Home Party Dessert Recipe
10/12/2013
Deep Dish Peach Pie
(for pie crust)
2 cups all purpose flour
1 t salt
3/4 cup shortening
5-6 T cold water
(for filling)
1 cup sugar
1/4 cup cornstarch
1/2 t ground cinnamon
1/8 t salt
10 cups sliced peaches
3 T butter
>how to make<
(for pie crust)
*In medium bowl with fork, lightly stir together flour and salt.
*With pastry blender, cut in shortening until mixture resembles coarse crumbs.
*Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
*With hands, shape pastry into a ball.
*Wrap it and refrigerate 30 minutes.
(for filling)
*In medium bowl, combine sugar, cornstarch, cinnamon and salt; set aside.
*Cut off one-fourth of pastry; set aside.
*Roll three-fourth of pastry into 17" x 13" rectangle.
*Use to line 12" x 8" baking dish.
*Add peaches to dish; dot with butter; sprinkle with sugar mixture.
*Preheat oven to 425 degrees.
*Roll remaining pastry into 10" x 6" rectangle; cut into six 1" wide strips; place the strips crosswise over the peach filling, twisting them.
*Make a high, fluted edge.
*Bake 50 minutes or until filling is bubbly and crust is golden brown.
*Let stand 15 minutes, then serve warm. Or cool to serve cold.
-makes 10-
Note: I found this recipe in "Illustrated Cookbook".
(for pie crust)
2 cups all purpose flour
1 t salt
3/4 cup shortening
5-6 T cold water
(for filling)
1 cup sugar
1/4 cup cornstarch
1/2 t ground cinnamon
1/8 t salt
10 cups sliced peaches
3 T butter
>how to make<
(for pie crust)
*In medium bowl with fork, lightly stir together flour and salt.
*With pastry blender, cut in shortening until mixture resembles coarse crumbs.
*Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
*With hands, shape pastry into a ball.
*Wrap it and refrigerate 30 minutes.
(for filling)
*In medium bowl, combine sugar, cornstarch, cinnamon and salt; set aside.
*Cut off one-fourth of pastry; set aside.
*Roll three-fourth of pastry into 17" x 13" rectangle.
*Use to line 12" x 8" baking dish.
*Add peaches to dish; dot with butter; sprinkle with sugar mixture.
*Preheat oven to 425 degrees.
*Roll remaining pastry into 10" x 6" rectangle; cut into six 1" wide strips; place the strips crosswise over the peach filling, twisting them.
*Make a high, fluted edge.
*Bake 50 minutes or until filling is bubbly and crust is golden brown.
*Let stand 15 minutes, then serve warm. Or cool to serve cold.
-makes 10-
Note: I found this recipe in "Illustrated Cookbook".
Labels: deep dish pie recipe, fruit pie recipe, peach pie recipe
7/13/2011
Peach Pie with Brandy
(for sweet dough pie crust)
6 T shortening
1 egg
1/2 cup sugar
1/4 cup milk
1.5 cup flour
1 1/4 t baking powder
1/8 t nutmeg
1/8 t cinnamon
3/4 t vanilla essence
(for filling)
900g peaches
1 t lemon juice
1/3 cup sugar
1 to 2 T flaked coconut
1/4 t cinnamon
2 T brandy
3 T flour
1 T butter
(for crumb topping)
1/2 cup flour
1/4 cup sugar
1/4 cup cold butter
1 dash ground cinnamon
>how to make<
(for pie crust)
*Cream shortening, eggs and sugar until mixture has turned very light yellow.
*Add milk and mix well.
*Add flour and baking powder along with vanilla and spices.
*Beat until mixture is light and fluffy.
*Cool in refrigerator; the colder the dough the easier it is to roll.
*Roll or pat dough into 10" pie plate.
(for filling)
*Preheat oven 450 degrees.
*Peel and slice peaches.
*Add rest of filling ingredients (except butter); mix and spread over crust.
*Dot with butter.
(for topping)
*In a small bnowl, combine flour, sugar,and cinnamon.
*Cut in butter until mixture resembles coarse crumbs.
*Sprinkle over fruit pies.
*Bake in the oven for 10 minutes; lower heat to 350 degrees and continue baking for 30 to 40 minutes more.
*Serve with ice cream.
