Like Strawns Peach Pie Recipes

NITA'S SECRET PEACH PIE

Steps:

• Pre heat oven to 425º.
• Roll one half of the pie dough out to fit the bottom of your pie pan, allowing a 1″ over hang and place in the refrigerator until ready to use.
• In a large sauce pan, add peaches, lemon juice, sugar and flour and stir until coated. Bring fruit mixture to a low boil. Reduce heat to low and cook until fruit is just slightly tender. Remove pan from heat. Stir in almond extract, nutmeg and three tablespoons butter. Allow to cool slightly.
• Remove pie pan from refrigerator and fill with the cooled mixture. Dot the top of the fruit with the pieces of the remaining two tablespoons butter. Roll out the second crust and decorate the top of the pie with a lattice top or any special way you like. (If covering the top of your pie completely with the top crust, make sure to cut slits in the top to allow the steam to escape) Decoratively crimp the edges.
• In a small bowl, whisk the egg together with 1 tablespoon of water. Brush the top of your pie with the egg wash.
• Bake for 10 minutes then lower heat to 350º for an additional 30 minutes or until the top is golden and the fruit is bubbly.
• Cool before slicing and serve with hand-churned vanilla bean ice cream and a cup of coffee.

FRESH PEACH PIE

Steps:

• Add peaches to a bowl and sprinkle with sugar and lemon juice. Stir well to combine, then allow to rest for 30 minutes to an hour, stirring once or twice.
• Drain peach juice into a measuring cup to get 1 cup of juice (you can drink any additional juice, or save it for another recipe like my steak marinade).
• Pour juice into a saucepan and stir in cornstarch. Cook on medium heat for a few minutes, until thickened.
• Remove from heat and stir in the butter, salt and almond extract.
• Pour peaches into a baked 9'' pie shell and pour the thickened sauce on top. Place a piece of plastic wrap directly on top and chill for at least one hour before serving.
• Serve with whipped cream on top, if desired.

STRAWN'S EAT SHOP'S STRAWBERRY ICEBOX PIE

Steps:

• Make the crust: Pulse the flour and salt in a food processor until combined. Add the shortening and pulse until the mixture looks like coarse cornmeal. Add the ice water, then continue to pulse until the mixture becomes a shaggy dough. Form the dough into a disk, wrap in plastic wrap and refrigerate until firm, about 30 minutes.
• Roll out the dough on a lightly floured surface into an 11-inch round (about 1/8 inch thick), then fit into a 9-inch pie dish. Trim away any excess dough, crimp the edges and prick the bottom all over with a fork. Refrigerate until firm, about 30 minutes.
• Preheat the oven to 350 degrees F. Line the bottom of the pie with foil or parchment paper and fill with pie weights or dried beans. Bake until the bottom is just starting to set and the edges are just starting to brown, 25 to 30 minutes. Remove the foil and weights and continue to bake until the crust is golden brown and cooked through, about 10 more minutes. Transfer to a rack and let cool completely.
• Meanwhile, make the glaze: Whisk the eggs with the granulated sugar in a medium bowl until smooth. In a separate bowl, whisk the cornstarch with 2 tablespoons milk until smooth, then whisk into the egg mixture. Warm the remaining 1/2 cup plus 2 tablespoons milk and the melted butter in a medium saucepan over medium-high heat until steaming, 2 minutes. Slowly whisk the warm milk mixture into the egg mixture, whisking constantly, then return the entire mixture to the saucepan. Reduce the heat to medium and cook, whisking constantly, until thickened, about 4 minutes. Whisk in the red food coloring.
• Spoon the glaze into the pie crust and spread over the bottom and up the sides. Cover with plastic wrap and refrigerate until set, 2 hours.
• Spread the berries in the glazed crust. Dust with confectioners' sugar.
• Make the topping: Beat the heavy cream, confectioners' sugar and vanilla in a large bowl with a mixer on medium-high speed until stiff peaks form. Spread over the pie and top with the strawberry half.

PERFECT PEACH PIE

Steps:

• Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
• Add egg yolk and vinegar to 1/4 cup ice water, and stir to combine. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add a little more of the liquid, and stir or pulse, then check again. Repeat as necessary.
• Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
• Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes.
• Preheat oven to 425. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. Set aside.
• Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate. Add the peaches. Sprinkle them with the ground nutmeg.
• Roll out second disc of pastry. Place on top of filling. Wet edges of the bottom pastry disc with some cold water. Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie. Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar.
• Bake the pie for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.

LIKE STRAWN'S PEACH PIE

Steps:

• With electric mixer beat yolks and sugar until a light lemon color.
• Add cornstarch, salt and vanilla.
• Add milk a little at the time until blended.
• Cook over low heat stirring constantly until thick, almost stiff.
• If there are lumps beat with mixer until smooth.
• Add 1/4 stick of butter and let cool.
• Toss peach wedges with powdered sugar.
• Spread half of the custard in the bottom of each pie shell.
• Top with peaches and ice with whipped, sweetned cream.
• NOTE: Bettina uses the custard all in one pie and uses 4 large peaches.

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.