PEACH PUZZLE (A MAGIC RECIPE!)
From NPR's Heirloom recipe contest. So unique and fun, not to mention delicious. As this dessert bakes, a yummy syrup is formed and vacuumed up into an upside down ramekin, so that when you invert it, you have a ready-made syrup all ready to eat with the baked peaches and biscuit-cake.
Provided by Codychop
Categories Dessert
Time 50m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- For the peaches and syrup: Adjust an oven rack to the middle position and heat the oven to 400°F
- Place a 6-ounce custard cup or ramekin upside down in the center of a 9-inch pie plate and arrange the peaches around the custard cup.
- Combine the brown sugar, water, butter, vanilla, and salt in a medium saucepan and stir over medium heat until the sugar dissolves and the butter melts, about 5 minutes.
- Pour the syrup over the peaches.
- For the dough: Pulse the flour, sugar, baking powder, and salt in a food processor until blended.
- Add the butter and pulse until the flour mixture is pale yellow and resembles course cornmeal.
- Put the mixture into a medium bowl.
- Using a rubber spatula, fold the milk into the flour mixture, pressing the mixture against the sides of the bowl to form the dough.
- Squeeze the dough together and flatten into a disk.
- On a lightly floured work surface, roll the dough into a 9-inch circle.
- Lay the dough directly over the peaches and press and fit the dough so that it fits snuggly around peaches. (The dough will stretch as you fit it around the peaches, but do not attach the dough to the pie plate.).
- Bake until the top is golden brown, 25 to 30 minutes.
- Transfer the pan to a rack and let cool for 30 minutes.
- Place a large rimmed serving plate over the top of the pie plate and quickly invert the puzzle onto a plate.
- Cut into wedges around each peach and serve, pouring syrup over each portion.
- note: Since this dish is all about the peaches, save it for when fresh local peaches are in season. And it is important to choose peaches that are neither very ripe nor rock-hard - they should give a little when squeezed. Be sure to invert the pie plate quickly to avoid losing any of the syrup. Serve with vanilla ice cream or sweetened whipped cream.
Nutrition Facts : Calories 334.3, Fat 12.5, SaturatedFat 7.7, Cholesterol 32.4, Sodium 298.1, Carbohydrate 54, Fiber 2.1, Sugar 34.6, Protein 3.8
THIS AIN'T YOUR MAMA'S PEACH PIE
Provided by Food Network
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 12
Steps:
- Filling:
- Put the peaches into a large mixing bowl. Add all of the remaining ingredients and mix until the peaches are saturated and coated with the honey. Cover and refrigerate until ready to bake.
- Preheat the oven to 425 degrees F.
- Crust:
- Put all of the ingredients in a food processor and pulse until small dime-sized balls are formed. If you don't have a food processor, put the ingredients into a bowl and, using a knife, cut the shortening and butter into the flour. When all the ingredients are incorporated, turn out onto a lightly floured surface and quickly knead the dough into a disc. Do not work dough too much. Gently roll the dough out and fit it into a 9-inch pie pan. Trim the edges, or shape the edges as desired. Poke several holes in the bottom of the dough with a fork.
- Put the peaches into the pie pan, and bake for about 12 to 18 minutes, depending on the color of the edges of the pie crust. When the edges are a beautiful brown, take the pie out of oven and cool.
- Whipped topping:
- Put all of the ingredients into a medium-sized mixing bowl. Beat with an electric mixer, until a silky whipped cream is formed; this should take about 3 minutes or so.
- When pie has cooled, use a spatula to spread the whipped topping over the surface of the pie. This pie is a picture perfect masterpiece that even Mom would be proud of.
PEACH PUZZLE PIE
This is an old-fashioned version of a cobbler, served upside down, with the biscuits on the bottom. The puzzle comes from figuring out how the syrup winds up in the cup. Your peaches should be ripe but firm; if too ripe, they will give up too much juice and thin the syrup.
Provided by DrGaellon
Categories Dessert
Time 50m
Yield 6-7 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Combine flour, white sugar, baking powder and salt in food processor; pulse to combine. Add 4 tbsp cold butter, cut in small cubes, and pulse 6-8 more times until it resembles coarse meal. Transfer to a bowl.
