Easy Peach Potpie Recipes

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PEACH POTPIE WITH CORNMEAL CRUST

This potpie, a sweet take on a typically savory dish, bakes juicy peaches beneath a crunchy cornmeal crust.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 2h20m

Number Of Ingredients 11



Peach Potpie with Cornmeal Crust image

Steps:

  • Preheat oven to 375 degrees. Combine peaches, cornstarch, lemon juice, and 3/4 teaspoon salt in a large bowl. Mix together brown sugar and vanilla seeds; stir into peach mixture, and pour into a 2-quart, 11-inch quiche dish or shallow baking dish. Dot top with butter.
  • Roll out dough to 1/8-inch thickness on a lightly floured surface. Drape dough over fruit, and trim edges to 1 inch. fold under dough, and tuck into dish to form a crust. Cut five 3-inch vents into the top. Brush top with egg, and sprinkle with sanding sugar.
  • Bake until juices are bubbling through vents and top is golden brown, about 1 hour. Let cool on a wire rack for at least 1 hour before serving.

8 ripe peaches (about 3 1/2 pounds), halved, pitted, and sliced into 1/2-inch-thick wedges
3 tablespoons plus 1 1/2 teaspoons cornstarch
1 tablespoon plus 1 teaspoon fresh lemon juice
Coarse salt
2/3 cup packed light-brown sugar
1/2 vanilla bean (optional), split and scraped, pod reserved for another use
2 tablespoons unsalted butter, cut into small pieces
1 disk Cornmeal Crust for Peach Potpie
All-purpose flour, for surface
1 large egg, lightly beaten
Sanding sugar or granulated sugar, for sprinkling (optional)

EASY PEACH POTPIE

Capture that fleeting moment when peaches are flavor-rich and flawless with a pie that won't keep you in the kitchen. Bake them into a vanilla-bourbon nectar, top it off with a flaky round of pastry, and serve warm without breaking a sweat.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h

Yield Serves 6 to 8

Number Of Ingredients 11



Easy Peach Potpie image

Steps:

  • Preheat oven to 350 degrees with racks in top and bottom thirds, and a foil-lined rimmed baking sheet on bottom of oven to catch drips.
  • On a lightly floured sheet of parchment, unfold pastry; roll out to a 10-inch square. Center an 8-inch cake pan upside down on pastry; trace a circle around it with a paring knife. Remove pan; remove and discard excess pastry. Transfer parchment with pastry circle to a baking sheet. Create a crosshatch pattern by scoring lines, 2 inches apart, horizontally and vertically on pastry (do not cut through dough). Refrigerate 5 to 10 minutes.
  • In a large bowl, whisk together brown sugar, cornstarch, and salt. Add peaches and toss to coat. Stir in bourbon and vanilla. Transfer mixture to a 9-inch pie dish. Cover with parchment-lined foil; bake on lower rack 20 minutes.
  • Whisk egg with 1 teaspoon water. Brush over pastry circle; sprinkle with sanding sugar. Place baking sheet with pastry on top rack of oven. Bake until pastry is puffed and golden and fruit in dish is bubbling, 35 to 40 minutes (if pastry is browning too quickly, tent with foil). Remove from oven; uncover fruit. Carefully place pastry circle on top of fruit and bake 10 minutes more. Let cool 15 minutes; serve with ice cream.

Unbleached all-purpose flour, for dusting
14 ounces all-butter puff pastry, such as Dufour, thawed but still cold
1/4 cup light-brown sugar
2 tablespoons cornstarch
1/2 teaspoon kosher salt
1 3/4 pounds ripe peaches (about 5), cut into 1/2-inch wedges
1 tablespoon bourbon (optional)
1 teaspoon pure vanilla extract
1 large egg
Coarse sanding sugar
Vanilla ice cream, for serving

EASY PEACH PIE

My family loves this dessert and asks for it often. It's a breeze to make and is delicious served warm or cold.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6-8 servings.

Number Of Ingredients 6



Easy Peach Pie image

Steps:

  • Arrange peaches in the pastry shell. In a small bowl, combine sugar, flour and salt; stir in cream until smooth. Pour over peaches. , Bake at 400° for 40-45 minutes or until filling is almost set. Serve warm or cold. Refrigerate leftovers.

Nutrition Facts : Calories 258 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 162mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 2g fiber), Protein 2g protein.

