Best 4 Peach Pie The Old Fashioned Two Crust Way Recipes
Indulge in the timeless classic of American desserts with our comprehensive guide to making peach pie the old-fashioned, two-crust way. This article offers a step-by-step journey to crafting the perfect homemade peach pie, complete with a flaky, golden crust and a sweet, juicy filling bursting with the flavors of fresh peaches. Discover the secrets of creating a well-balanced filling with just the right balance of sugar and spices, and learn how to achieve a tender, melt-in-your-mouth crust. We'll also share tips for selecting the best peaches for your pie and provide variations for different crust types, including an all-butter crust and a sour cream crust. Whether you're an experienced baker or just starting out, this guide will equip you with all the knowledge and techniques you need to impress your loved ones with a truly special peach pie.
Additional Recipes Included:
1. Peach Hand Pies: For a delightful handheld treat, try these mini pies filled with a sweet peach filling and enclosed in a flaky crust.
2. Peach Slab Pie: This rustic yet elegant pie features a large, flat crust filled with juicy peaches and baked to perfection.
3. Peach Cobbler: Experience the ultimate comfort food with this classic cobbler, featuring a cobbler crust, a layer of sweet peaches, and a sprinkling of cinnamon sugar.
4. Peach Crumble Pie: Indulge in a textural delight with this crumbly topping, juicy peaches, and a flaky crust.
5. Peach Pie Bars: Enjoy the convenience of individual treats with these peach pie bars, combining the flavors of a classic peach pie in a portable form.
PEACH PIE THE OLD FASHIONED TWO CRUST WAY
This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.
Provided by BERNIERONE
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h15m
Yield 8
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.
Nutrition Facts : Calories 427.8 calories, Carbohydrate 58.6 g, Cholesterol 30.9 mg, Fat 19.8 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 358.3 mg, Sugar 30.1 g
PEACH PIE
Steps:
- 1 Preheat the oven to 350°F.
- 2 Roll out the pie dough and place the bottom crust in the pie pan. In a large bowl, toss the peaches with the lemon juice and sugars. Add the spices and vanilla, as desired. Add the thickener of your choice and stir to coat the peaches. Pour the peaches into the piecrust. Dot with butter.
- Add the top crust and make slits for the steam to escape.
- Bake for 35 to 45 minutes, or until the crust is golden brown and the filling is bubbling.
- Tip:
- You can peel the peaches as they are, or blanch them in hot water for 30 to 40 seconds, then put them in a bowl of cold water to cool before peeling.
CHEF JOHN'S PEACH PIE
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
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
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.
Tips:
- Choose ripe peaches: The best peaches for pie are ripe but still firm. Avoid peaches that are too soft or bruised.
- Peel the peaches: To peel the peaches, score a shallow X on the bottom of each peach. Place the peaches in a bowl of boiling water for 1-2 minutes, or until the skins start to peel away. Then, remove the peaches from the water and plunge them into a bowl of ice water to stop the cooking process. The skins should now slip off easily.
- Slice the peaches: Slice the peaches into thin wedges.
- Make the pie filling: In a large bowl, combine the peaches, sugar, flour, cinnamon, nutmeg, and salt. Toss to coat.
- Roll out the pie dough: On a lightly floured surface, roll out the pie dough into two circles, one slightly larger than the other. The larger circle will be used for the bottom crust, and the smaller circle will be used for the top crust.
- Assemble the pie: Place the larger circle of dough in a 9-inch pie plate. Pour the pie filling into the pie crust. Dot the filling with butter. Brush the edges of the pie crust with water. Place the smaller circle of dough on top of the filling. Trim and crimp the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Bake the pie: Preheat the oven to 375 degrees F (190 degrees C). Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool: Let the pie cool for at least 1 hour before serving.
Conclusion:
This classic peach pie recipe is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky crust and sweet, juicy filling, this pie is 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!
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 »
#time-to-make #course #main-ingredient #preparation #low-protein #pies-and-tarts #desserts #fruit #pies #dietary #low-in-something #pitted-fruit #peaches #4-hours-or-less
You'll also love
