CHEF JOHN'S PEACH PIE
Above and beyond beautiful, this lattice design is also very practical. When you're making pie with something like peaches, the relatively open top allows for lots of moisture to evaporate, which helps prevent the dreaded 'watery-pie syndrome.' That's also the reason we boil the excess juices down to a syrup.
Provided by Chef John
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 2h15m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Stir peaches, 1/2 cup sugar, and salt together in a bowl. Let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to bowl.
- Bring juices in saucepan to a boil; reduce heat to medium-high, and cook until mixture thickens to a syrup, 5 to 10 minutes.
- Whisk 1/2 cup sugar, flour, and cornstarch together in a bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; add flour mixture and toss to coat. Pour peach syrup over peach mixture and stir.
- Roll out half the pastry to fit a 10-inch pie plate. Place bottom crust in pie plate. Pour peach filling into pie shell, tap pie plate against a surface to settle filling, and dot with butter.
- Roll remaining crust into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.
- Lay 5 strips of pie crust over the top of the pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of the lattice strips under the bottom crust and crimp the crust. Brush cream over the top and sprinkle with 1 tablespoon sugar.
- Bake in the preheated oven until browned and bubbling, about 1 hour 15 minutes. Cool completely before slicing.
Nutrition Facts : Calories 325.4 calories, Carbohydrate 47.2 g, Cholesterol 6.6 mg, Fat 14.3 g, Fiber 1.5 g, Protein 2.6 g, SaturatedFat 4.4 g, Sodium 223.5 mg, Sugar 27.6 g
PERFECT PEACH PIE WITH BASIL WHIPPED CREAM
Steps:
- 1. Preheat oven to 375° F. Load bottom pie crust into pie pan; line crust with tin foil and fill with dried beans (any variety). Bake crust until sides are pale golden, about 35 minutes. Transfer to cooling rack; remove foil and beans. Cool completely, while executing Steps 2-4. 2. Cut an X in the bottom of each peach, and blanch in boiling water for about 15 seconds; transfer to ice bath. Peel and halve peaches, cutting each half into 3 wedges (6 wedges per peach). 3. In large bowl, combine ½ cup sugar, cinnamon, and salt, mixing well. Add peaches and lemon juice, toss well to coat, and let stand 30 minutes. 4. Meanwhile, prepare peach caramel sauce: In medium saucepan, stir ½ cup sugar and ¼ cup water over medium heat until sugar dissolves. Increase heat until liquid is boiling; without stirring, boil until syrup is deep amber (~11 min), occasionally swirling pan to ensure even browning and brushing down sides with wet pastry brush. Remove from heat, and add butter and cream. Mixture will bubble vigorously, but stir caramel until smooth. Strain juices from peaches into caramel, and let cool. 5. Oven should still be preheated to 375º F. Add lukewarm caramel AND FLOUR to peaches and toss gently. Add peach filling to pre-baked bottom pie crust, mounding in center. Cover filling with second (un-cooked) pie dough disk, crimping edges together. Brush pie top with 1 tbsp remaining cream and dust with cinnamon sugar. Cut 3 steam vents in crust with paring knife, and cook for 35 minutes; tent with foil if oven is prone to burning crusts. Continue to bake until crust is golden-brown and filling is bubbling, about another 30 minutes. Let cool completely before serving. 6. While pie is cooking and cooling, prepare basil whipped cream: Rinse and dry basil well. In food processor, purée basil leaves. Add basil purée to bowl with chilled cream and sugar; beat with electric mixer just until it holds soft peaks. Serve with freshly baked pie.
EASY PEACH CREAM PIE
I got this recipe while living in Utah. Now I always use Utah peaches to make this delicious, creamy dessert-they're the best ones that I've ever tasted, and they certainly represent our region of the country.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Arrange peaches in crust. In a small bowl, whisk eggs, sugar, flour and salt. Whisk in cream and vanilla until blended; pour over peaches. , Bake until center is almost set, 40-50 minutes. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Serve warm; or, for firmer pie, chill before serving. Refrigerate leftovers.
