Easy As Peach Pie Wedges Recipes

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EASY SOUTHERN PEACH PIE



Easy Southern Peach Pie image

This is a wonderful peach pie! I like mine without the raspberry sauce topping, as I do not care for raspberries. However, I have made the sauce for company and it has always gone over to great comments and recipe requests. From Pillsbury: Fresh peaches never tasted better! An old-fashioned favorite is even better with a lusciously easy berry sauce.

Provided by Brandess

Categories     Pie

Time 1h15m

Yield 1 Pie, 8 serving(s)

Number Of Ingredients 11

1 pie crust (box 15 oz Pillsbury softened as directed on box.)
5 1/2 cups fresh peaches, peeled and sliced (8 to 9 medium up to 6 cups total)
1 tablespoon lemon juice
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup sugar
1 tablespoon cornstarch
1 (12 ounce) bag whole frozen raspberries (thawed, drained and liquid reserved. Can substitute blackberries.)
1/2 teaspoon almond extract

Steps:

  • PIE DIRECTIONS:.
  • Heat oven to 400°F
  • Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
  • In large bowl, gently mix peaches and lemon juice to coat.
  • Gently stir in all remaining pie ingredients.
  • Spoon into crust-lined pan and top with second crust; seal edge and flute.
  • Cut slits in several places in top crust.
  • Bake 35 to 45 minutes or until golden brown.
  • After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.
  • Cool at least 1 hour before serving.
  • SAUCE DIRECTIONS:.
  • Meanwhile, in 2-quart saucepan, mix sugar and cornstarch.
  • If necessary, add water to reserved raspberry liquid to measure 1/2 cup.
  • Gradually stir liquid into sugar mixture and cook, stirring contantly, over medium heat until mixture boils and thickens.
  • Gently fold in raspberries; stir in almond extract.
  • Cool completely, about 1 hour.
  • To serve, cut pie into wedges; place on individual dessert plates.
  • Spoon sauce over pie.

Nutrition Facts : Calories 312, Fat 5.5, SaturatedFat 1.7, Sodium 175.5, Carbohydrate 66.1, Fiber 3.9, Sugar 51.1, Protein 2.1

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.

IMPOSSIBLE PEACH PIE



Impossible Peach Pie image

I've been making this for years. The whole family loves it. I got it out of a Bisquick cookbook. It is always on our Thanksgiving table and anytime my Mother has a craving for it. Hope you enjoy.

Provided by teresas

Categories     Pie

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

3 (16 ounce) cans peaches, drained (3 1/2 cups sliced fresh peaches my be substituted)
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 cup whipping cream
2 eggs
3/4 cup sugar
2/3 cup Bisquick
1 tablespoon butter, firm
1/4 cup Bisquick
2 tablespoons sugar
1/3 cup almonds, slivered
sweetened whipped cream

Steps:

  • Heat oven to 375°.
  • Grease 10" pie plate.
  • Pat peache slices dry, place in plate.
  • Sprinkle with cinnamon and nutmeg, toss.
  • Spread evenly in plate.
  • Beat remaining ingredients except Streusel and sweetened whipped cream until smooth, 15 seconds in blender on high.
  • Pour into plate.
  • In separate bowl, prepare Streusel by cutting butter into Bisquick and sugar until crumbly, stir in almonds.
  • Sprinkle the Streusel on top of peaches.
  • Bake until knife inserted in center comes out clean, 40-45 minutes.
  • Serve warm, topping each slice with whipped cream.

Nutrition Facts : Calories 382.5, Fat 19.3, SaturatedFat 9, Cholesterol 91.4, Sodium 209.9, Carbohydrate 49.9, Fiber 3.7, Sugar 38.2, Protein 6.1

THE EASIEST PEACH-RASPBERRY PIE WITH PRESS-IN CRUST



The Easiest Peach-Raspberry Pie with Press-In Crust image

Keep your rolling pin in the cupboard-you won't need it for this simple press-in pie dough, which does double duty for both the crust and crumb topping. The gorgeous peach-raspberry filling can also be baked in a muffin tin to make 12 adorable mini pies.

Provided by Rhoda Boone

Categories     Dessert     Kid-Friendly     Raspberry     Peach     Summer     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 1 (9") pie

Number Of Ingredients 16

For the crust and crumb topping:
2 1/2 cups all-purpose flour, plus more for surface
1 teaspoon salt
1/4 cup sugar, divided
3/4 cup (1 1/2 sticks) unsalted butter, melted
1 teaspoon ground cinnamon
1 tablespoon apple cider vinegar
For the filling:
1 1/2 pounds ripe yellow peaches (about 3-4 medium)
2 pints raspberries (about 4 cups)
1 cup sugar
6 tablespoons cornstarch
2 teaspoons vanilla extract
1/4 teaspoon salt
Special Equipment:
9" pie pan (not deep dish)

Steps:

