Peach Mug Pie Recipes

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.

PEACH COBBLER MUG CAKE {5 MINUTE RECIPE}

Steps:

• Place butter in a mug and melt in microwave.
• Meanwhile, in a small bowl whisk together cake mix and cinnamon then whisk in milk and stir until well blended.
• Pour mixture over melted butter in mug (don't stir). Drain off 2 Tbsp liquid from peaches (about 2/3 of the liquid), then pour peaches over top of cake mix (don't stir).
• Microwave on 50% power for about 3 - 4 minutes, until desired doneness (time may vary depending on each microwave oven and wattage).
• Allow to cool slightly (it will be ridiculously hot) then optionally top with vanilla ice cream and a light dusting of cinnamon.

BUILD-YOUR-OWN MICROWAVE MUG COBBLER

Steps:

• In microwavable mug, mix fruit and 1 tablespoon of the sugar.
• In small bowl, mix Bisquick™ mix, remaining 1 tablespoon sugar, and any of the "if desired" ingredients. Add milk, and stir until a thick dough forms. Drop dough in clumps over fruit in mug.
• Microwave uncovered on High 90 seconds to 2 minutes or until fruit bubbles to top of mug. Cobbler will be very hot; wait 5 minutes before serving. Top with whipped cream or ice cream, if desired.

PEACH PIE

Steps:

• Place cookie sheet on oven rack. Heat oven to 400°F.
• In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
• Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.

PEACH COBBLER IN A MUG

Steps:

• Place butter into a microwave-safe cup and heat on high in microwave until melted, about 20 seconds.
• Combine sugar, flour, milk powder, baking powder, cinnamon, and salt in a small bowl; add water and stir. Transfer sugar mixture to the mug and stir with a fork until batter is well mixed. Add peaches to top of batter.
• Heat in the microwave on 70 percent power for 2 minutes. Let mug stand in the microwave for 1 minute more. Cool slightly.

QUICK PEACH COBBLER IN A MUG

Steps:

• Melt butter in a mug in microwave, about 20 seconds.
• Stir water, flour, dry milk, baking powder, ground cinnamon, and salt into butter until well blended. Place peach slices on top of batter.
• Microwave on 70% power until cooked through, about 2 minutes. Let stand in microwave for 1 minute to set.

25 BEST MUG RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mug recipe in 30 minutes or less!

PEACH PIE

Steps:

• Preheat oven to 350 degrees F (176.6 degrees C).
• Place one crust in the bottom of a 9 inch pie plate.
• Line the pie crust half the peaches.
• Mix together the butter, sugar, brown sugar, flour, cinnamon and nutmeg with a fork and sprinkle half of it on the peaches.
• Pour over the remaining peaches then sprinkle over the remaining cinnamon mixture.
• Top with second pie crust, then cut two 1" slices into the middle of the crust to vent.
• Beat egg with water and brush onto crust then sprinkle on sanding sugar.
• Bake at 350 degrees for 45 minutes, or until crust is golden.
• Allow pie to cool in oven after you turn it off.

PEACH MUG PIE

Steps:

• In a small bowl whisk together 2 tablespoons water with the cornstarch. In a small pot over medium heat reserved peach juice, cornstarch mixture, brown sugar and salt. Once the sauce thickens, about 5 minutes, stir in the chopped peaches.
• In a chilled mixing bowl whip heavy cream with confectioners' sugar until soft peaks form. Use 1 cup for mug pies, and reserve the rest for the Caramel Cocktail recipe.
• Begin assembling peach pies by in clear glass mugs. Place a layer of graham crackers at the bottom, then a big spoonful of the peach pie filling. Sprinkle with another layer of graham crackers. Top with a scoop of vanilla ice cream, then another layer of graham crackers followed by a dollop of whipped cream.

MISSISSIPPI MUG PIE

Steps:

• Spray a large microwave-safe mug with nonstick spray. Add cocoa mix, cake mix, egg substitute, and 2 tablespoons water. Mix well.
• Add chocolate chips and about a third of the pudding to the mug, and stir gently to combine. Microwave for 1 minute.
• Fluff with a fork, and then gently mix in the remaining pudding. Microwave for 1 more minute.
• Let cool slightly. Top with whipped topping and garnish with mint, if using. Dig in!

HOMEMADE PEACH PIE

Steps:

• Add flour, sugar, salt and cubed butter to a stand mixer with the paddle attachment. Mix until the butter resembles pea shaped crumbs.
• Add water to the dough 1 tablespoon at a time until the dough forms a ball.
• Divide the ball into two balls and shape each into a round flat disk. Place in the refrigerator for 1 hour or overnight to chill.
• Preheat oven to 425 degrees Fahrenheit.
• Peel and slice your peaches and all them to a colander to drain the excess juices for about 30 minutes.
• While your peaches drain, prep your bottom pie crust in your pie pan. Place in the fridge until you're ready to add your filling.
• In a bowl, whisk together granulated sugar, brown sugar, flour, cinnamon, nutmeg and salt. Pour your peaches into a large bowl and add the dry ingredients on top and toss together. Add the lemon juice and vanilla extract and mix again. Pour filling into prepared pie pan.
• Layer the top crust over the pie and crimp the edges to seal.
• In a small bowl, use a fork to mix the egg yolk with the water to make your egg wash. Use a pastry brush to brush it across the top of the pie crust. If you'd like, you can sprinkle granulated sugar over the top of the egg wash.
• Place the prepped pie on a sheet pan (to catch any run-over juices) and bake for about 40-50 minutes, until the filling is bubbly and the bottom crust is golden brown. If the top crust is getting too dark, you can use aluminum foil on top to prevent it from browning further.
• Cool at least 20 minutes before cutting so the filling has time to set up. Serve with whipped cream or vanilla ice cream.