PEACH PIE THE OLD FASHIONED TWO CRUST WAY
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
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
OATMEAL PIE CRUST
Not your plain run-of-the-mill crust. Great with peanut butter or butterscotch pies.
Provided by BARB MAXWELL
Categories Desserts Pies 100+ Pie Crust Recipes Crumb Crusts
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9-inch pie dish with cooking spray.
- Combine oats, confectioners' sugar, butter, cinnamon, nutmeg, and salt together in a bowl; press into the prepared pie dish.
- Bake in the preheated oven until lightly browned, 15 to 20 minutes. Cool completely.
Nutrition Facts : Calories 210.1 calories, Carbohydrate 21.7 g, Cholesterol 30.5 mg, Fat 12.9 g, Fiber 2.1 g, Protein 2.8 g, SaturatedFat 7.5 g, Sodium 119.4 mg, Sugar 7.9 g
STREUSEL PEACH PIE
I love making this pie as a great way to enjoy summer's fresh peaches...with cream, of course! -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine peaches, sugar, flour and nutmeg. In a small bowl, whisk egg and cream. Pour over peaches; toss to combine. Place in crust. Bake 35 minutes., For topping, in a small bowl, combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle topping over outer edges of pie, leaving center uncovered., Bake 15-20 minutes or until golden brown, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream if desired.
Nutrition Facts : Calories 365 calories, Fat 14g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 146mg sodium, Carbohydrate 58g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
PEACH CRUMBLE PIE
This peach-packed pie is a summer treat that will please any crowd. The crunchy crumble adds to the pie's mouthwatering texture.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 3h15m
Number Of Ingredients 11
Steps:
- Make crust: In a food processor, pulse flour, salt, and granulated sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons ice water, 1 tablespoon at a time); do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
- Preheat oven to 375 degrees. Lightly flour a rolling pin and work surface and roll out dough to a 12-inch round. Place in a 9-inch pie plate, fold overhang under, and crimp edges. Make filling: In a large bowl, toss together peaches, brown sugar, and flour until combined. Make crumble: In a small bowl, combine brown sugar, flour, and oats; using your hands, work in butter until large clumps form.
- Transfer peach filling to pie shell, then sprinkle crumble evenly over top. Place pie on a rimmed baking sheet and bake until juices are bubbling and topping is golden, 1 hour to 1 hour 15 minutes. Let cool on a wire rack 1 1/2 hours before serving.
Nutrition Facts : Calories 379 g, Fat 20 g, Fiber 2 g, Protein 4 g
PEACH CRUMB PIE
Peach Crumb Pie is an American classic, made from fresh peaches with a brown sugar cinnamon filling and and a crispy buttery oat crumb topping.
Provided by Sabrina Snyder
Categories Dessert
Time 55m
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees and line pie pan with pie crust.
- Mix peaches with sugar, brown sugar, cinnamon, cornstarch and lemon juice.
- Pour peaches into pie crust.
- To make the crumb topping use a fork to combine the oats, flour, brown sugar, salt and butter until it forms a pea sized crumb.
- Top the peaches with the crumb mixture and place the pie plate on a baking sheet lined with foil.
- Bake for 45-50 minutes until golden brown.
Nutrition Facts : Calories 248 kcal, Carbohydrate 43 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 111 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving
CANNED GERMAN PEACH PIE FILLING WITH OATMEAL CRUNCH CRUST
I have revised this recipe. Cooks have told me it has been too juicy. When it is time to fill a pie shell,(if you desire) you can peel two apples and add sliced apples to this filling or raisins and nuts if you wish.Sprinkle 1/4 cups flour and 8 dots of butter before adding top crust. If you don't want a top crust,I have added recipe for oatmeal crunch crust.(Due to juicyness of some peaches i have revised this recipe and hope you now do not have any problems with it. Also slice your peaches at least 1/2 inch slices in width or a little more.
Provided by Montana Heart Song
Categories Dessert
Time 55m
Yield 7 Pints, 28 serving(s)
Number Of Ingredients 15
Steps:
- In large bowl add peaches with juice, brown sugar, vanilla and allspice. Stir to mix.
- Set aside.
- In large 8 guart stockpot, add 4 cups water, white sugar, and stir until dissolved.
- Heat the peach mixture until hot, medium heat. Do not burn. Stir.
- Add cornstarch and enough cold water in small bowl and stir until dissolved and stirable.
