Peach Pie Recipes??

leli

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I bought some huge peaches while shopping today and bf wants a pie. We're going to try out a whole wheat crust recipe, but I'm wondering what to do with the filling. I'm not much of a pie maker.....

I figure I'll probably add some nutmeg, cinnamon, a bit of lemon juice (to keep the peaches colour) and a bit of cornstarch, along with some splenda (trying to make things diabetic friendly here). I figure I'll probably mix them in a saucepan on low. Also, bake crust first, then add a bit of tapioca to the bottom (to absorb some juice so it won't be a soggy bottom crust) and then pour the peach mixture in, cover with another crust and bake.

Does that sound about right to all you bakers out there? Does anyone have a good recipe they'd like to share?
 

neetanddave

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I don't have a good pie recipe, but we like cobbler.

Preheat over to 350.

Melt a stick of butter, pour into a round baking dish.

Mix one cup of self rising flour, one cup of sugar (or Splenda, we use it here too) and 2/3 cup of milk to a smooth batter. Pour into dish, right onto the butter.

Add two cups of cut up fruit, right into the middle of the batter> It will rise up around the fruit.

Bake 30-40 minutes, until brown on top.

Enjoy.
 

krazy kat2

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Peach pie,YUUUMMMMMYYYYY! I wish you the best on your pie, it sounds great. I am not much of a baker, so no fresh peach pie for me.
Schwann's has the best frozen. I came to this conclusion after years of research. Not as good as fresh, but darn close.
 

diego

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I can help.


So many recipe's, so little time.

#1 Do the same as you would for an apple pie but replace apple with peaches. Nice and simple.

#2 Peach pie with vanilla and cardamon

ingredients
2/3 cup plus 2 teaspoons sugar
1/2 vanilla bean, cut crosswise into 1/2-inch pieces
3 tablespoons unbleached all purpose flour
1 teaspoon (scant) ground cardamom
3 3/4 pounds firm but ripe unpeeled peaches, halved, pitted, each half cut into 4 slices (about 10 cups)
350g wheat pastry whole
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
Whipping cream (for glaze)
Vanilla ice cream


preparation

Position rack in bottom third of oven and preheat to 400°F. Combine 2/3 cup sugar and vanilla seeds; blend until light and fluffy. Mix flour and cardamom into vanilla sugar. Add peaches to flour-sugar mixture and toss gently to coat.

Roll out pastry on floured surface to make 2, 12-inch round's. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1/2 inch. Spoon peach mixture into crust; dot with butter. Drape dough over peach filling; trim overhang to 1 1/2 inches. Fold top and bottom edges under, pressing together to seal. Crimp edges decoratively. Using small sharp knife, cut 2-inch-long X in center of top crust to allow steam to escape. Brush crust lightly with whipping cream; sprinkle with remaining 2 teaspoons sugar.

Place pie on rimmed baking sheet. Bake until crust is golden, peaches are tender, and juices bubble thickly through cut in top crust, about 1 hour 15 minutes. Transfer pie to rack and cool until lukewarm, about 2 hours.

#3 this is a buttermilk crust recipe but of course you can use your own.

For crust
2 1/2 cups all purpose flour
5 teaspoons sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup frozen lard or solid vegetable shortening, cut into 1/2-inch pieces
3/4 cup plus 2 tablespoons (about) chilled buttermilk

For filling
3/4 cup plus 1 tablespoon sugar
1/4 cup all purpose flour
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3 3/4 to 4 pounds ripe peaches

2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
1 egg, beaten to blend (for glaze)


preparation
Make crust:
Crumb flour, sugar, salt, butter and lard; mix in 3/4 cup buttermilk until dough just comes together in moist clumps, adding more buttermilk if dough is dry. Gather dough into ball. Divide into 2 pieces, and shill for at least 1 hour to relax the dough
Make filling:
Mix 3/4 cup sugar and next 4 ingredients in large bowl. cut a small X into the peaches and blanch them in pot of boiling water 30 seconds. Transfer to bowl of ice cold water; to make peeling easier Peel, halve and pit peaches. Slice peaches into bowl with sugar mixture; toss to coat. Let filling stand until juices form, stirring often, about 20 minutes.

