Best Amy Vanderbilts Honey Cream Peach Pie Recipes

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HONEY PEACH PIE



Honey Peach Pie image

Perfect for any get-together, this pie ensures you won't be serving any leftovers! Best served in the summer when the peaches are fresh.

Provided by Big Daddy Matty

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 7h20m

Yield 8

Number Of Ingredients 7

6 fresh peaches - peeled, pitted and sliced into thin wedges
¼ cup honey
2 fluid ounces peach schnapps, or more to taste
1 cup white sugar
1 teaspoon ground cinnamon
2 tablespoons all-purpose flour
2 prepared pie crusts

Steps:

  • Place the peaches, honey, and peach schnapps into a saucepan over medium heat, and cook until the peaches are softened and the mixture thickens, stirring occasionally, about 8 minutes. Stir in sugar and cinnamon until combined. Stir in the flour, and bring the mixture back to a simmer. Simmer until the flour has thickened the filling, 10 to 15 minutes. Remove from heat, transfer filling to a container, and refrigerate 4 hours or overnight.
  • Preheat oven to 425 degrees F (220 degrees C).
  • Stretch bottom pie crust into a 9 1/2-inch pie pan; cut the other crust into 1-inch wide strips. Spread the peach filling evenly into the bottom crust, and make a lattice crust from the strips, weaving the strips over and under each other. Pinch strips to the bottom crust at both ends.
  • Bake the pie in the preheated oven for about 15 minutes, then remove and cover the crust edges with foil strips. Return to oven and bake until top crust is golden brown, about 30 more minutes. Cool on wire rack at least 2 hours before serving to allow pie filling to set up.

Nutrition Facts : Calories 344 calories, Carbohydrate 58.9 g, Fat 10.4 g, Fiber 0.5 g, Protein 1.7 g, SaturatedFat 1.6 g, Sodium 208.4 mg, Sugar 42.5 g

AWARD WINNING PEACHES AND CREAM PIE



Award Winning Peaches and Cream Pie image

I am always asked for the recipe when I take this anywhere. Plus I won 5 blue ribbons and Best Pie of Show for this pie. It's a great pie.

Provided by Debbi Borsick

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 3h30m

Yield 8

Number Of Ingredients 12

¾ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
1 (3 ounce) package non-instant vanilla pudding mix
3 tablespoons butter, softened
1 egg
½ cup milk
1 (29 ounce) can sliced peaches, drained and syrup reserved
1 (8 ounce) package cream cheese, softened
½ cup white sugar
1 tablespoon white sugar
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
  • In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
  • In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
  • Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

Nutrition Facts : Calories 369.6 calories, Carbohydrate 53.8 g, Cholesterol 66.7 mg, Fat 15.2 g, Fiber 1.3 g, Protein 5.5 g, SaturatedFat 9.3 g, Sodium 422.2 mg, Sugar 41.5 g

PEACH PIE THE OLD FASHIONED TWO CRUST WAY



Peach Pie the Old Fashioned Two Crust Way image

This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.

Provided by BERNIERONE

Categories     Desserts     Pies     Fruit Pie Recipes     Peach Pie Recipes

Time 1h15m

Yield 8

Number Of Ingredients 10

1 (15 ounce) package pastry for a 9 inch double crust pie
1 egg, beaten
5 cups sliced peeled peaches
2 tablespoons lemon juice
½ cup all-purpose flour
1 cup white sugar
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
2 tablespoons butter

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
  • Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
  • Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 58.6 g, Cholesterol 30.9 mg, Fat 19.8 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 358.3 mg, Sugar 30.1 g

VANDERBILTS' RICH OLD FASHIONED PUMPKIN PIE



Vanderbilts' Rich Old Fashioned Pumpkin Pie image

From Amy Vanderbilt's cookbook posted to www.dgustibus.com DO NOT USE PUMPKIN PIE MIX that comes in a can. You want only pumpkin

