2-Ingredient Peach Pie Cups | Pillsbury Recipe
Just two--yes, really, two--ingredients are all you need to make these portable pie cups filled with sweet peaches. They’re so good and so easy, you might as well make a double batch.
2-Ingredient Peach Pie Cups recipe:
#pie #peach #cinnamonrolls
How to Make the Most Delicious Peach Pie 2 Ways
This video is about how to Make the most delicious Peach pies ever!!!! This Video includes 2 Recipes which are equally as good !!! Bonus.
Fresh Peach Pie
Fresh Peach Pie
6 cups of fresh peeled and sliced peaches
1/2 cup brown sugar
1/2 cup of sugar ( I used a little less then 1/2 cup of sugar)
5 TBS corn starch
1 TBS of fresh lemon juice
1 tsp cinnamon
pats of butter
1 box of King Arthur gluten free pie crust and follow boxed directions or pie crust of you choice.
Preheat oven to 400 degrees
pinch of salt ( I did not use any salt)
Combine 1/2 cup of brown sugar, 1/2 cup of white sugar, 5 TBS corn starch, cinnamon, and 1 TBS of fresh lemon juice and mix with fresh peaches. Pour fresh peach mixture into pie crust of your choice. Put pats of butter on top of peaches (I forgot to do this part) Top the peaches with the other pie crust and put slits to vent steam. You could this coat with egg wash but I forgot to do this part and it turned out fine. Place pie on cookie sheet and bake for 40 to 45 minutes. Top pie with ice cream or whipped cream and enjoy!
The Perfect Peach Pie | Seriously, the BEST!
There is nothing more iconic than a perfect peach pie during the summer. When this stone fruit is in season, there are many ways to use it, but pie may be the best method. This pie has a terrific crust that’s also used for a lattice topping, making it all the more decadent!
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Skip ahead:
00:00 Intro
00:26 Peeling and slicing peaches
02:39 Preparing the filling
04:26 Preparing the pie crusts
06:38 Filling the pie shell
07:13 Creating the lattice top
10:01 Finishing up the pie crust
12:29 Tasting the baked pie
INGREDIENTS
- 2 recipes pie crust
- 5 cups (about 6-7 peaches) peeled and sliced peaches
- 1/2 cup sugar (if using less-ripe peaches, add ¾ cup)
- 2 1/2 tbsp minute tapioca
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 tbsp orange juice
INSTRUCTIONS
Preheat the oven to 425°F.
In a large bowl, combine the sliced peaches, sugar, minute tapioca, salt, cinnamon, nutmeg, and orange juice. Stir to combine and set the mixture aside while the crust is prepared.
Roll one pie crust out on a well-floured surface to a 14-inch circle. Turn the pie crust continually while rolling to prevent any sticking. Lay the pie crust into a 9-inch pie dish. Allow the crust to fall into the corners without stretching or pushing the crust. Let the excess crust hang over the edge of the dish. Roll out the second pie crust the same as the first and cut into 1-inch strips. Then set aside.
Pour the filling into the bottom crust. Place the cut strips of crust on top in a lattice pattern, leaving 1/2-inch between the strips. Trim off any excess bottom crust and any excess lattice crust to make them even in length. Roll the excess dough under itself and crimp it to seal.
Brush the pie dough with a beaten egg and sprinkle with 1 tbsp of raw sugar. Place on a parchment-lined baking sheet.
Bake in the preheated 425°F oven for 20 minutes. After 20 minutes, reduce the oven temperature to 375°F and continue baking until the filling is bubbling in the center of the pie, an additional 45-55 minutes. If the crust is browning too much, tent the edges with foil.
Once baked, remove the pie from the oven and allow it to cool completely, about 4 hours.
#peach #pie #summer #recipe
Peach Pie 2 Ways
PEACH PIE 2 WAYS RECIPE:
*Please Note - I used organic and non-gmo ingredients to make these peach pies, however, you can obtain similar (but not exact) results using non-organic ingredients.
Batch Size: 2 peach pies, each weighed out to about 3 lbs.+. Each pie serves about 6-8 adults.
STEP ONE: Make the PATE SABLEE (a French sweet short crust)
Ingredients:
9 ozs. unsalted butter
1 C. granulated sugar
1/4 t. salt
2 large eggs
18 ozs. all-purpose flour
2 - 4 T. ice water
Method:
1) in the bowl of your stand mixer, cream the butter, sugar and salt
2) on low speed, add 1 egg at a time until smooth
3) add all of the flour at once and mix on low to combine into a crumbly mixture - do not over beat
4) if dough appears too crumbly, add in 1 T. of ice water at a time until dough is smooth - do not over mix the dough
5) form dough into flat disks and refrigerate 2 hours
STEP TWO: peel & macerate your peaches / thicken the peach juice
Ingredients:
3 pounds of fresh RIPE peaches per 9 pie (*you need 6 pounds if you're making both pies)
1/2 C. granulated sugar PER 3 lbs. peaches
1/2 freshly squeezed lemon juice + lemon zest
corn starch slurry (3 T. corn starch dissolved in 1/3 C. filtered water)
Method:
1) use ONLY RIPE TO VERY RIPE PEACHES - peel off the skin with a sharp vegetable peeler and cut into medium bite-sized chunks (not too small - not too large) - place into large mixing bowl
2) sprinkle the sugar and lemon juice/zest over the top of the peaches and stir to coat the peaches evenly
3) leave the peaches to sit for one hour at room temperature, and then strain the juice off through a sieve over top of a medium sauce pot (- place the strained peaches back into a mixing bowl and set to the side)
4) place the sauce pot with the juices over medium heat and bring to the simmer
5) scrape the corn starch slurry into the simmering juice and thicken for 1 minute over low heat, whisking continuously - place to the side to cool down
STEP 3: mix up your pie filling
Ingredients:
3 lbs. peach chunks per 9 pie (*you need 6 lbs if you're making both pies)
1 C. thickened peach juices per pie
1/2 C. brown sugar per pie
1/3 C. all-purpose flour + 2 T. corn starch per pie
1 T. fresh squeezed lemon juice per pie
1/2 t. freshly ground cinnamon per pie
1/2 t. freshly grated nutmeg per pie
1/2 t. vanilla paste per pie
1/2 t. salt per pie
Method:
1) pour the thickened peach juices over the peaches and using a rubber spatula, mix to coat the peaches evenly
2) add all the remaining ingredients at the same time and using a rubber spatula, mix until all you have all the ingredients combined
STEP 4: mix your crumb topping
Ingredients:
3/4 C. granulated sugar
3/4 C. brown sugar
1 t. freshly ground cinnamon
1 t. freshly grated nutmeg
3/4 C. all-purpose flour
3 ozs. unsalted butter
1/2 C. quick oats
1/2 t. salt
Method:
1) place all ingredients into a mixing bowl and using a dinner fork, pastry cutter or even just your fingers, combine until you get a mixture resembling coarse bread crumbs or cracker meal consistency
STEP 5: roll out your pie dough
Method:
1) warm up your pie dough disks for a few minutes before attempting to roll
2) lightly dust your marble or wooden surface with flour and roll out dough circles about 1/4 thickness - try to roll out your circles about 2 wider than your pie plates
3) butter your pie plates and place the dough into each pan and finish as desired - there is no need to par-bake the shells
STEP 6: fill and bake your peach pies - PREHEAT OVEN TO 350*f.
Method:
1) simply fill each pie shell with approx. 3 lbs of peach filling and finish with crumb topping or lattice crust (*for best results, follow instructions in video for lattice top!)
2) bake @ 350*f. for approx. 50-60 mins. until golden-brown & delicious!
3) allow to cool for 4 hours or overnight in the refrigerator before slicing
ENJOY!!
How to Make The Perfect Peach Pie | The Stay At Home Chef
The perfect peach pie is within your grasp. A vibrant, sweet peach filling surrounded by a perfect fail-proof crust. It really is the perfect peach pie!
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PRINTABLE RECIPE: ????️ ????️
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✅Ingredients
DOUBLE CRUST:
• 2½ cups (12.5 oz) all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon salt
• 12 tablespoons cold butter, sliced
• 8 tablespoons vegetable shortening, chilled and sliced
• 1/4 cup ice water
• 1/4 cup vodka, chilled
FILLING:
• 3 lbs peaches, peeled, pitted, and sliced (1/4-inch)
• 1 cup brown sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• pinch salt
FINISH:
• 1 egg white, lightly beaten
• 1 tablespoon sugar
✅Instructions
00:00:15 - Peel, pit and slice 3 lbs of peaches
1️⃣ 00:01:19 - Make the dough in a food processor by combining half of the flour, sugar, and salt together and pulsing until combined. Add in the butter and shortening pieces and process for about 15 to 20 seconds until combined. Add in the remaining half of the flour and pulse until all the flour is incorporated. Sprinkle in cold water and vodka and pulse 5 or 6 times until combined into a dough. Divide into two even pieces and wrap in plastic wrap. Refrigerate 1 hour.
2️⃣ 00:00:41 - In a large mixing bowl, toss together peaches and 1 cup sugar. Let sit 1 hour. Scoop out 1/4 cup of the juices and set aside. Drain the rest of the excess liquid from the peaches using a colander. Return the peaches to the mixing bowl, add in reserved juices, and toss with cornstarch, lemon juice, cinnamon, nutmeg and salt.
3️⃣ 00:03:59 - Roll out your bottom crust into a 12-inch circle. Make sure you use a well floured surface and rolling pin to prevent sticking. Roll the circular dough loosely around the rolling pin to transfer to a 9-inch pie dish (deep dish). Be gentle and press it carefully into the plate letting the edges hang over. Refrigerate until ready to use.
4️⃣ 00:04:24 - Prepare your lattice crust by rolling the remaining dough half into a 13 by 10 inch rectangle. Transfer to a baking sheet lined with parchment paper. Cut into 8 even strips. Freeze on the baking sheet while oven preheats.
5️⃣ Preheat oven to 425 degrees.
6️⃣ 00:05:32 - Place the prepared pie plate on a baking sheet (in case of spillage). Scoop the peach filling into the pie shell. Lay 4 of the lattice strips on top of the peaches, giving even spacing between. Weave the remaining lattice pieces perpendicular, lifting every other piece to create a lattice. Trim the excess dough that is hanging around the pie plate with kitchen scissors or a sharp knife. Pinch the lattice and crust edges together and then crimp the dough evenly around the pie using your fingers.
7️⃣ 00:06:42 - Brush the crust with the beaten egg and sprinkle with 1 tablespoon sugar. Bake in the preheated oven for 25 minutes. Reduce the temperature to 375 degrees and cook 30 to 35 minutes more until crust is golden brown and juices are bubbling and set. Transfer pie dish to a wire rack to cool.
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