Can you please tell me your best peach pie recipes, thanks.?!
French Peach Pie
INGREDIENTS
1 (9 inch) pie shell, baked
1 (15 ounce) can sliced peaches, juice reserved
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 cup sour cream
1/4 teaspoon almond extract
1 tablespoon cornstarch
1 teaspoon lemon juice
DIRECTIONS
Drain peaches, reserving 2/3 cup of syrup. Stir together pudding mix, milk, sour cream, and almond extract for 2 minutes, until very smooth. Pour filling into pie shell. Chill for 10 minutes.
Arrange peach slices in a nice pattern over custard in pie shell.
In a small saucepan, mix together reserved peach syrup and corn starch. Bring to a boil, and cook for 2 minutes. Remove from heat, and stir in lemon juice. Pour glaze over peaches. Chill until set. Serve.
Sour Cream Peach Pie---Yummy!!
INGREDIENTS
3/4 cup sour cream
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon almond extract
1 tablespoon all-purpose flour
1 (9 inch) unbaked pie crust
4 cups sliced fresh or frozen peaches
1/4 cup brown sugar
DIRECTIONS
Preheat the oven to 425 degrees F (220 degrees C).
In a medium bowl, stir together the sour cream, white sugar, 1/3 cup flour and almond extract until smooth. Sprinkle 1 tablespoon of flour over the pie crust to prevent it from getting soggy. Alternate layers of peaches and the sour cream mixture, beginning with a layer of peaches and ending with a layer of sour cream.
Bake for 20 minutes in the preheated oven. Reduce the heat to 350 degrees F (175 degrees C). Continue baking for an additional 35 minutes. Remove the pie from the oven and sprinkle brown sugar over the top. Set the oven to Broil, and broil for 2 to 3 minutes, until caramelized.
Peach A Berry Pie
INGREDIENTS
4 cups fresh peaches - peeled, pitted and sliced
1 cup fresh raspberries
3/4 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 (9 inch) pie crusts
2 tablespoons butter, softened and cut into pieces
1 tablespoon coarse granulated sugar
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
Bake 45 minutes in the preheated oven, until crust is golden brown.
Peach Custard Pie
INGREDIENTS
1 (9 inch) pie shell
4 eggs
1/2 cup white sugar
2 cups milk
1 teaspoon vanilla extract
4 fresh peaches - pitted, skinned, and sliced
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl, beat eggs and sugar together. Stir in milk and vanilla.
Arrange peach slices in bottom of pastry-lined pie pan. Pour custard mixture over peaches.
Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes, until custard is set and toothpick inserted in center comes out clean.
Peach, Apricot Fried Pies--- Yummy!!
INGREDIENTS
4 cups all-purpose flour
2 teaspoons salt
1 cup shortening
1 cup milk
8 ounces dried apricots
1 (6 ounce) package dried peaches
3/4 cup white sugar
2 cups vegetable oil for frying
DIRECTIONS
To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.
Golden Coconut Peach Pie
INGREDIENTS
4 cups sliced fresh peaches
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup orange juice
1 (9 inch) unbaked pie shell
2 tablespoons butter
2 cups flaked coconut
1 (5 ounce) can evaporated milk
1 egg, beaten
1/4 cup sugar
1/4 teaspoon almond extract
DIRECTIONS
In a medium bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450 degrees F for 15 minutes. Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350 degrees F and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator.
Glazed Peach Pie
INGREDIENTS
1 cup sugar
1/4 cup cornstarch
Dash salt
1 dash ground nutmeg
2 tablespoons water
1 tablespoon lemon juice
2 1/2 cups pureed peeled fresh peaches
3 1/2 cups peeled, sliced fresh peaches
1 (9 inch) baked pie shell
DIRECTIONS
In a saucepan, combine sugar, cornstarch, salt and nutmeg. Stir in water, lemon juice and pureed peaches. Cook over medium heat, stirring constantly, about 5 minutes or until mixture is thickened. Pour all but 1/2 cup glaze into the pie shell. Top with sliced peaches and brush with reserved glaze. Chill for at least 3 hours.
Answers: Here are a few for you with a spin on regular pies. Hope you enjoy! I have made all of these & they are all pretty good! We have peach trees......
French Peach Pie
INGREDIENTS
1 (9 inch) pie shell, baked
1 (15 ounce) can sliced peaches, juice reserved
1 (3.5 ounce) package instant vanilla pudding mix
1 cup milk
1 cup sour cream
1/4 teaspoon almond extract
1 tablespoon cornstarch
1 teaspoon lemon juice
DIRECTIONS
Drain peaches, reserving 2/3 cup of syrup. Stir together pudding mix, milk, sour cream, and almond extract for 2 minutes, until very smooth. Pour filling into pie shell. Chill for 10 minutes.
Arrange peach slices in a nice pattern over custard in pie shell.
In a small saucepan, mix together reserved peach syrup and corn starch. Bring to a boil, and cook for 2 minutes. Remove from heat, and stir in lemon juice. Pour glaze over peaches. Chill until set. Serve.
Sour Cream Peach Pie---Yummy!!
INGREDIENTS
3/4 cup sour cream
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 teaspoon almond extract
1 tablespoon all-purpose flour
1 (9 inch) unbaked pie crust
4 cups sliced fresh or frozen peaches
1/4 cup brown sugar
DIRECTIONS
Preheat the oven to 425 degrees F (220 degrees C).
In a medium bowl, stir together the sour cream, white sugar, 1/3 cup flour and almond extract until smooth. Sprinkle 1 tablespoon of flour over the pie crust to prevent it from getting soggy. Alternate layers of peaches and the sour cream mixture, beginning with a layer of peaches and ending with a layer of sour cream.
