to be sliced for a juicy snack, added to yogurts and parfaits or included in a bowl of other fresh fruit. There are so many wonderful ways to enjoy peaches, but we think this easy Peach Pie recipe is one of the best. You need just 6 ingredients, 25 minutes of prep time and frozen Pillsbury™ Deep Dish Pie Crusts to make this recipe for Peach Pie. Soon you'll be serving up golden slices of Peach Pie with a scoop of ice cream on top.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 8

Number Of Ingredients 6

2/3 cup sugar
1/3 cup Gold Medal™ All-Purpose Flour
1/4 teaspoon ground cinnamon
5 to 5 1/2 cups sliced peeled fresh peaches (5 to 6 medium)
1 teaspoon lemon juice
1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)

Steps:

  • Place cookie sheet on oven rack. Heat oven to 400°F.
  • In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
  • Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.

Nutrition Facts : Calories 310, Carbohydrate 52 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 25 g, TransFat 0 g

GOLDEN PEACH PIE



Golden Peach Pie image

Years ago, I entered this pie in the Park County Fair in Livingston. It won a first-place blue ribbon plus a purple ribbon for best all around! Family and friends agree with the judges-it's a perfectly peachy pie. -Shirley Olson, Polson, Montana

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 10

2 sheets refrigerated pie crust
5 cups sliced peeled fresh peaches (about 5 medium)
2 teaspoons lemon juice
1/2 teaspoon grated orange zest
1/8 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons butter

Steps:

  • Line a 9-in. pie plate with 1 crust; trim, leaving a 1-in. overhang around rim. Set aside. In a large bowl, combine the peaches, lemon juice, orange zest and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter., Roll out remaining crust to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to bottom crust; fold overhang over. Lightly press or flute edge. Cover the edge loosely with foil. , Bake at 400° for 40 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 10-15 minutes longer. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts : Calories 425 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 267mg sodium, Carbohydrate 67g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.

PEACH PIE



Peach Pie image

You might be surprised to know that Linda Allard, the head of Ellen Tracy, is also known for her culinary skills. She even wrote a cookbook, ''Absolutely Delicious!'' from whence this recipe came. The crust calls for a combination of butter and lard which results in a superbly flaky crust, but if the idea of lard makes you bristle, all butter will work here too (you might need a bit more). Very little fuss is made over the peaches; just toss them with lemon juice, sugar and a scoop of flour to make it come together, then sprinkle with fresh nutmeg before topping with a blanket of dough. Bake until the juices bubble and peek through the golden crust. It's a simple and straightforward recipe, and the perfect showcase for ripe and juicy peaches.

Provided by Cathy Horyn

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 9

2 cups flour
1 teaspoon salt
2/3 cup cold lard (Allard usually uses 3 tablespoons of butter as part of the lard)
1/4 cup ice water
4 to 6 cups ripe peaches, peeled and sliced
2 tablespoons lemon juice
1 to 1 1/4 cups sugar
1/4 cup flour
Bit of freshly grated nutmeg

Steps:

  • Mix the flour and the salt. Add the cold shortening in 2-inch pieces. Cut it into the flour until the mixture is crumbly. Squeeze a bit together (if it crumbles, add more shortening).
  • Mix in ice water, a couple of tablespoons at a time, with a fork until the dough sticks together. Pat it together, but do not overhandle.
  • Shape into 2 flattened discs. Wrap in waxed paper and refrigerate for a few hours or overnight.
  • Mix peaches with lemon juice. Add sugar and flour and mix.
  • Roll out the first pastry disc and place in a 9-inch pie plate. Add filling. Grate nutmeg on top.
  • Roll out second disc. Cut slits in a decorative pattern. Place on top of filling. Wet edges of bottom pastry with cold water. Trim pastry; pinch bottom and top edges together.
  • Bake at 425 degrees for 15 minutes, turn down to 375 degrees and cook until peaches bubble and pastry is golden, about 45 minutes. Serve slightly warm with ice cream.

