Peach Pie Cone Recipe By Tasty

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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.

PEACH PIE



Peach Pie image

Old fashioned peach pie using no eggs, my family's favorite.

Provided by Marcia Kammann

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 5

10 fresh peaches, pitted and sliced
⅓ cup all-purpose flour
1 cup white sugar
¼ cup butter
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Mix flour, sugar and butter into crumb stage.
  • Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
  • Top with lattice strips of pie crust.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 57 g, Cholesterol 15.3 mg, Fat 20.7 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 7.4 g, Sodium 279.6 mg, Sugar 32.5 g

TOFFEE-PEACH ICE CREAM PIE



Toffee-Peach Ice Cream Pie image

A sugar cone and brickle crust, fresh peaches and ice cream-you can't go wrong! Top with hot caramel for a delectable frozen treat. -Kim Ciepluch, Kenosha, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 8 servings.

Number Of Ingredients 12

6 ice cream sugar cones
1/2 cup brickle toffee bits
3 tablespoons butter, melted
FILLING:
2 cups finely chopped peeled fresh peaches (about 2 large), divided
1/2 cup sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
4 cups vanilla ice cream, softened if necessary
TOPPINGS:
1 tablespoon hot caramel ice cream topping
2 tablespoons brickle toffee bits

Steps:

  • Pulse sugar cones and toffee bits in a food processor until coarsely ground. Drizzle with butter; pulse just until blended. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze at least 30 minutes., In a small saucepan, mix 1 cup peaches, sugar, lemon juice and cornstarch; cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool slightly. Stir in remaining peaches; cool completely., Reserve 1/2 cup peach mixture for topping; refrigerate, covered. Beat ice cream and remaining peach mixture just until blended. Pour into crust. Freeze, covered, overnight. To serve, top with caramel topping, reserved peach mixture and toffee bits.

Nutrition Facts : Calories 379 calories, Fat 18g fat (10g saturated fat), Cholesterol 47mg cholesterol, Sodium 225mg sodium, Carbohydrate 52g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.

PEACH PIE



Peach Pie image

Homemade Peach Pie. A wonderful recipe all made from scratch with a delicious crispy flaky pastry. Serve warm with some whipped cream or ice cream! Yummy!

Provided by Lovefoodies

Categories     Desserts

Time 1h30m

Number Of Ingredients 8

Enough Flaky Pastry for the base and top, to fit 8 pie dish. I suggest a 10 inch disc for the base and an 8 inch for the top.
10 peaches peeled and sliced/chopped
1 cup water
1 cup regular sugar
1/4 cup cornstarch
1 tsp vanilla
1/4 tsp nutmeg
1/4 tsp cinnamon

Steps:

  • Make the pastry for the base and the top.
  • Boil water, sugar and cornstarch slowly to form a gel. Add peaches, vanilla and spices once you take the base off the heat.
  • Remove your pastry from the fridge and cut into two pieces.
  • Roll out and line the base of the dish with one, fill with the peach filling then top the dish with the other piece of rolled out pastry.
  • Bake at 350 for about an hour.

Nutrition Facts : Calories 710 calories, Carbohydrate 129 grams carbohydrates, Cholesterol 7 milligrams cholesterol, Fat 22 grams fat, Fiber 8 grams fiber, Protein 7 grams protein, SaturatedFat 8 grams saturated fat, ServingSize 1, Sodium 385 milligrams sodium, Sugar 86 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

PEACH PIE CONE RECIPE BY TASTY



Peach Pie Cone Recipe by Tasty image

Here's what you need: pie crust, peach, flour, cinnamon, lemon juice, vanilla ice cream, crumble

Provided by Hitomi Aihara

Categories     Desserts

Yield 4 servings

Number Of Ingredients 7

1 sheet pie crust
1 cup peach, chopped
1 tablespoon flour
⅛ teaspoon cinnamon
2 teaspoons lemon juice
vanilla ice cream
4 tablespoons crumble

Steps:

  • Roll out aluminum foil into a cone. Make 4 cones for 1 pie sheet.
  • Preheat oven to 425°F (220°C).
  • Cut pie sheet into quarters. Place cone at one end of the sheet and roll dough onto the cone. Using a fork crimp the ends of the pie dough.
  • Bake 5-10 minutes until the dough is set. Let it cool before pulling out the aluminum foil.
  • In a medium bowl, combine all ingredients and mix.
  • Place pie cone in a mug for stability and spoon in the fruit mixture.
  • Turn oven down to 400°F (200°C) and bake for 15 minutes or until the fruit is soft.
  • Top it with ice cream and your favorite topping.
  • Enjoy!

Nutrition Facts : Calories 315 calories, Carbohydrate 39 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, Sugar 10 grams

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