Fresh Peach Pie Recipe - with Double Crust - Steph’s Stove
Fresh Peach Pie - with a double crust
2 pie crust (see link below for Oil Pie Crust)
12 fresh peaches sliced (about 5 cups)
1 egg (beaten - to brush over both crusts)
1 tablespoon lemon juice
¼ cup all purpose flour
¼ cup cornstarch
¾ cup granulated sugar
¼ cup light brown sugar
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt
2 tablespoons butter (very cold) sliced into small pieces
If you are using a homemade pie crust (see link below) prepare two pie crust - one bottom and one top crust. The bottom crust can be made and shaped into the pie pan and the top crust will need to be rolled out to a circumference of 11”. This excess will allow the top and bottom crust to come together. Set in the freezer until ready to fill.
Preheat the oven to 450° and prepare the peaches.
Wash and peel peaches. Slice each peach into approximately ¼ - ½ inch sections. Place peaches into a medium bowl and add lemon juice. Allow peaches to sit in the lemon juice for about 10 minutes stirring often. Drain peaches in a colander and allow as much juice to drain into the colander as possible. This will prevent your pie from having excessive liquid,
Place drained peaches into a medium mixing bowl and set aside. In a separate bowl, add flour, cornstarch, sugar, brown sugar, cinnamon, and salt. Mix well to combine all dry ingredients and add to the peaches. Mix gently.
Remove pie crust from freezer, dock the bottom of the pie crust and brush with egg. Be sure to brush the bottom and sides well. This will prevent your crust from becoming soggy. Add peach mixture to the bottom crust. Top gently with the top crust and trim edges as needed. Tuck the top and bottom edges together to seal the crust and crimp or leave rustic…the choice is yours. Brush the top crust with the remaining egg wash, being careful to cover the entire top and sides. Sprinkle the top with sugar or cinnamon sugar. Finally, cut four slits into the top approximately two inches in length.
Bake at 450° for 10 minutes. Then, reduce the oven temperature to 350° and bake for 20-30 additional minutes. The baking time will be determined by the ripeness of your peaches.
To check for “doneness” use a toothpick inserted through the crust into some of the fruit. If it is very resistant, the pie is not done. If it is somewhat resistant, the pie is almost done. If there is no resistance and the toothpick is inserted easily in multiple places, your pie is completely done.
Allow the pie to cool completely before slicing. Do not try to slice immediately, the filling is extremely hot. If you can allow it to refrigerate for about 30 minutes - 1 hour it will be better.
Oil Pie Crust Link -
This Oil Pie Crust recipe will make one pie crust. You will need to make two for this pie recipe. Once can be made in the pie plate and the other (top crust) can be made in a bowl, rolled out to 11”, and be placed on top of the pie prior to going into the oven.
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Butter-crust Peach Cobbler Celebrating National Peach Pie Day
This butter-crust peach cobbler celebrating National Peach Pie Day is totally delicious. I know...it looks like a pie but it's really a cobbler I put in a pie dish. Here's the recipe I used to make my cobbler and truth be told...for this size pan it made two! For some reason...my usual deep dish was not available. Here's a link to the complete video where I show everything step by step:
Peach Cobbler Recipe
Butter Crust
2/1/2 cups all purpose flour
2 Tablespoons sugar
1 teaspoon salt
2 sticks of unsalted butter (very cold, cut into small cubes)
6 – 8 Tablespoons ice cold water
Whisk the dry ingredients together.
Using a pastry cutter or two knives, cut the butter into the flour.
Sprinkle with cold water and work it in to form a soft dough.
Wrap the dough ball in plastic wrap and place it in the refrigerator for about 30 minutes.
Remove dough when ready. Cut the dough ball in half. Roll out each half to fit your dish.
Peach cobbler filling
2 29 ounce cans of peaches in heavy syrup
1 cup granulated sugar
½ cup light brown sugar
2 Tablespoons butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon lemon juice
Butter a deep dish pie dish or another deep baking dish to bake your cobbler in.
Mix all the ingredients for the peach cobbler filling in a large sauce pan. Give it a good stir.
Cook on medium heat for about 20 minutes or until peaches begin to soften.
Fill pie shell. Weave the lattice crust. Bake at 350 degrees for about an hour. Cool for about three hours and enjoy. Serve with vanilla ice cream.
