Grandma's Peach Pie
Grandma's Peach Pie
Ingredients
2 ½ Cup All Purpose Flour
½ Cup Unsalted Butter
½ Cup Lard
1 Teaspoon Salt
1 Cup Ice Water (As Needed
3 Cans (15 Ounce Cans) Peaches in Juice
2 Tablespoon Butter
2 Tablespoons Cornstarch
½ Teaspoons Cinnamon
¼ Teaspoon Nutmeg
½ Cup Brown Sugar
⅛ Teaspoon Salt
1 Egg + 1 Tablespoon Water for Egg Wash
The Best Homemade Deep Dish Peach Pie with Butter Crust and Caramel Sauce
Welcome Back! This recipe is for a homemade peach pie with a butter crust and delicious caramel sauce! Definitely a crowd pleaser and is so delicious served out of the oven with ice cream or served cold the next day! I love making it with the lattice top, but this recipe can also be used to make a top and bottom crust for the traditional peach pie. The filling recipe has a caramel sauce that is so good - with a hint of whiskey or bourbon.
Recipe:
Crust
* 2/1/2 cups flour plus more for rolling out dough
* 1 Tablespoon sugar
* 1/2 teaspoon salt
* 12 Tablespoons cold butter cut into small pieces
* 1/4 C ice water
Filling
* 6 Peaches, Peeled and Sliced (or 2 Cans of sliced peaches)
* 1/4 C Maple Syrup (for caramel)
* 3 T Whiskey (for caramel)
* 2 T Cornstarch
* 2 T Flour
* 1/2 t Cinnamon
* 1/4 t salt
* 1/2 C Sugar (for caramel)
* 1 T Water (for caramel)
* 4 T butter (for caramel)
* 1 Egg (for egg wash)
* Sanding sugar (for the top of the pie)
For the crust
1. Pulse the flour and the sugar and salt in the food processor
2. Add the Diced cold butter into the food processor and pulse until it is pea size or smaller
3. Add 1/4 C Water and run food processor. If it doesn’t well up on the sides, keep adding additional tablespoons of ice water until it does and it passes the squeeze test.
4. Dump onto counter and form into a disc - divide evenly if doing traditional crust or into 1/3 / 2/3 if doing a lattice top. Wrap separately and let rest in refrigerator.
For the Filling
1. If peaches are firm, use vegetable peeler. If they are soft blanch for a minute in boiling water (cut a small ‘x’ on the peach to open the skin). After putting in an ice bath, the peach skins should slip right off. Pit and slice peaches.
2. Add the cornstarch, flour, cinnamon, salt to the peaches and gently stir with a spatula.
For the Caramel Sauce
1. In a dutch oven or saucepan, add maple syrup, whiskey, sugar and water. Put on medium high heat and stir constantly until it starts boiling and changes to a darker amber shade.
2. Remove immediately from the stove and put butter into the pot. Stir until melted and the caramel sauce will form.
3. Pour sauce into the peaches and stir with spatula. If the caramel crystalizes into chunks, it’s ok, it will melt again when the pie bakes.
Putting the Pie Together
1. Preheat oven to 350 F
2. Roll out bottom crust and line pie plate. You can crimp before or after - if doing a top crust, crimp later. If doing lattice, you could do it before or after.
3. If the peaches have too much liquid, remove a few spoonfuls, or you can thicken it on the stove. Depends on how you like the consistency of the pie filling. Pour peaches into the pie crust. If pie or dough has gotten too warm put the whole thing in the fridge for 30 minutes.
4. Next, rollout the smaller disc and cut into strips for the lattice.
5. Arrange the lattice the way you want, make sure the peaches are arranged smoothly across the top so there are not big valleys.
6. Mix an egg with a fork, brush this onto the crust and lattice - make sure to cover every piece, this egg wash will make your crust brown evenly.
7. Finish pie with sanding sugar or regular sugar for extra sparkle ????
Baking Pie
1. Put the pie on a lined backing tray and put into the oven for 50-60 minutes. If the crust is too brown during the baking process, you can cover it with a sheet of aluminum foil.
2. Pie is ready when the crust is brown and the filling is bubbly.
3. Cool for at least an hour before serving.
Timecodes
0:00 - Let's Make a Peach Pie!