- Whisk egg and milk until combined. Pour over flour mixture. Stir with a big spoon until well-combined and forming a sticky dough. Turn out onto a heavily-floured surface and knead until soft but workable. Wrap in plastic and refrigerate.
- Generously butter a 9" pie plate. Turn a Pyrex or ceramic ramekin upside down in the middle of the plate and butter the outside well too. Cut peaches in half and remove pits. Place peach halves back together and arrange around the ramekin.
- In a small saucepan, combine brown sugar, salt, water and vanilla with remaining 3 tbsp butter. Heat over medium heat until sugar is dissolved and butter is melted. Pour syrup evenly over peaches.
- Roll dough out to 11" circle. Drape dough over peaches, tucking dough into the pie plate; do not crimp dough to edge of dish. Place on a rimmed cookie sheet and place in oven for 25-35 minutes until biscuit is golden brown. Immediately transfer to a rack and let cool 30 minutes.
- Place a large platter over the dish and quickly invert. Most of the syrup should be in the cup. To serve, slice so each diner gets a whole peach, and drizzle with remaining syrup. Serve with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 492.8, Fat 16.1, SaturatedFat 9.4, Cholesterol 69.7, Sodium 350.5, Carbohydrate 81.7, Fiber 3.8, Sugar 47.3, Protein 8.1
PEACH HAND PIES
Using store-bought pie dough for this recipe makes this a dessert that comes together super quickly. These hand pies are great for on-the-go snacking or for individual desserts at a party!
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 6 peach hand pies
Number Of Ingredients 9
Steps:
- Combine the peaches, water, vanilla seeds and pod, granulated sugar, brown sugar, lemon juice and salt in a saucepan. Bring to a simmer and cook until syrupy and the peaches are soft and just beginning to break down, 12 to 18 minutes. (Add more water if the mixture is too thick.) Discard the vanilla pod and mash the peaches; let cool.
- Preheat the oven to 425˚ F. Line a baking sheet with parchment paper. Gather the pie dough into 2 small compact squares; roll out each into a 12-inch square. Cut each in half, then cut each half into thirds to make twelve 4-by-6-inch rectangles.
- Arrange 6 rectangles on the baking sheet and top each with 3 tablespoons of the peach compote. Cover each with another rectangle of dough; crimp the edges with a fork to seal. Cut a small vent into the center of each top; brush with the beaten egg. Bake until golden brown, 20 to 25 minutes.
PEACH PIE
I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
PEACH CRUMBLE PIE
My mother-in-law has been making this peach crumble pie for many years! I'm not sure where she got it, but it's my favorite!
Provided by Vanessa Findiesen
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F (230 degrees C). Press pie crust into a 9-inch pie pan.
- Combine sugar, flour, butter, and salt in a bowl; mix with your fingers until it has a pea-sized, crumbly texture. Put 1/3 of the mixture into the pie crust.
- Lay peach halves, flat-sides down, onto the crumb mixture. Cut remaining peach halves into sections and place in between the halves to fill any spaces. Place remaining crumble mixture on top and sprinkle with nutmeg.
- Bake in the preheated oven for 15 to 20 minutes. Reduce heat to 400 degrees F (200 degrees C) and continue to bake until set and golden, about 30 minutes more.
Nutrition Facts : Calories 284.6 calories, Carbohydrate 39.8 g, Cholesterol 15.3 mg, Fat 13.3 g, Fiber 1 g, Protein 2 g, SaturatedFat 5.5 g, Sodium 141.6 mg, Sugar 25.5 g
PEACH PIZZA PIE
We have very good peach orchards in our state, so I'm always on the lookout for recipes with peaches in them. My family and friends have enjoyed this dessert for many years.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12-15 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add flour and mix well. Pat into a greased 12-in. pizza pan; prick with a fork. Bake at 350° for 10-15 minutes or until golden. Cool completely. , Arrange peach slices on crust. In a large saucepan, mix sugar, cornstarch and mace if desired. Add orange juice and jelly; cook and stir over medium heat until smooth. bring to a boil; boil for 2 minutes. , Remove from the heat and cool slightly, about 5 minutes. Spoon over peaches. Chill for 1 hour or until set. Garnish with whipped cream if desired and serve immediately.
Nutrition Facts : Calories 150 calories, Fat 6g fat (4g saturated fat), Cholesterol 16mg cholesterol, Sodium 62mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 1g fiber), Protein 1g protein.
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