Signature Peach Pie Recipes

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PEACH PIE



Peach Pie image

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

1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Dough for double-crust pie
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter
Vanilla ice cream, optional

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 PIE THE OLD FASHIONED TWO CRUST WAY



Peach Pie the Old Fashioned Two Crust Way image

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

1 (15 ounce) package pastry for a 9 inch double crust pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter

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

INCREDIBLE PEACH PIE



Incredible Peach Pie image

Make and share this Incredible Peach Pie recipe from Food.com.

Provided by Mercy

Categories     Pie

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

2 eggs
1/2 cup milk
1/2 cup light corn syrup
1/4 cup melted butter
1/4 cup sugar
1 teaspoon vanilla
1/2 cup self-rising flour
1 cup coconut, shredded
2 1/2 cups peaches, chopped (fresh or canned)
1/2 cup chopped pecans
nutmeg or cinnamon

Steps:

  • Beat the eggs, milk, syrup, butter, sugar, vanilla and flour; mix until smooth.
  • Stir in the peaches and coconut.
  • Pour into a greased and floured pie plate.
  • Sprinkle generously with nutmeg or cinnamon.
  • Top with the chopped pecans.
  • Bake at 350°F for 40 to 50 minutes, or until custard is set.
  • Let stand for awhile before cutting.
  • This pie makes its own crust and needs to set awhile to make the crust firm.

Nutrition Facts : Calories 330.6, Fat 19.6, SaturatedFat 10.9, Cholesterol 70.3, Sodium 182.2, Carbohydrate 37.8, Fiber 3.4, Sugar 17.6, Protein 4.8

SIGNATURE PEACH PIE



Signature Peach Pie image

Although I haven't made this yet I am planning on making this yummy sounding peach pie before peach season is over. Recipe source: newspaper.

Provided by ellie_

Categories     Pie

Time 1h15m

Yield 1 9inch pie

Number Of Ingredients 9

pastry for double-crust pie (your own or Pillsbury pie crusts)
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup cornstarch
3/4 teaspoon ginger
1/2 teaspoon cinnamon
1 1/4 teaspoons vanilla
5 peaches, peeled and sliced
2 tablespoons lemon juice

Steps:

  • Preheat oven to 400-degrees F.
  • Prepare pastry or use pre-packages pastry and put bottom crust in a 9-inch pie pan.
  • In a large skillet combine sugars, cornstarch, ginger, cinnamon and vanilla.
  • Fold in peaches and simmer for 5 minutes or until filling thickens slightly.
  • Remove from heat and stir in lemon juice.
  • Spoon filling into prepared pie pan.
  • Fit top crust on top of filling.
  • Crimp and seal edges.
  • Cut slits in dough on top of pie.
  • Place pie on baking sheet and cover loosely with foil.
  • Bake for 15 minutes, remove foil and bake for 45 more minutes or until crust is brown and filling is bubbly.

Nutrition Facts : Calories 1249, Fat 2, SaturatedFat 0.2, Sodium 36, Carbohydrate 313.4, Fiber 12.5, Sugar 270.9, Protein 7.3

PEACH HAND PIES



Peach Hand Pies image

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

6 peaches (about 1 1/2 pounds), peeled, pitted and chopped
1/2 cup water
1/2 vanilla bean, seeds scraped
1/4 cup granulated sugar
2 tablespoons packed light brown sugar
2 teaspoons lemon juice
Pinch of salt
2 rounds refrigerated pie crust
1 large egg, lightly beaten

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 HAND PIES



Peach Hand Pies image

Sweet, juicy peaches with brown sugar and cinnamon all wrapped in a flaky pastry crust. Our baked peach hand pies are a quick and easy way to enjoy the delicious taste of peach pie with a fraction of the work.

Provided by Steph

Categories     Breakfast     Brunch     Dessert     Snack

Yield 6 hand pies

Number Of Ingredients 12

3-4 medium ripe peaches
2 Tablespoons granulated sugar
1/4 cup lightly packed brown sugar
2 Tablespoons butter
1/4 teaspoon cinnamon
2 Tablespoons water
1 Tablespoon corn starch
2 puff pastry sheets (thawed)
1 egg white
1 Tablespoon cold water
2 Tablespoons sugar
1/2 teaspoon cinnamon

Steps:

  • Peel, remove pits, and cut peaches into 1/2-inch pieces.
  • In a saucepan over medium heat, combine peaches, sugars, butter and cinnamon until butter is melted. Cover and cook for 6-8 minutes until peaches reach desired softness.
  • In a small bowl, mix together 2 Tablespoons water and cornstarch, then add to saucepan. Stir and cover for an additional 1-2 minutes, until peach mixture starts to thicken. Remove from heat and set aside.
  • Preheat oven to 375 degrees.
  • Roll out both puff pastry sheets, and cut each sheet into six 3x6 inch rectangles. Evenly split the apple mixture down the middle of six of the rectangles. In the other six sheets, make 3-5 cuts in the puff pastry. Take each puff pastry sheet with peaches and top with a puff pastry sheet that has been cut. Press the seams together using the tines of a fork. Place the hand pies on a baking sheet.
  • In small bowl, mix together egg white and water. Brush over the top of each hand pie.
  • In a separate small bowl, mix together sugar and cinnamon, then sprinkle over the top of each pie.
  • Cook for 15-18 minutes, until pastry starts to brown. Serve warm.

Nutrition Facts : Servingsize 1 serving, Calories 563 kcal, Fat 23 g, SaturatedFat 15 g, Cholesterol 61 mg, Sodium 255 mg, Carbohydrate 88 g, Sugar 79 g, Protein 4 mg

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