How to make a peach pie?

Answer 1

Peach Pie

"Old fashioned peach pie using no eggs, my family's favorite."

INGREDIENTS:
10 fresh peaches, pitted and sliced
1/3 cup all-purpose flour
1 cup white sugar
1/4 cup butter
1 recipe pastry for a 9 inch double crust pie

DIRECTIONS:
Mix flour, sugar and butter into crumb stage.
Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
Top with lattice strips of pie crust.
Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.

Answer 2

Brown Sugar-Peach Pie with Coconut Streusel:

There are two goods ways to peel peaches: with a potato peeler if they're not too ripe or, if they are, by plunging them in boiling water for about 30 seconds, making the skin a cinch to peel off with a pairing knife.

1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
2/3 cup packed brown sugar, divided
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
8 cups sliced peeled ripe peaches (about 3 1/2 pounds or 12 peaches)
1/3 cup regular oats
1/4 cup flaked sweetened coconut
1 1/2 tablespoons butter or stick margarine, melted

Preheat oven to 425°.

Fit dough into a 9-inch pie plate. Fold edges under; flute. Line dough with a piece of foil, and arrange pie weights or dried beans on foil. Bake at 425° for 10 minutes. Reduce oven temperature to 350°. Remove pie weights and foil. Bake at 350° for 5 minutes. Cool crust on a wire rack.

Combine 1/3 cup sugar, flour, and cinnamon in a bowl; sprinkle over peaches. Toss gently. Spoon into prepared crust. Bake at 350° for 30 minutes. Combine 1/3 cup sugar, oats, coconut, and butter; sprinkle over peach mixture. Shield edges of crust with foil. Bake an additional 30 minutes or until golden. Cool on a wire rack.

Yield: 8 servings

Answer 3

2 unbaked pie crusts
7 cups peaches, peeled, cored and sliced
1/2 cup firmly packed brown sugar
4 tablespoons flour
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon butter
1 egg, beaten

Preheat oven to 375°F.

Line a nine-inch pie pan with unbaked pastry dough. Trim edges. Mix peaches, brown sugar, flour, lemon juice, cinnamon and salt together until well combined. Pour into pie shell and dot with butter. Cover pie with top crust and crimp edges. Brush with beaten egg and make a cross in the center with the tip of a paring knife for a vent.

Bake 45 to 55 minutes, until crust is golden and filling bubbles. Remove from oven and cool on a wire rack before serving.

Answer 4

Creamy Peach Pie

Grease 9 " pie pan
Mix and beat for 2 minutes the following:
1 - 3 oz. cooked type Vanilla Pudding
1 egg
1/2 teas. salt
l/2 cup milk
1 T.Baking Powder
3 T. Tapioca
2 1/2 T. corn starch
Spread in pie pan.
4 cups sliced peaches spread over
batter.
In small bowl mix:
4 oz. softened cream cheese
mixed with 1/2 cup sugar.
Spoon over peaches. Will be fairly thick.
Mix 2 teas. sugar and 1 teas. cinnamon and sprinkle over peaches
Bake at 350 degrees for 30 min.

Answer 5

GLAZED FRESH PEACH PIE RECIPE

Peach pie recipe with peach nectar and fresh peaches.
INGREDIENTS:
1 pie shell, 9-inch
3/4 cup sugar
3 tablespoons cornstarch
1 can (12 ounces) peach nectar
juice of 1 lemon, 2 to 3 tablespoons
finely grated peel from 1/2 lemon
3 pounds firm ripe peaches, peeled and thickly sliced, chilled
PREPARATION:
Bake pie crust at 450° for 10 to 12 minutes; cool.
In a saucepan, combine sugar and cornstarch. Gradually add peach nectar, lemon juice, and lemon peel. Cook over medium heat, stirring constantly, until thickened; refrigerate to chill thoroughly.

Arrange half of the sliced peaches in the baked cooled pie shell.



Pour half of the chilled glaze over peaches. Repeat with remaining peaches and glaze. Chill peach pie for at least 2 hours.

Answer 6

Try this peach pie recipe that is topped with meringue. It is delicious and a change from the traditional peach pie recipes that are covered with a pastry crust.
Peach Pie Recipe with Meringue

5 large peaches or 6 medium peaches

¼ C sugar (amount of sugar will depend on sweetness of peaches, so adjust amount as needed)

¼ C lemon juice

2 egg whites

4 T sugar

1 baked pie shell

Peel and slice the peaches. Sprinkle with the sugar and lemon juice, gently lifting and stirring the slices, to coat with the sugar and lemon juice.

Place the peaches in the baked pie shell

Beat the egg whites with the sugar until the mixture thickens and will stand in peaks.

Cover the pie with meringue and bake at 300 degrees F. for 15 minutes, or until the meringue has browned on the top.



