Fresh Peach Pastry Pie Recipes

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

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.

FRESH AND CREAMY PEACH PIE

Steps:

• Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a bowl, combine 3/4 cup sugar, cornstarch, nutmeg, ginger and cinnamon; stir in 3 tablespoons cream, lemon juice and extract. Add the peaches; toss gently. Pour into the crust., Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Place top crust over filling; trim, seal and flute edges. Brush pastry and cutouts with remaining cream. Place cutouts on top of pie; sprinkle with remaining sugar., Cover edges loosely with foil. Bake at 400° for 40 minutes. Remove foil; bake 8-12 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.

FRESH PEACH PIE

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.

FRESH PEACH PIE

Steps:

• Combine cream cheese and 1/2 cup sugar in a small bowl. Spread mixture over bottom of baked and cooled piecrust.
• Place remaining sugar, orange juice, 2 tablespoons lemon juice, cornstarch, and 1/2 cup peaches in a blender and blend until smooth. Heat in a saucepan over medium heat until slightly thickened.
• Toss remaining peaches with remaining lemon juice and set aside.
• Add peaches to cooked mixture and stir to coat. Let mixture cool.
• With slotted spoon, scoop up peaches and place in piecrust. Refrigerate for a couple of hours before serving.

FRESH PEACH PIE (NO BAKE) WITH OIL PASTRY CRUST

Steps:

• For Crust: Mix all ingredients with a fork and press into a 9-inch pie plate.
• Prick all over with a fork.
• Bake at 400 degrees for 12 minutes.
• For Pie: 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 until set, about 2 hours.
• Serve topped with whipped cream.

FRESH PEACH PASTRY PIE

Steps:

• Heat oven to 425 degrees.
• Prepare pastry.
• Mix peaches and lemon juice.
• Stir together sugar, flour and cinnamon.
• Mix with peaches.
• Turn into pastry lined pie pan.
• Dot with butter.
• Put top crust on.
• Make slits in top crust and seal edges.
• Cover edges with 2 to 3 inch width of aluminum foil to prevent excessive browning; remove last 15 minutes of baking.
• Bake 35 to 45 minutes or till crust is brown and juice begins to bubble through slit in crust.

FRESH PEACH PIE

Steps:

• Put the peach slices in the pastry shell.
• In a mixing bowl, add the remaining ingredients; stir to mix well.
• Pour mixture over the peaches.
• Bake at 350°F for 1 hour and 10 minutes.
• May need to cover the pie crust edges with foil if they start to over-brown.

FRESH PEACH TURNOVERS

Steps:

• Preheat oven to 400º.
• As you're slicing the peaches, save the juice.
• Combine peach juice with sugar and cornstarch in saucepan. Cook until thick and bubbly.
• Add peaches, butter, cinnamon and nutmeg.
• Cool slightly.
• Lightly roll out each pastry sheet on floured surface.
• Cut each sheet into 4 squares.
• Place some of peach filling on half of each square. Brush edges with beaten egg. Fold over into a triangle (or rectangle) and press to seal edges (or crimp with fork).
• Place on baking sheets.
• Bake at 400º for 10-15 minutes until lightly brown and puffy.
• Cool on racks.
• Sprinkle with powdered sugar. Or frost with a powdered sugar frosting.

FRESH PEACH PIE

Steps:

• Slice fresh peaches into bottom of baked pie shell.
• Combine remaining ingredients (except Jello) in saucepan and cook until thick and clear.
• Remove from heat and stir in Jello.
• Pour over fruit. Cool until set. Serve with real whipped cream.