Best Favorite Peach Pie Recipes

Favorite Peach Pie image

Provided by Taste of Home

Categories Desserts

Time 1h

Yield 6-8 servings.

Number Of Ingredients 9

Pastry for double-crust pie (9 inches)
2 cans (15 ounces each) sliced peaches
1/2 cup sugar
1/4 cup all-purpose flour
1 tablespoon lemon juice
1/4 teaspoon grated orange zest
Dash salt
2 tablespoons butter
1/8 teaspoon almond extract

Steps:

Line a 9-in. pie plate with bottom crust; trim pastry even with edge. Drain peaches, reserving 1/3 cup juice. In a saucepan, combine the sugar, flour, lemon juice, orange zest, salt and reserved juice until blended. Bring to a boil; cook and stir for 2 minutes or until thickened., Add the butter and almond extract; stir until butter is melted. Stir in peaches. Cool slightly. Transfer to crust. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry., Cover edges loosely with foil. Bake at 400° for 25 minutes. Remove foil and bake 15-20 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.

Nutrition Facts :

My Favorite Peach Pie image

Provided by Pat Duran

Time 1h5m

Number Of Ingredients 14

CRUST:
unbaked 10-inch classic crisco double crust-prepared with 1/2 cup crisco and 1/2 cup butter flavor crisco
FILLING:
7 or 8 medium fresh peaches,pitted and peeled or 29 oz. can peaches in heavy syrup,drained -liquid reserved
3 Tbsp cornstarch
3/4 c granulated sugar, divided
3 Tbsp reserved peach syrup,if using canned peaches
3 large eggs
1/3 c dairy buttermilk
1/2 c butter or margarine, melted
1 tsp almond or vanilla extract
GLAZE
2 Tbsp maple syrup or melted butter
2 Tbsp cinnamon/sugar or nutmeg/sugar mixture

Steps:

1. Preheat oven to 400^. Filling: If using canned, drain peaches and reserve 3 Tablespoons syrup. Cut fresh of canned peaches in bite size pieces. Place in a large bowl
2. Combine cornstarch and 2 Tablespoons sugar. Add 3 Tablespoons reserved peach syrup(for canned peaches). Add remaining sugar, eggs and buttermilk. Mix well. Stir in melted butter and extract. Pour over peaches, stir until peaches are coated. Add a bit of nutmeg, and lemon juice ,if desired -for added flavor.
3. Pour filling into unbaked pie shell. Moisten pastry edge with water. Cover with top crust. Fold top edge under bottom crust. Flute with fingers or fork. Cut slits or design in top or simple lattice top; or just prick top with fork to let steam escape. Bake at 400^ for 10 minutes then turn oven to 350^ and bake for 25-30 minutes or until bubbly and peaches seem tender.
4. Glaze: Brush top crust with Maple syrup. Sprinkle with a little nutmeg or cinnamon.