Provided by drhousespcatcher

Categories     Pie

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 11

3 eggs
1 1/4 cups cream
1 cup sieved cooked pumpkin or 1 cup canned pumpkin
1/2 tablespoon cornstarch
1/3 cup brown sugar, packed
2 tablespoons granulated sugar
1/8 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon ginger
1/4 teaspoon salt
ground nutmeg

Steps:

  • Prepare a 9 inch shell unbaked.
  • Preheat oven to 350°F.
  • Combine eggs, cream, and pumpkin in a glass bowl.
  • Blend at low speed until smooth and well mixed.
  • Sift dry ingredients except the nutmeg with pumpkin mix.
  • Blend again at high speed this time until smooth.
  • Pour into the shell. Sprinkle with the nutmeg.
  • Bake 30 minutes or until crust is browned and filling set. Let cook at room temp in the pan. Makes 6 to 8 servings.

Nutrition Facts : Calories 255.5, Fat 17.9, SaturatedFat 10.4, Cholesterol 161, Sodium 154.1, Carbohydrate 20.4, Fiber 0.5, Sugar 16.6, Protein 4.5

AMY VANDERBILT'S HONEY CREAM PEACH PIE



Amy Vanderbilt's Honey Cream Peach Pie image

Make and share this Amy Vanderbilt's Honey Cream Peach Pie recipe from Food.com.

Provided by drhousespcatcher

Categories     Pie

Time 45m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup sugar
3 tablespoons flour
1/4 cup honey
1/3 cup heavy cream
1/2 cup powdered ginger
1/4 teaspoon ground nutmeg
1 tablespoon butter
5 -6 large ripe peaches, peeled, cut in thick slices

Steps:

  • Prepare your pastry, line a 9 inch pie shell with it. sprinkle bottom evenly with 1 tbsp of sugar and 1 tbsp flour.
  • Preheat oven 425F.
  • Combine remaining sugar and flour, stir in honey and cream, mixing until smooth.
  • Pour over preaches. Mix gently to coat. DO NOT BREAK THEM. GENTLY.
  • Spoon gently into the pastry shell. Sprinkle with ginger and nutmeg. Dot with butter.
  • Bake 45 minutes or until the pastry is done and the preaches are tender and top is brown.
  • Serves 6.

Nutrition Facts : Calories 261.2, Fat 7.6, SaturatedFat 4.5, Cholesterol 23.2, Sodium 21.7, Carbohydrate 49.4, Fiber 3, Sugar 39.5, Protein 2.6

Amy Vanderbilt's Honey Cream Peach Pie Recipes:

Amy Vanderbilt was an American author known for her etiquette and lifestyle advice. She was also an excellent cook, and her honey cream peach pie recipe is a testament to her culinary prowess. This delicious dessert is a perfect combination of sweet peaches and creamy custard, all nestled in a flaky pie crust. In this article, we will delve into the history of peach pie, the benefits of honey, and give you some tips on how to make Amy Vanderbilt's honey cream peach pie recipe.

The History of Peach Pie

The origins of peach pie can be traced back to ancient civilizations like the Greeks and Romans, who ate pies filled with fruits, nuts, and meats. However, it was not until the 16th century that pies became popular in England. During this time, pies were often filled with meat and served as the main course. It wasn't until the 18th century that sweet pies, like peach pie, became popular. Peaches were first introduced to America by Spanish explorers, and they quickly became a favorite fruit of the Southern states. By the 19th century, pies filled with sweet, juicy peaches were a staple at dinner tables across America.

The Benefits of Honey

Honey has been used as a natural sweetener for thousands of years. It is also known for its many health benefits, such as its ability to soothe sore throats and coughs, heal wounds, and even improve digestion. Honey is also a great source of energy, and it can help boost your immune system. Its natural antioxidants can also help protect your body from damage caused by free radicals.

