Old Fashioned Peach Pie Recipe

Mom's Peach Pie Recipe

TOTAL TIME: Prep: 15 min. Bake: 40 min.YIELD:6-8 servings

Ingredients

  • 1 large egg white, lightly beaten
  • 1 unbaked pastry shell (9 inches)
  • 3/4 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 1/4 cup cold butter, cubed
  • 6 cups sliced peeled fresh peaches

Directions

  • 1. Brush egg white over pastry shell; set aside.
  • 2. In a small bowl, combine flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into pastry; top with peaches. Sprinkle with remaining crumb mixture.
  • 3. Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender.Yield: 6-8 servings.

Nutritional Facts

1 slice: 354 calories, 13g fat (7g saturated fat), 20mg cholesterol, 170mg sodium, 58g carbohydrate (34g sugars, 3g fiber), 4g protein

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Easy Peachy Cream Pie Recipe

Peachy Cream Pie Recipe

TOTAL TIME: Prep: 25 min. + chillingYIELD:8 servings

Ingredients

  • 3/4 cup sugar
  • 5 teaspoons cornstarch
  • 1-1/2 cups cold water
  • 1 package (3 ounces) peach, apricot or orange gelatin
  • 1-1/2 cups frozen unsweetened peach slices, thawed
  • 1 package (3 ounces) cream cheese, softened
  • 3 tablespoons confectioners’ sugar
  • 1 tablespoon milk
  • 1-1/2 cups whipped topping
  • 1 extra-servings-size graham cracker crust (9 ounces)

Directions

  • 1. In a large saucepan, combine sugar and cornstarch. Stir in water until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat; whisk in gelatin until dissolved. Add peaches. Refrigerate until slightly thickened, about 20 minutes.
  • 2. In a large bowl, beat the cream cheese, confectioners’ sugar and milk until smooth. Fold in whipped topping. Spoon into pie crust. Spoon gelatin mixture over cream cheese layer. Refrigerate until set, about 3 hours. Yield: 8 servings.

Nutritional Facts

1 slice: 376 calories, 14g fat (6g saturated fat), 12mg cholesterol, 239mg sodium, 60g carbohydrate (50g sugars, 1g fiber), 3g protein

Peach Butterscotch Pie Recipe

Butterscotch Peach Pie Recipe

TOTAL TIME: Prep: 30 min. + chilling Bake: 45 min. + coolingYIELD:8 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 3/4 cup shortening
  • 4 to 5 tablespoons cold water
  • FILLING:
  • 3/4 cup packed brown sugar
  • 2 tablespoons all-purpose flour
  • 1/3 cup light corn syrup
  • 3 tablespoons butter, melted
  • 2 tablespoons lemon juice
  • 1/4 teaspoon almond extract
  • 8 medium peaches, peeled and sliced

Directions

  • 1. In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 30 minutes or until easy to handle.
  • 2. For filling, in a small saucepan, combine brown sugar and flour. Stir in corn syrup and butter until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and extract. Place peaches in a large bowl; add syrup mixture and toss to coat.
  • 3. Divide dough in half so one ball is slightly larger than the other. Roll out larger ball to fit a 9-in. pie plate. Transfer to pie plate; trim pastry to 1/2 in. beyond rim of plate. Add filling. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Cover edges loosely with foil.
  • 4. Bake at 375° for 25 minutes. Uncover; bake 20-25 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Yield: 8 servings.

Nutritional Facts

1 piece: 480 calories, 23g fat (7g saturated fat), 11mg cholesterol, 342mg sodium, 66g carbohydrate (32g sugars, 2g fiber), 4g protein

Peach Coconut Pie Recipe

Contest-Winning Coconut Peach Pie Recipe Recipe

Contest-Winning Coconut Peach Pie Recipe

TOTAL TIME: Prep: 20 min. + chilling Bake: 30 min. + coolingYIELD:6-8 servings

Ingredients

  • 3 egg whites
  • Dash salt
  • 3/4 cup plus 2 tablespoons sugar, divided
  • 1-1/4 cups flaked coconut, toasted, divided
  • 1/3 cup chopped almonds, toasted
  • 3-1/2 cups sliced peeled peaches (about 6 medium)
  • 1 cup heavy whipping cream

Directions

  • 1. In a large bowl, beat egg whites and salt on medium speed until foamy. Gradually add 3/4 cup sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Fold in 1 cup coconut and almonds. Spread onto the bottom and up the sides of a greased 9-in. pie plate.
  • 2. Bake at 350° for 30 minutes or until light golden brown. Cool completely on a wire rack.
  • 3. Arrange peaches in crust. In a large bowl, beat whipping cream with remaining sugar until stiff peaks form. Spread over peaches; sprinkle with remaining coconut. Refrigerate for 1 hour before slicing. Yield: 6-8 servings.

