i need a recipe for peach pie?

Question

and pie crust

Answer 1

Peach Pie

"Old fashioned peach pie using no eggs, my family's favorite."
Original recipe yield: 1 - 9 inch pie.

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.


Oil Pie Crust

"Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough."
Original recipe yield: 2 pastry crusts.

INGREDIENTS:
2 3/4 cups sifted all-purpose flour
1 teaspoon salt
1/2 cup vegetable oil
1/2 cup milk

DIRECTIONS:
Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more.
Roll out on lightly floured surface.

Answer 2

Southern Peach Pie
Serve this yummy double-crusted peach pie with ice cream or whipped cream.
Prep Time: 15 minutes
Cook Time: 1 hour

Makes 8 servings.



Ingredients:
1 package (15 ounces) refrigerated pie crust
1 cup sugar
1/4 cup cornstarch
1 teaspoon McCormick® Apple Pie Spice
5 cups peeled and sliced peaches


Directions:
1. Preheat oven to 400°F. Prepare pie crust as directed on package for two-crust pie, using a 9-inch pie plate.
2. Mix sugar, cornstarch and apple pie spice in large bowl. Add peaches; toss gently. Spoon mixture into pastry-lined pie plate. Top with second pie crust. Seal and flute edge. Cut small slits in top crust.

3. Bake 50 to 60 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.

Test Kitchen Tip: After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.

Answer 3

This one is nice !
These Peach Turnovers truly are the EASIEST to whip up! Don't like peach? Substitute any flavor of pie filling for the peaches in this recipe.
Ingredients
1 box puff pastry (2 sheets total), thawed
1 can peach pie filling
1 egg white, beaten with 1 tsp water
GLAZE:
2 cups powdered sugar
2 Tbsp milk
1 tsp vanilla extract
Instructions
Preheat oven to 375 degrees F. Line 2 baking sheets with parchment paper or silicone liners. Set aside.
On a large, flat work surface, unroll the puff pastry sheet. Press any perforations together to seal. Cut into four equal square pieces and separate the pieces from one another. Set aside.
Open the can of peach pie filling and chop the peaches into bite sized pieces. Spoon a heaping Tablespoonful of peach pie filling into the center of each puff pastry square. Brush the edges of the square with the egg white wash. Then, take one corner of the puff pastry and bring it to the diagonal corner, pinching the edges shut with your fingers. Brush the tops with the egg white wash. Repeat with remaining turnovers.
Bake for approx. 20-25 minutes or until the tops are light brown. While the turnovers cool, prepare the glaze in a medium bowl by whisking together all of the glaze ingredients until thick but pourable. Drizzle onto the warm turnovers. Serve turnovers warm or at room temperature.
Bon Appetite

Answer 4

Looks like you've got plenty of peach pie recipes. Here's something different for your collection...

"Peach-Topped Cake"

2 tbsp. butter; softened
1/2 cup sugar
1 egg
1/2 tsp. vanilla extract
3/4 cup cake flour
3/4 tsp. baking powder
1/4 tsp. salt
1/4 cup milk
TOPPING:
1 envelope unflavored gelatin
1 3/4 cups cold water; divided
1/4 cup sugar
1 envelope orange soft drink mix (kool-aid)
2 medium ripe peaches; thinly sliced, or 1 (15 oz.) can sliced peaches
1/2 cup whipped topping

In small mixing bowl, beat butter and sugar until crumbly; beat in egg and vanilla. Combine flour, baking powder and salt; add to sugar mixture alternately with milk. Spread into 9" springform pan coated with nonstick cooking spray. Bake at 350* for 10-15 minutes or until a toothpick inserted near center comes out clean. Cool on wire rack.
In a small saucepan, sprinkle gelatin over 1/2 cup cold water; let stand for 1 minute. Stir in sugar and soft drink mix; cook and stir over low heat until gelatin is dissolved. Transfer to a large bowl; stir in remaining cold water. Refrigerate until partially set, about 1 1/2 hours.
Line outside of springform pan with foil. Arrange peaches over top of cake; pour gelatin over peaches. Chill overnight.
Just before serving, remove foil and sides of pan. Garnish with whipped topping. Refrigerate leftovers.

Answer 5

For the Pastry
2 1/2 cups all-purpose flour
1/2 cup cake flour
-----3 cups of pastry flour can be substituted

1 Tablespoon granulated sugar
1 teaspoon salt
1/2 teaspoon baking powder

1 cup regular Crisco shortening, at a cool room temperature
3 Tablespoons butter, cut into tiny cubes and keep in the refrigerator
Ice Water, I keep a cup on hand, but only use what you need….more on that later

For the filling
8 ripe fresh peaches, medium to large size
1/2 cup to 3/4 cup granulated sugar
1/2 teaspoon salt
3 Tablespoons instant Tapioca
1 Tablespoon corn starch
2 teaspoon ground cinnamon
Freshly grated nutmeg

To make the pastry, in a large bowl, mix the flours with the sugar, salt and baking powder. Cut the shortening into the flour mixture until small pea like lumps form. This is best done with your hands, or a pastry blender (that "thing" which looks like a handle with half circle wires). Then toss in the tiny butter cubes and cut for a few more times, then add the water. Only add water slowly, about 2 tbsp at a time. Toss with a fork and then add the next amount of water to the dry area of the crumbs. Keep doing this until there is very little dry crumbs left. You don't want a soggy mess, but lumps beginning to form. Gently knead (just a few strokes) the mass together and divide in half. Pat into rounds and flatten in your hands, then wrap firmly in plastic wrap and refrigerate several hours, but I prefer to chill overnight.