Another Peach Pie Recipe

2 cups peeled, sliced peaches

1 T lemon juice

¼ C sugar

3 T cornstarch

2 tsp butter

Dash salt

¼ tsp almond extract

1 baked piecrust

Carefully lift and stir the peaches that have been coated with the sugar and lemon juice. Let the mixture set for one hour. Then drain to get one cup of syrup. Add the cornstarch to the syrup and stir until dissolved. Stir the syrup/cornstarch mixture over a low heat until it thickens. Remove from heat; add butter, salt, and almond extract, stirring to blend. Allow the mixture for this peach pie recipe to cool.

Fill the baked piecrust with the sliced peaches; pour the cooled syrup mixture over the peaches. Chill. Serve with whipped cream.



There are many peach pie recipes that use canned peaches. The season for fresh peaches is so short, but canned ones can be enjoyed at any time of the year. Here is a tasty peach pie recipe to enjoy:

Butterscotch-Peach Pie Recipe

3 ½ C sliced peaches (drain and reserve syrup)

Pastry for double-crust pie (unbaked)

½ C brown sugar

2 T flour

Dash salt

¼ C syrup from canned peaches

¼ C butter

2 tsp lemon juice

Put the sliced peaches in the unbaked pie shell.

Combine the dry ingredients and the peach syrup; cook till thickened and stir in the butter. Remove from heat; add lemon juice; pour the mixture over the peaches.

Add top crust or strips of dough to make a lattice top. Bake at 425 degrees F. for 30 minutes.

try these out

Answer 7

I hope this helps you out...I don't think you can go wrong with Paula Deen!!

Frozen Peach Pie Filling
Recipe courtesy Paula Deen
See this recipe on air Thursday May. 12 at 11:30 AM ET/PT.

Show: Paula's Home Cooking
Episode: Peaches

Difficulty: Medium
Prep Time: 45 minutes
Inactive Prep Time: 4 hours
Cook Time: 1 hour
Yield: filling for 4 pies
Rating: * * * * *

9 pounds fresh peaches
2 teaspoons Fruit Fresh, (fruit preservative)
3 1/2 cups sugar
1/2 cup plus 2 tablespoons quick cooking tapioca
1/4 cup fresh lemon juice
1 teaspoon salt
1 9-inch pie, top crust
1/2 stick (4 tablespoons) butter
1 teaspoon cinnamon or nutmeg

To peel the peaches, first bring a pot of water to a boil. Using a paring knife, score the peaches with an X into the skins only. Gently drop the peaches in the boiling water for approximately 30 seconds to 1 minute. Using a slotted spoon, remove the peaches and place them in iced water for a minute. The skins should slip off easily. If not, place back into the boiling water for another 30 seconds.
Slice the peaches and put them in a bowl. Sprinkle Fresh Fruit and sugar, and stir into peaches. Stir in remaining ingredients and mix well.

Line 4 pie pans with heavy foil or freezer paper, placing a piece of plastic wrap over foil. Put 4 to 5 cups filling each pan. Loosely fold wrapping around pie and freeze until firm. When filling is frozen solid, remove from pans and wrap tightly. Return to freezer until ready to use.

On pie baking day, for each pie, simply place frozen pie filling in pie shell, add 1/2 a stick of butter and sprinkle with cinnamon or nutmeg. Top pie with an additional pastry crust, seal well, and bake for 50 to 60 minutes in a preheated 375 degree oven.


I just found this too...


Peach Pie

Recipe Rating: * * * *
Prep Time: 30 min
Total Time: 1 hr 20 min
Makes: 10 servings

4 cups sliced peeled peaches
3/4 cup sugar
1/4 cup MINUTE Tapioca
1 Tbsp. lemon juice
1 pkg. (15 oz.) ready-to-bake pie crusts (2 crusts)
1 Tbsp. butter or margarine

PREHEAT oven to 400°F. Mix peaches, sugar, tapioca and lemon juice. Let stand 15 minutes.
PLACE 1 of the pie crusts in 9-inch pie plate. Fill with fruit mixture; dot with butter. Cover with remaining pie crust; seal and flute edge. Cut several slits in top crust to allow steam to escape.
BAKE 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.

