Orchard Peach Pie Recipes

ORCHARD PEACH PIE

Steps:

• Preheat oven to 425°F
• Drain fruit reserving 1 cup syrup.
• Dissolve cornstarch in fruit syrup in saucepan on your stovetop.
• Add cinnamon, nutmeg and sugar, to taste.
• Cook, stirring constantly, until thickened and translucent. Stir in fruit.
• Prepare piecrusts.
• Place bottom crust in pie plate and spoon in fruit mixture.
• Place top crust over fruit; seal and flute edges.
• Make slits in top crust for venting.
• Bake on lower oven rack, 25 minutes or until golden brown.
• Serve with vanilla ice cream or whipped cream, if desired.

PEACH PIE

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.

ORCHARD PEAR PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., In a small bowl, whisk egg, sour cream, sugar, flour, yogurt, vanilla and salt. Gently stir in pears. Pour into crust. Bake 15 minutes., Meanwhile, for topping, in a small bowl, combine flour, oats, brown sugar, pecans and cardamom. Cut in butter until crumbly; sprinkle over pie. , Bake until a knife inserted in the center comes out clean and topping is golden brown, 15-20 minutes. Cover edge loosely with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack. Store in the refrigerator.

KING ORCHARD'S SOUR CHERRY PIE

Steps:

• 1. Place the flour, salt and sugar in a food processor; pulse on and off to mix. Add the butter and shortening, then pulse the machine on and off until the mixture resembles coarse meal.
• 2. Add the water through the feed tube, pulsing on and off, until the dough gathers together in the side of the work bowl. Remove dough and form it into a disk. Wrap it in plastic and chill in the refrigerator for at least 1 hour.
• 3. Divide the dough in half. Roll out half on a floured work surface (or between 2 sheets of waxed paper) into an 1/8-inch thick round large enough to fit your pie pan. It should be about 1 1/2 to 2 inches larger than the pie pan. Work quickly, as the dough can get sticky. Repeat with remaining dough for a top crust.
• 4. Preheat the oven to 400° F.
• 5. In a saucepan, mix together the cherries, sugar, flour and almond extract. Bring to a boil. Boil for 1 minute, stirring. Cool to room temperature.
• 6. Line a 9-inch pie pan with half of the pie dough. Brush the bottom crust with egg white. Spoon the cooled cherry filling into the crust. Cover with the top crust. Trim the excess dough, leaving a 1-inch overhang. Moisten the rims of the crusts where they meet with water, then turn the top crust under the bottom and crimp the edges decoratively. Cut a few slits in the top to allow the steam to escape.
• 7. Bake the pie in the center of the oven for 35 minutes or until the crust is golden brown.

PEACH 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.