Creamy Open Faced Peach Pie Recipes

SINGLE CRUST PEACH PIE

Steps:

• Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
• Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.

OPEN-FACE PEACH PIE

Steps:

• Crust: Combine flour, baking powder, salt and sugar in a bowl.
• Cut in butter until mixture resembles coarse crumbs.
• Pat evenly on sides and bottom of a 10" pie pan.
• Brush bottom of crust with beaten egg white and chill while you fix the filling.
• Method for filling: Peel, halve and pit peaches.
• Arrange cut side up in crust. Combine sugar and spices and sprinkle evenly over fruit. Bake at 400°F for 15 minutes.
• Blend egg yolks with cream; pour over fruit, letting some of the mixture run into the center of the peaches.
• Continue baking until filling is set, about 30 minutes.
• Cool at least 1 hour before serving.
• NOTE: If you don't have a 10" pie pan use a 8" square pan.
• And if you aren't counting calories serve topped with vanilla ice cream.

CREAMY OPEN-FACED PEACH PIE

Steps:

• Line a 9 or 10-inch deep-dish pie plate with prepared pastry.
• Brush beaten egg over the bottom and around the sides of the inside of the pastry (this will prevent a soggy crust).
• Toss the peaches with cinnamon and nutmeg, then place the sliced peaches onto the crust.
• In a bowl using an electric mixer cream butter with sugar and vanilla until fluffy.
• Add in egg and flour; beat until combined, then spread the mixture over the top of the peaches.
• Place the pie dish onto a a large piece of heavy-duty foil or onto a baking sheet (to catch any spills).
• Set oven rack to bottom position.
• Bake at 375°F for 1 hour.
• Let sit at room temperature for a minimum of 30 minutes or more before slicing.

FRESH PEACHES AND CREAM RUSTIC PIE

Steps:

• Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
• Stir together the peaches, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl until combined.
• On a well-floured surface, using a lightly floured rolling pin, roll out the pie dough into a large circle, about 12 to 14 inches in diameter. Move the dough circle to the prepared baking sheet. Chill the rolled-out dough in the refrigerator until firm, about 15 minutes. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with the beaten egg, and sprinkle with sugar.
• Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover if the crust browns too quickly. Allow the pie to cool slightly. Serve warm with vanilla bean ice cream or alongside fresh whipped cream.
• In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or with a pastry blender until you have large pea-size chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
• Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.

AWARD WINNING PEACHES AND CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
• In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
• Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

OPEN FACED PEACH PIE

Steps:

• *Try the Foolproof Piecrust recipe. Preheat oven to 350°F. Cream butter with sugar and cornstarch. Add egg and vanilla. Place peaches in unbaked pie shell. Pour the sugar and cornstarch mixture over the peaches. Sprinkle brown sugar crumble lightly over pie. Cover edges of piecrust with a tinfoil ring. Bake for 45 to 50 minutes, removing ring toward the end of baking time to allow crust edges to brown. CRUMBLE In a small bowl, combine flour and sugar. Cut in the cold butter with a pastry blender or by hand until the mixture resembles coarse crumbs.

MOM'S PEACH PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Brush egg white over dough; refrigerate while making filling. , In a large bowl, combine peaches and 2 tablespoons flour; toss to coat. In a small bowl, combine remaining 3/4 cup flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peach mixture. Sprinkle with remaining crumb mixture. , Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.