OLD-FASHIONED PEACH PIE
Steps:
- Chill: Chill the assembled pie in the refrigerator for at least 30 minutes.
- Preheat the oven to 400°F: Place an oven rack in the bottom third of the oven. Line a baking sheet with aluminum foil to catch any pie leakage. Whisk the egg and tablespoon of milk together.
- Bake the pie: Remove the chilled pie from the fridge and brush the top with the egg-milk mixture. Sprinkle with sanding sugar. Place the pie on the prepared baking sheet. Bake the pie in the bottom third of the oven for about 1 hour, or until the filling is bubbling in the center of the pie.
Nutrition Facts : Calories 435 kcal, Carbohydrate 66 g, Cholesterol 23 mg, Fiber 5 g, Protein 6 g, SaturatedFat 6 g, Sodium 290 mg, Sugar 30 g, Fat 18 g, ServingSize 1 9-inch double-crust pie (about 8 servings), UnsaturatedFat 0 g
OLD-FASHIONED FRESH ONTARIO PEACH PIE
Make and share this Old-Fashioned Fresh Ontario Peach Pie recipe from Food.com.
Provided by Chef mariajane
Categories Pie
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F.
- In large bowl, combine brown sugar, flour, cinnamon and nutmeg. Add peaches; mix well. Place peach mixture in pastry. Sprinkle with lemon juice and dot with butter.
- Roll out remaining pastry. Cover and flute edges. Cut slits for steam.
- Bake on bottom rack for 15 minutes, then reduce heat to 350F for 30-40 minutes.
Nutrition Facts : Calories 113.4, Fat 0.4, SaturatedFat 0.1, Sodium 3.8, Carbohydrate 27.2, Fiber 2.2, Sugar 19.6, Protein 2
OLD-FASHIONED PEACH PIE
Serve this pie when it's at its best - on the day it's made. This is one of my favorite peach pie recipes. It has a streusel topping. The amount of time to make includes chilling dough and cooling pie. I got this from Woman's Day magazine.
Provided by CookingONTheSide
Categories Pie
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- To make crust in food processor: Stir water and yolk in a 1-cup measure or small bowl to blend.
- Pulse flour and butter until coarse crumbs form. With motor running, add yolk mixture. Process just until dough leaves sides of bowl. Remove blade, then dough.
- By hand: Mix water and yolk as above. Put flour in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
- Add yolk mixture; stir with a fork until crumbs clump together to form a dough.
- Gather dough into a ball, flatten into a disk, wrap and refrigerate 30 minutes, or until firm enough to roll out.
- Filling:.
- Mix sugar and flour in a large bowl. Add peaches and sprinkle with lemon juice; toss until evenly coated with sugar mixture.
- Streusel:.
- Put ingredients in a small bowl. Work with fingers or a fork to form coarse crumbs.
- Heat oven to 375 degrees. Have ready a 9-inch pie plate and foil-lined baking sheet.
- On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 12-inch circle. Fit into pie plate.
- Roll overhang of crust up over edges to form an even rim. Flute or crimp edge.
- Spoon in filling, then sprinkle with streusel.
- Place pie on lined baking sheet (to catch any drips).
- Bake 45-50 minutes until pastry is golden-brown and peaches are tender when pierced. Remove to wire rack. Cool at least 1 hour before serving.
- Tip: To peel peaches easily, immerse them in boiling water 20-30 seconds, then immediately plunge them into ice water to stop cooking. Peel off skin with your fingers or a small knife.
Nutrition Facts : Calories 432.2, Fat 17.6, SaturatedFat 8, Cholesterol 56.7, Sodium 42.2, Carbohydrate 67.1, Fiber 3.9, Sugar 46.4, Protein 5.1
OLD FASHIONED FRESH PEACH PIE
From Better Homes & Gardens "New" Cookbook, Circa 1968. This has been and always will be my go to recipe when the Michigan Red Haven Peaches are in season.
Provided by Z-chef
Categories Dessert
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Line 9-inch pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches and mix lightly. Fill pie shell with peach mixture. Dot with butter. Place top crust and crimp edges. Bake for 40-45 minutes or until done.
OLD-FASHIONED PEACH PIE
This is a variation on a pie recipe from a Farmer's cookbook I got years ago. If you can buy fresh peaches in bulk in the summer, as we can here in Colorado, you must make this pie. To easily peel peaches, cut "x's" in their bottoms, drop in boiling water for 1 minute, then plunge into an ice-water bath. The skins will peel right off. (This works great for tomatoes too.)
Provided by PainterCook
Categories Dessert
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.
Nutrition Facts : Calories 418.2, Fat 18.1, SaturatedFat 4.5, Cholesterol 10.2, Sodium 348.5, Carbohydrate 62.5, Fiber 2.7, Sugar 37, Protein 3.6
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