PEACH PIE WITH CANNED PEACHES AND PILLSBURY PIE CRUST RECIPES
PEACH PIE RECIPE - PILLSBURY.COM
You can stop searching. This Peach Pie recipe is the only one you’ll ever need. Make this three-step Peach Pie with frozen peaches or fresh fruit and a Pillsbury™ Pie Crust for easy prep. Bake to perfection then serve your delicious Peach Pie on its own or with a scoop of vanilla ice cream. See why this recipe makes the best Peach Pie.
Provided by Pillsbury Kitchens
Total Time 3 hours 10 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. In large bowl, mix peaches, sugar, tapioca, cornstarch, cinnamon and lemon juice. Let stand 15 minutes, stirring occasionally.
- Meanwhile, unroll 1 pie crust on work surface. Sprinkle both sides lightly with flour; place in ungreased 9-inch glass pie plate. Spoon peach mixture into crust-lined plate. Press firmly against side and bottom. Top with second crust and flute; cut slits in several places.
- Cover crust edge with strips of foil to prevent excessive browning; bake 20 minutes. Remove foil; brush with preserves. Bake 20 to 30 minutes longer or until golden brown. Cool at least 2 hours before serving.
Nutrition Facts : FatContent 2 1/2 , ServingSize 1 Serving, TransFatContent 0 g
SOUTHERN PEACH PIE RECIPE - PILLSBURY.COM
Fresh peaches never tasted better! An old-fashioned favorite is even better with a lusciously easy berry sauce.
Provided by Pillsbury Kitchens
Total Time 3 hours 0 minutes
Prep Time 30 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan.
- In large bowl, gently mix peaches and lemon juice to coat. Gently stir in all remaining Filling ingredients. Spoon into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- Bake 35 to 45 minutes or until golden brown. After 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Cool at least 1 hour before serving.
- Meanwhile, in 2-quart saucepan, mix 1/4 cup sugar and 1 tablespoon cornstarch. If necessary, add water to reserved raspberry liquid to measure 1/2 cup. Gradually stir liquid into sugar mixture. Cook, stirring contantly, over medium heat until mixture boils and thickens. Gently fold in raspberries; stir in almond extract. Cool completely, about 1 hour.
- To serve, cut pie into wedges; place on individual dessert plates. Spoon sauce over pie.
Nutrition Facts : Calories 430 , CarbohydrateContent 75 g, CholesterolContent 5 mg, FatContent 2 1/2 , FiberContent 4 g, ProteinContent 3 g, SaturatedFatContent 5 g, ServingSize 1 Serving, SodiumContent 330 mg, SugarContent 42 g, TransFatContent 0 g
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