- Add to syrup mixture and stir on medium heat. The syrup will be cloudy and then clear as the syrup starts to thicken.
- Add hot peach mixture and cook for 10 minutes until it starts a rolling boil.
- Cook 2 minutes.
- Fill hot pint jars, wipe with clean damp cloth on the rim, seal with hot seals, rings and tighten.
- Place in a hot water bath for 15 minutes.
- Preparation for Oatmeal Crunch Crust:.
- In medium bowl, add the first six ingredients. Mix well.
- Sprinkle on the top of the filled pie shell.
- 10 minutes before end of baking pie, sprinkle milk over the crust.
- You can make a cobbler with this recipe also. Just grease the pan before adding the filling. I like to use my batter recipe for a cobbler.
Nutrition Facts : Calories 227.3, Fat 3.9, SaturatedFat 2.2, Cholesterol 9.1, Sodium 74.3, Carbohydrate 47.7, Fiber 1.9, Sugar 36.7, Protein 1.8
DEEP-DISH PEACH PIE WITH PECAN STREUSEL TOPPING
Provided by Rochelle Palermo
Categories Dessert Bake Kid-Friendly High Fiber Backyard BBQ Peach Pecan Oat Summer Cinnamon Nutmeg Butter Bon Appétit Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makse 8 servings
Number Of Ingredients 24
Steps:
- For streusel topping:
- Stir flour, oats, sugar, and salt in medium bowl. Add butter; rub in with fingertips until mixture holds together in moist clumps. Mix in pecans. DO AHEAD: Can be made 1 day ahead. Cover; chill.
- For crust:
- Blend flour, sugar, and salt in processor 5 seconds. Add butter and shortening. Using on/off turns, blend until mixture resembles very coarse meal. Drizzle 3 1/2 tablespoons water over. Blend until moist clumps form, adding more water by teaspoonfuls if dry. Gather dough into ball; flatten into disk. Wrap; chill at least 1 hour. DO AHEAD: Can be made 1 day ahead. Keep chilled. If necessary, soften dough slightly at room temperature before rolling out.
- Roll out dough on floured work surface to 14-inch round; transfer to 9-inch deep-dish pie plate. Cut off all but 1/2 inch overhang. Fold overhang in; crimp edge. Chill crust.
- For filling:
- Stir sugar and next 4 ingredients in large bowl. Mix in lemon juice, then peaches; toss. Let stand at least 20 minutes, tossing occasionally.
- Set rack at lowest position in oven. Slide foil-lined baking sheet under rack onto oven floor (to catch any drips). Preheat oven to 400°F. Spoon filling into crust. Scatter topping over, breaking up large clumps.
- Bake pie 30 minutes. Reduce oven to 350°F; bake until juices bubble thickly and topping is golden, covering edges with foil if browning too quickly, about 1 hour. Cool on rack at least 1 1/2 hours. Serve warm or at room temperature.
OATMEAL PECAN PIE
This is a delightful twist on a Southern favorite.-Sue Draheim, Waterford, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, whisk the eggs and sugars. Gradually whisk in the corn syrup, milk, butter, vanilla and salt. Stir in pecans, oats and coconut. Pour into pastry shell., Bake at 350° for 45-50 minutes or until a knife inserted in the center comes out clean (cover edges loosely with foil if necessary to prevent overbrowning). Cool on a wire rack.
Nutrition Facts : Calories 629 calories, Fat 36g fat (11g saturated fat), Cholesterol 74mg cholesterol, Sodium 222mg sodium, Carbohydrate 75g carbohydrate (39g sugars, Fiber 4g fiber), Protein 7g protein.
FAUX PECAN PIE (WITH OATMEAL)
Make and share this Faux Pecan Pie (with Oatmeal) recipe from Food.com.
Provided by Izzy Knight
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- In medium bowl, with fork, beat eggs lightly.
- Beat in corn syrup, sugar, butter or margarine, vanilla and salt until blended.
- Stir in oats.
- Pour into pie shell.
- Bake 45 to 55 minutes or until puffed.
- The centre should be slightly jiggly.
- Cool.
Nutrition Facts : Calories 321.9, Fat 10.4, SaturatedFat 4.2, Cholesterol 86.9, Sodium 222.4, Carbohydrate 55.1, Fiber 0.9, Sugar 23.7, Protein 4.3
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