Peach Pie With Filo Pastry Recipes

PEACH PIE

Steps:

• Make the pastry for the base and the top.
• Boil water, sugar and cornstarch slowly to form a gel. Add peaches, vanilla and spices once you take the base off the heat.
• Remove your pastry from the fridge and cut into two pieces.
• Roll out and line the base of the dish with one, fill with the peach filling then top the dish with the other piece of rolled out pastry.
• Bake at 350 for about an hour.

PEACH PIE FILLING

Steps:

• Place the peaches in a large colander.
• Sprinkle with 2 tablespoons sugar and let stand until almost 1/2 cup juice is released, about 30 minutes.
• Mix 3/4 cup sugar with potato starch and salt.
• Add to peaches, along with almond extract; toss to combine.
• Pour filling into crust. Add the filling to a pie shell and dot with butter.
• Top filling with another crust and bake the pie for 20 minutes. Remove from oven, brush with beaten egg white, sprinkle with 1 1/2 tablespoon sugar. Bake until golden brown, about 20 minutes longer.
• Bake until filling bubbles, 15-20 minutes longer. Cool on a wire rack, 2-3 hours.

PEACH PIE

Steps:

• Mix flour, sugar and butter into crumb stage.
• Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
• Top with lattice strips of pie crust.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.

PUFF PASTRY PEACH PIE

Steps:

• 1. Heat oven to 400 deg. Combine peaches,sugar,cinnamon,nutmeg and butter in a sauce pan,stirring occasionally,cook until sugar is melted and mixture is slightly thickened. Cool to rm. temp. Beat egg and water in a small bowl. Unfold 1 pastry sheet on a baking sheet.Spread the pie filling on the pastry to within 1 inch of the edge. Brush the edges with the egg mixture. Unfold the remaining pastry sheet and place over the filling. Crimp the edges with a fork to seal. Brush with the egg mixture. Cut several slits in the top of the pastry.Bake for 30 minutes or until the pastry is golden brown. Cool the pastry on the baking sheet on a wire rack for 15 minutes. Sprinkle with the confectioners' sugar,if desired.

MINI PEACH PHYLLOTARTS

Steps:

• Preheat oven to 400°F.
• Onto a clean, dry work surface, place phyllo dough sheets. Cover with a damp towel (but not overly wet). Make sure there is an equal-sized clean, dry work space very close to the covered phyllo dough, as this will make assembly much easier.
• In a microwave-safe bowl, melt butter. Set aside.
• In a small bowl, combine sugar and cinnamon. Set aside.
• Place one regular-sized 12-cup muffin pan nearby.
• Peel and slice peaches and place in a large bowl. Then add sugar, flour, 1/2 teaspoons cinnamon, nutmeg and ginger. Stir to combine thoroughly and set aside.
• Carefully take first phyllo sheet from the top of the stack and lay it onto the prepared clean, dry work surface. Re-cover the stack with the damp towel.
• Gently brush a light layer of butter onto the phyllo sheet and sprinkle with cinnamon-sugar mixture, top with another phyllo sheet and repeat until four sheets have been stacked and buttered.
• With a pastry cutter or pizza cutter, gently cut phyllo into six evenly-spaced squares.
• Carefully tuck phyllo squares into muffin cups. Spoon peach filling into the center of each (about 6 peach slices in each cup).
• Bake for 20-30 minutes or until edges are lightly browned. Allow to cool for 20-30 minutes.
• Serve warm and enjoy!