Sweet Peach Pie Recipes

HOMEMADE PEACH PIE

Steps:

• Add flour, sugar, salt and cubed butter to a stand mixer with the paddle attachment. Mix until the butter resembles pea shaped crumbs.
• Add water to the dough 1 tablespoon at a time until the dough forms a ball.
• Divide the ball into two balls and shape each into a round flat disk. Place in the refrigerator for 1 hour or overnight to chill.
• Preheat oven to 425 degrees Fahrenheit.
• Peel and slice your peaches and all them to a colander to drain the excess juices for about 30 minutes.
• While your peaches drain, prep your bottom pie crust in your pie pan. Place in the fridge until you're ready to add your filling.
• In a bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg and salt. Pour your peaches into a large bowl and add the dry ingredients on top and toss together. Add the lemon juice and vanilla extract and mix again. Pour filling into prepared pie pan.
• Layer the top crust over the pie and crimp the edges to seal.
• In a small bowl, use a fork to mix the egg yolk with the water to make your egg wash. Use a pastry brush to brush it across the top of the pie crust. If you'd like, you can sprinkle granulated sugar over the top of the egg wash.
• Place the prepped pie on a sheet pan (to catch any run-over juices) and bake for about 40-50 minutes, until the filling is bubbly and the bottom crust is golden brown. If the top crust is getting too dark, you can use aluminum foil on top to prevent it from browning further.
• Cool at least 20 minutes before cutting so the filling has time to set up. Serve with whipped cream or vanilla ice cream.

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.

SWEET PEACH PIE

Steps:

• Combine sugar, cornstarch, salt, syrup and water, bringing to a boil.
• Stir constantly, until all ingredients are clear.
• Remove from heat, and add the gelatin, stirring until dissolved, then add flavoring.
• When mixture is cooled, add to sliced peaches and pour into a baked shell.
• Refrigerate until the pie is set, and serve with whipped cream. Or vanilla ice cream. Or both!

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.

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.