Nutritional Facts

1 piece: 330 calories, 19g fat (12g saturated fat), 41mg cholesterol, 88mg sodium, 39g carbohydrate (34g sugars, 3g fiber), 4g protein

Peaches ‘N’ Cream Pie Recipe

Peaches 'N' Cream Pie Recipe

Peaches ‘N’ Cream Pie Recipe

TOTAL TIME: Prep: 25 min. + standing Bake: 50 min. + coolingYIELD:8 servings

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 1 cup sugar
  • 1/4 cup all-purpose flour
  • 1 tablespoon quick-cooking tapioca
  • Dash salt
  • 1 cup heavy whipping cream, divided
  • 1/4 teaspoon vanilla extract
  • 4 cups sliced fresh or frozen peaches, thawed
  • Additional sugar

Directions

  • 1. Line a 9-in. pie plate with bottom pastry; trim pastry even with edge of plate. In a large bowl, combine the sugar, flour, tapioca and salt. Set aside 2 tablespoons cream. Combine remaining cream with vanilla; add to the sugar mixture. Add peaches; toss to coat. Let stand for 15 minutes.
  • 2. Pour peach mixture into crust. Roll out the remaining pastry; make a lattice top crust. Seal and flute edges. Brush with reserved cream; sprinkle with additional sugar.
  • 3. Bake at 400° for 50-55 minutes or until golden brown and bubbly (cover edges with foil during the last 30 minutes to prevent overbrowning if necessary). Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.

Nutritional Facts

1 slice: 497 calories, 25g fat (13g saturated fat), 51mg cholesterol, 230mg sodium, 66g carbohydrate (35g sugars, 2g fiber), 4g protein

Peach Plum Pie Recipe

Peach Plum Pie Recipe

Peach Plum Pie Recipe

TOTAL TIME: Prep: 15 min. + standing Bake: 45 min.YIELD:6-8 servings

Ingredients

  • 2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and drained
  • 2 cups sliced peeled fresh purple plums
  • 1 tablespoon lemon juice
  • 1/4 teaspoon almond extract
  • 1-1/2 cups sugar
  • 1/4 cup quick-cooking tapioca
  • 1/2 to 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  • Pastry for double-crust pie (9 inches)
  • 2 tablespoons butter

Directions

  • 1. In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon peel and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter.
  • 2. Roll out remaining pastry to fit top o pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil.
  • 3. Bake at 450° for 10 minutes. Reduce heat to 350°. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly. Yield: 6-8 servings.

Nutritional Facts

1 slice: 472 calories, 17g fat (8g saturated fat), 18mg cholesterol, 303mg sodium, 79g carbohydrate (46g sugars, 1g fiber), 3g protein

Golden Peach Pie Recipe

Golden Peach Pie Recipe

Golden Peach Pie Recipe

TOTAL TIME: Prep: 15 min. Bake: 50 min. + coolingYIELD:6-8 servings

Ingredients

  • Pastry for double-crust pie (9 inches)
  • 5 cups sliced peeled fresh peaches (about 5 medium)
  • 2 teaspoons lemon juice
  • 1/2 teaspoon grated orange peel
  • 1/8 teaspoon almond extract
  • 1 cup sugar
  • 1/4 cup cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  • Milk

Directions

  • 1. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a large bowl, combine the peaches, lemon juice, orange peel and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter.
  • 2. Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Set cutouts aside. Place top crust over filling. Trim, seal and flute edges. Brush pastry and cutouts with milk; place cutouts on top of pie. Cover the edges loosely with foil.
  • 3. Bake at 400° for 40 minutes. Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.

Nutritional Facts

1 piece: 425 calories, 17g fat (8g saturated fat), 18mg cholesterol, 267mg sodium, 67g carbohydrate (36g sugars, 2g fiber), 3g protein