Fresh Peach Pie No Bake With Oil Pastry Crust Recipes

FRESH PEACH PIE

Steps:

• Preheat oven to 400 degrees.
• Line a 9-inch pie pan with pastry.
• Combine the 1 cup of sugar, flour and cinnamon, mixing well.
• Lightly mix in the fresh peaches and pour into the pie shell.
• Dot with butter and cover with a top crust.
• Prick the top crust and sprinkle with sugar.
• Put the pie into a 400 degree oven and bake for 40 to 50 minutes.

NO BAKE PEACH PIE

Steps:

• Stir together the water, sugar, cornstarch, and butter in a small saucepan over medium-high heat. When the mixture has come to a boil, add a few slices of the peaches, then lower heat to medium-low and simmer for 5 minutes until thick and smooth. Remove from the heat, and allow to cool completely.
• Place the remaining peach slices into the pie crust, and spread the sauce all over them, covering completely. Refrigerate for at least 3 hours, or until firm before serving.

PEACH PIE THE OLD FASHIONED TWO CRUST WAY

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.

NO BAKE FRESH PEACH PIE W/GRAHAM CRACKER CRUST

Steps:

• Peel and slice or dice peaches to desired size.
• Place peaches in bowl, and add sweetened condensed milk and lime juice.
• Mix until fruit is coated well.
• Allow to chill in refrigerator 15-20 minutes.
• Pre-heat oven to 375 degrees.
• Crush graham crackers or use store bought crumbs.
• Combine graham cracker crumbs, sugar, and salt.
• Pour butter over crumbs and stir well to moisten crumb mixture.
• Press mixture into 9 or 10 inch pie plate (I use a measuring cup as pictured above to get an even, packed crust).
• Bake for 8-10 minutes until edges turn brown
• Remove and allow to cool.
• Then pour peach filling into pie crust, chill until ready to eat, slice and enjoy!

HOW TO MAKE A PERFECT OIL PIE CRUST

Steps:

• Combine flour and salt in a medium mixing bowl. In a separate mixing bowl, combine the oil and 5 tablespoons of ice cold water; don't mix the liquids together.
• Add liquids to the flour and salt mixture. Stir with a fork until a ball forms; add 1 tablespoon of ice water if it is very crumbly and not holding. It is okay if the dough is not totally cohesive (some crumbles may exist).
• Divide the dough into two equally sized balls. Place in an airtight container and let rest in the fridge for at least 15 minutes.
• For one pie crust, place the dough ball between two pieces of wax paper. Use a rolling pin (I recommend using a marble one like this) to roll out until it reaches 12 inches in diameter.
• Carefully peel the top layer off of the wax paper. Invert the pie crust into a pie plate and carefully peel the wax paper off of the dough.
• Bake the pie dough according to pie recipe.

FRESH PEACH PIE (NO BAKE) WITH OIL PASTRY CRUST

Steps:

• For Crust: Mix all ingredients with a fork and press into a 9-inch pie plate.
• Prick all over with a fork.
• Bake at 400 degrees for 12 minutes.
• For Pie: In a saucepan, combine sugar, cornstarch and water until smooth.
• Cook and stir over medium heat until bubbly and thickened.
• Remove from the heat; stir in gelatin until dissolved. Cool.
• Arrange peaches in crust; pour filling over peaches.
• Chill until set, about 2 hours.
• Serve topped with whipped cream.

NO BAKE PEACH CREAM PIE

Steps:

• In a medium sized pot, heat peaches, brown sugar, and cinnamon together over med-low heat. Whisk cornstarch and water together, creating a slurry, and add it to the peaches. Stirring occasionally, cook peaches for 8-10 minutes, or until peaches are tender and the liquid has thickened. Remove from heat and allow to cool slightly.
• Mix graham cracker crumbs and melted butter together and press the crust into a 9" or 10" pie plate. Set aside.
• In a bowl, whisk instant pudding mix and milk together until it has thickened. Add in cream cheese and mix (with a rubber spatula or mixer) until well combined. Set aside.
• With a standing mixer or hand mixer, whisk heavy whipping cream until soft peaks form. Add in vanilla extract and powdered sugar, and continue to whip until it has reached your desired consistency.
• Fold half of the whipped cream into the pudding mixture. Reserve the rest for the topping.
• Spoon the peach filling into the bottom of the graham cracker crust, spreading evenly.
• Spread the cream filling over the top of the peaches, and then spread the remaining whipped cream over the top. Place fresh peach slices on top, if desired.
• Refrigerate until ready to serve (for best results, the pie should be refrigerated for at least 2-3 hours).
• Enjoy!