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BEST EVER PEACH PIE
Makes 2 pies.
1 can sweetened condensed milk
1/4 cup lemon juice
1 (8 oz.) container whipped topping
1 can (16 oz) peaches, drained, and cut up
1 can (7 oz) coconut
1/2 c. chopped pecans
2 graham cracker crusts
Mix milk, lemon juice, and whipped topping together gently with spoon. Add remaining ingredients and pour into 2 pie shells. Top with coconut and pecans. Keep refrigerated. |
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Peach Pie With Coconut Almond Crumb Topping
Makes 8 to 10 servings
1 recipe Basic Flaky Pie Pastry, Single Crust, refrigerated
FILLING:
Two 1-pound bags frozen sliced peaches, partially thawed
1 1/2 tablespoons fresh lemon juice
Finely grated zest of 1 lemon
1/3 cup plus 3 tablespoons sugar
2 tablespoons cornstarch
1/2 teaspoon vanilla extract
1/4 teaspoon ground nutmeg
COCONUT-ALMOND CRUMB TOPPNG:
1 cup all-purpose flour
2/3 cup sugar
1/4 teaspoon salt
1/2 cup sliced almonds
1/2 cup sweetened flaked coconut
6 tablespoons (3/4 stick) cold unsalted butter, cut into
1/4-inch pieces
1 tablespoon milk
If you haven't already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour.
On a sheet of lightly floured waxed paper, roll the pastry into a 13-inch circle with a floured rolling pin. Invert the pastry over a 9 1/2-inch deep-dish pie pan, center, and peel off the paper. Gently tuck the pastry into the pan, without stretching it, and sculpt the overhang into an upstanding ridge. Place in the freezer for 15 minutes.
Combine the peaches, lemon juice, lemon zest, and 1/3 cup of the sugar in a large bowl and toss well to mix. Set aside for 10 minutes to juice. Preheat the oven to 400 degrees F.
In a small bowl, mix the cornstarch with the remaining 3 tablespoons sugar. Sprinkle this mixture over the fruit and mix well. Stir in the vanilla and nutmeg. Turn the filling into the chilled pie shell and smooth the filling with your hands to even it out. Place the pie on the center oven rack and bake for 35 minutes.
Meanwhile, make the topping. Combine the flour, sugar, salt, almonds, and coconut in a food processor and pulse several times to mix. Scatter the butter over the top and pulse until the mixture resembles fine crumbs. Add the milk and process again until the crumbs are gravelly. Transfer to a large bowl and rub gently between your
fingers to make the crumbs uniform in texture. Refrigerate until ready to use.
Remove the pie from the oven and reduce the temperature to 375 degrees F Carefully dump the crumbs in the center of the pie and spread them evenly with your hands. Press on the crumbs gently to compact them. Return the pie to the oven, placing it so that the part that faced the back of the oven now faces forward. Just in case, slide a large aluminum foil-lined baking sheet onto the rack below to catch
any spills. Bake until the juices bubble thickly around the edge, about 30 minutes.
Transfer the pie to a wire rack and let cool for at least 1 hour before serving. |
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Fried Peach Pies
2 cups Coarsley Chopped Peaches
1/3 cup Sugar
4 tbs Divided Water
1/4 tsp Cinnamon
1 tbs Cornstarch
1 qt (About) Corn Oil
2 cups Flour
1 tsp Baking Powder
1/2 cup Margarine, Cut Till Fine Crumbs
6 tbs Cold Water
*** In 2-quart saucepan combine peaches, sugar, 2 tbs water and
cinnamon. Stirring occasionally, bring to boil over medium heat; boil
2 minutes. In bowl stir corn starch and remaining water until smooth;
add to peaches. Stirring constantly, bring to boil; boil 1 minute.
Pour into bowl; cover surface and cool.
*** Meanwhile, prepare pastry. Place 1 tbs peach filling on half of
each pastry circle. Moisten edge, then fold in half. With fork, press
edge on both sides to seal. Pour corn oil into heavy 3-quart saucepan,
filling no more than 1/3 full. Heat to 375F. Carefully add pies two at
a time. Fry, turning once, 4 minutes or until golden brown. Drain on
paper towels. If desired, sprinkle with confectioners sugar.
Pastry:
*** In medium bowl combine 2 cups flour and 1 tsp baking powder; cut
in 1/2 cup margarine until fine crumbs form. Sprinkle 6 tbs cold water
over mixture while tossing with fork. Work with hands until pastry
holds together. On lightly floured surface, roll pastry 1/3 at a time,
to 1/8 inch thickness. Cut into 16 (5 inch) circles.
