Perfect Peach Pie With Basil Whipped Cream Recipes

PERFECT PEACH PIE WITH BASIL WHIPPED CREAM

Steps:

• 1. Preheat oven to 375° F. Load bottom pie crust into pie pan; line crust with tin foil and fill with dried beans (any variety). Bake crust until sides are pale golden, about 35 minutes. Transfer to cooling rack; remove foil and beans. Cool completely, while executing Steps 2-4. 2. Cut an X in the bottom of each peach, and blanch in boiling water for about 15 seconds; transfer to ice bath. Peel and halve peaches, cutting each half into 3 wedges (6 wedges per peach). 3. In large bowl, combine ½ cup sugar, cinnamon, and salt, mixing well. Add peaches and lemon juice, toss well to coat, and let stand 30 minutes. 4. Meanwhile, prepare peach caramel sauce: In medium saucepan, stir ½ cup sugar and ¼ cup water over medium heat until sugar dissolves. Increase heat until liquid is boiling; without stirring, boil until syrup is deep amber (~11 min), occasionally swirling pan to ensure even browning and brushing down sides with wet pastry brush. Remove from heat, and add butter and cream. Mixture will bubble vigorously, but stir caramel until smooth. Strain juices from peaches into caramel, and let cool. 5. Oven should still be preheated to 375º F. Add lukewarm caramel AND FLOUR to peaches and toss gently. Add peach filling to pre-baked bottom pie crust, mounding in center. Cover filling with second (un-cooked) pie dough disk, crimping edges together. Brush pie top with 1 tbsp remaining cream and dust with cinnamon sugar. Cut 3 steam vents in crust with paring knife, and cook for 35 minutes; tent with foil if oven is prone to burning crusts. Continue to bake until crust is golden-brown and filling is bubbling, about another 30 minutes. Let cool completely before serving. 6. While pie is cooking and cooling, prepare basil whipped cream: Rinse and dry basil well. In food processor, purée basil leaves. Add basil purée to bowl with chilled cream and sugar; beat with electric mixer just until it holds soft peaks. Serve with freshly baked pie.

PEACH CREAM PIE II

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• In a small bowl, mix sugar, flour, nutmeg and cinnamon. Sprinkle a handful in the bottom of uncooked pie shell. Fill pie shell with sliced peaches, and sprinkle with remaining sugar mixture. Cover peaches with heavy cream; you may not need all the cream.
• Bake pie for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 50 minutes longer.

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.

PEACH PIE

Steps:

• Stir together peaches, granulated sugar, cornstarch, lemon juice, and salt in a large bowl to combine.
• On a lightly floured surface, roll out one disk of pate brisee to 1/8-inch thickness and at least 13 inches in diameter. Roll dough around rolling pin and unroll it over a 9-inch glass pie plate, pressing gently to fit into plate. Fill with peach mixture. Dot with butter. Roll out remaining disk of dough in the same manner. Drape over filling. Use kitchen shears to trim overhang under, and crimp edges. With thumb and index finger of one hand, gently press dough against index finger of other hand. Continue around pie. Use a paring knife to make several vents in the top crust. Refrigerate pie 20 minutes.
• Preheat oven to 400 degrees with the rack in the lower third. Place chilled pie on a rimmed baking sheet lined with parchment paper. Whisk egg yolk and cream in a small bowl; brush over top crust. Sprinkle with sanding sugar. Place in oven and bake 10 minutes; reduce heat to 375 degrees. Continue baking until bottom and top crusts are golden and juices are bubbling in center, 50 to 80 minutes. Tent pie with foil if browning too quickly.
• Transfer pie to a wire rack; let cool completely, at least 4 hours, or up to overnight. If keeping pie overnight, tent loosely with foil and store at room temperature; do not refrigerate, which makes crust soggy.

EASY PEACH CREAM PIE

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. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches. , Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.

PEACH CREAM PIE I

Steps:

• Line a 9 inch pie pan with crust. Place peaches in the unbaked pie shell.
• Cream together the sugar and butter or margarine. Add the egg, flour, and vanilla; mix together completely. Spread this mixture over the top of the peaches.
• Bake at 300 degrees F (150 degrees C) for 1 hour.

CREAMY PEACH PIE

Steps:

• In a large bowl, dissolve gelatin in boiling water; stir in ice cream until melted and smooth. Add whipped topping. Fold in peaches. , Pour into pastry shell. Chill until firm, about 3 hours. Garnish with peaches and/or mint leaves if desired.

CREAMY PEACH PIE RECIPE

Steps:

• In a microwave-safe measuring cup, heat water for 45-90 seconds or until boiling.
• Whisk in Jell-o until dissolved.
• In a large bowl, whisk together Jell-o mixture and yogurt.
• Fold in whipped topping. Carefully spread in crust.
• Refrigerate at least 4 hours or until set.
• Garnish as desired - I topped mine with frozen peaches and whipped cream. Store in refrigerator