Best 4 Old Fashioned Peach Pie Recipes
Indulge in a nostalgic journey with our collection of old-fashioned peach pie recipes. These heartwarming desserts embody the essence of comfort and simplicity, capturing the flavors of summer in every bite. From classic double-crust pies to rustic galettes and delectable crumbles, our recipes offer a range of options to satisfy every palate.
Embark on a culinary adventure with our traditional peach pie recipe, featuring a flaky, buttery crust encasing a generous filling of juicy peaches, sugar, and a hint of spice. Experience the perfect balance of sweet and tangy flavors in our Dutch peach pie, where a creamy filling made with cornstarch and milk complements the peaches beautifully.
For a unique twist, try our upside-down peach pie, where the peaches are arranged atop the crust before baking, creating a stunning presentation. If you prefer a more rustic charm, our peach galette recipe delivers with its free-form crust and delectable filling. And for a delightful combination of textures, our peach crumble pie features a buttery oat topping that pairs perfectly with the soft peaches.
Each recipe in our collection has been carefully crafted to ensure success, whether you're a seasoned baker or a novice in the kitchen. With detailed instructions and helpful tips, we guide you through the process of creating these timeless treats. So gather your ingredients, preheat your oven, and prepare to savor the taste of summer with our old-fashioned peach pies.
OLD-FASHIONED PEACH CREAM PIE
This is an old recipe handed down to me by my grandmother. It's really one of the best pies I've ever tasted.
Provided by Cat Berner
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 2h15m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust.
- Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C), and continue baking until the filling is set, about 30 minutes. Remove from oven.
- Raise oven temperature to 400 degrees F (200 degrees C).
- Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie.
- Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.
Nutrition Facts : Calories 375.5 calories, Carbohydrate 46.3 g, Cholesterol 51.2 mg, Fat 19.9 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 9.5 g, Sodium 255.9 mg, Sugar 29.2 g
PEACH PIE THE OLD FASHIONED TWO CRUST WAY
This recipe came from The Weathered Gate Magazine/Website. I have yet to try this but wanted to add it for safe keeping.
Provided by princessshree85
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
- Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
- Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.
PEACH PIE THE OLD FASHIONED TWO CRUST WAY
Categories Peach
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
- Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under.
- Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
- Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking.
- Cool before serving. This tastes better warm than hot.
OLD FASHIONED FRESH PEACH PIE
From Better Homes & Gardens "New" Cookbook, Circa 1968. This has been and always will be my go to recipe when the Michigan Red Haven Peaches are in season.
Provided by Z-chef
Categories Dessert
Time 1h
Yield 1 pie, 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees. Line 9-inch pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches and mix lightly. Fill pie shell with peach mixture. Dot with butter. Place top crust and crimp edges. Bake for 40-45 minutes or until done.
Tips:
- Choose ripe, firm peaches: Use peaches that are ripe and firm, but not too soft. This will ensure that they hold their shape when baked.
- Peel the peaches: Peeling the peaches is optional, but it will give your pie a smoother texture. To peel the peaches, simply score the skin with a sharp knife and then plunge them into boiling water for about 30 seconds. The skin will then easily peel off.
- Use a sharp knife to slice the peaches: This will help to prevent the peaches from becoming bruised or mashed.
- Add sugar and spices to taste: The amount of sugar and spices you add to your pie filling is a matter of personal preference. However, a good starting point is to use 1 cup of sugar and 1 teaspoon of ground cinnamon for every 4 cups of peaches.
- Thicken the pie filling: If you want your pie filling to be thicker, you can add a cornstarch slurry. To make a cornstarch slurry, simply mix together 1 tablespoon of cornstarch and 2 tablespoons of water until smooth. Then, add the slurry to the pie filling and cook over medium heat until thickened.
- Bake the pie until the crust is golden brown: The pie should be baked until the crust is golden brown and the filling is bubbling. This usually takes about 45-50 minutes.
Conclusion:
Peach pie is a classic summer dessert that is easy to make and always a crowd-pleaser. With its sweet and juicy filling and flaky crust, it's the perfect way to enjoy the fresh flavors of summer. So next time you have a hankering for something sweet, give this old-fashioned peach pie recipe a try. You won't be disappointed!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
