How do you make peach pie?!


Question: my boyfriends grandma makes it and he LOVES it!! how do you make it?!

its like frozen like tho...its really good.


Answers: my boyfriends grandma makes it and he LOVES it!! how do you make it?!

its like frozen like tho...its really good.

Frozen Peach Melba Pie
32 min | 20 min prep | SERVES 8

Ingredients
1 1/2 cups crumbled low-fat honey graham crackers(about 40 - 2 3/8 X 1 1/8-inch rectangles)
1/4 cup peach preserves
1(6ounce)container raspberry low-fat yogurt
1(8ounce)container frozen light whipped dessert topping, thawed & divided
1(6ounce)container fresh raspberries
2 medium peaches
1(6ounce)container low-fat peach yogurt


Directions
1Preheat oven to 350°F Lightly spray a deep dish pie plate with cooking spray.
2Finely crush graham crackers & place in a small bowl. Add preserves and mix well.
3Press crumb mixture evenly in the bottom and up the sides of pie plate. Bake for 12 minutes. Cool completely.
4Place raspberry yogurt in a bowl. Fold in 1 cup of the whipped topping and spread over bottom of crust. Reserving some raspberries for garnish, sprinkle remaining raspberries over yogurt mixture.
5Peel 1 peach and remove pit. Chop coarsely.
6Place peach yogurt in a bowl & fold in 1 cup of whipped topping & the chopped peach. Spread over raspberries.
7Freeze until firm, about 6 hours or overnight,.
8When ready to serve, let pie stand at room temp for 20 minutes.
9Peel remaining peach, pit and slice into 16 thin pieces. Arrange over pie top in an overlapping pattern, leaving center open.
10Pipe remaining whipped topping in the center and around edges of pie. Garnish with remaining raspberries.
11Cut, serve and enjoy!
12Note: Cook time does not include freezing time.

frozen bake in the oven on 350 for 1hr
home-made

3cans of peaches
1 stick of butter
1tp cimmon
1/2 tp nutmeg
2 to 3 cups of sugar (to taste)
1TP honey
1 pie shell for cobber style
2 pie shell for pie style
cook until golden brown

1-1/4 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon cinnamon
1 tablespoon fresh lemon juice (sprinkled over the peaches)
4 cups fresh peaches, peeled and sliced
2 tablespoons butter
Pastry for double-crust 9-inch pie
Preheat oven to 375°F.

Combine the sugar, flour and cinnamon in a mixing bowl. Stir in the peach slices and fold to coat with sugar/flour mixture.

Pour into a 9-inch unbaked pie shell. Dot with butter. Cover with top crust, seal edges and crimp. Make vents in top crust. Bake for 40 to 50 minutes until crust is golden brown.

i dont know about a frozen peach pie but this is the recipe i have
buy store bought pie crusts 2 of them or make two of them homemade if you make your own pie crust
5 cups sliced fresh peaches (about 9 medium) or you can use 3 12oz packages of frozen peaches partially thawed and drained
1 tsp lemon juice
1 cup sugar
1/4 cup all purpose flour
1/4 tsp cinnamon
2 tbsp butter or margerine

heat oven to 425 prepare your pie crust according to directions
mix peaches and lemon juice
stir together sugar, flour and cinnamon mix with peaches
turn into the pastry lined pan and dot with butter
cover the top with the second pie crust with slits in it
cover the edges with foil to prevent over browning, remove the foil in the last 15 minutes of baking
bake 35-40 minutes or until crust is brown and juice bubbles through the slits in the crust

I don't have a Peach Pie recipe, but try this...It's super quick and easy...AND YUMMY!

Quick Peach Crisp

1/2 C. canned peach slices
Dash cinnamon
1/2 C frozen yogurt
1/4 C Honey Bunches of Oats cereal

Microwave peaches and Cinnamon in a microwaveable bowl for 30 sec.

Spoon over frozen yogurt.

Sprinkle with cereal.

Deep Dish Pie from Canned Peaches

Crust:

1 cup flour

Peach Pie Recipe


Ingredients:

Peaches (fresh or frozen) Halved , peeled and pitted
Unbaked Pie Shell
3/4 cup sugar
1 tablespoon butter
1 tablespoon flour
1 egg

IN a bowl, mix the sugar, butter, flour and egg well.
Place the halved peaches on the pan with the unbaked pie crust.
Spread the above mixture over the peaches.
Bake in a 375 degree oven until the crust is lightly browned and bubbling.


1/4 teaspoon salt

1/3 cup shortening

3 tablespoons cold water

Filling:

2 - 29 ounce cans of peaches


2 cups juice from the canned peaches (add water to make 2 cups if necessary)

1/4 cup cornstarch

1/2 cup sugar

1 tablespoon lemon juice

1/4 teaspoon nutmeg

First prepare the crust. In a large bowl combine the flour and salt. Add the shortening, and mash it into the flour until it is crumbly. Add 3 tablespoons water and stir to combine. Now use your hands to press everything together to try and form a ball of dough. If it is too crumbly, then add more water a little at a time. You may not need any water. You may need another tablespoon, maybe even more. Keep pressing and gently kneading the mixture together until you get a stiff pie dough. Rip off two sheets of waxed paper. Place the ball of dough between the sheets and flatten it some with your hands. Use a rolling pin, or sturdy bottle or jar to roll the dough out between sheets of waxed paper. Work slowly and diligently, trying to make a large rectangle, a little bigger than your baking pan (I use a 9 by 9-inch square pan, but a 2-1/2 quart casserole would also work very well). It doesn't have to be perfect, so just do your best and don't worry about it. When you are done, set the dough (still wrapped up in the waxed paper) aside while you prepare the rest of the recipe.
Drain the juice from the canned peaches into a measuring cup. If you have more than 2 cups of liquid, you can drink or discard the extra (I put it in kool-aid usually). If you don't have 2 cups of liquid, then add enough water to make 2 cups.

In a very large saucepan, combine the cornstarch, sugar and nutmeg. Gradually stir in the peach liquid, and the lemon juice. Stir to dissolve the cornstarch. Heat the mixture over a medium flame, stirring very frequently. You could even stir constantly, if you had a mind to. Bring the mixture to a boil and boil for at least a minute, or until the mixture is very thick. Remove the pan from the heat and gently stir in the canned peaches. The mixture will thin out some. Turn the thick peach filling into a well oiled 2-1/2 quart casserole dish, or an oiled 9 by 9-inch square pan.

Loosen the waxed paper on both sides of the rolled out crust. Arrange it carefully on top of the filling. Crimp the edges if you have enough dough, otherwise, just let them lay where they fall. Score the dough into 6 servings. Bake it at 425° for about an hour. The top will be golden brown, the filling will be bubbly, and it will be very hot. Allow it to cool for a little bit before serving. Great with whipped topping or vanilla ice cream. This is a delicious way to make a very elegant dish out of inexpensive canned peaches.


Peach Pie Recipe


Ingredients:

Peaches (fresh or frozen) Halved , peeled and pitted
Unbaked Pie Shell
3/4 cup sugar
1 tablespoon butter
1 tablespoon flour
1 egg

IN a bowl, mix the sugar, butter, flour and egg well.
Place the halved peaches on the pan with the unbaked pie crust.
Spread the above mixture over the peaches.
Bake in a 375 degree oven until the crust is lightly browned and bubbling.





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