DOUBLE CRUST DEEP DISH PEACH PIE RECIPES

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PEACH PIE THE OLD FASHIONED TWO CRUST WAY RECIPE | ALLRECIPES



Peach Pie the Old Fashioned Two Crust Way Recipe | Allrecipes image

This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.

Provided by BERNIERONE

Categories     Desserts    Pies    Fruit Pies    Peach Pie Recipes

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Cook Time 45 minutes

Yield 8 servings

Number Of Ingredients 10

1 (15 ounce) package pastry for a 9 inch double crust pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
  • Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
  • Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Nutrition Facts : Calories 427.8 calories, CarbohydrateContent 58.6 g, CholesterolContent 30.9 mg, FatContent 19.8 g, FiberContent 2.1 g, ProteinContent 4.7 g, SaturatedFatContent 6.1 g, SodiumContent 358.3 mg, SugarContent 30.1 g

DEEP-DISH BLACKBERRY-PEACH DOUBLE-CRUST PIE RECIPE



Deep-Dish Blackberry-Peach Double-Crust Pie Recipe image

A very thick summer pie with so much fruit that it bakes in an extra-deep pie pan.

Provided by Ken Haedrich

Categories     Dessert

Yield 8 to 10 servings

Number Of Ingredients 11

1 recipe Basic Flaky Pie Pastry, Double Crust, refrigerated
6 to 8 small to medium-size ripe peaches
4 cups fresh or individually frozen blackberries (not packed in syrup), partially thawed
1/2 cup plus 3 tablespoons sugar
3 1/2 tablespoons cornstarch
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
2 tablespoons cold unsalted butter, cut into small pieces
Milk or light cream
Sugar

Steps:

  • If you haven’t already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour. While the pastry chills, blanch the peaches. After you slip off the skins, slice the peaches into a large measuring cup; you’ll need 4 cups. (Reserve any remaining peaches for another use.) Combine the sliced peaches, blackberries, and 1/2 cup of the sugar in a large bowl. Toss well to combine and set aside for 15 minutes. On a sheet of lightly floured waxed paper, roll the larger portion of the pastry into a 13 1/2-inch circle with a floured rolling pin. Invert the pastry over a 9 1/2- to 10-inch extra-deep-dish pie pan, center, and peel off the paper. Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge. Place in the refrigerator for 15 minutes. In a small bowl, mix the remaining 3 tablespoons sugar with the cornstarch. Stir the mixture into the fruit along with the nutmeg, lemon juice and lemon zest. Preheat the oven to 400°F. On another sheet of lightly floured waxed paper, roll the other half of the pastry into an 11 1/2-inch circle. Turn the filling into the chilled pie shell. Smooth the fruit with a spoon and dot with the butter. Lightly moisten the rim of the pie shell. Invert the top pastry over the filling, center, and peel off the paper. Press the top and bottom pastries together along the dampened edge. Trim the pastry with scissors or a pairing knife, leaving an even 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge. Poke several steam vents in the top of the pie with a fork or pairing knife. Put a couple of the vents near the edge of the crust so you can check the juices there later. To glaze the pie, lightly brush the pastry with milk and sprinkle with sugar. Place the pie on the center oven rack and bake for 30 minutes. Reduce the oven temperature to 375°F and rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward. Just in case, slide a large aluminum foil-lined baking sheet onto the rack below to catch any drips. Continue to bake until the juices bubble thickly at the steam vents and the top is golden brown, 35 to 45 minutes. If the top starts to get too dark, cover it with loosely tented aluminum foil during the last 15 minutes. Transfer the pie to a wire rack and let cool for at least 2 hours before serving. Excerpted from Pie, by Ken Haedrich. © 2004, used by permission from The Harvard Common Press.

Nutrition Facts : Calories 329

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DEEP-DISH BLACKBERRY-PEACH DOUBLE-CRUST PIE RECIPE
A very thick summer pie with so much fruit that it bakes in an extra-deep pie pan.
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  • If you haven’t already, prepare the pastry and refrigerate until firm enough to roll, about 1 hour. While the pastry chills, blanch the peaches. After you slip off the skins, slice the peaches into a large measuring cup; you’ll need 4 cups. (Reserve any remaining peaches for another use.) Combine the sliced peaches, blackberries, and 1/2 cup of the sugar in a large bowl. Toss well to combine and set aside for 15 minutes. On a sheet of lightly floured waxed paper, roll the larger portion of the pastry into a 13 1/2-inch circle with a floured rolling pin. Invert the pastry over a 9 1/2- to 10-inch extra-deep-dish pie pan, center, and peel off the paper. Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge. Place in the refrigerator for 15 minutes. In a small bowl, mix the remaining 3 tablespoons sugar with the cornstarch. Stir the mixture into the fruit along with the nutmeg, lemon juice and lemon zest. Preheat the oven to 400°F. On another sheet of lightly floured waxed paper, roll the other half of the pastry into an 11 1/2-inch circle. Turn the filling into the chilled pie shell. Smooth the fruit with a spoon and dot with the butter. Lightly moisten the rim of the pie shell. Invert the top pastry over the filling, center, and peel off the paper. Press the top and bottom pastries together along the dampened edge. Trim the pastry with scissors or a pairing knife, leaving an even 1/2-inch overhang all around, then sculpt the overhang into an upstanding ridge. Poke several steam vents in the top of the pie with a fork or pairing knife. Put a couple of the vents near the edge of the crust so you can check the juices there later. To glaze the pie, lightly brush the pastry with milk and sprinkle with sugar. Place the pie on the center oven rack and bake for 30 minutes. Reduce the oven temperature to 375°F and rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward. Just in case, slide a large aluminum foil-lined baking sheet onto the rack below to catch any drips. Continue to bake until the juices bubble thickly at the steam vents and the top is golden brown, 35 to 45 minutes. If the top starts to get too dark, cover it with loosely tented aluminum foil during the last 15 minutes. Transfer the pie to a wire rack and let cool for at least 2 hours before serving. Excerpted from Pie, by Ken Haedrich. © 2004, used by permission from The Harvard Common Press.
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