Golden Peach Pie Recipes

PEACH PIE

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.

PEACH PIE

Steps:

• Roll out bottom crust and sprinkle 1/2 tablespoon tapioca on bottom of crust.
• Place sliced peaches in large bowl. Stir in lemon juice, sugar, flour, the remaining 3 tablespoons tapioca, cinnamon, and nutmeg. Add peach mixture to the bottom pie crust. Dot with the butter.
• Roll out top crust and cut into strips. Top peaches with lattice crust, weaving the pastry strips as needed. Brush lattice lightly with milk and then sprinkle with additional sugar.
• Bake at 375° F for about 40 minutes, or until crust is golden brown and the filling is bubbling a bit. Remove to a baking rack to cool completely and let the filling set. (Although I can't resist cutting a slice while the pie is still just a bit warm!)

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.

PEACH PIE

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.

GOLDEN COCONUT PEACH PIE

Steps:

• In a large bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450° for 15 minutes. , Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350° and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator.

GOLDEN COCONUT PEACH PIE

Steps:

• Preheat oven to 450 degrees.
• In a medium bowl, combine peaches, sugar, flour, nutmeg, salt, and juice.
• Pour into pie shell; dot with butter.
• Bake at 450 degrees for 15 minutes.
• Meanwhile, in a medium sized bowl combine the butter, coconut, evaporated milk, egg, and sugar.
• Remove pie from oven and pour this mixture over the hot filling.
• Reduce heat to 350 degrees and bake until the coconut is toasted, about 45 minutes.
• Serve warm, or chilled.
• Store leftovers in refrigerator.

PEACH PIE

Steps:

• Mix the flour and the salt. Add the cold shortening in 2-inch pieces. Cut it into the flour until the mixture is crumbly. Squeeze a bit together (if it crumbles, add more shortening).
• Mix in ice water, a couple of tablespoons at a time, with a fork until the dough sticks together. Pat it together, but do not overhandle.
• Shape into 2 flattened discs. Wrap in waxed paper and refrigerate for a few hours or overnight.
• Mix peaches with lemon juice. Add sugar and flour and mix.
• Roll out the first pastry disc and place in a 9-inch pie plate. Add filling. Grate nutmeg on top.
• Roll out second disc. Cut slits in a decorative pattern. Place on top of filling. Wet edges of bottom pastry with cold water. Trim pastry; pinch bottom and top edges together.
• Bake at 425 degrees for 15 minutes, turn down to 375 degrees and cook until peaches bubble and pastry is golden, about 45 minutes. Serve slightly warm with ice cream.