Best 6 Peach Mallow Pie Recipes

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Indulge in a delightful culinary creation that combines the essence of summer with a touch of nostalgic charm. The Peach Mallow Pie beckons with its golden, flaky crust, a symphony of sweet, juicy peaches nestled within a pillowy embrace of homemade marshmallows. But this tantalizing dessert is not a solitary star; it is accompanied by a constellation of equally delectable recipes that will leave you and your loved ones in awe.

Embark on a journey of culinary discovery as you explore the secrets behind the Peach Mallow Pie's allure. Learn how to craft the perfect crust, ensuring that it is both crisp and tender, a vessel worthy of the treasures it holds. Discover the art of selecting the ripest, most flavorful peaches, and witness the transformation as they are gently folded into a luscious filling, their natural sweetness harmonizing with hints of cinnamon and nutmeg.

But the true magic lies in the ethereal layer of marshmallows that crowns this exceptional pie. Step-by-step instructions guide you through the process of creating these light and fluffy pillows of delight, ensuring that they achieve the perfect texture and consistency. As you watch the marshmallows gently toast under a golden crust, you'll be captivated by the symphony of flavors and textures that await your taste buds.

Yet, the culinary adventure doesn't end there. This article unveils a treasure trove of additional recipes that will tantalize your senses and leave you craving more. From the classic Peach Cobbler, a nostalgic favorite that evokes memories of warm summer days spent with loved ones, to the innovative Peach Salsa, a vibrant and refreshing twist on a traditional condiment.

Indulge in the ultimate peach experience with the Peach Smoothie, a refreshing blend of flavors that's perfect for a quick breakfast or a post-workout treat. And for those with a sweet tooth, the Peach Upside-Down Cake is an irresistible indulgence, a delightful combination of caramelized peaches and a moist, tender cake.

Prepare to embark on a culinary journey that celebrates the bounty of summer's harvest, where each recipe captures the essence of this delightful fruit. Let your taste buds dance with joy as you savor the Peach Mallow Pie and its accompanying recipes, creating memories that will last a lifetime.

Check out the recipes below so you can choose the best recipe for yourself!

PEACH PIE



Peach Pie image

A homemade Peach Pie is one of the summer's sweetest traditions. When peaches are in season, you likely have a whole bushel ready to be sliced for a juicy snack, added to yogurts and parfaits or included in a bowl of other fresh fruit. There are so many wonderful ways to enjoy peaches, but we think this easy Peach Pie recipe is one of the best. You need just 6 ingredients, 25 minutes of prep time and frozen Pillsbury™ Deep Dish Pie Crusts to make this recipe for Peach Pie. Soon you'll be serving up golden slices of Peach Pie with a scoop of ice cream on top.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 8

Number Of Ingredients 6

2/3 cup sugar
1/3 cup Gold Medal™ All-Purpose Flour
1/4 teaspoon ground cinnamon
5 to 5 1/2 cups sliced peeled fresh peaches (5 to 6 medium)
1 teaspoon lemon juice
1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)

Steps:

  • Place cookie sheet on oven rack. Heat oven to 400°F.
  • In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
  • Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.

Nutrition Facts : Calories 310, Carbohydrate 52 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 25 g, TransFat 0 g

PEACH PIE



Peach Pie image

Pies are among America's favorite desserts. With a little practice, you can learn to adapt this basic formula depending on what fruit is in season, and to adjust the amount of sugar and thickeners based on the juiciness of the fruit. Soon, you can say "easy as pie" -- and really mean it!

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Makes one 9-inch pie

Number Of Ingredients 12

2 3/4 pounds peaches, cut into 1/2 inch wedges (8 cups)
1/2 to 3/4 cup granulated sugar
1/4 cup cornstarch
1 tablespoon fresh lemon juice
1/4 teaspoon ground ginger
1/2 teaspoon salt
2 tablespoons unsalted butter, cut into small pieces
All-purpose flour, for dusting
Thomas's Pate Brisee, chilled
1 large egg yolk, for egg wash
1 tablespoon heavy cream, for egg wash
Fine sanding sugar, for sprinkling

Steps:

  • Stir together peaches, granulated sugar, cornstarch, lemon juice, and salt in a large bowl to combine.
  • On a lightly floured surface, roll out one disk of pate brisee to 1/8-inch thickness and at least 13 inches in diameter. Roll dough around rolling pin and unroll it over a 9-inch glass pie plate, pressing gently to fit into plate. Fill with peach mixture. Dot with butter. Roll out remaining disk of dough in the same manner. Drape over filling. Use kitchen shears to trim overhang under, and crimp edges. With thumb and index finger of one hand, gently press dough against index finger of other hand. Continue around pie. Use a paring knife to make several vents in the top crust. Refrigerate pie 20 minutes.
  • Preheat oven to 400 degrees with the rack in the lower third. Place chilled pie on a rimmed baking sheet lined with parchment paper. Whisk egg yolk and cream in a small bowl; brush over top crust. Sprinkle with sanding sugar. Place in oven and bake 10 minutes; reduce heat to 375 degrees. Continue baking until bottom and top crusts are golden and juices are bubbling in center, 50 to 80 minutes. Tent pie with foil if browning too quickly.
  • Transfer pie to a wire rack; let cool completely, at least 4 hours, or up to overnight. If keeping pie overnight, tent loosely with foil and store at room temperature; do not refrigerate, which makes crust soggy.

CHEF JOHN'S PEACH PIE



Chef John's Peach Pie image

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

3 pounds fresh freestone peaches, peeled and sliced
1 cup white sugar, divided
1 tiny pinch salt
¼ cup all-purpose flour
1 tablespoon cornstarch
1 teaspoon lemon juice
1 pinch cayenne pepper
1 pinch ground cinnamon
1 pastry for a 10-inch double crust pie
1 ½ tablespoons butter, cut into tiny pieces
1 tablespoon heavy whipping cream, or to taste
1 tablespoon white sugar, or to taste

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

EASIEST FRESH PEACH PIE (NO-BAKE)...CIN



EASIEST FRESH PEACH PIE (NO-BAKE)...Cin image

This is a fun delicious fresh peach pie!!! I got the recipe from a friend. If you give it a try I hope you enjoy. P.S. I finally made another pie with this recipe AND took a bunch of pix...... HERE ARE MY PHOTOs OF THIS BEAUTIFUL PIE. PLEASE ENJOY, AND IF YOU MAKE THIS ONE I HOPE YOU LOVE IT AS MUCH AS MY FAMILY DOES.

Provided by Straws Kitchen(*o *) @CinCooks

Categories     Pies

Number Of Ingredients 5

1/2 cup(s) milk
20 large marshmallows
8 ounce(s) whipped topping (heavy cream, whipped)
5 to 6 cup(s) peaches (peeled and sliced)
1 - 9-inch pie pastry (pre-bake & cool)

Steps:

  • Melt marshmallows in milk stir and let cool.
  • Add 8 oz. whipped topping and blend together with the marshmallow-milk mixture.
  • Add (fold in )5-to-6 cups peeled and sliced peaches.
  • Pour into pre-baked and cooled 9-inch pie pastry.
  • Place in frig and let set-up well. Enjoy the goodness!!!

PEACH PIE



Peach Pie image

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

1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Dough for double-crust pie
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter
Vanilla ice cream, optional

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



Perfect Peach Pie image

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

2 1/2 cups or 300 grams all-purpose flour
12 tablespoons or 169 grams unsalted butter, cold, cut into 1/2-inch cubes
1 teaspoon kosher salt
Yolk of 1 egg, beaten
1 teaspoon cider vinegar
1/4 cup water, from 3/4 cup ice water
White of 1 egg, beaten
Pinch granulated sugar
6 or 7 ripe peaches, peeled and sliced, approximately 5 cups
2 tablespoons lemon juice
1 cup granulated sugar
1/4 cup or 30 grams all-purpose flour
Pinch of ground nutmeg

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

Tips:

  • To make the perfect pie crust, use a combination of butter and shortening. This will give the crust a flaky texture and prevent it from becoming too tough.
  • When rolling out the dough, be sure to use a light touch. Over-rolling will make the crust tough.
  • If you don't have a pie plate, you can use a baking dish instead. Just be sure to trim the excess dough around the edges.
  • To prevent the pie filling from bubbling over, place a baking sheet underneath the pie plate before baking.
  • Let the pie cool for at least 30 minutes before serving. This will allow the filling to set and the crust to firm up.

Conclusion:

Peach Mallow Pie is a classic summer dessert that is sure to please everyone. With its sweet and tangy filling and fluffy marshmallow topping, this pie is a perfect way to end a meal or enjoy as a snack. Whether you are a beginner baker or a seasoned pro, this recipe is easy to follow and will yield delicious results.

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