Anyone have an outstanding Peach Pie recipe to share?
08-31-2011, 12:38 PM
#21
Super Member
Join Date: Feb 2010
Location: Pittsburg, Kansas
Posts: 1,691
I will have to brag; it is delicious, and you can make Apple or any fruit pies the same way.
Also, if you don't have enough peaches, you can add Blueberries or other berries, and that is also delicious.
Good luck with your peaches and peach pie!
Mariah
Also, if you don't have enough peaches, you can add Blueberries or other berries, and that is also delicious.
Good luck with your peaches and peach pie!
Mariah
08-31-2011, 12:40 PM
#22
Junior Member
Join Date: Jul 2010
Location: Happy Valley USA
Posts: 104
Originally Posted by Mariah
I will have to brag; it is delicious, and you can make Apple or any fruit pies the same way.
Also, if you don't have enough peaches, you can add Blueberries or other berries, and that is also delicious.
Good luck with your peaches and peach pie!
Mariah
Also, if you don't have enough peaches, you can add Blueberries or other berries, and that is also delicious.
Good luck with your peaches and peach pie!
Mariah
08-31-2011, 09:18 PM
#23
Senior Member
Join Date: Dec 2010
Location: Utah
Posts: 687
Many years ago, I had a recipe that called for adding a handful of the little hot cinnamon candies to a peach pie. It was actually a valentine dessert - with a heart cutout in the top crust so the "blushing peaches" would show.
09-01-2011, 08:13 PM
#24
Senior Member
Join Date: May 2010
Location: Missouri
Posts: 695
Originally Posted by Nana Coop
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???
This is wonderful with any type soft fruit, strawberries, raspberries,just use same flavor of jello.
Originally Posted by raedar63
Originally Posted by craftybear
thanks for the recipe
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.
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.
You could probably substitute tapioca for the corn starch but when you cook the glaze it is clear anyway. Whichever you prefer.patti
09-02-2011, 06:25 AM
#25
Junior Member
Join Date: Jul 2010
Location: Happy Valley USA
Posts: 104
I have done this with corn starch and it's always cloudy.
You could probably substitute tapioca for the corn starch but when you cook the glaze it is clear anyway. Whichever you prefer.patti
Originally Posted by Crabby Patty
Originally Posted by Nana Coop
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???
This is wonderful with any type soft fruit, strawberries, raspberries,just use same flavor of jello.
Originally Posted by raedar63
Originally Posted by craftybear
thanks for the recipe
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.
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.
You could probably substitute tapioca for the corn starch but when you cook the glaze it is clear anyway. Whichever you prefer.patti
09-02-2011, 07:12 AM
#26
Senior Member
Join Date: Feb 2010
Location: Yosemite
Posts: 731
This isn't a pie but when I was a child (many years ago) mom would use canned peach halfs, drained well, with a cube of cream cheese in the middle and a drop of almond flavoring added. She would broil them just until the cream cheese got a little brown on the edges. Yum, these were so good and quick to make. Think I'll make some tonight.
09-02-2011, 07:44 AM
#27
Super Member
Thread Starter
Join Date: Mar 2011
Location: Washington State
Posts: 1,199
Originally Posted by hoppyfrog
This isn't a pie but when I was a child (many years ago) mom would use canned peach halfs, drained well, with a cube of cream cheese in the middle and a drop of almond flavoring added. She would broil them just until the cream cheese got a little brown on the edges. Yum, these were so good and quick to make. Think I'll make some tonight.
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