Time 1h15m Yield 8 Number Of Ingredients 10 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.
Yield 8 Number Of Ingredients 9 Steps:
Combine sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan. Cook over medium heat until clear and thick. Stir in vanilla. Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.
Time 1h Yield 8 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 400 degrees. Line a 9-inch pie pan with pastry. Combine the 1 cup of sugar, flour and cinnamon, mixing well. Lightly mix in the fresh peaches and pour into the pie shell. Dot with butter and cover with a top crust. Prick the top crust and sprinkle with sugar. Put the pie into a 400 degree oven and bake for 40 to 50 minutes.
Time 1h25m Yield 8 servings. Number Of Ingredients 11 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.
Time 3h10m Yield 1 pie Number Of Ingredients 0 Steps:
Combine 2 1/2 pounds peach wedges with 3/4 cup light brown sugar, the juice of 1 lemon, 2 tablespoons quick-cooking tapioca, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Pour into pie shell; dot with 4 tablespoons butter. Perfect All-Butter Piecrust Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out. How to Make a Pie Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece). Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (see options above). Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal. Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes. Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
Time 3h10m Yield 8 Number Of Ingredients 6 Steps:
Place cookie sheet on oven rack. Heat oven to 400°F. In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips. Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.
Yield Makes one 9-inch pie Number Of Ingredients 12 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.
Time 1h15m Yield 1 pie, 6-8 serving(s) Number Of Ingredients 6 Steps:
Mix sugar, cornstarch, jello, and water in glass bowl. Microwave until it thickens and gets clear. Mix in peaches and pour into baked pie crust. Chill and serve.
Time 1h Yield 8 serving(s) Number Of Ingredients 7 Steps:
Preheat oven to 425 degrees F. Stir together flour, 1 cup sugar, and cinnamon and set aside. Wash, peel, and slice fresh peaches. Mix together peaches with the combined dry ingredients. Turn into pastry-lined pie pan and dot with butter. Cover with top crust, cut slits in it, seal the edges. Sprinkle top with 2 tablespoons of sugar. Cover the edges with foil to prevent over browning; remove foil for the last 15 minutes of baking. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through the slits in the crust. Pie may be frozen for future use.
Time 1h30m Yield 8 Number Of Ingredients 11 Steps:
Preheat the oven to 450 degrees F (220 degrees C). In a medium bowl, stir together the flour, 1/2 teaspoon of sugar, and salt. Rub in shortening between your fingers, forming evenly small lumps no larger than peas. Stir in water until dough can form a ball. Knead briefly to pull it together, then let rest for a few minutes. Roll out the dough to a about a 12 inch circle. Fit into a 9 inch pie plate, and prick with a fork. Top with another pie plate, and flip over. This method works best with thinner metal pans than glass pans. Bake the crust for 8 to 10 minutes in the preheated oven, or until golden. Cool, then flip back into the original pan. This process keeps the crust from sagging down into the pan without using pie weights. Meanwhile, stir together the cornstarch and 1 cup of sugar in a saucepan. Stir in the orange juice, water and lemon juice. Warm over medium heat, stirring occasionally until thickened and clear. Remove from heat, and chill. To assemble the pie, alternate layers of fresh sliced peaches with the chilled citrus sauce, beginning and ending with the sauce. Serve with whipped cream or ice cream.
Time 1h20m Yield 8 Number Of Ingredients 6 Steps:
Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches. Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.
Time 1h35m Yield 6-8 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 425 degrees. Line a 9" pastry dish with one of the crusts. Combine sugar, flour, nutmeg and salt and whisk to blend. Add this to the peaches. Sprinkle on lemon juice and almond extract. Pour into the pastry-lined pan. Dot with butter. Adjust top crust, crimp edges and cut steam vents, or use a lattice top. Bake for 40-45 minutes, or until crust is browned and peaches are tender.
Time 20m Yield 8 servings. Number Of Ingredients 7 Steps:
In a saucepan, combine sugar, cornstarch and water until smooth. Cook and stir over medium heat until bubbly and thickened. Remove from the heat; stir in gelatin until dissolved. Cool. , Arrange peaches in crust; pour filling over peaches. Chill for 2 hours or until set. Serve with whipped cream if desired.
Time 50m Yield 6-8 servings. Number Of Ingredients 6 Steps:
Arrange peaches in the pastry shell. In a small bowl, combine sugar, flour and salt; stir in cream until smooth. Pour over peaches. , Bake at 400° for 40-45 minutes or until filling is almost set. Serve warm or cold. Refrigerate leftovers.
