Recipes for "peach pie"

Gather all ingredients. Preheat the oven to 450 degrees F (220 degrees C).

Line the bottom and sides of a 9-inch pie plate with one pie crust. Lightly brush crust with egg to prevent dough from becoming soggy later. Set second crust aside.

Place peaches in a large bowl, sprinkle with lemon juice, and mix gently. Mix together sugar, flour, cinnamon, nutmeg, and salt in a separate bowl. Pour over peaches and mix until combined.

Pour into pie crust and dot with butter.

Cover filling with remaining pie crust. Flute the edges to seal or use a fork dipped in egg to press them down. Brush remaining egg on top, then cut several slits in the top crust to allow steam to escape.

Bake pie in the preheated oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and juice begins to bubble through the vents, 30 to 35 more minutes. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking.

Cool pie for 15 minutes before slicing. Enjoy!

Divide the dough into 2 disks and chill. Instructions for preparing your pie dough can be found here.

Elise Bauer

Elise Bauer

Remove one of the chilled disks of pie dough from the refrigerator and let it stand a few minutes at room temperature until it is pliable.

Roll the dough out into a large circle, about 11 to 12 inches in diameter. Fit the dough into the pie plate and refrigerate while you prepare the filling. Don’t bother trimming the edges just yet; leave it until the end.

Elise Bauer

Elise Bauer

In a large mixing bowl, combine the peeled and sliced peaches, sugar, lemon juice, cinnamon, and salt, folding gently to combine. Taste one of the peaches and add additional sugar for sweetness or lemon juice for tartness if you think it's necessary.

Sprinkle the cornstarch evenly over the top and gently stir to mix it in.

Spread the filling into the chilled pie crust and place the entire thing back into the refrigerator to chill.

Cindy Rahe

Cindy Rahe

Remove the second pie crust (and third, if using; see recipe note) from the fridge. For a simple rolled-out top crust, roll the pie crust into a 9-inch circle and transfer it to the top of the chilled pie. Slash vents in a few places using a sharp knife.

For a lattice crust, like the one pictured roll out the dough into a wide rectangle. Cut evenly-sized strips of dough; I like to use a pizza wheel to cut the strips and a ruler as a guide (the width of most rulers is also a good width for the strips of lattice). Weave the strips into a lattice top for the pie.

Trim the edges off the top crust and the bottom crust, leaving enough bottom crust to cover the edge of the top crust neatly. Crimp the dough to seal the edges.

Cindy Rahe

Cindy Rahe

Cindy Rahe

Chill the assembled pie in the refrigerator for at least 30 minutes.

Place an oven rack in the bottom third of the oven. Line a baking sheet with aluminum foil to catch any pie leakage.

Whisk the egg and tablespoon of milk together in a small bowl.

Remove the chilled pie from the fridge and brush the top with the egg-milk mixture. Sprinkle with sanding sugar. Place the pie on the prepared baking sheet.

Bake the pie in the bottom third of the oven for about 1 hour, or until the filling is bubbling in the center of the pie.

If you'd like to serve warm pie, let the pie cool completely on a wire rack and then warm briefly in the oven before serving. (Or warm individual slices in the microwave.)

Cindy Rahe

Pastry: Put the butter and shortening on a plate and place in the freezer for 10 minutes.

Mix the flour and salt in large bowl. Scatter the butter and shortening over the dry ingredients; toss lightly to mix. Using a pastry blender, cut the fat into the flour until the mixture resembles a coarse meal. Some pea-size pieces of fat should remain.

Sprinkle all of the water over the mixture, drizzling it here and there. Using a large fork, mix the pastry just until it pulls together, then pack the pastry into a ball. Place the dough on a large sheet of plastic wrap and flatten into a disk about 3/4” thick. Wrap in the plastic and refrigerate for 1 to 2 hours before rolling.

When the pastry has chilled, roll it into a 13” circle on a sheet of lightly-floured wax paper. Invert it over a 9” deep-dish pie pan and peel off the paper. Tuck the pastry into the pan, without stretching, then sculpt the overhang into an upstanding ridge. Add a decorative ruffle, if desired (see photos). Place the pie shell in the freezer while you make the filling. Preheat the oven to 400°.

