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Thread: Anyone have an outstanding Peach Pie recipe to share?

  1. #11
    Super Member MellieKQuilter's Avatar
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    Thanks ladies!!

  2. #12

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    We always use this receipe. Quick and easy.
    Make crust for a double crust pie, Then peel about 5-6 peaches, depending on size, add 1 cup sugar, 2 Tablespoon flour, 1/4 teas. cinnamon, mix together, put in pie shell. Dot with butter, and sprinkle a little cinnamon on top. Put the top crust on. Bake at 350 for 1 hour.

  3. #13
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    Whatever you do use, always add Almond flavoring. Almost 45 years ago my lovely Portuguese Mother in law taught me to always use Almond flavoring in any of the stone fruit cooking. (Stone fruits include Apricot and Peach and Plum, etc.) I've always done that and it intensifies the flavor of whatever it's added to.

  4. #14
    Super Member MellieKQuilter's Avatar
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    Quote Originally Posted by Ramona Byrd
    Whatever you do use, always add Almond flavoring. Almost 45 years ago my lovely Portuguese Mother in law taught me to always use Almond flavoring in any of the stone fruit cooking. (Stone fruits include Apricot and Peach and Plum, etc.) I've always done that and it intensifies the flavor of whatever it's added to.
    Very interesting! I will have to remember that..

  5. #15
    Power Poster blueangel's Avatar
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    Sounds wonderful

  6. #16
    Member gramtam's Avatar
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    this is the same recipe I use it is delicious!

  7. #17
    Super Member Mariah's Avatar
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    We like this one:
    Crust: 2 c. flour
    1/2 t.salt
    1/2 c. liquid oil+1/4 c. water
    6-7 cups sliced peaches; just a wild guess, but you can tell when you have enough.
    3/4-1 c. sugar
    Peaches to fill the pie pan
    tapioca or flour to thicken
    margarine or butter.
    CRUST:
    Mix the flour and salt. Add the oil and water mixture.
    Stir well; lay out on a bread board or wax paper. Flour the surface well before putting dough on it; divide the dough in half. Roll out to fairly thin, have floured well. Either wrap around the rolling pin, or lift carefully to the pie pan. Fill the pie pan with the crust.

    PEACH MIXTURE:
    1. Have a bowl of lemon juice and water ready for the sliced peaches. This prevents them from turning dark.
    2. Flour the bottom of the pie pan well to keep the juices from making the crust soggy.
    3. Fill the pie pan with the sliced peaches, and discard the lemon juice/water mixture.
    4. Coat the peaches well with: sugar, tapioca--about 2-3 T.; flour, about the same. Stir until the peaches are well coated.
    5. Put dots of butter/margarine on top.
    6. Add about 2 T. Cinnamon for extra flavor, and stir well.
    7. Roll out the other half of the crust, and put on top. Carefully adjust it to the top so it looks yummy.
    Bake about 15 min at 425. Reduce heat and bake about 30 min. at 375.
    Let cool awhile before cutting.
    ***We love this pie, and you can make Apple the same.
    2. Remove skin by dipping in boiling water. Slice peaches into the above.
    Serve and enjoy!!
    Mariah.

  8. #18
    Junior Member Nana Coop's Avatar
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    Could the corn starch be swapped out for Tapioca? I read that Tapioca creates a "clear" glaze - and I know that corn starch creates a hazy glaze??? Just wondering???


    Quote Originally Posted by raedar63
    Quote Originally Posted by craftybear
    thanks for the recipe

    Quote Originally Posted by Crabby Patty
    Here is one to die for:

    Fresh Peach Pie

    Crust: 1-1/2 cup flour
    1/2 tsp. salt
    1/2 cup oil
    2 Tbls. sugar
    2 Tbls. milk

    Mix with electric mixer. Press in pie pan. Bake at 400 degrees for 15-20 minutes.

    Filling: 1/2 cup sugar'
    3 Tbls. corn starch
    2 Tbls. white syrup
    1 cup water

    Cook on med. heat stirring constantly until thick. Remove from heat, stir in 2 Tbls. dry peach jello. Cool in fridge 15-20 minutes. DO NOT SET. Stir in 4 cups sliced peaches. Pour in crust. Refrigerate or freeze. Enjoy.
    This is wonderful with any type soft fruit, strawberries, raspberries,just use same flavor of jello.

  9. #19
    Super Member Mariah's Avatar
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    In answer to NanaCoop's question about substituting corn starch for the tapicoa: Yes, either flour or cornstarch. It is a matter of what you like. I like the glisteny finish tapioca gives.
    This pie leaves you wanting another piece--after "just one."
    Mariah.

  10. #20
    GG
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    Thanks sounds really good and DH come home from flea market today with fresh peaches

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