Peach Puzzle Pie Recipes

PEACH PUZZLE (A MAGIC RECIPE!)

Steps:

• For the peaches and syrup: Adjust an oven rack to the middle position and heat the oven to 400°F
• Place a 6-ounce custard cup or ramekin upside down in the center of a 9-inch pie plate and arrange the peaches around the custard cup.
• Combine the brown sugar, water, butter, vanilla, and salt in a medium saucepan and stir over medium heat until the sugar dissolves and the butter melts, about 5 minutes.
• Pour the syrup over the peaches.
• For the dough: Pulse the flour, sugar, baking powder, and salt in a food processor until blended.
• Add the butter and pulse until the flour mixture is pale yellow and resembles course cornmeal.
• Put the mixture into a medium bowl.
• Using a rubber spatula, fold the milk into the flour mixture, pressing the mixture against the sides of the bowl to form the dough.
• Squeeze the dough together and flatten into a disk.
• On a lightly floured work surface, roll the dough into a 9-inch circle.
• Lay the dough directly over the peaches and press and fit the dough so that it fits snuggly around peaches. (The dough will stretch as you fit it around the peaches, but do not attach the dough to the pie plate.).
• Bake until the top is golden brown, 25 to 30 minutes.
• Transfer the pan to a rack and let cool for 30 minutes.
• Place a large rimmed serving plate over the top of the pie plate and quickly invert the puzzle onto a plate.
• Cut into wedges around each peach and serve, pouring syrup over each portion.
• note: Since this dish is all about the peaches, save it for when fresh local peaches are in season. And it is important to choose peaches that are neither very ripe nor rock-hard - they should give a little when squeezed. Be sure to invert the pie plate quickly to avoid losing any of the syrup. Serve with vanilla ice cream or sweetened whipped cream.

PEACH PUZZLE PIE

Steps:

• Preheat oven to 400°F.
• Combine flour, white sugar, baking powder and salt in food processor; pulse to combine. Add 4 tbsp cold butter, cut in small cubes, and pulse 6-8 more times until it resembles coarse meal. Transfer to a bowl.
• Whisk egg and milk until combined. Pour over flour mixture. Stir with a big spoon until well-combined and forming a sticky dough. Turn out onto a heavily-floured surface and knead until soft but workable. Wrap in plastic and refrigerate.
• Generously butter a 9" pie plate. Turn a Pyrex or ceramic ramekin upside down in the middle of the plate and butter the outside well too. Cut peaches in half and remove pits. Place peach halves back together and arrange around the ramekin.
• In a small saucepan, combine brown sugar, salt, water and vanilla with remaining 3 tbsp butter. Heat over medium heat until sugar is dissolved and butter is melted. Pour syrup evenly over peaches.
• Roll dough out to 11" circle. Drape dough over peaches, tucking dough into the pie plate; do not crimp dough to edge of dish. Place on a rimmed cookie sheet and place in oven for 25-35 minutes until biscuit is golden brown. Immediately transfer to a rack and let cool 30 minutes.
• Place a large platter over the dish and quickly invert. Most of the syrup should be in the cup. To serve, slice so each diner gets a whole peach, and drizzle with remaining syrup. Serve with whipped cream or vanilla ice cream.

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 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.