Old Fashioned Fresh Peach Pie Recipes

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.

OLD-FASHIONED PEACH PIE

Steps:

• Chill: Chill the assembled pie in the refrigerator for at least 30 minutes.
• Preheat the oven to 400°F: Place an oven rack in the bottom third of the oven. Line a baking sheet with aluminum foil to catch any pie leakage. Whisk the egg and tablespoon of milk together.
• Bake the pie: Remove the chilled pie from the fridge and brush the top with the egg-milk mixture. Sprinkle with sanding sugar. Place the pie on the prepared baking sheet. Bake the pie in the bottom third of the oven for about 1 hour, or until the filling is bubbling in the center of the pie.

OLD-FASHIONED PEACH CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Whisk together the 3/4 cup sugar, the 2 tablespoons flour, and salt. Beat in the sour cream, egg, and vanilla. Stir in the sliced peaches. Pour the mixture into the pie crust.
• Bake in the preheated oven for 12 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C), and continue baking until the filling is set, about 30 minutes. Remove from oven.
• Raise oven temperature to 400 degrees F (200 degrees C).
• Whisk together the 1/3 cup flour, 1/3 cup sugar, and cinnamon in a small bowl. Mix in the butter with a fork until mixture resembles coarse crumbs. Sprinkle the crumb topping evenly over the pie.
• Return the pie to the preheated oven and bake until topping is golden, about 10 minutes. Let pie cool slightly before slicing.

OLD-FASHIONED PEACH PIE

Steps:

• To make crust in food processor: Stir water and yolk in a 1-cup measure or small bowl to blend.
• Pulse flour and butter until coarse crumbs form. With motor running, add yolk mixture. Process just until dough leaves sides of bowl. Remove blade, then dough.
• By hand: Mix water and yolk as above. Put flour in a medium bowl. Cut in butter with a pastry blender until mixture resembles coarse crumbs.
• Add yolk mixture; stir with a fork until crumbs clump together to form a dough.
• Gather dough into a ball, flatten into a disk, wrap and refrigerate 30 minutes, or until firm enough to roll out.
• Filling:.
• Mix sugar and flour in a large bowl. Add peaches and sprinkle with lemon juice; toss until evenly coated with sugar mixture.
• Streusel:.
• Put ingredients in a small bowl. Work with fingers or a fork to form coarse crumbs.
• Heat oven to 375 degrees. Have ready a 9-inch pie plate and foil-lined baking sheet.
• On a lightly floured surface with a lightly floured rolling pin, roll the dough into a 12-inch circle. Fit into pie plate.
• Roll overhang of crust up over edges to form an even rim. Flute or crimp edge.
• Spoon in filling, then sprinkle with streusel.
• Place pie on lined baking sheet (to catch any drips).
• Bake 45-50 minutes until pastry is golden-brown and peaches are tender when pierced. Remove to wire rack. Cool at least 1 hour before serving.
• Tip: To peel peaches easily, immerse them in boiling water 20-30 seconds, then immediately plunge them into ice water to stop cooking. Peel off skin with your fingers or a small knife.

OLD-FASHIONED PEACH COBBLER

Steps:

• Preheat oven to 350 degrees. Drain peaches and set them aside.
• Melt the stick of butter in an 8x8 baking dish (I just stick it in the oven while it is preheating).
• Mix together the flour, sugar, and teaspoon of cinnamon until blended. Pour in milk and stir until blended again. After butter is melted, take the dish out of the oven and pour the batter on top of the butter, DON'T STIR.
• Use a big spoon to set your peach slices down all over the top of the cobbler dough, DON'T STIR. They will sink down and it will all be fine. Just distribute them as best you can but don't move them around once you set them down.
• If you want, sprinkle about a tablespoon of sugar and another teaspoon of cinnamon over the top of your peach mixture. Sometimes I do this, sometimes I don't.
• Bake for 45 to 55 minutes, or until it's set in the center and golden brown on top. Let it cool and thicken for about 30 minutes before serving with vanilla ice cream.

OLD FASHIONED PEACHES AND CREAM PIE

Steps:

• Preheat the oven to 425. Unroll the premade pie crust and press into a deep dish pie plate. Flute the edges. Peel and slice the peaches. In a large bowl mix together the sliced peaches, sugar, nutmeg, cinnamon, flour, sour cream, vanilla and almond.
• Spoon the peach filling into the pie crust. Spread around well. In a medium sized bowl, mix the crumb topping ingredients together. Mix well until has a crumb like appearance.
• Pour the crumb topping onto the peach filling and gently spread around.
• Place in the oven and on the shelf below, place a cookie sheet to catch the drips. Bake at 425 for 15 minutes. Reduce the oven heat to 350 and bake for another 35-45 minutes. The pie is done when you can see it bubbling and the crust becomes browned. Remove from the oven and allow to cool completely before serving. Refrigerate once cooled. Is AWESOME with vanilla icecream.

FRIED PEACH PIES

Steps:

• In a large bowl, sift together flour and salt.
• Cut in butter and shortening until mixture resembles large crumbs.
• Add water and stir until a dough begins to form.
• Turn dough out onto a work surface and begin kneading until you have a soft, uniform ball of dough. (dough will be very crumbly at first)
• Cut dough into 8 equal size pieces and roll into a ball.
• Place dough balls on a baking sheet and press them into a disc. Cover and refrigerate until chilled, about 30 minutes or until ready to use.
• In a large saucepan, add peaches, granulated sugar, and brown sugar. Toss to coat peaches in sugar.
• Bring to a simmer over medium heat until peaches are tender enough to mash.
• Mash the peaches (I like to mash some and then cut the rest into small chunks)
• Allow the peaches to continue simmering until thickened and the juices have dissolved.
• Stir in butter and lemon juice.
• Stir in cornstarch if needed.
• Remove from heat and allow to cool completely. Set aside.
• In a large bowl, stir together powdered sugar and milk until silky. (may need to add more milk)
• Stir in a pinch of salt and vanilla extract. Set aside until ready to use.
• To assemble the pies, roll a dough ball out to about 5-6 inches wide.
• Place 2 tablespoons of peach filling in the center.
• Fold the dough over the peach filling and press the edges of the dough together firmly.
• Use a pizza cutter to trim the edges to make them neater.
• Crimp the edges with a fork to further seal the pie. Repeat these steps with the rest of the pies.
• Heat oil in a deep-fryer or deep skillet to 350 F.
• Once the oil is hot, carefully place 2-3 pies in the oil and fry until lightly golden, about 3-4 minutes. (flip midway if needed)
• Place fried pies on a cooling rack.
• When the pies are done frying, brush one side with the glaze. Then, once the glaze has hardened, brush them once again.
• Serve once the final glaze has hardened.

OLD-FASHIONED PEACH COBBLER

Steps:

• Preheat oven to 350 degrees F.
• Slice butter into ½ tablespoons and place on the bottom of a 9 x 13 baking dish. Put the pan in the oven while it's preheating to melt the butter. After it melts, remove from oven and set aside.
• Combine peaches, sugar, salt, vanilla extract, and nutmeg in a medium saucepan. Stir well. If using canned peaches, drain the juice before using.
• Cook over a medium heat for 2 to 5 minutes until the sugar is dissolved and the peaches begin to wilt (this releases the natural flavors of the peaches).
• In a large mixing bowl, combine flour, sugar, baking powder, and salt. Slowly add the milk and stir until just combined.
• Pour the batter into baking pan over the melted butter. Smooth with a rubber spatula to form an even layer over the bottom.
• Spoon the peach mixture, including the juices, over the batter in the pan.
• Sprinkle cinnamon sugar generously over the top of the ingredients.
• Bake at 350 degrees F for 30 - 40 minutes until it browns. Serve warm.

OLD FASHIONED FRESH PEACH PIE

Steps:

• Preheat oven to 400 degrees. Line 9-inch pie plate with pastry. Combine sugar, flour, spice and salt. Add to peaches and mix lightly. Fill pie shell with peach mixture. Dot with butter. Place top crust and crimp edges. Bake for 40-45 minutes or until done.