  • Make the crust and crumb topping:
  • Whisk 2 1/2 cups flour, salt, and 1 Tbsp. sugar in a large bowl. Drizzle in butter. Stir just to combine but do not fully incorporate. Texture should be crumbly with some large clumps.
  • Transfer 1 1/4 cups (loosely packed) crust mixture to a medium bowl; add cinnamon and remaining 3 Tbsp. sugar. Knead with fingertips until well-combined but still crumbly with a few pea-sized pieces remaining. Freeze until ready to use.
  • Add vinegar and 2 Tbsp. cold water to remaining crust mixture. Stir to form a dough, then transfer to a lightly floured surface and knead a few times until the texture is smooth. Transfer to pie pan and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
  • Make the filling and bake the pie:
  • Position 1 rack in bottom third and 1 rack in center of oven; preheat to 425°F. Place a foil-lined rimmed baking sheet on bottom rack to preheat.
  • Slice peaches into 1/4-inch-thick wedges, then transfer to a large bowl. Add raspberries, sugar, cornstarch, vanilla, and salt and toss well to combine. Fill pie crust with fruit mixture, then sprinkle with crumb topping.
  • Place pie on preheated sheet and bake until crust begins to turn golden, 20-25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue to bake pie until crust is golden brown and thickened juices are bubbling, 35-45 minutes more; cover crust with foil or a pie shield if it begins to darken too much before juices are bubbling. Cool on a wire rack at least 2 hours to allow juices to set before slicing.
  • Do Ahead
  • Pie dough and crumb topping can be made and frozen for up to 3 months; thaw before using.

EASY PEACH POTPIE



Easy Peach Potpie image

Capture that fleeting moment when peaches are flavor-rich and flawless with a pie that won't keep you in the kitchen. Bake them into a vanilla-bourbon nectar, top it off with a flaky round of pastry, and serve warm without breaking a sweat.

Provided by Martha Stewart

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

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 11

Unbleached all-purpose flour, for dusting
14 ounces all-butter puff pastry, such as Dufour, thawed but still cold
1/4 cup light-brown sugar
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1 3/4 pounds ripe peaches (about 5), cut into 1/2-inch wedges
1 tablespoon bourbon (optional)
1 teaspoon pure vanilla extract
1 large egg
Coarse sanding sugar
Vanilla ice cream, for serving

Steps:

  • Preheat oven to 350 degrees with racks in top and bottom thirds, and a foil-lined rimmed baking sheet on bottom of oven to catch drips.
  • On a lightly floured sheet of parchment, unfold pastry; roll out to a 10-inch square. Center an 8-inch cake pan upside down on pastry; trace a circle around it with a paring knife. Remove pan; remove and discard excess pastry. Transfer parchment with pastry circle to a baking sheet. Create a crosshatch pattern by scoring lines, 2 inches apart, horizontally and vertically on pastry (do not cut through dough). Refrigerate 5 to 10 minutes.
  • In a large bowl, whisk together brown sugar, cornstarch, and salt. Add peaches and toss to coat. Stir in bourbon and vanilla. Transfer mixture to a 9-inch pie dish. Cover with parchment-lined foil; bake on lower rack 20 minutes.
  • Whisk egg with 1 teaspoon water. Brush over pastry circle; sprinkle with sanding sugar. Place baking sheet with pastry on top rack of oven. Bake until pastry is puffed and golden and fruit in dish is bubbling, 35 to 40 minutes (if pastry is browning too quickly, tent with foil). Remove from oven; uncover fruit. Carefully place pastry circle on top of fruit and bake 10 minutes more. Let cool 15 minutes; serve with ice cream.

LIKE STRAWN'S PEACH PIE



Like Strawn's Peach Pie image

Strawn's is a Restrauant that serves home cooked meals ( like Momma use to make) and their pies "R" to die for. The recipe was in the local newspaper. It's easy to make and as a friend from church said "It's heavenly".

Provided by Jellybeene01

Categories     Dessert

Time 50m

Yield 2 pies, 8 serving(s)

Number Of Ingredients 13

3 egg yolks
1 cup sugar
1/2 cup cornstarch
1 pinch salt
1 teaspoon vanilla
2 1/2 cups milk
1/8 cup butter
8 large peaches, peeled, cut into wedges and tossed with a little
lemon juice, to prevent browning
1 cup powdered sugar
2 baked pie crusts
1 pint whipped cream, whipped stiff, sweetned with
powdered sugar, to taste

Steps:

  • With electric mixer beat yolks and sugar until a light lemon color.
  • Add cornstarch, salt and vanilla.
  • Add milk a little at the time until blended.
  • Cook over low heat stirring constantly until thick, almost stiff.
  • If there are lumps beat with mixer until smooth.
  • Add 1/4 stick of butter and let cool.
  • Toss peach wedges with powdered sugar.
  • Spread half of the custard in the bottom of each pie shell.
  • Top with peaches and ice with whipped, sweetned cream.
  • NOTE: Bettina uses the custard all in one pie and uses 4 large peaches.

Nutrition Facts : Calories 607, Fat 25.9, SaturatedFat 9.9, Cholesterol 100.5, Sodium 334.1, Carbohydrate 88.4, Fiber 4.1, Sugar 54.2, Protein 8.1

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