Yield: 16 Servings. |
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Fried Peach Pie
Ingredients:
2-1/2 c All-purpose flour
1 tb Sugar
1 tb Baking powder
1 ts Salt
1/3 c Shortening
1 ea Egg; beaten
3/4 c Plus 1 tbsp evaporated milk
1 ea 8 oz package dried peaches
1 1/4 c
water
1/4 c to 1/3 c sugar
Vegetable oil
Combine flour, sugar, baking powder, and salt; cut in shortening
until mixture resembles coarse meal. Combine egg and milk; mix
well, and stir into flour mixture just until moistened. Cover
mixture, and chill 24 hours. Cut peaches into quarters. Bring
peaches and water to a boil; simmer, uncovered, 15 minutes,
stirring occasionally. Stir in sugar. Divide pastry into 22 to
24 portions. On a lightly floured surface, roll each portion to
a 3-inch circle. Place about 1 tablespoon peach mixture on each
pastry circle. Moisten edges of circles; fold pastry in half,
making sure edges are even. Using a fork dipped in flour, press
edges of pastry together to seal. Prick pastry 2 or 3 times.
Heat 1 inch of oil to 375° F. Cook pies until golden brown,
turning only once. Drain well.
Yield: about 2 dozen. |
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DEEP DISH FRESH PEACH PIE
6 sliced fresh peaches
1 cup sugar
1/4 teaspoon salt
1 1/2 tablespoons quick cooking tapioca
2 tablespoons butter
Pastry strips for cover
Combine peaches, sugar, salt, and tapioca. Turn into a casserole and dot with butter. Cover with pastry strips rolled to 1/8" thick, cutting gashes in pastry if a full topping is used. Bake at 425° 30-40 minutes. Serves 6
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Honey Peach Pie
1 double pie crust, recipe follows
1/3 cup sugar
5 TB all purpose flour
2 TB peach flavored gelatin mix
Pinch of salt
5 cups (9 to 10) fresh peaches, peeled and cut into 1/2" slices (5 cups)
2 TB honey
2 TB butter, cut into pieces
Milk and sugar for finishing pie
1. Prepare the pie crust. Preheat the oven to 400º F. In a large bowl,
combine sugar, flour, gelatin and salt. Add peaches; toss to mix.
2. Scrape the filling into the pie shell. Drizzle with the honey and dot with
the butter. Cover with the remaining pastry round and trim to 1/2 inch beyond
the rim of the pie plate. Fold the top pastry under the bottom pastry and
crimp the edge. If desired, brush the top pastry with milk and sprinkle with
sugar.
3. Bake the pie for about 50 minutes or until golden. Transfer to a rack to
cool.
Serves: 8.
~~~Double Pie Crust~~~
2-2/3 cups all purpose flour
1 tsp. salt
2/3 cup vegetable oil
6 TB cold milk
1. In a large bowl, combine the flour and salt; set aside. Pour the oil into
a measure. Add the milk; do not stir. Pour the liquids over the dry
ingredients. Stir until the dough just holds together, adding 1-2 teaspoons of
additional oil, if necessary.
2. Divide the dough in half. Shape each half into a ball; flatten slightly.
Place each half between 2 sheets of wax paper. Roll out the dough between the
paper from the center to the edge to form two 12" rounds.
3. Ease one pastry round into a 9" pie plate; don´t stretch the pastry. Fold
in the overhanging edge of dough so it's even with the pie plate.
4. Cut steam vents in the pastry round used for the top of the pie: Simply
pierce the pastry all over with a fork, poke out holes with a straw. |
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Fresh Peach Pie
5 cups peeled and sliced* peaches
1/4 to 1/2 cup sugar
2 cups sweetened whipped cream
1/2 teaspoon vanilla
1 (8-inch) prepared pie shell**
Combine peaches and sugar; stir gently to mix. Refrigerate until ready to serve. Fold vanilla into sweetened whipped cream. Immediately prior to serving, spoon sliced peaches into pie shell and spoon whipped cream over peaches. Makes 8 servings.
*For best results, prepare peach mixture just prior to sitting down for dinner.
**Baked pie shell, graham cracker, chocolate cookie or sugar cookie crust may be used.
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Peach-Pineapple Pie
1 (29 ounce) can sliced peaches
1 (8 ounce) can crushed pineapple
1/2 cup granulated sugar
3 tablespoons Clear-Jel
1/2 teaspoon cinnamon
3 tablespoons cold water
1 (9-inch) baked pie crust
Drain peaches; bring to a boil peach juice, sugar, pineapple with juice. Stir in Clear-Jel mixed with water. Add cinnamon. Cook and stir until mixture clears and thickens. Remove from heat. Cool. Add peaches.
Makes 1 quart pie filling, enough for 2 (7-inch) pies or 1 large pie 9-inches.