Peach Pie With Fresh Peaches
Peach pie made with fresh peaches is naturally delicious and so easy to make. This peach pie recipe comes together quickly and easily. It makes a wonderfuly fragrant and tasty pie. Top it with whipped cream , icecream or have it as is for dessert or even just a snack. If you enjoy peaches and fruit pies you’ll enjoy this recipe. #peaches #desserts #pies
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Southern Peach Pie with Fresh Peaches | How To Make Fresh Peach Pie | Bake With Me | Ep. 466 ????????
Hello my Friends, Welcome to my Southern Kitchen; hope all of you are doing well, staying Safe and Healthy!
It is the Summer Time and also it is Peach Season! So today I am making a Homemade Peach Pie using Fresh Peaches!!
Tender and juicy peaches full of yummy Spices baked in a buttery and flaky Pie Crust; perfect dessert for Summer Time and Comfort Food at it’s best!!
Ellen’s Buttery Pie Crust Recipe:
Ellen’s Pies Recipes Playlist:
3 pounds (about 6-8) medium-large yellow peaches, peeled, pitted, and sliced (1/4-1/2 inch thick)
1/3 cup white sugar (or substitute for brown sugar)
2/3 cup packed light brown sugar (or substitute for brown sugar)
2 tbsp cornstarch
1 tbsp freshly squeezed lemon juice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp (Pinch) ground allspice
1/8 tsp (Pinch) salt
1/2 tsp pure vanilla extract
1-2 tbsp unsalted butter, cut into chunks
2 pie crusts for 9-inch pie, Homemade, Refrigerated, or Frozen (Deep Dish)
Egg Wash:
1 large or extra large egg, lightly beaten
1 tbsp water or milk
Butter Chunks, for top of the crust, optional
White Sugar, for dusting on top
Baker’s Note: If using Homemade or Refrigerated Pie Crust, grease the pie dish with butter. If it burns to quickly, add aluminum foil around the edges.
Preheat Oven to 425 Degrees
Place 1 pie dough onto a floured surface and roll disk out into a 8 to 10 inch circle. Press the dough evenly into the bottom and sides of the pie dish and set aside.
In a large bowl, add sliced peaches, white sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, allspice, salt, and vanilla; stir until well combined (it will create a glaze). Pour the peach filling into the pie crust and add the 1-2 tbsp butter chunks right on top of the peaches and set aside.
Roll the other pie crust on a floured surface about 1/4-1/2 inch thick.
For the Lattice Strips: Using a knife or pizza cutter, cut it onto 1/4-1/2 inch wide. Lay out 3-4 strips on top of the pie then go the opposite way and add 3-4 strips; trim the edges of the strips then crimp to secure.
For the Whole Crust: Roll the crust then place it on top of the pie and seal the edges of pie crust then cut into 4 small slits in the middle.
Brush the pie on top with the egg wash, then add butter chunks (if using) and sprinkling of sugar. Bake for 25 minutes then reduce the heat to 375 and bake for 30-35 minutes until golden brown and the peach filling is bubbly. Remove from the oven and cool slightly or completely on a wire rack. Serve with vanilla ice cream and enjoy!
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Fresh Peach Pie
Fresh Peach Pie
6 cups of fresh peeled and sliced peaches
1/2 cup brown sugar
1/2 cup of sugar ( I used a little less then 1/2 cup of sugar)
5 TBS corn starch
1 TBS of fresh lemon juice
1 tsp cinnamon
pats of butter
1 box of King Arthur gluten free pie crust and follow boxed directions or pie crust of you choice.
Preheat oven to 400 degrees
pinch of salt ( I did not use any salt)
Combine 1/2 cup of brown sugar, 1/2 cup of white sugar, 5 TBS corn starch, cinnamon, and 1 TBS of fresh lemon juice and mix with fresh peaches. Pour fresh peach mixture into pie crust of your choice. Put pats of butter on top of peaches (I forgot to do this part) Top the peaches with the other pie crust and put slits to vent steam. You could this coat with egg wash but I forgot to do this part and it turned out fine. Place pie on cookie sheet and bake for 40 to 45 minutes. Top pie with ice cream or whipped cream and enjoy!
How to Make the Most Delicious Peach Pie 2 Ways
This video is about how to Make the most delicious Peach pies ever!!!! This Video includes 2 Recipes which are equally as good !!! Bonus.