Place 1 rack in center and 1 rack at lowest position in oven; preheat to 400°F. Repeat as for recipe 2 Brush pie with beaten egg; sprinkle with 1 tablespoon sugar.

Place pie on center rack in oven. Bake 50 minutes. Place baking sheet on lowest rack to catch drippings. Continue to bake pie until crust is brown and juices bubble thickly through slits, covering very loosely with foil if top browns too quickly, about 20 minutes. Cool on rack 1 hour.

As for your whole wheat pastry, if you have a recipe for sweet short crust pastry, just add the whole wheat and a little extra butter.

Good luck and enjoy.


Oh, in case you were wondering..... the answer is yes, I'm a chef.

for 7 years now.
 
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leli

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Originally Posted by DIEGO

I can help.


So many recipe's, so little time.

#1 Do the same as you would for an apple pie but replace apple with peaches. Nice and simple.

#2 Peach pie with vanilla and cardamon

ingredients
2/3 cup plus 2 teaspoons sugar
1/2 vanilla bean, cut crosswise into 1/2-inch pieces
3 tablespoons unbleached all purpose flour
1 teaspoon (scant) ground cardamom
3 3/4 pounds firm but ripe unpeeled peaches, halved, pitted, each half cut into 4 slices (about 10 cups)
350g wheat pastry whole
2 tablespoons (1/4 stick) unsalted butter, cut into 1/2-inch cubes
Whipping cream (for glaze)
Vanilla ice cream


preparation

Position rack in bottom third of oven and preheat to 400°F. Combine 2/3 cup sugar and vanilla seeds; blend until light and fluffy. Mix flour and cardamom into vanilla sugar. Add peaches to flour-sugar mixture and toss gently to coat.

Roll out pastry on floured surface to make 2, 12-inch round's. Transfer to 9-inch-diameter glass pie dish. Trim dough overhang to 1/2 inch. Spoon peach mixture into crust; dot with butter. Drape dough over peach filling; trim overhang to 1 1/2 inches. Fold top and bottom edges under, pressing together to seal. Crimp edges decoratively. Using small sharp knife, cut 2-inch-long X in center of top crust to allow steam to escape. Brush crust lightly with whipping cream; sprinkle with remaining 2 teaspoons sugar.

Place pie on rimmed baking sheet. Bake until crust is golden, peaches are tender, and juices bubble thickly through cut in top crust, about 1 hour 15 minutes. Transfer pie to rack and cool until lukewarm, about 2 hours.

#3 this is a buttermilk crust recipe but of course you can use your own.

For crust
2 1/2 cups all purpose flour
5 teaspoons sugar
1/2 teaspoon salt
6 tablespoons chilled unsalted butter, cut into 1/2-inch pieces
1/4 cup frozen lard or solid vegetable shortening, cut into 1/2-inch pieces
3/4 cup plus 2 tablespoons (about) chilled buttermilk

For filling
3/4 cup plus 1 tablespoon sugar
1/4 cup all purpose flour
1 1/2 teaspoons fresh lemon juice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
3 3/4 to 4 pounds ripe peaches

2 tablespoons (1/4 stick) unsalted butter, cut into small pieces
1 egg, beaten to blend (for glaze)


preparation
Make crust:
Crumb flour, sugar, salt, butter and lard; mix in 3/4 cup buttermilk until dough just comes together in moist clumps, adding more buttermilk if dough is dry. Gather dough into ball. Divide into 2 pieces, and shill for at least 1 hour to relax the dough
Make filling:
Mix 3/4 cup sugar and next 4 ingredients in large bowl. cut a small X into the peaches and blanch them in pot of boiling water 30 seconds. Transfer to bowl of ice cold water; to make peeling easier Peel, halve and pit peaches. Slice peaches into bowl with sugar mixture; toss to coat. Let filling stand until juices form, stirring often, about 20 minutes.

Place 1 rack in center and 1 rack at lowest position in oven; preheat to 400°F. Repeat as for recipe 2 Brush pie with beaten egg; sprinkle with 1 tablespoon sugar.