Filling: Put the peaches in a large mixing bowl. Mix the sugar and cornstarch in a separate small bowl. Add to the peaches and mix well. Mix in the lemon juice and zest, if using.

Scrape the filling into the chilled pie shell and distribute it evenly, smoothing with a spoon. Place on the center oven rack and bake for 20 minutes. As the pie bakes, make the crumb topping.

Topping: Combine the Heath bars, flour, pecans, sugar, and salt in the bowl of a food processor. Pulse the machine repeatedly, until the Heath bars are well chopped. Scatter the butter over the mixture. Pulse the machine again until the Heath bars are finely chopped. Transfer the topping to a large bowl and rub between your fingers to make uniform, gravel-like crumbs. Refrigerate until ready to use.

When the pie has baked for 20 minutes, slide it out of the oven and carefully spread the topping evenly over the pie. “Rake” it around with a fork to spread it evenly. Slide the pie back into the oven and reduce the heat to 375°. Bake the pie another 35 to 40 minutes, until the topping is rich golden brown and the juices bubble thickly. Transfer the pie to a rack and cool for at least an hour or two before slicing.

Preheat the oven to 350 degrees F (175 degrees C).

Stir together peaches, 1/2 cup sugar, and salt in a large bowl until combined; let sit for 20 to 30 minutes. Strain accumulated juices into a saucepan and return strained peaches to the bowl.

Bring juices in the saucepan to a boil; reduce heat to medium-high and cook until mixture thickens to a syrup, 5 to 10 minutes.

Whisk together 1/2 cup sugar, flour, and cornstarch in a medium bowl. Stir lemon juice, cayenne pepper, and cinnamon into peaches; sprinkle with flour mixture and toss to coat. Pour hot peach syrup over peach mixture and stir.

Roll out one pastry into a 12-inch circle. Press into the bottom of a 10-inch pie plate. Pour peach filling into crust, tap the pie plate against a flat surface to settle filling, and dot with butter.

Roll remaining pastry into an 11-inch circle and cut into 1-inch strips using a paring knife or pastry wheel.

Lay 5 pastry dough strips evenly over the top of pie. Weave remaining pastry dough strips through to form a lattice top. Fold the ends of lattice strips under bottom crust and crimp crust to seal. Brush cream over the top and sprinkle with 1 tablespoon sugar.

Bake in the preheated oven until crust is browned and filling is bubbly, about 1 hour 15 minutes. Cool completely before slicing.

Cream sugar and butter or margarine together. Add flour and nutmeg; mix until mealy. Spread 1/2 of mixture in pie crust. Arrange peaches on top of crumb mixture. Sprinkle remaining crumb mixture on top of peaches.

Bake at 450 degrees F (230 degrees C) for ten minutes. Reduce heat to 350 degrees F (175 degrees C). Continue baking for 40 minutes, or until brown.

Line a 9-inch pie plate with aluminum foil. Set aside.

Place sliced peaches into a large bowl; sprinkle with sugar, cornstarch, tapioca, and nutmeg. Toss until evenly coated and sugar is mostly dissolved. Transfer peaches to the prepared pie plate. Cover with another piece of foil and freeze immediately to prevent peaches from discoloring.

Once frozen solid, remove peaches with the foil from the pie plate and transfer to a zippered plastic bag for later use.

Preheat the oven to 450 degrees F (230 degrees C).

Line a 9-inch pie plate with your desired crust and place frozen peaches on top.

Bake in the preheated oven on the bottom rack for 20 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until completely warmed through and filling is bubbly, 30 to 35 more minutes.

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together the ground beef, egg, milk, onion, bread crumbs, salt and pepper. Press into a 9 inch pie pan like a crust. Prick meat all over using a fork.

Bake for 25 to 30 minutes in the preheated oven. Remove from the oven, and pour off any excess fat. Arrange the sliced peaches over the beef. Mix together the vinegar, ketchup and brown sugar, and spoon over the top of the peaches.

Bake for an additional 20 minutes. Let stand for at least 10 minutes before serving.

Combine sugar, water, cornstarch, butter or margarine, mashed peaches, and nutmeg in a saucepan. Cook over medium heat until clear and thick. Stir in vanilla.

Fill pie shell with sliced fresh peaches, alternating with the glaze. Refrigerate.

Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch pie plate with butter.

Press 1 pie crust into the prepared pie plate.

Combine sugar, flour, cornstarch, cinnamon, cardamom, and allspice in a bowl; slowly stir in butter until well combined. Toss peaches and rum together in a separate bowl; stir in sugar mixture and gently toss to coat.

Pour peach filling into pie crust. Top with remaining pie crust; seal crust edges together. Cut 4 to 5 slits in top crust for ventilation; brush crust with milk.

Bake in the preheated oven for 15 minutes. Lower the oven temperature to 350 degrees F (175 degrees C). Continue baking until top is golden brown, about 30 minutes more. Turn off the oven; rest pie in the oven as it cools, at least 1 hour.

Stir together the water, sugar, cornstarch, and butter in a small saucepan over medium-high heat. When the mixture has come to a boil, add a few slices of the peaches, then lower heat to medium-low and simmer for 5 minutes until thick and smooth. Remove from the heat, and allow to cool completely.

Place the remaining peach slices into the pie crust, and spread the sauce all over them, covering completely. Refrigerate for at least 3 hours, or until firm before serving.

Place peaches, honey, and peach schnapps in a large saucepan over medium heat; cook, stirring occasionally, until peaches are softened and mixture thickens, about 8 minutes. Stir in sugar and cinnamon until combined. Stir in flour; bring to a simmer and cook until filling is thickened, 10 to 15 minutes. Transfer filling to a container; refrigerate 4 hours to overnight.

Preheat the oven to 425 degrees F (220 degrees C).

Fit 1 pie crust into a 9 ½-inch pie plate; pour filling into the prepared pie crust. Cut remaining 1 pie crust into 1-inch-wide strips; start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust.

Bake in the preheated oven for 15 minutes. Remove from the oven; cover crust edges with aluminum foil strips. Continue baking until top crust is golden brown, about 30 minutes more. Cool on a wire rack to allow pie filling to set, at least 2 hours.

Preheat the oven to 425 degrees F (220 degrees C).

Stir sour cream, white sugar, 1/3 cup flour, and almond extract together in a medium bowl until smooth.

Sprinkle 1 tablespoon flour over pie crust to prevent it from getting soggy. Alternate layers of peaches and sour cream mixture in pie crust, beginning with peaches and ending with sour cream.

Bake in the preheated oven for 20 minutes. Reduce the heat to 350 degrees F (175 degrees C). Bake 35 minutes more.

Remove from the oven and sprinkle brown sugar over top. Turn on the broiler. Broil until topping is caramelized, 2 to 3 minutes.

Allow pie crusts to sit at room temperature about 15 minutes if recommended by manufacturer.

Preheat the oven to 400 degrees F (200 degrees C).

Remove plastic packaging from pie crusts and gently unroll one piece on a floured work surface. Dust the dough with flour on both sides. Fit the dough inside a 9-inch pie pan, shaping and gently stretching it to the top edge of the pie pan.

Stir together frozen peach slices, sugar, cornstarch, lemon juice, cinnamon, and salt in a large bowl (see note.)

Pour peach mixture into the unbaked pie crust and gently level out the top of the peaches with the back of a spoon. Peach slices will still be frozen.

Gently unroll the second piece of dough on the floured work surface. Fit the second dough circle on top of the peaches, and allow an even amount to hang over the edge of the pan, all the way around.

Brush the top of the pie with beaten egg, discarding any excess egg. Fold the edges of the top crust under, using the edge of the pan for a guide. Press the top crust and the bottom crust together to form a crimped edge. Lightly cover the crimped edge of the pie with strips of aluminum foil or with pie crust shields, to prevent over-browning.

Cut several slits in the top crust with a sharp knife. Sprinkle sparkling sugar over the crust.

Place the pie on a baking sheet and bake in the preheated oven until the pie is browned and bubbly, about 1 hour.

Cool on a rack about 30 minutes and serve warm.

Preheat the oven to 350 degrees F (175 degrees C).

Place 1 pie crust in a 9-inch pie plate; brush with ½ beaten egg white. Set aside.

Combine peaches, strawberries, blueberries, and raspberries in a large bowl; set aside. Combine brown sugar, ½ cup white sugar, flour, cornstarch, 2 teaspoons cinnamon, and nutmeg in a separate bowl; gently stir into fruit mixture, taking care not to crush berries. Pour fruit mixture into the prepared pie plate; filling will be piled high but will cook down. Dot with butter.

Cut remaining 1 pie crust into ½-inch strips with a sharp paring knife or pastry wheel. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Fold the ends of the lattice strips under the edge of the bottom crust and flute the crust. Or place remaining 1 pie crust over filling; cut decorative slits in crust to allow steam to escape. Brush top crust with remaining ½ egg white.

Combine 1 tablespoon sugar and 1 teaspoon cinnamon in a small bowl; sprinkle over top of pie. Place pie on a baking sheet.

Bake in the preheated oven until crust is golden brown and filling is bubbly, 45 to 60 minutes. Turn off the oven; let pie sit in the oven for 30 minutes. Transfer pie to a wire rack to cool. The filling will be loose if served warm but thicken when pie is completely cooled.

Preheat the oven to 450 degrees F (230 degrees C).

Mix together raspberries, peaches, 1 cup sugar, and flour in a large bowl until combined.

Press one pie crust into a 9-inch pie dish; pour fruit mixture into the prepared pie dish. Sprinkle with remaining 1/3 cup sugar.

Use cookie cutters to imprint designs in the second pie crust. Lay the scored crust over fruit mixture; pinch the edges together to seal.

Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and filling is bubbly, about 35 minutes more.

Preheat the oven to 325 degrees F (165 degrees C).

Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add sugar, continuing to beat until stiff peaks form. Fold in saltines, pecans, vanilla extract, and baking powder. Spread evenly into an ungreased 9-inch deep-dish pie plate.

Bake in the preheated oven until a skewer inserted into center comes out clean, 30 minutes. Cool.

Spread sliced peaches over cooled meringue crust. Cover with aluminum foil until ready to serve. Top with sweetened whipped cream before serving.

Preheat the oven to 450 degrees F (230 degrees C). Press 1 pie crust pastry into a 9-inch pie plate. Cut remaining pie crust pastry into 3/4-inch strips for the lattice top and set aside.

Mix together peaches, cherries, blueberries, and lemon juice in a large bowl. Add 1/2 cup white sugar, brown sugar, flour, cinnamon, and salt; stir to coat. Pour fruit mixture into the prepared pie crust.

Use pie crust strips to weave a lattice top over fruit filling. Brush top with milk; sprinkle with 1 teaspoon white sugar.

Bake in the preheated oven for 10 minutes. Reduce oven temperature to 350 degrees F (175 degrees C); continue baking until fruit filling is bubbling and lattice top is lightly browned, 45 to 50 minutes.

Preheat the oven to 450 degrees F (230 degrees C).

Press crust into a 9-inch pie plate; fill with peaches. Combine sugar, egg, flour, butter, and cinnamon in a bowl; sprinkle evenly over peaches.

Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C); continue baking until filling is bubbling and crust is lightly brown, 40 to 45 minutes more.

Preheat the oven to 400 degrees F (200 degrees C).

Place peaches and berries in a colander for about 15 minutes to drain any excess liquid, then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon.

Place one pastry into the bottom of a 9-inch pie pan. Pour fruit filling into pastry, dot with butter, and top with remaining pastry. Cut vents in top pastry and sprinkle with coarse sugar.

Bake in the preheated oven until crust is golden brown, about 45 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Mix sugar, flour, and butter together in a medium bowl until crumbly; set mixture aside.

Line the bottom and sides of a 9-inch pie plate with one pie crust.

Arrange a single layer of peaches in crust. Sprinkle with some of crumble mixture. Continue layering with remaining peaches and crumble mixture.

To top the pie with lattice strips: Roll the remaining crust into a 10-inch circle. Cut into twelve 3/4-inch strips with a sharp paring knife or pastry wheel. Arrange six lattice strips vertically across the pie using the shortest strips for the edges of the pie. Arrange remaining 6 strips horizontally, weaving them in an over-and-under pattern. Fold the ends of the lattice strips under the edge of the bottom crust and crimp the edges. Brush lattice with egg wash.

Bake pie in the preheated oven until peaches are bubbling and crust is golden, about 45 minutes. Allow pie to cool before slicing.

Slice and serve.