Openfacepeachpie Recipes

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MOM'S PEACH PIE



Mom's Peach Pie image

A delightful summertime pie, this dessert is overflowing with fresh peach flavor. Each sweet slice is packed with old-fashioned appeal. The streusel topping makes this pie a little different than the ordinary and adds homemade flair. -Sally Holbrook, Pasadena, California

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 8 servings.

Number Of Ingredients 7

Dough for single-crust pie
1 large egg white, lightly beaten
6 cups sliced peeled fresh peaches
2 tablespoons plus 3/4 cup all-purpose flour, divided
1/2 cup packed brown sugar
1/3 cup sugar
1/4 cup cold butter, cubed

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.

Nutrition Facts : Calories 404 calories, Fat 18g fat (11g saturated fat), Cholesterol 45mg cholesterol, Sodium 212mg sodium, Carbohydrate 58g carbohydrate (32g sugars, Fiber 3g fiber), Protein 5g protein.

SINGLE CRUST PEACH PIE



Single Crust Peach Pie image

My mother made this pie several times a month in the fall with fresh peaches from the Western Slope of Colorado, the BEST peaches in the world! It is still one of our family's favorites!

Provided by Lori

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h20m

Yield 8

Number Of Ingredients 6

¾ cup white sugar
2 tablespoons butter, softened
⅓ cup all-purpose flour
¼ teaspoon ground nutmeg
6 fresh peaches - pitted, skinned, and sliced
1 recipe pastry for a 9 inch single crust pie

Steps:

  • Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.
  • Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.

Nutrition Facts : Calories 249.7 calories, Carbohydrate 37.5 g, Cholesterol 7.6 mg, Fat 10.4 g, Fiber 1 g, Protein 2 g, SaturatedFat 3.7 g, Sodium 140.4 mg, Sugar 23.3 g

PEACH PIE



Peach Pie image

I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 8 servings.

Number Of Ingredients 11

1/2 cup sugar
1/4 cup packed brown sugar
4-1/2 cups sliced peeled peaches
Dough for double-crust pie
3 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
2 teaspoons lemon juice
1 tablespoon butter
Vanilla ice cream, optional

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.

Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

OPEN-FACE PEACH PIE



Open-Face Peach Pie image

Make and share this Open-Face Peach Pie recipe from Food.com.

Provided by Marg CaymanDesigns

Categories     Pie

Time 1h15m

Yield 8-9 serving(s)

Number Of Ingredients 12

2 cups flour
1/4 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
1/2 cup butter
1 egg white, beaten
5 medium freestone peaches
3/4 cup sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
3 egg yolks, beaten
2/3 cup heavy cream

Steps:

  • Crust: Combine flour, baking powder, salt and sugar in a bowl.
  • Cut in butter until mixture resembles coarse crumbs.
  • Pat evenly on sides and bottom of a 10" pie pan.
  • Brush bottom of crust with beaten egg white and chill while you fix the filling.
  • Method for filling: Peel, halve and pit peaches.
  • Arrange cut side up in crust. Combine sugar and spices and sprinkle evenly over fruit. Bake at 400°F for 15 minutes.
  • Blend egg yolks with cream; pour over fruit, letting some of the mixture run into the center of the peaches.
  • Continue baking until filling is set, about 30 minutes.
  • Cool at least 1 hour before serving.
  • NOTE: If you don't have a 10" pie pan use a 8" square pan.
  • And if you aren't counting calories serve topped with vanilla ice cream.

Nutrition Facts : Calories 414, Fat 20.9, SaturatedFat 12.5, Cholesterol 128.5, Sodium 256.2, Carbohydrate 52.6, Fiber 1.9, Sugar 27.2, Protein 5.7

CREAMY OPEN-FACED PEACH PIE



Creamy Open-Faced Peach Pie image

This is not your everyday peach pie! The amount of sugar stated will give you a semi-sweet pie if you like a sweeter filling then add in more sugar. Prep time does not include making the pie pastry. Although I have only made this using peaches you might want to give it a try using apples ;-) Serve this topped with vanilla ice cream

Provided by Kittencalrecipezazz

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 10

3/4 cup sugar
1 tablespoon vanilla
1/3 cup butter
1/3 cup flour
1 large egg
5 -6 cups fresh peaches (skinned and sliced)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 prepared pie pastry (to fit a 9 or 10-inch deep dish pie plate)
1 small egg, beaten

Steps:

  • Line a 9 or 10-inch deep-dish pie plate with prepared pastry.
  • Brush beaten egg over the bottom and around the sides of the inside of the pastry (this will prevent a soggy crust).
  • Toss the peaches with cinnamon and nutmeg, then place the sliced peaches onto the crust.
  • In a bowl using an electric mixer cream butter with sugar and vanilla until fluffy.
  • Add in egg and flour; beat until combined, then spread the mixture over the top of the peaches.
  • Place the pie dish onto a a large piece of heavy-duty foil or onto a baking sheet (to catch any spills).
  • Set oven rack to bottom position.
  • Bake at 375°F for 1 hour.
  • Let sit at room temperature for a minimum of 30 minutes or more before slicing.

Nutrition Facts : Calories 336.6, Fat 16.6, SaturatedFat 7.1, Cholesterol 66.3, Sodium 186.9, Carbohydrate 43.7, Fiber 2.7, Sugar 28, Protein 4.4

PEACH CRUMB PIE



Peach Crumb Pie image

Peach Crumb Pie is an American classic, made from fresh peaches with a brown sugar cinnamon filling and and a crispy buttery oat crumb topping.

Provided by Sabrina Snyder

Categories     Dessert

Time 55m

Number Of Ingredients 12

1 pie crust
6 cups sliced peaches ((36 ounces, frozen))
1/2 cup sugar
1/4 cup brown sugar (, packed)
1/2 teaspoon ground cinnamon
3 tablespoons cornstarch
1 lemon (, juiced)
2/3 cup rolled oats
1/4 cup flour
1/2 cup brown sugar (, packed)
1/4 teaspoon salt
1/4 cup unsalted butter

Steps:

  • Preheat oven to 375 degrees and line pie pan with pie crust.
  • Mix peaches with sugar, brown sugar, cinnamon, cornstarch and lemon juice.
  • Pour peaches into pie crust.
  • To make the crumb topping use a fork to combine the oats, flour, brown sugar, salt and butter until it forms a pea sized crumb.
  • Top the peaches with the crumb mixture and place the pie plate on a baking sheet lined with foil.
  • Bake for 45-50 minutes until golden brown.

Nutrition Facts : Calories 248 kcal, Carbohydrate 43 g, Protein 3 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 111 mg, Fiber 2 g, Sugar 28 g, ServingSize 1 serving

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