Moms Peach Pie Recipes

PEACH PIE

Steps:

• Roll out bottom crust and sprinkle 1/2 tablespoon tapioca on bottom of crust.
• Place sliced peaches in large bowl. Stir in lemon juice, sugar, flour, the remaining 3 tablespoons tapioca, cinnamon, and nutmeg. Add peach mixture to the bottom pie crust. Dot with the butter.
• Roll out top crust and cut into strips. Top peaches with lattice crust, weaving the pastry strips as needed. Brush lattice lightly with milk and then sprinkle with additional sugar.
• Bake at 375° F for about 40 minutes, or until crust is golden brown and the filling is bubbling a bit. Remove to a baking rack to cool completely and let the filling set. (Although I can't resist cutting a slice while the pie is still just a bit warm!)

MAMA THORNTON'S PEACH PIE

Steps:

• Cook's Note: You can increase the amount of sugar to 1 1/4 cups, depending upon the sweetness of the peaches. Peak summer peaches will only need 1 cup.
• For the crust: In a food processor, combine the flour, sugar, salt and cold butter.
• Pulse the processor until the mixture resembles fine sand. Remove the lid and add the ice water to the mixture. Run the processor just until the mixture rolls itself into a little ball. If the mixture is a bit dry, add more ice water by the tablespoonful until it comes together. Gather the dough into a ball. With a bench scraper or knife, divide the mixture evenly in half. Shape each half into a disk. Wrap each disk in plastic wrap and chill at least 30 minutes. At this point you can keep the wrapped dough in the refrigerator for a few days or freeze for later use.
• Preheat the oven to 450 degrees F.
• Flour your rolling pin and roll out 1 pie crust to about a 12-inch round and drape over a 9 1/2-inch fluted pie plate. Roll out the other pie crust to about a 10-inch round, and cut this into 1-inch strips with a fluted pizza cutter.
• For the filling: Peel and cut the peaches into 1/4-inch thick slices (you should have about 7 cups) and toss with the lemon juice and almond extract in a large bowl. Whisk the flour, sugar, cinnamon, nutmeg and salt in another bowl, making sure there are no lumps. Stir the flour mixture into the peaches and mix well. Pour the peaches into the pie crust. Scatter with the pieces of butter. Top with the lattice strips. Brush away any flour underneath the lattice to make sure it seals well. Crimp the edges to seal. Beat the egg with 1 teaspoon water and brush the lattice and edges with the egg wash.
• Pop in the oven and bake for 10 minutes, and then lower the heat to 350 degrees F and bake until the crust gets brown, about 50 minutes more. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking. Cool about 30 minutes before serving.

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.

PEACH PIE

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.

MOM'S PEACH CRISP

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Arrange peaches evenly in an 8x8-inch baking dish.
• Mix flour, brown sugar, butter, cinnamon, and salt in a bowl using a pastry cutter until evenly crumbled. Fold oats into flour mixture; sprinkle and press topping into peaches.
• Bake in the preheated oven until topping is lightly browned, about 30 minutes.

PEACH OF A PIE

Steps:

• Drain peaches very well, reserving 3 Tablespoons juice.
• Combine flour, baking powder, salt, vanilla pudding mix (dry), butter, egg, and milk.
• Mix 2 minutes at medium speed with electric mixer.
• Pour into lightly greased 10-inch pie pan.
• Arrange well-drained peaches over batter.
• Combine softened cream cheese, 1/2 cup sugar, and 3 Tablespoons of peach juice.
• Beat 2 minutes and spoon on top of peaches.
• Combine 1 Tablespoon of sugar and 1/2 teaspoon of cinnamon, and sprinkle on top.
• Bake at 350 degrees 20 to 30 minutes.