How To make Fresh Peach Pie 2
3/4 cup Sugar
3 tablespoons Cornstarch
1/2 cup Sugar
1 tablespoon Lemon juice
Salt 1/4 teaspoon Nutmeg
5 Peaches
large ripe
Red food coloring 1/4 cup Sugar (approximately)
1 9" pie shell :
baked
Whipped cream/Ice cream
Combine 3/4 cup of sugar, cornstarch and water in saucepan, stirring until cornstarch is dissolved. Finely chop or crush three of the peaches. Add these to cornstarch mixture. Blend in food coloring. Bring to boiling point, reduce heat and simmer until mixture is thick and clear. Stir it constantly during the cooking period. Cool. Slice remaining peaches, arrange them on bottom of baked pie shell. Sprinkle with about 1/4th cup of sugar. (If peaches are very sweet, less sugar may be used.) Spoon cooked mixture onto sliced peaches. Refrigerate for several hours before serving. Top with whipped cream or vanilla ice cream, if desired.
How To make Fresh Peach Pie 2's Videos
PEACH PIE - How to make FRESH PEACH PIE Recipe
It's that time of the year again...fleshly picked peaches...right from the tree!! Deronda demonstrates how simple & easy it is to make a perfectly FRESH PEACH PIE...absolutely scrumptious!! Click on Show more below for recipe...
Link to Perfect Pie Crust...
ULTIMATE FRESH PEACH PIE
Preheat oven to 450 degrees F.
3 pounds fresh peaches, rinsed, peeled, pitted and cubed
1 1/4 cup sugar
1/2 cup flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 tablespoons lemon juice, fresh is best
2 tablespoons butter, cut into tiny cubes
pinch of salt, optional
1 9-inch pie crust, unbaked
Plus another 9-inch pie crust for lattice top
1. Add rinsed, peeled, sliced peaches to large bowl. Toss with lemon juice.
2. In small mixing bowl...add sugar, flour, cinnamon and nutmeg, Whisk well. Add to peach. Toss well with two fork.
3. Pour coated peaches in unbaked pie crust.
4. Add 1/2-inch strips of pie crust to top of pie to make a lattice top over pie.
5. Place pie on baking sheet. Bake in 450 degrees F. oven for 10 minutes. Reduce heat (do not open oven door) 350 degrees F. and bake an additional 35-40 minutes or until bubbly and golden.
6. Cool pie on rack 2-3 hours before serving. For the perfect slice of PEACH PIE, cool completely!!
TIP: Serve with ice cream
ENJOY!!
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!
Secret Ingredient Peach Pie
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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OLD SCHOOL FRESH PEACH ???? PIE ???? (FRIDAY NIGHT PIE ???? PIE OF THE WEEK SEGMENT)
OLD SCHOOL PEACH PIE.
THIS IS A RECIPE I ALWAYS DO IN THE SUMMER WHEN THE PEACHES ARE SWEET AND JUICY
YOU CAN STILL USE FROZEN OR CANNED
RECIPE
5cups sliced peaches
1 cup granulated sugar
1/2 cup all purpose flour
2 tablespoons melted butter
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
2 teaspoon lemon juice
Line bottom of pie pan with crust
In bowl gently mix all ingredients together and add to pie pan
Cover with other pie crust
Brush with egg wash or butter and sprinkle with cinnamon sugar
Bake in 350 degree oven for 45 minutes or until golden brown and bubbly
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Easy Peach Pie
This perfect old-fashioned peach pie has a rich-buttery pie crust and a simple peach filling. You can enjoy this easy peach pie all year round by using fresh or frozen peaches.
For full recipe details: