How do I make a peach pie?

Answer 1

I usually hate just giving people links to websites (it seems lazy)... but this one has heaps of Peach Pie recipes, from simple to more difficult. Enjoy! http://southernfood.about.com/od/peachpies/Peach_Pie_Recipes.htm

Answer 2

Glazed Peach Pie

INGREDIENTS:
1 9-inch pie shell, baked
1 quart sliced fresh peaches, excess liquid drained
3/4 cup water
1 cup sugar
3 tablespoons cornstarch
1 teaspoon vanilla
2 teaspoons lemon juice
1 tablespoon butter
1/8 teaspoon salt
sweetened whipped cream or whipped topping
PREPARATION:
Mash 1 cup of the peaches. Add water and cook four minutes. Mix sugar and cornstarch; add to the fruit mixture. Cook until thick and clear. Add vanilla, lemon juice, butter, and salt. Let cool. Arrange remaining peach slices in the cooled pie shell.
Pour cooled peach glaze mixture over the sliced fruit. Chill. To serve, top with whipped cream or whipped topping and a few small peach slices, if desired. Or, serve with vanilla ice cream.

There are so many peach pie recipes on the web site below, I am sure you will find one that is just right.

Answer 3

I love them!

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.


THERE ARE MORE HERE:
http://southernfood.about.com/od/peachpies/r/bl31010a.htm

Answer 4

CREAMY PEACH PIE

1/2 c. butter
1/2 c. flour
1 c. sugar
4 ripe peaches
1 c. cream
1 unbaked pie shell

Mix butter, sugar and flour until crumbly. Sprinkle half into pie shell. Slice peaches into shell, no need to peel. Sprinkle remaining crumb mixture over peaches. Pour cream over all. Bake 1 hour at 350 degrees.

Answer 5

Almond-Streusel Peach Pie

Yield: 8 servings
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

1. 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 pea-sized pieces remaining. Sprinkle in 3 to 4 tb ice water, a tablespoon at a time, until dough just comes together. Gather into a disk. Wrap and chill at least 30 minutes. Combine remaining cup of flour, 1/3 cup brown sugar, 1/4 ts. salt, and 1/4 ts. nutmeg. Cut in remaining 6 tb. of butter until crumbly. Stir in almonds. Chill.

2. On a lightly floured work surface, roll out chilled pie pastry to fit a 9" pie pan. Fit pastry into pan. Trim and flute edges. Chill. Heat oven to 475. Grate 1 ts. of lemon zest from the lemon and squeeze 1 tb. of juice. Peel peaches and slice. Combine with remaining 2/3 cup brown sugar, remaining 1/2 ts nutmeg, lemon zest and juice, cornstarch and almond extract. Sprinkle bread crumbs over bottom of pie shell and fill with peach mixture. Sprinkle almond crumb mixture on top.

3. Bake 15 minutes. Reduce temperature to 350. Continue baking until top is browned and fruit juices are bubbling, 50 to 55 minutes. Cool completely before cutting.

Answer 6

Deep-Dish Peach Pie


Makes 8 servings
Prep: 20 minutes
Bake: 45 minutes
Cool: 20 minutes
Stand: 20 minutes


Ingredients
1 cup all-purpose flour
1/4 teaspoon salt
1/4 cup butter, cut up
1 tablespoon vegetable shortening
1 to 2 tablespoons ice water
2/3 cup plus 2 tablespoons sugar
1/4 cup all-purpose flour
1/4 teaspoon grated lemon peel
3 pounds fresh peaches, peeled and sliced (6 cups)
2 teaspoons fresh lemon juice
1 teaspoon vanilla extract
1 tablespoon butter or margarine, cut up
1 tablespoon milk
Vanilla ice cream, (optional)

Directions
1. For the pastry combine the 1 cup flour and the salt in medium bowl. , with pastry blender or 2 knives, cut in the 1/4 cup butter and the shortening until mixture resembles coarse crumbs. Sprinkle with water, tossing with fork until pastry begins to hold together. Shape into ball; flatten into disk. Wrap and refrigerate at least 30 minutes.
2. Heat oven to 425 degree F. Combine 2/3 cup of the sugar, the 1/4 cup flour, and the lemon peel in large bowl. Add peaches, lemon juice, and vanilla; toss to combine. Spoon into 10-inch deep-dish pie plate and dot with the 1 tablespoon butter.
3. On lightly floured surface, roll pastry into 11-inch circle. Cut decorative vents. Place pastry over peaches and flute edges, or cut pastry in 1/2-inch strips and arrange on top of pie to form lattice. Brush pastry with milk and sprinkle with remaining 2 tablespoons sugar.
4. Place on cookie sheet and bake 15 minutes. Reduce oven temperature to 375 degree F and bake 30 to 45 minutes more or until bubbly in center. Cool on wire rack 20 minutes. Serve with vanilla ice cream, if desired. Makes 8 servings.

Answer 7

www.recipezaar.com can tell you how for FREE! go there and type in "peach pie", they have TONS of this recipe.

Answer 8

very carefully

Answer 9

. . . don't know . . . but, do know how to make banana cream . . .