Canned Peach Pie Recipe Pioneer Woman Recipes

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PEACH PIE



Peach Pie image

Provided by Food Network Kitchen

Categories     dessert

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.

PEACH SLAB PIE



Peach Slab Pie image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 3h

Yield 12 servings

Number Of Ingredients 12

3 pounds frozen peaches, thawed and well drained
1 cup sugar
1/2 cup all-purpose flour
3 tablespoons lemon juice
Pinch of salt
3 cups all-purpose flour, plus more for dusting
1/4 teaspoon salt
Zest of 1 lemon
3 sticks (1 1/2 cups) cold salted butter, cubed
1 large egg
5 tablespoons cold water
1 tablespoon distilled white vinegar

Steps:

  • For the fruit: In a bowl, combine the peaches, sugar, flour, lemon juice and salt. Stir and set aside.
  • For the all-butter lemon pie crust: Combine the flour, salt and lemon zest in a large bowl. Add the butter and use a pastry cutter to gradually work it into the flour, until the mixture resembles tiny pebbles. This step should take 3 or 4 minutes.
  • Lightly beat the egg with a fork in a small bowl, then add it to the mixture. Next, add the cold water and vinegar and stir together until just combined.
  • Divide the dough into 2 halves, form the halves into dough balls and place each ball into a resealable plastic bag. Using a rolling pin, slightly flatten each ball of dough (to about 1/2 inch thick) to make rolling easier later. Seal the bags and chill for at least 20 minutes (or freeze if not using immediately).
  • Preheat the oven to 400 degrees F. Line a 9-by-13-inch baking sheet with parchment, overhanging the parchment 3 inches on opposite sides of the baking sheet to resemble a sling (so you can lift the pie out).
  • With a rolling pin on a lightly floured surface, begin rolling each piece of dough into a 9-by-13-inch rectangle. Roll the dough from the center outward. Be gentle and patient; it'll take a little time to get the dough completely rolled out.
  • Place one rectangle in the bottom of the prepared baking sheet. Spread out the fruit mixture evenly on top. Place the second crust on top of the fruit. Press and fold the edges together and crimp. Cut several vents in the top of the pastry in a flower pattern.
  • Bake until the crust is golden brown, about 1 hour 10 minutes. Cool for about an hour before lifting out and cutting.

PEACH PIE



Peach Pie image

Provided by Food Network

Yield 8 servings

Number Of Ingredients 13

6 cups sliced peaches, peeled and pitted (about 6 medium peaches)
1/2 cup light brown sugar
3/4 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon fresh grated nutmeg
2 tablespoons sweet butter cut into small pieces
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
3/4 cup shortening
6 tablespoons ice water (some brands of flour may require more water)
Egg wash (beaten egg mixed with a small amount of water)

Steps:

  • In a small bowl combine the sliced peaches with sugars, cinnamon, nutmeg and flour. Toss peaches making certain to thoroughly coat the peaches. Set pie filling aside.
  • For the Pie Crust: In a bowl, mix together flour, salt and sugar. Add in shortening using a pastry blender or a fork until flour forms small chunks. Sprinkle cold water into the mixture 1 tablespoon at a time. Toss mixture lightly with a fork until dough forms a ball. Divide dough into 2 equal parts and form a ball. Wrap each dough ball in clear cellophane wrap. Allow dough to rest in refrigerator about 20 minutes. Lightly flour rolling surface and rolling pin. Take 1 dough ball and roll crust into a circle. Trim 1-inch larger than upside-down pie plate. Loosen dough carefully. Fold dough into quarters. Place folded dough into center of pie pan. Unfold each quarter and press into pie pan. Trim edge even with pie pan. Crust is now ready for pie filling. Preheat oven to 350 degrees. Roll out the second dough ball into a circle. This dough is the top crust. Using another pie plate as a guide, cut the dough as a disk. The disk should extend slightly beyond the diameter of the rim of the pie pan. Moisten the edges of the pie shell that contains the peach filling with the beaten egg wash. Cut the top crust into wedges. Position the wedges slightly overlapping the top and bottom crust together. Cut off any excess dough. Brush the pastry with the egg wash. Sprinkle with sugar. Bake for approximately 40 to 50 minutes.

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