6 medium ripe peaches, peeled and sliced
1 unbaked deep-dish pastry shell (9 inches)
1/2 cup sugar
3 tablespoons all-purpose flour
1/4 teaspoon salt
3/4 cup heavy whipping cream

PEACH PIE

Old fashioned peach pie using no eggs, my family's favorite.

Provided by Marcia Kammann

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h45m

Yield 8

Number Of Ingredients 5



Peach Pie image

Steps:

  • Mix flour, sugar and butter into crumb stage.
  • Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone.
  • Top with lattice strips of pie crust.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until crust is golden. Allow pie to cool before slicing. Best when eaten fresh.

Nutrition Facts : Calories 424.9 calories, Carbohydrate 57 g, Cholesterol 15.3 mg, Fat 20.7 g, Fiber 1.8 g, Protein 3.4 g, SaturatedFat 7.4 g, Sodium 279.6 mg, Sugar 32.5 g

10 fresh peaches, pitted and sliced
⅓ cup all-purpose flour
1 cup white sugar
¼ cup butter
1 recipe pastry for a 9 inch double crust pie

PEACH PIE

A homemade Peach Pie is one of the summer's sweetest traditions. When peaches are in season, you likely have a whole bushel ready to be sliced for a juicy snack, added to yogurts and parfaits or included in a bowl of other fresh fruit. There are so many wonderful ways to enjoy peaches, but we think this easy Peach Pie recipe is one of the best. You need just 6 ingredients, 25 minutes of prep time and frozen Pillsbury™ Deep Dish Pie Crusts to make this recipe for Peach Pie. Soon you'll be serving up golden slices of Peach Pie with a scoop of ice cream on top.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 3h10m

Yield 8

Number Of Ingredients 6



Peach Pie image

Steps:

  • Place cookie sheet on oven rack. Heat oven to 400°F.
  • In large bowl, mix sugar, flour and cinnamon. Stir in peaches and lemon juice. Spoon into frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
  • Bake on cookie sheet about 45 minutes or until crust is golden brown and juice is thick and bubbly. Cover entire top of pie loosely with foil if crust is getting too brown. Cool on cooling rack at least 2 hours.

Nutrition Facts : Calories 310, Carbohydrate 52 g, Cholesterol 5 mg, Fat 2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 25 g, TransFat 0 g

2/3 cup sugar
1/3 cup Gold Medal™ All-Purpose Flour
1/4 teaspoon ground cinnamon
5 to 5 1/2 cups sliced peeled fresh peaches (5 to 6 medium)
1 teaspoon lemon juice
1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)

PERFECT PEACH PIE

Eat a perfect peach under the summer sun and you'll experience the fruit at its messy, dripping, sugar-bright best. Rinse your chin and understand that no melon, apricot or blackberry can compete. But how often does this happen? For most of us, a great and truly perfect peach is a rare event. We can expect but one or two a season, for all our trying. Enter the pie. A peach pie can elevate good peaches to excellence and great ones to the sublime. Even a peach pie made with frozen fruit is a terrific thing. The addition of sugar helps; so, too, do a dash of lemon juice and a light sprinkle of nutmeg, which offers a slight bitterness to offset the sweet. Add a crown of vanilla ice cream for a perfect diner-style à la mode effect.

Provided by Sam Sifton

Categories     pies and tarts, dessert

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 13



Perfect Peach Pie image

Steps:

  • Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
  • Add egg yolk and vinegar to 1/4 cup ice water, and stir to combine. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add a little more of the liquid, and stir or pulse, then check again. Repeat as necessary.
  • Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
  • Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes.
  • Preheat oven to 425. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. Set aside.
  • Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate. Add the peaches. Sprinkle them with the ground nutmeg.
  • Roll out second disc of pastry. Place on top of filling. Wet edges of the bottom pastry disc with some cold water. Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie. Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar.
  • Bake the pie for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.

Nutrition Facts : @context http, Calories 316, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 253 milligrams, Sugar 36 grams, TransFat 1 gram

2 1/2 cups or 300 grams all-purpose flour
12 tablespoons or 169 grams unsalted butter, cold, cut into 1/2-inch cubes
1 teaspoon kosher salt
Yolk of 1 egg, beaten
1 teaspoon cider vinegar
1/4 cup water, from 3/4 cup ice water
White of 1 egg, beaten
Pinch granulated sugar
6 or 7 ripe peaches, peeled and sliced, approximately 5 cups
2 tablespoons lemon juice
1 cup granulated sugar
1/4 cup or 30 grams all-purpose flour
Pinch of ground nutmeg

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