Answer 8

Almond-Streusel Peach Pie

2 c Flour
3/4 ts Salt
10 tb Butter; chilled
2 tb Shortening; chilled
1 c Brown sugar
3/4 ts Nutmeg
1/2 c Almonds; sliced
1 Lemon
9 Peaches; about 3 pounds
3 tb Cornstarch
1/4 ts Almond extract
2 tb Dry bread crumbs

Combine 1 cup flour and 1/2 ts. salt. Cut in 4 tb. of butter and the
shortening until mixture resembles coarse meal with a few Sprinkle in 3 to
4 tb ice water, a tablespoon at a time, until dough just c salt, and 1/4
ts. nutmeg. Cut in remaining 6 tb. of butter until crumbly. Shave of lemon zest
from the lemon and squeeze 1 tb. of juice. Peel peaches and Sprinkle
bread crumbs over bottom of pie shell and fill with peach mixture. Continue
baking until top is browned and fruit juices are bubbling,





Chef Freddy's Simply Peachy Apple Pie

-------------------------------FOR THE CRUST-------------------------------
2 Pie crusts [10" unbaked]

------------------------------FOR THE FILLING------------------------------
1 1/4 c Sugar
1/2 c Flour
1 1/2 ts Apple pie spice
4 lg Peaches [fresh][peeled
Pitted & finely sliced]
5 lg Apples [Granny Smith]
[cored, peeled, & finely
Sliced]
2 tb Butter

------------------------------FOR THE TOPPING------------------------------
1 tb Butter
2 tb Sugar
1/2 ts Apple pie spice

1) Pre-heat oven to 425ø... 2) Combine the sugar, flour, and the spice
in a small bowl and mix well, then add the sliced fruit, tossing to coat
all of the slices... 3) Spoon the filling into the bottom pie crust in a
deep dish pie pan, with the deepest part in the middle. Pat the 2 tb of
butter and arrange them on top of the apples. Moisten the edges of the
bottom crust with water and put the top crust on sealing the edges. put
strips of aluminum foil around the edges of the pie to prevent
scoarching... 4) Combine the 1 tb butter [melted] and the « ts spice and
brush the top of the crust, bake @ 425ø for 15 min. then reduce heat to
400ø and bake for 40 min... 5) Let stand to desired serving temp. and serve
with french vanilla ice cream topped with a sprinkle of cinnamon...



Cream Fruit Pie Filling

2 c Milk
1 c Sugar
5 T Flour
1 Baked 9" pie shell
1 pt Any kind of fruit
3 Egg yolks, slightly beaten
2 Egg whites, unbeaten
1/2 ts Salt
1 1/2 ts Vanilla
1 c Coconut (optional)

Sift 1/2 c. of the sugar, flour, salt, into top of a double boiler. Add
milk and egg yholks beaten thoroughly together. Place over rapidly boiling
water and boil 10 minutes, stirring constantly. Remove from boiling water
and add 1/2 c. coconut and 1 ts. of the vanilla. Cool. Place half of the
fruit in pie shell and then add cream filling.

Place the egg whites, the other 1/2 c. sugar and 2 T of water in the top of
the double boiler. Beat with a rotary beater until thoroughly mixed. Place
over rapidly boiling water and beat one minute. Then remove from fire and
continue beating until it peaks (stands in sharp points). Add the rest of
(1/2 ts.) the vanilla. Pile lightly on filling. Arrange remaining fruit if
fresh on top of meringue. If not, dot it here and there on top, but put
most inside the pie. Sprinkle with other 1/2 c. coconut and brown.



Crumb Pie Shell


1 1/2 c Chocolate cookie crumbs
1 tb Granulated sugar
1/4 c Butter; softened

Mix ingredients until thoroughly blended.Press into a 9" pie pan.Bake @ 375




Fresh Peach Pie

1 Servings

5 c Sliced fresh peaches
1 Unbaked pie shell
1/3 c Butter, melted
1 c Sugar
1/3 c Flour
1 Egg

Place peaches in a pie shell. Combine remaining ingredients and pour over
peaches. Bake at 350 degrees for 1 hour and 10 minutes.





Fried Peach Pie

2 1/2 c All-purpose flour
1 tb Sugar
1 tb Baking powder
1 ts Salt
1/3 c Shortening
1 ea Egg; beaten
3/4 c Plus 1 tbsp evaporated milk
1 ea 8 oz package dried peaches
1 1/4 c ;water
1/4 c To 1/3 cup sugar
Vegetable oil

Combine flour, sugar, baking powder, and salt; cut in shortening until
mixture resembles coarse meal. Combine egg and milk; mix well, and stir
into flour mixture just until moistened. Cover mixture, and chill 24
hours.
Cut peaches into quarters. Bring peaches and water to a boil; simmer,
uncovered, 15 minutes, stirring occasionally. Stir in sugar.
Divide pastry into 22 to 24 portions. On a lightly floured surface,
roll each portion to a 3-inch circle.
Place about 1 tablespoon peach mixture on each pastry circle. Moisten
edges of circles; fold pastry in half, making sure edges are even.
Using a fork dipped in flour, press edges of pastry together to seal.
Prick pastry 2 or 3 times.
Heat 1 inch of oil to 375F. Cook pies until golden brown, turning only
once. Drain well. about 2 dozen.