PEACH COBBLER PIE FILLING RECIPES

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HOW TO MAKE PEACH PIE FILLING - CAKEWHIZ



How to Make Peach Pie Filling - CakeWhiz image

Quick and easy peach pie filling recipe from scratch, requiring simple ingredients and ready in 20 minutes. Use fresh, frozen or canned peaches! 

Provided by CakeWhiz

Categories     Dessert

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 7

1 cup Water
1 tbsp Lemon juice
1 cup Granulated sugar
1/4 cup Cornstarch
1 tsp Vanilla extract
1/4 tsp Cinnamon powder (Optional)
5 cups Peaches (Fresh or frozen, Peeled, Pitted, Cut into slices or chopped)

Steps:

  • In a large nonstick saucepan, add water, lemon juice, sugar, cornstarch and cook at medium-high heat until mixture becomes thick (About 5-8 minutes).
  • Stir consistently to prevent any clumps from forming. 
  • Turn off heat and add vanilla extract, cinnamon powder, peaches and mix everything together.
  • Allow the fulling to cool down completely and then use it in pies or you can even freeze it for later or store in the fridge for up to 5 days. 

Nutrition Facts : Calories 303 kcal, CarbohydrateContent 76 g, ProteinContent 1 g, SodiumContent 4 mg, FiberContent 3 g, SugarContent 66 g, ServingSize 1 serving

PEACH PIE RECIPE | BON APPéTIT



Peach Pie Recipe | Bon Appétit image

When summer gives you perfect peaches, turn them into this glorious peach pie encased in a flaky all-butter crust.

Provided by Vallery Lomas

Yield 8–10 servings

Number Of Ingredients 20

2½ cups (313 g) all-purpose flour
2 tsp. granulated sugar
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
1 cup (2 sticks) chilled unsalted butter, cut into 1" pieces
2 Tbsp. apple cider vinegar
1 Tbsp. all-purpose flour, plus more for surface
3½ lb. ripe but firm peaches (about 10 medium), peeled, pitted, cut into ¾"-thick wedges (about 6 cups)
¼ cup (30 g) cornstarch
1 Tbsp. fresh lemon juice
1 Tbsp. brandy (optional)
2 tsp. vanilla extract
1 tsp. finely grated orange zest
1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt
¾ tsp. ground nutmeg
⅔ cup (133 g) plus 2 Tbsp. granulated sugar, divided
2 Tbsp. chilled unsalted butter, cut into ½" pieces
1 large egg
½ tsp. ground cinnamon
Vanilla ice cream (for serving; optional)
A 9"-diameter deep pie dish

Steps:

  • Pulse flour, sugar, and salt in a food processor just to combine. Add butter and pulse until most of the butter is pea-size with some larger pieces throughout. Drizzle vinegar and ⅓ cup ice water over and pulse, scraping down sides once, just until dough comes together in clumps and there are no large pockets of flour. (Alternatively, whisk flour, sugar, and salt in a large bowl and use a pastry cutter to work in butter, then mix in vinegar and water with a rubber spatula.)
  • Transfer dough clumps to a clean work surface. Using a bench scraper, bring dough together (it will still look quite sandy and you might be tempted to add more water—don’t!) and gently pat into a 1"-thick rectangle. Using bench scraper, fold dough in half, then gently pat down again into a 1"-thick rectangle. Fold and pat down dough 2 more times (it should be fairly smooth at this point). Divide dough in half, flatten into disks, and wrap each tightly in plastic. Chill at least 2 hours and up to 3 days.
  • Let 1 disk of dough sit at room temperature 5 minutes to slightly soften. Roll dough on a floured surface to a 12"-diameter round. Transfer dough to pie dish; lift up edges and allow dough to slump down into dish. Trim, leaving about 1" overhang. Chill while you prepare the filling.
  • Gently toss peaches, cornstarch, lemon juice, brandy (if using), vanilla extract, orange zest, salt, nutmeg, ⅔ cup (133 g) sugar, and 1 Tbsp. flour in a large bowl to coat; set filling aside.
  • Roll second disk of dough on a floured surface to a 12"-diameter round. Scrape reserved filling, including juices, into pie crust; dot filling with butter. Top with remaining dough round then press crust edges together and fold over to seal; crimp edges.
  • Place pie on a foil-lined rimmed baking sheet and chill in freezer 20 minutes (this helps the crust to become extra flaky).
  • Meanwhile, place a rack in middle of oven and preheat to 400°.
  • Beat egg with 1 Tbsp. water in a small bowl. Mix cinnamon and remaining 2 Tbsp. sugar in another small bowl. Brush pie crust with egg wash, then sprinkle with cinnamon sugar. Cut slits in top of crust to make a large X.
  • Bake pie on baking sheet 15 minutes. Reduce oven temperature to 350° and continue to bake pie, tenting with foil halfway through if crust is browning too quickly, until juices are thickened and bubbling in the center and crust is deep golden brown (check bottom if you can), about 1½ hours. Transfer pie to a wire rack and let cool at least 3 hours before serving.
  • Serve slices of pie with scoops of vanilla ice cream if desired. Do ahead: Pie can be baked 3 days ahead. Cover tightly and chill.

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