Nitas Secret Peach Pie Recipes

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NITA'S SECRET PEACH PIE



Nita's Secret Peach Pie image

Nita's secret peach pie recipe has been used by Paula Deen for many years. If you have fresh peaches, they need to go into this pie.

Provided by Paula Deen

Categories     baking     classics     spring     summer     sweets

Time 30m

Yield 8

Number Of Ingredients 9

7 cups fresh peaches, peeled and thickly sliced (can substitute frozen slices)
1/2 lemon, juiced
1 1/2 cups sugar
1/4 cup flour
1/2 teaspoon almond extract
1/4 teaspoon nutmeg
5 tablespoons butter, divided
1 box (two crusts) refrigerated pie crusts
1 egg

Steps:

  • Pre heat oven to 425º.
  • Roll one half of the pie dough out to fit the bottom of your pie pan, allowing a 1″ over hang and place in the refrigerator until ready to use.
  • In a large sauce pan, add peaches, lemon juice, sugar and flour and stir until coated. Bring fruit mixture to a low boil. Reduce heat to low and cook until fruit is just slightly tender. Remove pan from heat. Stir in almond extract, nutmeg and three tablespoons butter. Allow to cool slightly.
  • Remove pie pan from refrigerator and fill with the cooled mixture. Dot the top of the fruit with the pieces of the remaining two tablespoons butter. Roll out the second crust and decorate the top of the pie with a lattice top or any special way you like. (If covering the top of your pie completely with the top crust, make sure to cut slits in the top to allow the steam to escape) Decoratively crimp the edges.
  • In a small bowl, whisk the egg together with 1 tablespoon of water. Brush the top of your pie with the egg wash.
  • Bake for 10 minutes then lower heat to 350º for an additional 30 minutes or until the top is golden and the fruit is bubbly.
  • Cool before slicing and serve with hand-churned vanilla bean ice cream and a cup of coffee.

PERFECT PEACH PIE



Perfect Peach Pie image

Eat a perfect peach under the summer sun and you'll experience the fruit at its messy, dripping, sugar-bright best. Rinse your chin and understand that no melon, apricot or blackberry can compete. But how often does this happen? For most of us, a great and truly perfect peach is a rare event. We can expect but one or two a season, for all our trying. Enter the pie. A peach pie can elevate good peaches to excellence and great ones to the sublime. Even a peach pie made with frozen fruit is a terrific thing. The addition of sugar helps; so, too, do a dash of lemon juice and a light sprinkle of nutmeg, which offers a slight bitterness to offset the sweet. Add a crown of vanilla ice cream for a perfect diner-style à la mode effect.

Provided by Sam Sifton

Categories     pies and tarts, dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13

2 1/2 cups or 300 grams all-purpose flour
12 tablespoons or 169 grams unsalted butter, cold, cut into 1/2-inch cubes
1 teaspoon kosher salt
Yolk of 1 egg, beaten
1 teaspoon cider vinegar
1/4 cup water, from 3/4 cup ice water
White of 1 egg, beaten
Pinch granulated sugar
6 or 7 ripe peaches, peeled and sliced, approximately 5 cups
2 tablespoons lemon juice
1 cup granulated sugar
1/4 cup or 30 grams all-purpose flour
Pinch of ground nutmeg

Steps:

  • Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
  • Add egg yolk and vinegar to 1/4 cup ice water, and stir to combine. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add a little more of the liquid, and stir or pulse, then check again. Repeat as necessary.
  • Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
  • Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes.
  • Preheat oven to 425. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. Set aside.
  • Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate. Add the peaches. Sprinkle them with the ground nutmeg.
  • Roll out second disc of pastry. Place on top of filling. Wet edges of the bottom pastry disc with some cold water. Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie. Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar.
  • Bake the pie for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 253 milligrams, Sugar 36 grams, TransFat 1 gram

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