PEACH PIE POPS
Treat your family with these peach pie pops made with Pillsbury™ Pie Crusts-a wonderful dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 16
Number Of Ingredients 9
Steps:
- In 2-quart saucepan, mix granulated sugar, cornstarch, cinnamon and nutmeg with whisk. Add peaches; toss to coat. Cook over medium heat, stirring constantly, until sauce is thick and bubbly and coats peaches. Remove from heat. Cool completely.
- Meanwhile, heat oven to 450°F. Line 2 cookie sheets with cooking parchment paper. Remove 2 pie crusts from pouches; unroll on floured work surface. Using 3 1/2-inch round cutter, cut out 8 rounds from each crust. Place 8 rounds on each cookie sheet. Gently press 1 craft stick in center of each round. Spoon fruit mixture evenly onto each round to within 1/2 inch of edge. Brush edges with egg.
- Remove remaining 2 pie crusts from pouches; unroll on floured work surface. Using 4-inch round cutter, cut out 8 rounds from each crust. Cut each round into 1/4-inch-wide strips. Place half of strips 1/4 inch apart over filling on each round. Weave remaining strips over and under. Seal edges. Brush strips with remaining egg. Sprinkle with sparkling sugar. Bake 10 to 13 minutes or until crust is golden brown. Remove from cookie sheets to cooling racks; cool completely.
Nutrition Facts : Calories 258, Carbohydrate 33 g, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 280 mg
PEACH PIE
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
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
PEACH MELBA POP PIES
These easy peasy pies are stuffed with flavour and are great fun for little fingers to decorate
Provided by Cassie Best
Categories Dessert, Snack
Time 50m
Yield makes 12
Number Of Ingredients 8
Steps:
- Set 6 plump raspberries aside and tip the rest into a bowl. Add the peaches and toss together. In a small bowl mix the cornflour and honey to make a paste, pour over the fruit and combine.
- Unroll the pastry sheets and use a pizza wheel to cut out 6 rectangles from each one. Turn a piece of pastry so the long side is nearest to you, and fold it in half like a book, to create a fold down the middle. Open the pastry out and spoon the fruit filling onto one side, leaving a border of about 1cm around the edge. Brush the beaten egg around the edges and fold the pastry again to encase the filling. Use a fork to seal the edges all the way around, then brush all over with more egg. Poke a few air holes in the top with the fork. Repeat with the remaining pastry and filling. Arrange the pop pies on a baking sheet lined with baking parchment and chill for at least 30 mins, or for up to 24 hrs. Alternatively freeze for up to 2 months.
- Heat oven to 200C/180C fan/gas 6. Bake the pop pies for 20 mins, or until the pastry is golden and the filling is bubbling through the holes. Remove from the oven and cool for at least 20 mins. If cooking from frozen, bake for an extra 5 mins. Meanwhile crush the remaining raspberries until juicy and mix with the icing sugar to make a thick icing. Spread thinly over the pies and sprinkle with freeze dried raspberries or sprinkles, if you like. Eat warm, or cold, for breakfast or drizzle with cream or custard for dessert.
Nutrition Facts : Calories 330 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 18 grams sugar, Fiber 3 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
NANA'S PEACH PARFAIT PIE
This peach parfait pie has always been a family favorite and is great on a warm summer day!
Provided by Brian Henke
Categories Desserts Pies No-Bake Pie Recipes
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Spread oats on a cookie sheet.
- Toast in the preheated oven for 5 minutes. Add almonds to the oats and continue to toast for 5 minutes more. Remove from the oven and transfer to a bowl.
- Stir brown sugar and melted butter into the oat mixture. Press mixture onto the bottom and sides of a 9-inch pie pan. Chill while preparing filling.
- Bring orange juice to a boil in a saucepan. Remove from heat. Sprinkle in gelatin slowly while stirring with a whisk until fully dissolved. Add ice cream and stir until melted and mixture is smooth. Fold in peaches and add almond extract. Pour into the chilled crust. Chill for at least 3 hours before serving.
Nutrition Facts : Calories 289.3 calories, Carbohydrate 34.2 g, Cholesterol 34.9 mg, Fat 15.5 g, Fiber 1.9 g, Protein 4.9 g, SaturatedFat 7.5 g, Sodium 89.3 mg, Sugar 24.9 g
PEACH CRISP PARFAIT POPS
My little ones love fruit crisps and Popsicles. I created a healthy and delicious treat that combines the two. For a sweet addition, use cinnamon sticks in place of the pop sticks. -Carmell Childs, Ferron, Utah
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine yogurt, brown sugar, cinnamon and nutmeg; fold in granola. Divide half of yogurt mixture among molds or paper cups. Top with with half of peaches; repeat layers. Top molds with holders. If using cups, top with foil and insert sticks through foil. Freeze until firm.
Nutrition Facts : Calories 167 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 40mg sodium, Carbohydrate 28g carbohydrate (15g sugars, Fiber 5g fiber), Protein 10g protein. Diabetic Exchanges
PEACH-VANILLA CREAM POPS
Provided by Gina Marie Miraglia Eriquez
Yield Makes 8-10
Number Of Ingredients 6
Steps:
- Place sugar and 1/2 cup water in a small saucepan. Scrape in seeds from vanilla bean; add bean. Bring to a boil over high heat, stirring until sugar dissolves. Transfer syrup to a small bowl; chill. Discard vanilla bean.
- Purée syrup and peaches in a food processor until smooth. Set a fine-mesh strainer over a medium pitcher; strain, pressing on solids to extract about 2 1/4 cups purée. Whisk in remaining ingredients. Divide among molds. Cover; insert ice-pop sticks. Freeze until firm. Dip bottoms of molds into hot water for 20-30 seconds to loosen pops. Remove pops from molds and serve.
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