-makes 10-
(for sweet dough pie crust)
6 T shortening
1 egg
1/2 cup sugar
1/4 cup milk
1.5 cup flour
1 1/4 t baking powder
1/8 t nutmeg
1/8 t cinnamon
3/4 t vanilla essence
(for filling)
900g peaches
1 t lemon juice
1/3 cup sugar
1 to 2 T flaked coconut
1/4 t cinnamon
2 T brandy
3 T flour
1 T butter
(for crumb topping)
1/2 cup flour
1/4 cup sugar
1/4 cup cold butter
1 dash ground cinnamon
>how to make<
(for pie crust)
*Cream shortening, eggs and sugar until mixture has turned very light yellow.
*Add milk and mix well.
*Add flour and baking powder along with vanilla and spices.
*Beat until mixture is light and fluffy.
*Cool in refrigerator; the colder the dough the easier it is to roll.
*Roll or pat dough into 10" pie plate.
(for filling)
*Preheat oven 450 degrees.
*Peel and slice peaches.
*Add rest of filling ingredients (except butter); mix and spread over crust.
*Dot with butter.
(for topping)
*In a small bnowl, combine flour, sugar,and cinnamon.
*Cut in butter until mixture resembles coarse crumbs.
*Sprinkle over fruit pies.
*Bake in the oven for 10 minutes; lower heat to 350 degrees and continue baking for 30 to 40 minutes more.
*Serve with ice cream.
-makes 10-
Labels: crumb topping, fruit pie recipe, peach pie recipe, sweet dough pie crust
7/09/2010
Sour Cream Peach Pie
Crust:
1/2 cup unsalted butter, melted
2 T sugar
1 cup all-purpose flour
Filling:
3/4 cup sugar, divided
2 1/2 T flour
4 to 6 medium size peaches, peeled and sliced
1 1/2 cups sour cream
3 egg yolks
1/2 t vanilla
1/2 t nutmeg
whipping cream (optional)
>how to make<
Crust:
*Preheat oven to 375 degrees.
*In a large mixing bowl, combine the melted butter, sugar, and flour with a fork and stir until smooth.
*Roll out the dough and place it in the pan on the bottom and going up the sides.
*Line the shell with baking parchment paper and place pie weights or dry beans inside to keep it in place.
*Then bake the shell until the edges are golden brown about 15 to 30 minutes.
Filling:
*Lower the oven temperature to 350 degrees.
*Mix 1/4 cup sugar and flour, then sprinkle on the crusts.
*Place the peaches in the shell in several layers.
*In a separate bowl, whip together sour cream, egg yolks, vanilla, 1/2 cup sugar and nutmeg.
*Pour the mixture over the peaches so no fruit is poking out and not beyond crust line.
*Bake in the oven for 45 to 60 minutes until the filling is set and the crust has just started to get golden.
*After it is done baking, let the pie cool at room temperature, then refrigerate overnight.
*After it has been refrigerated, remove from the pan and serve with fresh whipped cream.
-makes 8-
Crust:
1/2 cup unsalted butter, melted
2 T sugar
1 cup all-purpose flour
Filling:
3/4 cup sugar, divided
2 1/2 T flour
4 to 6 medium size peaches, peeled and sliced
1 1/2 cups sour cream
3 egg yolks
1/2 t vanilla
1/2 t nutmeg
whipping cream (optional)
>how to make<
Crust:
*Preheat oven to 375 degrees.
*In a large mixing bowl, combine the melted butter, sugar, and flour with a fork and stir until smooth.
*Roll out the dough and place it in the pan on the bottom and going up the sides.
*Line the shell with baking parchment paper and place pie weights or dry beans inside to keep it in place.
*Then bake the shell until the edges are golden brown about 15 to 30 minutes.
Filling:
*Lower the oven temperature to 350 degrees.
*Mix 1/4 cup sugar and flour, then sprinkle on the crusts.
*Place the peaches in the shell in several layers.
*In a separate bowl, whip together sour cream, egg yolks, vanilla, 1/2 cup sugar and nutmeg.
*Pour the mixture over the peaches so no fruit is poking out and not beyond crust line.
*Bake in the oven for 45 to 60 minutes until the filling is set and the crust has just started to get golden.
*After it is done baking, let the pie cool at room temperature, then refrigerate overnight.
*After it has been refrigerated, remove from the pan and serve with fresh whipped cream.
-makes 8-
Labels: fruil pie crust recipe, fruit pie recipe, peach pie recipe, pie recipe, sour cream peach pie recipe
