Best 2 Shortcut Peach Pie Recipes
Indulge in the delightful symphony of flavors with our delectable shortcut peach pie recipes. These pies offer a delightful fusion of sweet, juicy peaches nestled in a tender, flaky crust, creating a dessert that tantalizes the taste buds. Whether you're a seasoned baker or a novice in the kitchen, our carefully curated collection of recipes caters to every skill level. Discover the classic charm of our traditional peach pie, featuring a homemade crust that encases a generous filling of fresh peaches, sugar, and a hint of cinnamon. For those seeking a quicker option, our easy peach pie recipe utilizes a pre-made crust, making it a hassle-free treat. And for a unique twist, try our streusel peach pie, where a buttery, crumbly topping adds an extra layer of texture and flavor. Each recipe is meticulously explained with step-by-step instructions, ensuring that every baker, regardless of their experience, can effortlessly create these mouthwatering pies.
Let's cook with our recipes!
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.
PEACH PIE
Steps:
- Combine 2 1/2 pounds peach wedges with 3/4 cup light brown sugar, the juice of 1 lemon, 2 tablespoons quick-cooking tapioca, 1/2 teaspoon vanilla extract, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg and 1/4 teaspoon salt. Pour into pie shell; dot with 4 tablespoons butter.
- Perfect All-Butter Piecrust
- Pulse 3 1/2 cups flour, 1/4 cup sugar and 1 teaspoon salt in a food processor. Add 1 diced stick cold butter; process until combined. Add 2 more diced sticks cold butter; pulse three times, or until the mixture resembles coarse meal. Add 1 tablespoon white or cider vinegar. Gradually pour in 1/3 cup ice water, pulsing about four times until combined. Turn out onto a clean surface and press into a cohesive dough without overworking (you should see bits of butter). Wrap in plastic wrap and press into a 1-inch-thick disk; refrigerate at least 1 hour before rolling out.
- How to Make a Pie
- Divide the chilled dough in half; roll 1 piece into a 12-inch, 1/8-inch-thick circle on a lightly floured surface (refrigerate the other piece).
- Roll the dough onto a rolling pin, then unroll it into a 9-inch glass pie plate, letting it hang over the edge; add filling (see options above).
- Roll out the other piece of dough and place over the filling; press the crust edges together and trim, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
- Place a foil-lined baking sheet on a rack in the lower third of the oven; preheat to 450 degrees. Wrap an oiled, wide band of foil around the pie edge to protect the crust. Make slashes in the top of the crust; chill for 30 minutes.
- Reduce the oven to 400 degrees. Bake the pie for 30 minutes. Remove the foil band, brush the crust with heavy cream and sprinkle with sugar. Bake until golden brown, about 30 minutes; cool before slicing.
Tips:
- Use a combination of fresh and frozen peaches to get the best flavor and texture in your pie.
- If you don't have time to make a homemade pie crust, use a store-bought one. Just be sure to thaw it before using.
- If you want a sweeter pie, add more sugar to the filling. You can also use a sweeter variety of peaches.
- To prevent the pie crust from getting soggy, brush it with an egg wash before baking.
- Bake the pie until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 1 hour before serving. This will help the filling set and make it easier to slice.
Conclusion:
This shortcut peach pie 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're looking for a quick and easy dessert, give this shortcut peach pie a try.
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