Wayfare Tavern Peach Pie Recipes

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TAVERN BEEF AND PORK PIE



Tavern Beef and Pork Pie image

Provided by Food Network

Categories     appetizer

Time 3h45m

Yield 8 servings

Number Of Ingredients 15

1 1/2 pounds cooked boneless beef chuck roast, cut into 1/2-inch cubes (recipe follows for Roasting Pork Shoulder and Beef Chuck)
1 1/2 pounds cooked boneless pork shoulder roast, cut into 1/2-inch cubes (recipes follows)
1 cup yellow onions, chopped
4 garlic cloves, chopped
1 tablespoon unsalted butter
1 cup red burgundy wine
1 cup button mushrooms, chopped
1 small bunch fresh basil, chopped
1/2 small bunch fresh parsley, chopped
1 sprig fresh thyme
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 cup demi-glace
3 pounds purchased puff pastry
1 egg, lightly beaten with 1 tablespoon water

Steps:

  • In a large skillet, saute the precooked beef and pork cubes, onions and garlic in the butter over high heat for 5 minutes, until the onions are golden brown.
  • Add the red wine to deglaze the pan, loosening any browned bits on the bottom of the pan with a wooden spoon. Add the mushrooms, basil, parsley, thyme, salt, pepper, and cook until the liquid has evaporated.
  • Stir in the demi-glace and cook about 5 minutes more, until all liquid has evaporated again. Remove from the heat. Spread the mixture out onto a baking sheet and let it cool for about 10 minutes. Refrigerate the mixture about 1 hour to cool completely. Preheat oven to 450 degrees F.
  • On a lightly floured surface, roll out the puff pastry to 1/8-inch thickness. Cut out 6 (6 to 8-inch) squares and brush the edges with the egg mixture. Place 1 cup of the meat mixture in the center of each square. Fold each square over diagonally to form a triangle and press the edges firmly to seal. Using a fork, gently prick the center of each triangle to allow steam to escape. Lightly brush the edges again with the egg mixture. Arrange the triangles 2-inches apart on a greased baking sheet.
  • Bake for 8 to 10 minutes, until golden brown.

PEACH-BLUEBERRY PIE



Peach-Blueberry Pie image

Provided by Tyler Florence

Categories     dessert

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 17

1 recipe Basic Pastry Pastry, chilled 30 minutes, recipe follows
Flour, for rolling
2 pounds peaches, pitted and sliced
1 pint blueberries
1/4 cup sugar
1/2 lemon, juiced
1 1/2 tablespoons cornstarch
2 tablespoons butter, cut into bits
1 egg, beaten with a drizzle of water
Vanilla ice cream, for serving
2 cups all-purpose flour, plus more for rolling
3 tablespoons sugar
1/4 teaspoon salt
1 lemon, zested and finely grated
3/4 cup (1 1/2 sticks) cold, unsalted butter, cut into small chunks
1 egg yolk
2 tablespoons ice water, plus more if needed

Steps:

  • Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven.
  • Divide the dough in half and set one half aside; cover it with a towel or plastic wrap to keep it from drying out. On a lightly floured work surface, roll out the dough to a 10-inch round. Loosely drape the dough round over the rolling pin and transfer to a 9-inch pie pan. Press the dough over the bottom and sides of the pan. Trim the edges to about 1/2-inch.
  • Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit into the pie shell and dot with the butter. Roll out the reserved dough to a 9 to 10-inch round and lay it over the fruit. Trim, and crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the vents, 50 to 60 minutes. Cover the edges with aluminum foil if they brown too fast. Cool on a rack before serving. Serve with vanilla ice cream.
  • Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.

PEACH GINGER BELLINI



Peach Ginger Bellini image

Provided by Tyler Florence

Categories     beverage

Time 1h25m

Yield 4 drinks

Number Of Ingredients 7

1/4 cup sliced fresh ginger, with skin
2 cups granulated sugar
2 cups cold water
10 ounces semi-frozen peaches
1/2 cup ginger simple syrup
Ice cubes
1 bottle Champagne

Steps:

  • Begin by making the ginger simple syrup. Peel and grate the ginger. Add it together with the sugar and cold water to a saucepan. Bring it to the boil and stir until the sugar dissolves. Cover and let steep for 15 minutes. Strain, discard ginger pieces and set simple syrup aside.
  • In a blender add frozen peaches and ginger simple syrup. Blend until completely pureed then place into the refrigerator to cool.
  • For serving:
  • Add ice cubes to a cocktail shaker and fill half way with peach puree. Top off with Champagne and shake vigorously to combine. Pour into Champagne glasses and repeat process as needed.

GEORGIA WHITE PEACH PIE



Georgia White Peach Pie image

Born and raised in Georgia, I've always had a love for anything peach. This is a nice and easy recipe. I enjoy any peaches, but the white are sweeter! I think the nutmeg adds a warmth to the pie that takes it to another level. Y'all enjoy!!

Provided by Catherine Cantrell @peepie22

Categories     Pies

Number Of Ingredients 7

5 white peaches (peeled & sliced)
3/4 cup(s) sugar
1/3 cup(s) ap flour
1 tablespoon(s) butter
1/5 teaspoon(s) ground nutmeg
1 tablespoon(s) extra sugar for topping
1 package(s) refrigerated double crust

Steps:

  • First preheat your oven to 425 degrees! Make sure your pastry dough is room temp and ready to go.
  • In a large bowl combine your sugar, flour and nutmeg. Add in your peeled & sliced peaches and gently stir to coat all of your peaches. I use my hands, this way you can tell what needs a little more attention. I also use firm peaches. They will soften up just right!!
  • Place one pasty sheet in the bottom of your pie dish. Cut up your butter into small pieces and place them all over the bottom of your pasty.
  • Pour all of your peach mixture on top of the butter in the pie dish. Spread it out to evenly distribute. Take your second pastry sheet and place on top making sure to crimp the top edges with the bottom edges. Don't forget to make a few vent holes in the top of the upper crust.
  • Cover the top of the crust with a tablespoon of sugar, just sprinkle it evenly over the top.
  • Bake for 45 minutes. You can cover your edges with a little foil or a ring, depends on your oven and how you like your edges. I usually leave mine on for most of the baking cycle.

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

OLD-FASHIONED FRESH ONTARIO PEACH PIE



Old-Fashioned Fresh Ontario Peach Pie image

Make and share this Old-Fashioned Fresh Ontario Peach Pie recipe from Food.com.

Provided by Chef mariajane

Categories     Pie

Time 55m

Yield 8-10 serving(s)

Number Of Ingredients 6

pastry dough, for a 2 cust pie (9-inch pie)
1/3-1/2 cup brown sugar, lightly packed
1/2 cup flour
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
6 cups ontario peaches, ripe, peeled, pitted and sliced

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.

Nutrition Facts : Calories 113.4, Fat 0.4, SaturatedFat 0.1, Sodium 3.8, Carbohydrate 27.2, Fiber 2.2, Sugar 19.6, Protein 2

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