Amy Vanderbilt's Honey Cream Peach Pie Recipe: Tips

To make Amy Vanderbilt's honey cream peach pie, you will need fresh peaches, honey, flour, sugar, eggs, milk, and butter. Here are some tips to ensure your pie turns out perfectly:
Selecting the Right Peaches
Choose ripe, juicy peaches that are free of bruises or blemishes. They should also have a fragrant aroma. You can use either yellow or white peaches for this recipe.
Making the Pie Crust
When making the pie crust, be sure to use cold butter and ice water. This will help ensure that the crust is flaky and light. You can also add a pinch of salt to the flour mixture for added flavor.
Preparing the Peaches
Peel the peaches and slice them into thin wedges. Toss them with a mixture of honey and flour to help thicken the filling.
Making the Custard Filling
To make the custard filling, whisk together eggs, honey, sugar, milk, and vanilla. Be sure to mix it well, so that it is smooth and creamy.
Assembling the Pie
Pour the custard filling over the peaches, and bake the pie in the oven until it is golden brown and bubbly. Let it cool for a few minutes before slicing and serving.

Conclusion

Amy Vanderbilt's honey cream peach pie is a classic dessert that has stood the test of time. It is a perfect blend of sweet and creamy, and it is sure to be a hit at your next dinner party or family gathering. By following the tips above, you can create a delicious pie that will have everyone asking for seconds. So why not give it a try? You won't be disappointed!
There is nothing quite like a homemade pie, and one of the best go-to pie recipes is Amy Vanderbilt's Honey Cream Peach Pie. This dessert is the perfect combination of sweet and creamy and will satisfy even the toughest of critics. It is a timeless classic that has been enjoyed for generations and is sure to become a family favorite. Here are some valuable tips that can help you make the best Amy Vanderbilt's Honey Cream Peach Pie ever. Tip 1: Choose Ripe Peaches The key to making a delicious honey cream peach pie is choosing the right peaches. Look for ripe, juicy peaches that are soft to the touch and have a sweet fragrance. The peaches should be free from any bruises, blemishes, or soft spots. The juicier and sweeter the peaches, the better the pie will turn out. If you are not sure if the peaches are ripe, give them a gentle squeeze. If they are soft to the touch, they are likely ripe and perfect for making the pie. Tip 2: Use High-Quality Honey The honey in this recipe is one of the main ingredients, so it is important to use high-quality honey. Choose a honey that has a light and delicate flavor, such as clover or orange blossom honey. The honey should be pure and free from any additives or preservatives. Using high-quality honey will enhance the flavor of the pie and make it even more delicious. Tip 3: Make Sure Your Filling is Thick To prevent your pie from being too runny, it is important to make sure that your filling is thick. A runny filling can make your pie soggy and ruin the texture. To thicken your filling, you can use a tablespoon of cornstarch or arrowroot powder. These ingredients will help to absorb any excess liquid and give your filling a creamy and thick texture. Tip 4: Chill Your Pie Crust To ensure that your pie crust turns out flaky and delicious, it is important to chill it before using it. This will help to prevent the crust from shrinking or becoming overly sticky. Simply roll out your pie crust, place it in your pie dish, and then chill it in the refrigerator for at least 30 minutes before baking. This will help your crust to hold its shape and give it the perfect texture. Tip 5: Use a Pie Shield If you want to prevent your pie crust from burning, it is a good idea to use a pie shield. This is a simple metal ring that you can place over the edge of your pie crust to protect it from the heat. You can also use a strip of aluminum foil to achieve the same effect. The pie shield will help to evenly distribute the heat and prevent the crust from becoming too dark. Tip 6: Serve Your Pie Warm One of the best things about a homemade pie is that it tastes even better when it is warm. To serve your pie warm, simply let it cool for about 10 minutes after taking it out of the oven. This will give the filling time to set and make it easier to slice. You can then serve it with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect finishing touch. Conclusion: Making a honey cream peach pie is not difficult, but following these tips will help to ensure that your pie turns out perfectly. Choosing ripe peaches, using high-quality honey, thickening your filling, chilling your pie crust, using a pie shield, and serving your pie warm are all key to making a delicious and memorable pie. So, next time you are in the mood for a sweet and creamy dessert, try making Amy Vanderbilt's honey cream peach pie, and don't forget to follow these tips to make it a success.

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