Perfect Peach Pie And Pie Crust Recipes

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

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.

PERFECT PIE CRUST PEACH PIE RECIPE - (4.5/5)

Steps:

• PIE CRUST: Sift flour, salt, and sugar together. Cut in shortening, be gentle, don't over-do it. You want the mixture to be light and crumbly. When you have crumbles that are a little smaller than pea-sized, add water 1 tablespoon at a time. If you pinch some of the crumbly dough and it barely holds together it's ready. If the dough doesn't hold together, add a little more water and continue to mix. Remove dough from bowl and place in a mound on a clean surface. Gently shape into 2 balls, cover with plastic wrap and chill in the fridge for at least an hour or so (preferably overnight) This pie crust recipe could be for 2 crusts, or a top and bottom crust. On a floured board or floured wax paper, turn the dough out and flatten it with the hands into a round. Flour the rolling pin and begin rolling the pie crust into a roughly round shape, until it is about two inches larger than the pie pan. Carefully fold the dough into quarters and place it in the pie pan, with the point of the pie crust in the middle of the pan. Unfold the pie crust and gently pat it into place into the bottom and sides of the pan. Trim the crust press down with fingers or a fork. Sprinkle all over with sugar before baking. PEACH PIE FILLING: Combine the dry ingredients, then stir in peaches and almond extract. Pour the filling into the unbaked pie crust. Top with the 2nd crust and make slits in the top for the moisture to release. Bake at 375°F until crust turns golden brown, about 35-40 minutes.

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.

PERFECT PEACH PIE

Steps:

• Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
• Add egg yolk and vinegar to 1/4 cup ice water, and stir to combine. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add a little more of the liquid, and stir or pulse, then check again. Repeat as necessary.
• Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
• Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes.
• Preheat oven to 425. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. Set aside.
• Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate. Add the peaches. Sprinkle them with the ground nutmeg.
• Roll out second disc of pastry. Place on top of filling. Wet edges of the bottom pastry disc with some cold water. Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie. Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar.
• Bake the pie for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.

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.