When you are ready to make the pie, have ready, a basic 9-inch Pyrex pie plate or a deep dish 8-inch Pyrex pie plate. Roll out one disk of dough and using your rolling pin, roll up the dough and transfer to the pie plate, gently ease the dough down into the plate, don't stretch. Trip the edges with scissors about 1/2 inch from the edge. Store this in the freezer until you need it.

For the filling, first peel the peaches, this is best done by slicing a cross in the bottom and then plunge them into boiling water, two at a time. You will see the cut begin to peel, immediately remove them and then plunge into ice water to chill quickly. Then after a few minutes you can pick them up and with a paring knife, peel them. Set aside until you have peeled all the peaches. They are blanched, so you don't need to worry about them browning at this point.

When all the peaches are peeled and cooled, combine in a bowl the sugar, salt, starch and tapioca and spices for the filling. I like to grate the nutmeg over the peaches as I layer them in the pie. Slice the peaches into the crust and after you have two or three peaches sliced, then sprinkle 1/3 of the sugar mixture over them, continue until all the peaches are sliced and the sugar mixture is used up.

To top the pie, dampen the edge with ice water. Then roll the second piece of pastry out, as you did with the bottom crust, roll it onto the pin and then line up with the filled bottom crust and roll over the top. Press the edges together and trim them with scissors about 1/2-inch from the edge. Press together as you fold the top over the bottom and press again. Crimp the edge, with a knife, slice a few decorative slashes in the top to vent steam and then refrigerate the pie for 30 minutes.

Meanwhile, when you pop the pie into the fridge, pre-heat your oven to 450°. Set your rack on it's lowest setting. In thirty minutes, remove the pie from the fridge and brush the top with milk and sprinkle with sugar (this helps give a nice crisp top with a sweet edge). Place the pie into the oven on the lowest rack and lower the oven temperature to 350°, but don't open the oven for 40 minutes. I would check the pie after about 45 minutes, then use your eyes to judge when it's done.

A pie like this needs it's filling to boil to thicken. Be sure it's boiling for several minutes before removing it from the oven. The Pyrex plates make it easy to look at the bottom and check to see if it's brown. The colored plates are pretty, but it's hard to check to doneness with them. I always place a piece of foil on the bottom of my oven for spill overs, you will probably have them when the filling comes to a boil.

Answer 6

Peach and Crème Fraîche Pie

Serves 8
The rich texture and slight tartness of crème fraîche is an ideal foil for tender (but not overly soft) peaches in this streusel-topped pie. As it cooks, the cream—spread on the crust and dotted on the fruit—sets like a custard.

For the pate sucree:


1 1/4 cups all-purpose flour, plus more for dusting

2 tablespoons granulated sugar

1/8 teaspoon salt

1/2 cup (1 stick) cold unsalted butter, cut into pieces

1 large egg yolk, lightly beaten

2 tablespoons ice water, plus more if needed


FOR THE STREUSEL:


1/4 cup confectioners' sugar

3 tablespoons all-purpose flour

1/4 teaspoon baking powder

Pinch of salt

1/4 cup (1/2 stick) cold unsalted butter, cut into pieces


FOR THE FILLING:


1 1/2 pounds ripe yellow peaches (4 to 5 medium), pitted and quartered

2 tablespoons granulated sugar

Pinch of salt

5 tablespoons crème fraîche

1. Make the pâte sucrée: Pulse flour, sugar, and salt in a food processor to combine. Add butter; process until mixture resembles coarse meal, about 10 seconds. add egg yolk, and pulse. With machine running, add ice water in a slow, steady stream through feed tube until dough just holds together. Turn out dough onto a work surface; shape into a disk. Wrap in plastic, and refrigerate at least 1 hour (up to 2 days).

2. Make the streusel: Sift together sugar, flour, baking powder, and salt in a medium bowl. Using your hands or a pastry blender, cut in butter until mixture resembles coarse crumbs. Set aside.

3. On a lightly floured surface, roll out dough to about 1/8 inch thick. Fit into a 9 1/2- or 10-inch pie plate (about 1 1/2 inches deep). Trim edge to 1 inch; fold under, and crimp as desired. Pierce bottom of dough all over with a fork. Transfer to freezer for 30 minutes.

4. Preheat oven to 400°. Cover edge of crust with foil. Line crust with parchment paper, and fill with pie weights or dried beans. Bake, covered, 10 minutes. Remove weights and parchment (keep foil on edge). Bake until pale golden brown, 5 to 8 minutes more. Transfer to a wire rack to cool slightly; remove foil. reduce oven temperature to 375°.

