Best 2 Glazed Peach Pie Recipes
Indulge in the delightful aroma and taste of summer with our exquisite Glazed Peach Pie. This classic dessert combines the sweetness of ripe peaches, the flaky texture of a homemade pie crust, and the irresistible glaze that brings it all together. With variations ranging from a traditional double-crust pie to a rustic galette and even a delightful peach hand pie, our collection of recipes offers something for every baker and taste preference. Embark on a culinary journey as we guide you through the steps of creating this timeless treat, ensuring that every bite is a celebration of the season's finest flavors.
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FRESH PEACH PIE I
This is one of the few unbaked peach pie recipes that I have been able to find.
Provided by Champ Williams
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Yield 8
Number Of Ingredients 9
Steps:
- Combine sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan. Cook over medium heat until clear and thick. Stir in vanilla.
- Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.
Nutrition Facts : Calories 265.8 calories, Carbohydrate 44.4 g, Cholesterol 3.8 mg, Fat 9.3 g, Fiber 0.4 g, Protein 1.5 g, SaturatedFat 2.9 g, Sodium 136.3 mg, Sugar 31 g
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.
Tips:
- For a crispier crust, refrigerate the dough for at least 30 minutes before rolling and baking.
- Brush the edges of the crust with milk or egg wash before baking to help them brown and seal.
- Use ripe, sweet peaches for the best flavor.
- If the peaches are very juicy, you may need to drain some of the liquid before adding them to the pie.
- Be careful not to overcook the pie, or the crust will become tough and the filling will be runny.
- Let the pie cool for at least 15 minutes before slicing and serving.
Conclusion:
This glazed peach pie is a delicious and easy-to-make summer dessert. With its flaky crust, sweet and juicy filling, and shiny glaze, it's sure to be a hit with everyone who tries it. So next time you have a craving for something sweet, give this recipe a try. You won't be disappointed!
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