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Peach Pie
4 cups sliced peeled peaches
3/4 cup sugar
1/4 cup Minute Tapioca
1 TB lemon juice
1 pkg. (15 oz.) refrigerated pie crust
1 TB butter or margarine
Mix peaches, sugar, tapioca and lemon juice in large bowl. Let stand 15 minutes.
Prepare pie crust as directed on package for two-crust pie, using 9-inch pie plate. Fill with fruit mixture. Dot with butter. Cover with second pie crust; seal and flute edge. Cut several slits to permit steam to escape.
Bake at 400° F., for 45 to 50 minutes or until juices form bubbles that burst slowly. Cool.
Yield: 6 to 8 wedges.
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OPEN PEACH PIE
1 Pie crust
10 to 12 peaches, Freestone peaches (peeled and halved)
2 beaten eggs
1 heaping tbsp. cornstarch
3/4 c. sugar
2 c. milk
cinnamon
Line 13 x 9 oblong pan with Flako pie crust. Place peach halves on crust, covering entire bottom. Beat together eggs, cornstarch, sugar. Then add milk and continue to beat until well mixed. Pour cream sauce ont top of peaches. Sprinkle top with cinnamon. Bake 15 minutes at 450 degrees and 30 minutes at 350 degrees.
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PEACH CUSTARD PIE
1 c. sugar
2 eggs, well beaten (egg substitute may be used)
2 tbsp. flour
1 tbsp. butter
1/2 tsp. cinnamon
Sliced fresh peaches (elderberries)
1 (9") unbaked pie crust
Add flour and sugar to well beaten eggs. Slice enough pared fresh peaches to fill the unbaked shell. Cover with the egg mixture. Sprinkle with cinnamon and dot with butter. Bake 15 minutes at 450 degrees and about 30-40 minutes at 350 degrees until custard is set and slightly brown.
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PEACH PIE
5 or 6 med. peaches, peeled and sliced very thin
3/4 c. sugar
3 tbsp. cornstarch
3 tbsp. peach Jello
1 c. Sprite or 7-Up
Baked pie shell, cooled
Mix sugar and cornstarch in saucepan. Add Sprite, cook until thick, cool. Slice peaches very thin, fold into cooled sauce. Pour into cooked and cooled pie shell - top with Cool Whip.
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Crumb Top Peach Pie
6 sliced peaches
1 unbaked pie shell
1/4 cup all-purpose flour
3/4 cup granulated sugar
1 cup cream
1/3 cup all-purpose flour
1/3 cup granulated sugar
3 tablespoons butter
Arrange peaches in shell. Mix flour, 3/4 cup sugar, cream and pour over peaches. Mix flour, 1/3 cup sugar and butter and put on top of pie. Bake at 425 degrees F for 10 minutes, then at 350 degrees F until custard is set - about 30 minutes.
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Fresh Peach Pie
6 cups fresh peaches, peeled and sliced
1/2 cup sugar
2 Tbsp. all purpose flour
1/4 tsp. nutmeg
1 tsp. cinnamon
1/8 tsp. almond extract
Juice of 1 lemon
1/4 cup butter, cut into 1/4 inch pieces
2 9-inch pie shells
Combine first 7 ingredients together in a large bowl and toss. Place mixture in one of the pie shells and top with butter pieces. Take the remaining pie shell and place it on top of the peaches securing along the edges. Cut several slits in the top of the pie shell and bake at 400 degrees for about 45 minutes. If you wish you may cut the top pie shell into strips and secure to the bottom in a lattice style design. Serve warm with vanilla ice cream.
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Peaches and Cream Pie
3/4 cup granulated sugar
1/2 cup all-purpose flour
1 unbaked 9-inch pie shell
2 cups sliced fresh, frozen (defrosted), or canned peaches
1 cup whipping cream
Mix sugar and flour together and sprinkle 1/3 of mixture into pie shell. Add peaches and sprinkle with the remaining sugar-flour mixture. Pour cream over top. Move peaches around a bit with a fork so that the cream completely covers the peaches. Bake in preheated 350-degree oven for 45 minutes. Serve hot or cool on a rack. Yield 6 to 8 servings
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Incredible Peach Pie
2 eggs
1/2 cup milk
1/2 cup light corn syrup
1/4 cup melted butter
1/4 cup sugar
1 teaspoon vanilla
1/2 cup self-rising flour
1 cup coconut, shredded
2 1/2 cups peaches, chopped
1/2 cup chopped pecans
nutmeg or cinnamon
In large bowl beat eggs and next 6 ingredients; mix until smooth.
Stir in peaches and coconut. Pour into a greased and floured pie
plate.
Sprinkle generously with nutmeg or cinnamon. Top with pecans. Bake
at 350 degrees for 40 to 50 minutes, or until custard is set. Let
stand for awhile before cutting. This pie makes its own crust and
needs to set awhile to make the crust firm.
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