Peach Pie Deconstructed Recipes

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.

PEACH SLAB PIE

Steps:

• For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.
• For the all-butter lemon pie crust: Combine the flour, salt and lemon zest in a large bowl. Add the butter and use a pastry cutter to gradually work it into the flour, until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
• Lightly beat the egg with a fork in a small bowl, then add it to the mixture. Next, add the cold water and vinegar and stir together until just combined.
• Divide the dough into 2 halves, form the halves into dough balls and place each ball into a resealable plastic bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and chill for at least 20 minutes (or freeze if not using immediately).
• Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking sheet with parchment, overhanging the parchment 3 inches on opposite sides of the baking sheet to resemble a sling (so you can lift the pie out).
• With a rolling pin on a lightly floured surface, begin rolling each piece of dough into a 9-by-13-inch rectangle. Roll the dough from the center outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
• Place one rectangle in the bottom of the prepared baking sheet. Spread out the fruit mixture evenly on top. Place the second crust on top of the fruit. Press and fold the edges together and crimp. Cut several vents in the top of the pastry in a flower pattern.
• Bake until the crust is golden brown, about 1 hour 10 minutes. Cool for about an hour before lifting out and cutting.

PEACH PIE

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.

FROZEN PEACH PIES

Steps:

• In a small bowl, combine the graham cracker crumbs, butter and sugar; press onto the bottom and up the sides of 2 greased 9-in. pie plates. Bake at 350° for 10-12 minutes or until lightly browned. Cool on wire racks., In a blender, combine the milk, lemon juice, orange juice, peaches and lemon zest; cover and process until smooth. Transfer to a large bowl. In a large bowl, beat cream until stiff peaks form; fold into peach mixture. , Spoon into crusts. Cover and freeze for at least 4 hours or until firm. Remove from the freezer 15 minutes before serving. Top with whipped cream if desired.

SINGLE CRUST PEACH PIE

Steps:

• Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
• Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.

FREEZE AND BAKE PEACH PIE

Steps:

• Using favorite double pie crust for 9-inch pan, mix together all ingredients except butter.
• Fill bottom crust.
• Dot peach mixture with the butter.
• Top with remaining crust.
• Crimp edges, but do not cut vents.
• TO FREEZE: cover with plastic rap, then foil.
• This can be frozen for up to 12 months.
• TO BAKE; cut vents in top of frozen pie and bake frozen at 425 degrees for 45 minutes, then 30 minutes at 350 degrees or until filling bubbles and crust is brown.
• Cool one hour, then serve.

DELICIOUS UNBELIEVABLE PEACH PIE

Steps:

• Preheat oven to 400 degrees farenheit.
• In one bowl combine sugars, cornstarch, flour, 2/4 cinnamon, and 1/4 nutmeg.
• In another bowl combine peaches, butter, and 1 tablespoon lemon juice.
• Create your pie crust. Add the crust to the bottom of your 9 inch baking dish. Bake for 10 minute.
• Sprinkle half of your sugar mixture on to the baked bottom pie crust.
• Add the peach mixture on top.
• Sprinkle the remaining sugar mixture in top of the peaches.
• Add pie crust on top.
• Sprinkle the rest of the cinnamon, lemon juice and nutmeg on top. (If you are lazy the exact measurments are -- 1 tablespoon lemon juice, 1/4 teaspoon nutmeg, and 1 teaspoon cinnamon.).
• Cook for 45 minute.
• Cool for 10 minute.
• And most importantly ENJOY!