Bake for 20 minutes in the preheated oven. Reduce the heat to 350 degrees F (175 degrees C). Continue baking for an additional 35 minutes. Remove the pie from the oven and sprinkle brown sugar over the top. Set the oven to Broil, and broil for 2 to 3 minutes, until caramelized.
Peach A Berry Pie
INGREDIENTS
4 cups fresh peaches - peeled, pitted and sliced
1 cup fresh raspberries
3/4 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 (9 inch) pie crusts
2 tablespoons butter, softened and cut into pieces
1 tablespoon coarse granulated sugar
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
Bake 45 minutes in the preheated oven, until crust is golden brown.
Peach Custard Pie
INGREDIENTS
1 (9 inch) pie shell
4 eggs
1/2 cup white sugar
2 cups milk
1 teaspoon vanilla extract
4 fresh peaches - pitted, skinned, and sliced
DIRECTIONS
Preheat oven to 425 degrees F (220 degrees C).
In a large mixing bowl, beat eggs and sugar together. Stir in milk and vanilla.
Arrange peach slices in bottom of pastry-lined pie pan. Pour custard mixture over peaches.
Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 45 minutes, until custard is set and toothpick inserted in center comes out clean.
Peach, Apricot Fried Pies--- Yummy!!
INGREDIENTS
4 cups all-purpose flour
2 teaspoons salt
1 cup shortening
1 cup milk
8 ounces dried apricots
1 (6 ounce) package dried peaches
3/4 cup white sugar
2 cups vegetable oil for frying
DIRECTIONS
To Make Crust: In a large bowl, mix together flour and salt. Cut in shortening until mixture is crumbly. Mix in milk and stir until dough forms a ball. Roll out dough and cut into 18 6-inch circles. Set aside.
To Make Filling: In a large saucepan, combine apricots, peaches, and sugar. Add enough water to cover fruit. Cover pan and cook over low heat until fruit is falling apart. Remove lid and continue to cook until water is evaporated.
Place oil or shortening in small high-sided skillet. Place over medium heat. Spoon equal amounts of filling into each pastry circle and fold in half. Seal pastry with a fork dipped in cold water.
Fry a few pies at a time in hot oil, browning on both sides. Drain pies on paper towels.
Golden Coconut Peach Pie
INGREDIENTS
4 cups sliced fresh peaches
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup orange juice
1 (9 inch) unbaked pie shell
2 tablespoons butter
2 cups flaked coconut
1 (5 ounce) can evaporated milk
1 egg, beaten
1/4 cup sugar
1/4 teaspoon almond extract
DIRECTIONS
In a medium bowl, combine peaches, sugar, flour, nutmeg, salt and juice. Pour into pie shell; dot with butter. Bake at 450 degrees F for 15 minutes. Meanwhile, combine remaining ingredients. Pour over hot filling. Reduce heat to 350 degrees F and bake until coconut is toasted, about 40 minutes. Serve warm or chilled. Store in the refrigerator.
Glazed Peach Pie
INGREDIENTS
1 cup sugar
1/4 cup cornstarch
Dash salt
1 dash ground nutmeg
2 tablespoons water
1 tablespoon lemon juice
2 1/2 cups pureed peeled fresh peaches
3 1/2 cups peeled, sliced fresh peaches
1 (9 inch) baked pie shell
DIRECTIONS
In a saucepan, combine sugar, cornstarch, salt and nutmeg. Stir in water, lemon juice and pureed peaches. Cook over medium heat, stirring constantly, about 5 minutes or until mixture is thickened. Pour all but 1/2 cup glaze into the pie shell. Top with sliced peaches and brush with reserved glaze. Chill for at least 3 hours.
this is just plain and simple....i take a stick of butter and place in a 9 x 13 pan and place in oven as it preheat just long enough to melt butter...then i remove pan while it continues to preheat to 400 degree's....i add one large can of slice peaches in heavy syrup....i mingle them around the melted butter and slightly chop up peaches a bit....once oven is preheat i mix one cup self rising flour, one cup sugar and just shy of one cup of milk...combine this and pour it on top of peaches and butter....DO NOT STIR....then i very very lightly dust the top with just a sprinkle of sugar...place in oven uncovered and cook until golden brown...usually about 45 minutes...this is yummy and very simple...enjoy!
Peach Pie
pastry for double-crust pie (your own or Pillsbury pie crusts)
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup cornstarch
3/4 teaspoon ginger
1/2 teaspoon cinnamon
1 1/4 teaspoons vanilla
5 peaches, peeled and sliced
2 tablespoons lemon juice
Preheat oven to 400-degrees F.
Prepare pastry or use pre-packages pastry and put bottom crust in a 9-inch pie pan.
In a large skillet combine sugars, cornstarch, ginger, cinnamon and vanilla.
Fold in peaches and simmer for 5 minutes or until filling thickens slightly.
Remove from heat and stir in lemon juice.
Spoon filling into prepared pie pan.
Fit top crust on top of filling.
Crimp and seal edges.
Cut slits in dough on top of pie.
Place pie on baking sheet and cover loosely with foil.
Bake for 15 minutes, remove foil and bake for 45 more minutes or until crust is brown and filling is bubbly.
http://www.recipezaar.com/98446
(*-*)
i take a stick of butter and place in a 9 x 13 pan and place in oven as it preheat just long enough to melt butter...then i remove pan while it continues to preheat to 400 degree's....i add one large can of slice peaches in heavy syrup....i mingle them around the melted butter and slightly chop up peaches a bit....once oven is preheat i mix one cup self rising flour, one cup sugar and just shy of one cup of milk...combine this and pour it on top of peaches and butter....DO NOT STIR!....then i very very lightly dust the top with just a sprinkle of sugar...place in oven uncovered and cook until golden brown...usually about 45 minutes...this is yummy and very simple...enjoy!