FAVORITE PEACH PIE



Favorite Peach Pie image

Brighten up a dark winter day with this sunshiny peach pie! The mouthwatering dessert from Margaret Hanson-Maddox of Montpelier, Indiana is yummy with a dollop of whipped cream. "This was one of my father's favorites."-Margaret Riley, Tallahassee, Florida

Provided by Taste of Home

Categories     Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 9

Pastry for double-crust pie (9 inches)
2 cans (15 ounces each) sliced peaches
1/2 cup sugar
1/4 cup all-purpose flour
1 tablespoon lemon juice
1/4 teaspoon grated orange zest
Dash salt
2 tablespoons butter
1/8 teaspoon almond extract

Steps:

  • Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Drain peaches, reserving 1/3 cup juice. In a saucepan, combine the sugar, flour, lemon juice, orange zest, salt and reserved juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened., Add the butter and almond extract; stir until butter is melted. Stir in peaches. Cool slightly. Transfer to crust. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry., Cover edges loosely with foil. Bake at 400° for 25 minutes. Remove foil and bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts :

PEACH PIE



Peach Pie image

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

10 fresh peaches, pitted and sliced
⅓ cup all-purpose flour
1 cup white sugar
¼ cup butter
1 recipe pastry for a 9 inch double crust pie

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

GOLDEN COCONUT PEACH PIE



Golden Coconut Peach Pie image

This pie comes from Grandma's Great Desserts. We love coconut so this is a favorite for us, I suppose you could halve the top layer if you are not as fond of coconut as us? I use Recipe#291722 for the crust. Seize the moment. Think of all those women on the 'Titanic' who waved off the dessert cart." Erma Bombeck

Provided by WiGal

Categories     Pie

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 13

4 -4 1/2 cups fresh peaches, sliced
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup orange juice
1 unbaked pie shell (9 inches)
2 tablespoons butter
2 cups flaked coconut
5 ounces evaporated milk, small size
1 egg, beaten
1/4-1/2 cup sugar
1/4 teaspoon almond extract

Steps:

  • Preheat oven to 450 degrees.
  • In a medium bowl, combine peaches, sugar, flour, nutmeg, salt, and juice.
  • Pour into pie shell; dot with butter.
  • Bake at 450 degrees for 15 minutes.
  • Meanwhile, in a medium sized bowl combine the butter, coconut, evaporated milk, egg, and sugar.
  • Remove pie from oven and pour this mixture over the hot filling.
  • Reduce heat to 350 degrees and bake until the coconut is toasted, about 45 minutes.
  • Serve warm, or chilled.
  • Store leftovers in refrigerator.

Nutrition Facts : Calories 380, Fat 18.5, SaturatedFat 10, Cholesterol 39.2, Sodium 248.7, Carbohydrate 50.8, Fiber 3, Sugar 34.6, Protein 5.1

PEACH PIE THE OLD FASHIONED TWO CRUST WAY



Peach Pie the Old Fashioned Two Crust Way image

This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.

Provided by BERNIERONE

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

1 (15 ounce) package pastry for a 9 inch double crust pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
  • Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
  • Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 58.6 g, Cholesterol 30.9 mg, Fat 19.8 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 358.3 mg, Sugar 30.1 g

GOLDEN PEACH PIE RECIPE



Golden peach pie Recipe image

Provided by á-36210

Number Of Ingredients 11

Ingredients
2 sheets refrigerated pie crust
5 cups sliced peeled fresh peaches (about 5 medium)
2 teaspoons lemon juice
1/2 teaspoon grated orange zest
1/8 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons butter

Steps:

  • Directions Line a 9-in. pie plate with 1 crust; trim, leaving a 1-in. overhang around edge. Set aside. In a large bowl, combine the peaches, lemon juice, orange zest and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter. Roll out remaining crust to a 1/8-in.-thick circle; cut into strips. Arrange over filling in a lattice pattern. Trim and seal strips to bottom crust; fold overhang over. Lightly press or flute edge. Cover the edges loosely with foil. Bake at 400° for 40 minutes. Remove foil; bake until crust is golden brown and filling is bubbly, 10-15 minutes longer. Cool on a wire rack. Store in the refrigerator.

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