How To make Deep Dish Peach Pie
Cream cheese pastry; see -recipe 6 c Fresh peeled, sliced peaches
3 tb All-purpose flour
1/4 c Firmly packed light brown
-sugar -- or to taste 1/8 ts Freshly grated nutmeg
2 tb Butter; cut in small pieces
1 Egg yolk
2 ts Water
1 ts White sugar
Recipe by: The Great American Dessert Cookbook Prepare the pastry dough according to the recipe directions and refrigerate Preheat the oven to 375F. Place the peaches in an 8-inch square baking dish or 2-quart
casserole. In a small bowl, combine the flour, brown sugar, and nutmeg. Toss with the peaches, mixing gently until they are thoroughly coated. Dot with butter. On a lightly floured pastry cloth or board, roll out the pastry into a square or circle 1 inch larger than the baking dish. Roll the pastry onto the rolling pin and then gently drape it over the top of the dish. Crimp the edges of the pastry and press around the top of the dish. Brush the surface with an egg wash made by beating the egg yolk with the water. Sprinkle with the white sugar. With the tip of a sharp knife cut 3 to 4 slits in top of pastry to allow steam to escape. Bake for 35 to 40 minutes or until the crust is golden. Serve warm along with a scoop of vanilla ice cream or a spoonful of heavy cream. YIELD: 6 servings -----
How To make Deep Dish Peach Pie's Videos
Butter-crust Peach Cobbler Celebrating National Peach Pie Day
This butter-crust peach cobbler celebrating National Peach Pie Day is totally delicious. I know...it looks like a pie but it's really a cobbler I put in a pie dish. Here's the recipe I used to make my cobbler and truth be told...for this size pan it made two! For some reason...my usual deep dish was not available. Here's a link to the complete video where I show everything step by step:
Peach Cobbler Recipe
Butter Crust
2/1/2 cups all purpose flour
2 Tablespoons sugar
1 teaspoon salt
2 sticks of unsalted butter (very cold, cut into small cubes)
6 – 8 Tablespoons ice cold water
Whisk the dry ingredients together.
Using a pastry cutter or two knives, cut the butter into the flour.
Sprinkle with cold water and work it in to form a soft dough.
Wrap the dough ball in plastic wrap and place it in the refrigerator for about 30 minutes.
Remove dough when ready. Cut the dough ball in half. Roll out each half to fit your dish.
Peach cobbler filling
2 29 ounce cans of peaches in heavy syrup
1 cup granulated sugar
½ cup light brown sugar
2 Tablespoons butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon lemon juice
Butter a deep dish pie dish or another deep baking dish to bake your cobbler in.
Mix all the ingredients for the peach cobbler filling in a large sauce pan. Give it a good stir.
Cook on medium heat for about 20 minutes or until peaches begin to soften.
Fill pie shell. Weave the lattice crust. Bake at 350 degrees for about an hour. Cool for about three hours and enjoy. Serve with vanilla ice cream.
How To Make A Peach Pie - Tasty Smells
How to make a peach pie.
Ingredients:
5 c. peaches
2 Tbsp. lemon juice
1 c. sugar
1/4 c. all-purpose flour
1/2 tsp. cinnamon
1 egg white
sugar and cinnamon
Directions:
1. Preheat oven to 425 F
2. In a large bowl, add peaches, lemon juice, sugar, flour, cinnamon. Gently stir together.
3. In a 9 in. deep-dish pie pan place pie crust. Add peach mixture. Then cover with another pie crust. Cut a few slits into the top pie crust layer for steam to escape from.
4. Brush top pie crust with egg white. Sprinkle with a couple pinches of sugar and cinnamon.
5. Bake for 15 min. Reduce heat to 375 F and bake for another 30 - 45 min until peaches bubble and crust is a golden color.
Enjoy!!!
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How to Make a Peach Pie!
Got fresh peaches? Make this quick and easy Peach Pie recipe with only five ingredients! It's a classic recipe that's delicious. Serve it warm with a scoop of vanilla ice cream for the perfect summer dessert.
RECIPE HERE --
INGREDIENTS
2 unbaked pie crusts
6 c. peaches peeled and sliced
1 ½ c. white sugar
2 Tbsp minute tapioca
Cream and sugar; for topping
INSTRUCTIONS
In a large bowl combine peaches, sugar and tapioca.
Line a 9 inch pie plate with one pie crust. Place pie filling in pastry.
Place the second crust on top of the peach filling. Press the edges together with the bottom crust. Trim the crust, leaving about ½’’ of crust around the edges. Flute the crust.
Make several slits in the top of the crust, allowing steam to escape while baking. Lightly brush cream on the top and sprinkle white sugar; if desired.
Bake at 375 degrees F for 45-60 minutes.
Serve with ice cream.
NOTES
How to Pick a Ripe Peach
This recipe is all about the fresh peaches! You know when a peach is ripe when it has a little give when you gently squeeze it. Also, it should be fragrant and smell like a peach!
If you have peaches that aren’t ripe yet, just store them in a paper bag. This will speed up the ripening process. Don’t store them in the refrigerator – that will actually slow down the ripening process.
Can I Use Frozen Peaches?
If peaches are in season definitely go with fresh ones! If you want to make this pie at another time of year you can use frozen sliced peaches.
Be sure to fully thaw and drain them first. Lightly pat them dry, too. Frozen fruit has a lot more liquid when thawed and that could make your filling runny.
BEST Fried PEACH Pies ????
❤️SUBSCRIBE Peach and summertime, they go so well together! If you loved those nostalgic, store-bought fried hand pies you grew up eating, then get ready to have your tastebuds shooketh! The homemade version is on a whole new level.
We're making homemade fried peach pies and they are absolutely delicious!! They start with a from-scratch buttery, flakey pie crust, sweet & tart peach filling, and a vanilla glaze to tie it all together!! And don't even get me started with pairing these hot pies with vanilla ice cream! Lord hammercy!! So freakin good!!
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Fried Peach Pies by Pollo Wang
Mammah! I remember when you used to take me downtown in the city and we had fun riding hotel elevators and eating fried peach pies. #PolloWang
Pollo Wang Peach Pie Recipe
Allow frozen puff pastry dough to become room temperature.
Place a 20 oz bag of frozen sliced peaches on a dish and let them set aside until they are at room temperature. Then cut into bite size pieces.
Combine below ingredients in a pan on low heat and stir until butter is melted all and the ingredients are good and incorporated.
Peaches
2 tablespoons unsalted Butter
2 tablespoons Cinnamon
1 tablespoons All spice
3 tablespoons Brown sugar
2 tablespoons Corn starch
1/2 teaspoons Vanilla extract
Then place in a bowl and set in the refrigerator to cool down.
Once cooled down, then fill 5 inch round pastry dough with 1 tablespoons of peach filling. Then fold and seal edges with a fork. Heat a pot of oil to 350 degrees. Place pie in oil for 1-2 minutes and flip until both sides are golden brown and crispy.
Then remove from oil and place aside to allow cooling.
To make the glaze combine below ingredients in a bowl,
4 tablespoons of Powder sugar
2 ounces or Heavy cream
1/2 teaspoons Vanilla extract
Stir until creamy on low heat.
Spread glaze on pie and you’re ready to eat.
More recipes at PolloWang.com
FRIED PEACH COBBLER TURNOVERS | PEACH PIES
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