Place pie on center rack in oven. Bake 50 minutes. Place baking sheet on lowest rack to catch drippings. Continue to bake pie until crust is brown and juices bubble thickly through slits, covering very loosely with foil if top browns too quickly, about 20 minutes. Cool on rack 1 hour.

As for your whole wheat pastry, if you have a recipe for sweet short crust pastry, just add the whole wheat and a little extra butter.

Good luck and enjoy.


Oh, in case you were wondering..... the answer is yes, I'm a chef.

for 7 years now.
Wow that is....insanely intimidating
. I've never successfully made my own pie crust before, so I'm pretty sure this is going to get messed up (bf insists pie crust is easy, having never made one himself).The second one sounds pretty good, but I have absolutley no idea where I would get whole vanilla beans. And I don't know what cardamom is.......I don't which recipe to try.


Either way, no pie making today, because we're currently destroying our apartment. Okay, we're reorganizing, giving back some furniture to a friend, getting a new tv unit and switching the spare and our bedroom. It's one of those looks way worse until it's better situations, except it's actually looks like the apocolypse and will for a while.......bf says we can have everything taken out of the units, the rooms cleaned and everything moved to it's proper place, then refilled with organized stuff by 3-4 hours after dinner time. Oh, and he plans to go to a bbq this afternoon, which starts in a half hour, and says we'll be home by 5. Um, yeah, he runs on what I affectionately call "greek time". My apartment will be in disarray until we can finish up on monday, because we're going out tomorrow.
 

carolpetunia

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Pie crust is the hardest thing in the world! I'm terrified of it -- and a good thing, too, or I'd make a pie every day, I love them so much.

Here's all I know about pie crust:

1. Everything should be cold (bowl, forks, butter, everything) when you work with it, and the finished dough should be chilled before you roll it out.

2. For a flaky crust, use lots of butter (or whatever shortening you use) and extremely little water.

3. For a less flaky crust, use less butter and more water.

4. Although everybody talks about wanting the crust flaky, I personally prefer it less so -- and that's good, because less shortening is healthier.

5. Once, I tried a TV chef's idea of using vodka instead of water, because alcohol evaporates more quickly and, in theory, would leave the crust dryer and crisper. I didn't notice much difference... but it was good crust, so if you have vodka around, it might be worth trying.

6. Tapioca generally gives a better texture and flavor than cornstarch, in my experience.

7. Bright, shiny stainless steel pie pans will give you a crisper crust than other metals, glass, or ceramic, and are healthier for you than aluminum.

Sheesh. I've reallllly got to bake a pie now... off to the store...
 

margecat

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I usually cheat, and use canned peaches, drained. I cook them up with a mix of water, brown sugar, white sugar, thickened with a roux of cornstarch mixed in cold water. I add ginger, cinnamon, nutmeg and yes, a pinch of black pepper. I mash up the fruit a bit (but not toally; I like the look and texture of the fruit slices). I let it thicken, cool, and pour into a pie crust.
 

diego

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Originally Posted by Leli

I've never successfully made my own pie crust before, so I'm pretty sure this is going to get messed up (bf insists pie crust is easy, having never made one himself).The second one sounds pretty good, but I have absolutley no idea where I would get whole vanilla beans. And I don't know what cardamom is.......I don't which recipe to try.


It isn't easy the first time, you should get your b/f to make it for you, then we can all have a laugh when something goes wrong
Nah in all honesty it isn't hard at all (easy for me to say
)
Just remember to refridgerate the pastry dough for at least 1 hour so that it relaxes, I can't emphasise just how important that is. (this will determine your success or failure and the difference between a delicious crust and one that you could give to a teething baby instead of a rusk)

Vanilla bean's should be able to be purchased at any health food shop. I forgot to add, in order to remove the seeds, slice it length ways in half then use the edge of your knife to scrape out the seeds. They are very tiny. Try to get the beans that arent too wrinkled. it will be easier, and if you have to buy a few rather than just 1, you can store them in an airtight container in the fridge.

cardamom is a spice, you can also get them at your local, health food shop.

Good luck with your re-arranging.
 
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