0:03 - Make the Crust
1:58 - Peel the Peaches
2:38 - Prepare the Pie Filling
3:12 - Make the Caramel Sauce
4:08 - Roll out the Pie Dough
4:40 - Bake the Pie!
Monchita Davis' Homemade Deep Dish Peach Cobbler Pie Recipe
Monchita Davis shares her Homemade Deep Dish Peach Cobbler Pie Recipe
Peach Pie
This delicious peach pie recipe packed with fresh peaches in a flakey butter crust is a summer classic and perfect with a scoop of ice cream. You'll love the big flavor, foolproof method, and crisp (not soggy) crust.
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Fresh Peach Pie Recipe | No Bake Desserts ???? Easy Potluck Desserts | Cooking Up Love
Our Fresh Peach Pie Recipe No Bake Dessert is such a delicious way to celebrate juicy summer peaches! This icebox pie recipe is layers of marshmallow whipped cream and sweet peach slices over a cookie crust. It’s quick and easy to make, and it’s perfect for making a day or two ahead of time because it tastes even better after sitting in the fridge.
With a few simple ingredients, this no bake fresh peach pie comes together in less than 15 minutes and puts smiles on everyone’s faces as they dig into a luscious slice. Not to mention your own beaming smile when you see the happiness and joy it spreads!
Fresh Peach Pie Recipe
No Bake Dessert Ingredients
About ½ - ¾ bag of Lotus Biscoff cookies (about 2 cups of crushed cookies)
½ cup melted butter
⅓ cup granulated sugar
2 cups mini marshmallows
¼ cup heavy whipping cream
5 - 6 ripe peaches
2 cups heavy whipping cream
¼ cup granulated sugar
Fresh Peach Pie Recipe | No Bake Dessert Recipe Directions
Crush the cookies into a fine crumb in a ziploc bag using a rolling pin. You can also use a food processor. Combine crumbs with ⅓ cup sugar and melted butter, and mix thoroughly. Press into one deep dish pie dish, or two standard size pie dishes, reserving about ¼ cup of crumbs for topping this beautiful peach pie.
Combine 2 cups of mini marshmallows with ¼ cup of heavy cream, then in the microwave for 30 seconds on HIGH. Stir marshmallows to continue melting. Microwave again if necessary. Chill crust and marshmallow mixture in the refrigerator while preparing the remaining peach pie ingredients.
Peel the peaches and slice into thin slices.
Combine 2 cups of heavy cream and ¼ cup of granulated sugar in a large bowl, and beat until soft peaks form. Remove the marshmallow cream and cookie crust from the refrigerator. Part the whipped cream, and pour in the marshmallow cream. Fold the two mixtures together, being careful not to deflate the whipped cream.
To assemble our no bake fresh peach pie, pour the marshmallow whipped cream onto the cookie crust, making a layer about 1 ½ inches deep. Next, place the sliced peaches on top of the marshmallow creme, layering evenly and reserving a few slices to use to top the finished pie. Finish with another layer of the marshmallow creme.
To finish one of our favorite no bake pie recipes and make it picture perfect for the dessert table, top this classic fresh peach pie recipe with cookie crumbs, diced peaches and a mint sprig.
Thank you so much for watching our Fresh Peach Pie Recipe No Bake step by step cooking tutorial and I’ll see you in the next video!
xoxo Annie ♥
ABOUT COOKING UP LOVE:
Hi! I’m Annie, welcome to Cooking Up Love! We believe sharing homemade food with loved ones enriches lives and spreads joy! We’ll teach you how to make delicious food you will be proud to share with friends and family. Every day I'm in the kitchen making real life, great food that's super delicious, super simple and practically no-fail! I'm not a pro, but I've been in the kitchen for many, many years making meals that really work with busy family schedules. We’re sharing our favorite recipes so our children, family and friends can confidently make the dishes we’ve enjoyed over the years and share them within their own circles of love. ????
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Watch Cooking Up Love for recipes that are proven to be easy to make and taste amazing! We'd love to hear what you'd like to see next ????
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Easy Peach Pie
This perfect old-fashioned peach pie has a rich-buttery pie crust and a simple peach filling. You can enjoy this easy peach pie all year round by using fresh or frozen peaches.
For full recipe details: