Old Fashioned Peach Pie Recipes

PEACH PIE

Steps:

• Gather the ingredients. Position the rack in the center of the oven and heat it to 425 F.
• Line a 9-inch pie plate with a sheet of pastry. Place the pie plate in the refrigerator until you are ready to fill it.
• In a large bowl, combine the granulated sugar, brown sugar, flour, and salt; mix well. Add the sliced peaches and lemon juice to the sugar and flour mixture; toss to combine thoroughly and let stand for 5 minutes.
• Remove the pie shell from the refrigerator and fill it with the peach filling mixture-dot with the diced butter.
• Top the pie with the second pie pastry sheet; trim and crimp the edge . Cut a few vents in the top of the pie to allow steam to escape.
• Mix the egg yolk with 1 tablespoon of water and lightly brush over the crust.
• Bake the pie at 425 F for 15 minutes, then reduce the temperature to 375 F for 50 to 60 minutes, or until golden brown and the filling is bubbling. Check on the crust from time to time and use a pie shield or tent the pie loosely with a sheet of foil if it is browning too quickly.
• Cool the pie on a rack for at least 2 hours before slicing.

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 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 PIE

Steps:

• Preheat oven to 425 degrees. Line a 9" pastry dish with one of the crusts.
• Combine sugar, flour, nutmeg and salt and whisk to blend. Add this to the peaches. Sprinkle on lemon juice and almond extract.
• Pour into the pastry-lined pan. Dot with butter.
• Adjust top crust, crimp edges and cut steam vents, or use a lattice top.
• Bake for 40-45 minutes, or until crust is browned and peaches are tender.

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.

OLD-FASHIONED FRESH ONTARIO PEACH PIE

Steps:

• Preheat oven to 450°F.
• In large bowl, combine brown sugar, flour, cinnamon and nutmeg. Add peaches; mix well. Place peach mixture in pastry. Sprinkle with lemon juice and dot with butter.
• Roll out remaining pastry. Cover and flute edges. Cut slits for steam.
• Bake on bottom rack for 15 minutes, then reduce heat to 350F for 30-40 minutes.

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.