Nutrition Facts : Calories 390 calories, Fat 19g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 146mg sodium, Carbohydrate 51g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
PERFECT PEACH PIE
Eat a perfect peach under the summer sun and you'll experience the fruit at its messy, dripping, sugar-bright best. Rinse your chin and understand that no melon, apricot or blackberry can compete. But how often does this happen? For most of us, a great and truly perfect peach is a rare event. We can expect but one or two a season, for all our trying. Enter the pie. A peach pie can elevate good peaches to excellence and great ones to the sublime. Even a peach pie made with frozen fruit is a terrific thing. The addition of sugar helps; so, too, do a dash of lemon juice and a light sprinkle of nutmeg, which offers a slight bitterness to offset the sweet. Add a crown of vanilla ice cream for a perfect diner-style à la mode effect.
Provided by Sam Sifton
Categories pies and tarts, dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 253 milligrams, Sugar 36 grams, TransFat 1 gram
LIME BASIL PIE
This sweet lime and basil dessert has a unique taste, plus less calories and fat than the traditional Key lime pie. -Samara Donald, Redmond, Washington.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 325°. In a large bowl, beat cream cheese until smooth; gradually beat in milk. Add lime zest, juice and egg yolks; beat just until blended. Stir in basil. Pour into crust., Bake 15-18 minutes or until center is set. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving. If desired, serve with whipped cream.
Nutrition Facts : Calories 328 calories, Fat 10g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 268mg sodium, Carbohydrate 49g carbohydrate (39g sugars, Fiber 0 fiber), Protein 9g protein.
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PERFECT PEACH PIE - JO COOKS
From jocooks.com
4.6/5 (11)Calories 392 per servingCategory Dessert, Pie
- Craft your crust: After removing your home made or store bought crust from the fridge you’ll want to allow it to rest for up to 10 minutes, this will make it easier to roll out. Once it’s softened you’ll want to flour your rolling pin, to prevent the dough from sticking, and get to work. Each disc will need to be ⅛ of an inch thick. Place the dough gently onto the pie plate before crimping the edges and removing any excess dough.
- Blind bake the bottom: Place a piece of parchment paper over the pie shell and fill it with pie weights. If you don't have pie weights, you can use dry beans. Place the pie shell into the oven and blind bake it for 15 minutes. Read more about blind baking here. Once done, remove the pie weights and the parchment paper from the pie shell.
- Prepare the filling: In a large bowl place the sliced peaches and sprinkle with the lemon juice. Mix gently with a wooden spoon. In another bowl mix the flour, sugar, cinnamon, nutmeg and salt. Add the flour mixture to the peaches and toss well.
THE BEST HOMEMADE PEACH PIE IN 30 MINS - FAVORITE …
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4.9/5 (7)Calories 292 per servingCategory Dessert
- Sift flour, salt, and sugar together. Cut in shortening, be gentle, don't over-do it. You want the mixture to be light and crumbly. When you have crumbles that are a little smaller than pea-sized, add water 1 Tbsp. at a time. If you pinch some of the crumbly dough and it barely holds together it's ready. If the dough doesn't hold together, add a little more water and continue to mix.
- Remove dough from bowl and place in a mound on a clean surface. Gently shape into 2 balls, cover with plastic wrap and chill in the fridge for at least an hour or so (preferably overnight) On a floured board or floured wax paper, turn the dough out and flatten it with the hands into a round. Flour the rolling pin and begin rolling the pie crust into a roughly round shape, until it is about two inches larger than the pie pan. Carefully fold the dough into quarters and place it in the pie pan, with the point of the pie crust in the middle of the pan.
- Unfold the pie crust and gently pat it into place into the bottom and sides of the pan. Trim the crust press down with fingers or a fork. Sprinkle all over with sugar before baking.
- If making a pre-baked crust, bake in a hot oven — about 425°F for about 10-12 minutes or until golden brown.
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