5. Make the filling: Put peaches into a medium bowl, and sprinkle with sugar and salt; gently toss to coat. let stand 15 minutes. Spread 2 tablespoons crème fraîche onto bottom of crust; sprinkle with one-third of the streusel. Arrange peaches on top; spread or dot with remaining 3 tablespoons crème fraîche. Sprinkle with remaining streusel.

6. Bake pie until crème fraîche is bubbling and streusel is golden brown, about 50 minutes. Cover edge of crust with foil if it's browning too quickly. Let cool on a wire rack 15 minutes. Serve warm or at room temperature.

Answer 7

http://www.foodgeeks.com/

Answer 8

PEACH LATTICE PIE
The fruit is tossed with a peach caramel sauce (juices from the peaches combined with homemade caramel) that adds depth of flavor to the filling. Keep an eye on this pie as it bakes; it browns quickly and so needs to be tented with foil.

2 Tender Pie Crust dough disks
1 egg white, beaten to blend
Filling
1 cup sugar, divided
1/2 teaspoon (scant) ground cinnamon
Pinch of salt
3 1/2 pounds firm but ripe peaches, peeled, halved, pitted, each half cut into 3 wedges
1 tablespoon fresh lemon juice

1/4 cup water
2 tablespoons (1/4 stick) unsalted butter
2 tablespoons whipping cream

3 tablespoons all purpose flour

1 egg yolk, beaten to blend with 2 teaspoons water (glaze)
1 tablespoon sugar mixed with 1/4 teaspoon ground cinnamon (cinnamon sugar)

Position rack in center of oven and preheat to 375°F. Place foil-lined baking sheet in bottom of oven to catch any spills. Roll out 1 pie crust disk on lightly floured surface to 13 1/2-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1 inch. Fold edges under and crimp decoratively, forming high rim (about 1/2 inch above sides of dish). Chill crust 30 minutes. Line crust with foil; fill with dried beans. Bake crust until sides are set and pale golden, about 35 minutes. Transfer to rack; remove foil and beans. Brush warm crust with egg white. Cool completely.
Meanwhile, line another baking sheet with parchment paper. Roll out second pie crust disk on floured surface to 13 1/2-inch round. Cut into 3/4-inch-wide strips. Place strips on prepared baking sheet. Chill while preparing filling.

For filling:
Combine 1/2 cup sugar, cinnamon, and salt in large bowl. Add peaches and lemon juice and toss gently to coat. Let stand 30 minutes.

Meanwhile, stir remaining 1/2 cup sugar and 1/4 cup water in medium saucepan over medium heat until sugar dissolves. Increase heat; boil without stirring until syrup is deep amber, occasionally swirling pan and brushing down sides with wet pastry brush, about 11 minutes. Remove from heat. Add butter and cream (mixture will bubble vigorously); stir caramel until smooth. Strain juices from peaches into caramel; cool to lukewarm. Preheat oven to 375°F. Add caramel and flour to peaches in bowl; toss gently. Transfer filling to crust, mounding in center.

Arrange 6 dough strips in 1 direction across top of pie, spacing apart. Working with 1 strip at a time, arrange 6 more strips in opposite direction atop first, lifting strips and weaving over and under, forming lattice. Gently press ends of strips to edge of baked bottom crust to adhere. Trim overhang. Brush lattice strips (but not crust edge) with egg yolk glaze. Sprinkle strips with cinnamon sugar.

Bake pie 35 minutes. Tent pie loosely with foil to prevent overbrowning. Continue to bake pie until filling bubbles thickly and lattice is golden brown, about 25 minutes longer. Cool pie on rack.

Test-kitchen tip: Lattice
Here's an easy way to create the beautiful lattice-top look without any of the tricky weaving: Simply arrange 6 of the chilled pie crust strips diagonally across the top of the pie, then place the remaining 6 pastry strips diagonally in opposite direction atop first 6 strips.

Makes 8 servings.

TENDER PIE CRUST
Based on a classic pâte brisée, the buttery French pastry dough used for making pies and tarts, this pie crust dough is easy to work with and wonderfully versatile.


3 cups all purpose flour
2 tablespoons sugar
1 3/4 teaspoons salt
1 cup plus 2 tablespoons (2 1/4 sticks) chilled unsalted butter, cut into 1/2-inch cubes
8 tablespoons (or more) ice water
1 1/2 teaspoons apple cider vinegar



Blend flour, sugar, and salt in processor. Add butter; using on/off turns, process until coarse meal forms. Add 8 tablespoons ice water and cider vinegar; blend until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough together. Turn dough out onto work surface; divide dough in half. Form each half into ball and flatten into disk. Wrap disks separately in plastic; refrigerate at least 1 hour. (Can be made ahead. Keep dough refrigerated up to 2 days, or enclose in resealable plastic bag and freeze up to 1 month, then thaw in refrigerator overnight. Soften slightly at room temperature before rolling out.)

Makes 2 dough disks (enough for 2 nine-inch pie crusts).
Bon Appétit