Best 4 Elmira Peach Pie Recipes
In the realm of classic American desserts, few can rival the allure of a freshly baked peach pie. With its flaky, golden-brown crust and juicy, sweet-tart filling, this timeless treat is a symphony of flavors that captures the essence of summer. Hailing from the heart of New York's Finger Lakes region, the Elmira Peach Pie stands as a testament to the region's rich agricultural heritage. This iconic pie features a unique combination of Elmira peaches, renowned for their exceptional sweetness and delicate flavor, and a hint of maple syrup, which adds a subtle depth of flavor. Whether you're a seasoned baker or just starting your culinary journey, the Elmira Peach Pie is an absolute delight that will tantalize your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and embark on a baking adventure that will transport you to the heart of New York's peach country.
In this comprehensive guide, we'll provide you with two delectable recipes to recreate the magic of the Elmira Peach Pie. The first recipe introduces the classic Elmira Peach Pie made with fresh peaches, maple syrup, and a flaky pie crust. For those who prefer a simpler approach, we also offer a simplified version of the pie using canned peaches and a store-bought pie crust. Both recipes are meticulously detailed, ensuring that even novice bakers can achieve perfect results. Along the way, we'll share helpful tips and tricks to elevate your pie-making skills and create a dessert that will be the star of any gathering. So, without further ado, let's dive into the world of Elmira Peach Pie and create a taste of summer that will linger in your memories.
PEACH PIE
I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g 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
NORA EPHRON'S PEACH PIE
Steps:
- Put first 4 ingredients into a food processor and blend until a ball is formed. Pat out into a buttered pie plate. Bake 10 min. @ 425 degrees. Remove from oven. Beat 3 egg yolks slightly. Combine with 1 cup sugar, flour and sour cream. Arrange peaches in crust and pour egg mixture over peaches. Cover with foil. Reduce oven to 350 and bak 45 minutes. Remove the foil and bake 15 minutes or more until filling is done.
ELMIRA PEACH PIE
This creamy, peach n cheesecake pie is inspired by a creamy peach pie from Elmira, Ontario in a book of traditional Canadian recipes. I now live in a different Elmira and have adopted the name for my pie.
Provided by curly top
Categories Pie
Time 1h5m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Fit one shell into pan and flute edge.
- Roll other shell flat and cut into small strips to make a lattice top.
- Peach layer:.
- Drain peaches and reserve syrup.
- Combine peaches, sugar, cornstarch, corn syrup, pumpkin pie spice and vanilla.
- Pour peach mix into pie shell and dot with butter.
- Cheesecake layer:.
- In small sauce pan over med heat, combine eggs, sugar, lemon juice and peach syrup.
- Cook, stirring constantly until thick.
- Blend together cream cheese and sour cream.
- Add hot mixture and beat until smooth.
- Pour cheesecake mix over peaches.
- Cover with strips of crust in lattice (over and under) pattern and brush with peach syrup.
- Bake at 425 F for 10 minutes.
- Cover edges with foil, then bake at 350 F for 30-35 minutes or until crust is deep golden brown.
Tips:
- To make the perfect pie crust, use a combination of butter and shortening. This will result in a flaky, tender crust.
- Be sure to chill the pie dough before rolling it out. This will help prevent the dough from shrinking in the oven.
- When filling the pie, do not overfill it. Leave about 1/2 inch of space around the edges of the pie crust.
- To prevent the pie crust from burning, cover the edges of the pie with foil during baking.
- Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.
Conclusion:
Elmira Peach Pie is a classic summer dessert that is sure to please everyone. With its flaky crust, sweet filling, and juicy peaches, this pie is a perfect way to end a meal or enjoy as a snack. Whether you are using fresh or frozen peaches, this recipe will guide you through the process of creating a delicious and memorable pie.
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