PEACH PIE THE OLD FASHIONED TWO CRUST WAY
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
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
OLD FASHIONED FLAKY PIE CRUST
This recipe has been handed down for over 80 years, I'm told. It makes the flakiest crust ever! Surprisingly, it is made with oil, not lard. This is a must-try.
Provided by LaDonna Langwell
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 8
Number Of Ingredients 4
Steps:
- Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.
Nutrition Facts : Calories 220 calories, Carbohydrate 20.9 g, Fat 13.9 g, Fiber 0.7 g, Protein 2.8 g, SaturatedFat 2.2 g, Sodium 291.4 mg, Sugar 0.1 g
OLD-FASHIONED CHICKEN POT PIE WITH SWEET POTATO CRUST
The sweet potato gives a lovely orange color to the crust and an unusual flavor to pot pie. A little time-consuming to chop all the vegetables, so you could use already chopped frozen or canned vegetables for the most part (cooked according to package directions) to make it a little quicker and easier. Can be made ahead through step 14 and covered with tinfoil and frozen at that point. Thaw it in the refrigerator when you're ready to cook it, remove tinfoil and follow step 15 for cooking (may take an extra 5-10 minutes to cook through).
Provided by littleturtle
Categories Savory Pies
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 21
Steps:
- Preheat oven to 350°F.
- Place chicken, vegetables, and parsley in a 2 1/2 qt baking dish.
- In a saucepan, melt butter over medium heat.
- Saute garlic for 2 minutes.
- Stir in the 6 tablespoons of flour, and cook, stirring constantly, for 1 minute to make roux.
- Add half-and-half and chicken broth slowly, still stirring constantly.
- Season with salt, pepper, and thyme.
- Continue cooking and stirring until sauce boils and thickens.
- Pour sauce over chicken and vegetble mixture.
- Sift remaining cup of flour together with baking powder and salt into a bowl.
- With a fork, work in mashed sweet potatoes with vegetable oil and egg.
- Lightly flour a board and roll out dough with a rolling pin to about 1/4" thick.
- Cover casserole dish with dough and pinch edges all the way around.
- Make several small slits in the dough.
- Bake until crust is golden-brown (35-40 minutes).
Nutrition Facts : Calories 594, Fat 34.7, SaturatedFat 13.5, Cholesterol 133.2, Sodium 799.2, Carbohydrate 43.5, Fiber 4.7, Sugar 6.7, Protein 27.2
PEACH PIE THE OLD FASHIONED TWO CRUST WAY
This recipe came from The Weathered Gate Magazine/Website. I have yet to try this but wanted to add it for safe keeping.
Provided by princessshree85
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
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.
AMISH SUGAR CREAM PIE WITH 100 YEAR OLD PIE CRUST RECIPE - (4.3/5)
Provided by MJH
Number Of Ingredients 15
Steps:
- Amish Sugar Cream Pie In sauce pan combine, white sugar, salt, half-and-half and whipping cream. Bring to a boil. In another sauce pan, combine Br.sugar & cornstarch. Gradually whisk in hot mixture into br.sugar mixture. Add margarine/or butter (to me this makes it even better.). Cook over med. heat, whisk constantly, 5 min or until thick. Simmer 1 minute and stir in van. Pour into uncooked pie shell and sprinkle w/cinnamon and nutmeg. Bake at 375°F for 25 minutes. 100 Year Old Pie Crust Mix first 3 ingredients plus salt until crumbly. Add milk until mixed into dough. Shape into a ball and chill for 2 hours. Roll out on a floured pastry board.
100 YEAR OLD PIE CRUST
What's not to love about this really good and flaky pie crust?! It came together so easy. I made a pecan pie to enjoy with this crust - the crust really made this pie!
Provided by Diane Atherton
Categories Other Breads
Time 10m
Number Of Ingredients 6
Steps:
- 1. In a large mixing bowl, combine all-purpose flour, shortening, sugar, and salt. Blend together with a pastry cutter until crumbly.
- 2. In a small bowl, mix the egg with water. Blend into flour mixture.
- 3. Cover tightly with plastic and chill in the refrigerator until ready to use. NOTE: I form a ball(s) and then pat into a disk shape and wrap in plastic wrap.
100 YEAR OLD PIE CRUST FOR AMISH SUGAR CREAM PIE
this is for the pie i posted too.
Provided by Kimberly Parker
Categories Pies
Time 15m
Number Of Ingredients 5
Steps:
- 1. Mix first 3 ingredients plus salt until crumbly.
- 2. Add milk until mixed into dough.
- 3. Use when a crust is called for in pies.
PEACH PIE THE OLD FASHIONED TWO CRUST WAY
Categories Peach
Number Of Ingredients 10
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.
100 YEAR-OLD PIE CRUST (PASTRY DOUGH)
This recipe is one for the ages. The crust is flaky and flavorful. Delicious for any kind of pie your heart desires. Makes enough for 4 8-inch pie crusts or about 3 9-inch crusts. Can be used for topping, lattice top, cut-outs, etc.
Provided by Hadice
Categories Dessert
Time 10m
Yield 4 8-inch pie crusts
Number Of Ingredients 6
Steps:
- In a large mixing bowl using a pastry cutter, mix flour, shortening, sugar and salt until crumbly.
- In a separate bowl, mix egg and water. Add to flour mixture using the pastry cutter.
- I have also used a food processor and a dough blade on pulse for each step.
- Cover tightly with plastic and chill until ready to roll out.
100 YEAR OLD PIE CRUST
Make and share this 100 Year Old Pie Crust recipe from Food.com.
Provided by Chef assig
Categories Dessert
Time 15m
Yield 1-2 singel-double crust, 2 serving(s)
Number Of Ingredients 5
Steps:
- Mix first 3 ingredients plus salt until crumbly.
- Add milk until mixed into dough.
Nutrition Facts : Calories 1515.2, Fat 106.3, SaturatedFat 27.3, Cholesterol 8.5, Sodium 110.7, Carbohydrate 122.1, Fiber 4.2, Sugar 0.4, Protein 18.1
MAMA'S OLD FASHIONED PIE CRUST
My mama was the family baker till she died in 1977 then I stepped up into the spot. My mama made only 1 kind of pie crust, this one, I make several but this was her go to recipe. You will notice there are no directions for a food processor. well that is because the food processor was not invented yet. So when I make this pie...
Provided by Cathy Smith
Categories Pies
Number Of Ingredients 6
Steps:
- 1. In a large bowl, mix together flour, salt, and sugar until well combined. Using clean hands or pastry cutter, add butter and toss until just coated. Cut butter into flour mixture until butter is in butterbean sized pieces and comes together in 1 inch clumps when squeezed, about 2 minutes. Add shortening, toss until just coated in flour, then rub into flour mixture until mixture forms pea-size pieces (some big chunks should remain) and comes together in fist-sized clumps when squeezed, about 1 minute.
- 2. Drizzle in half ice water and rake through mixture with fingers until just moistened. Drizzle in remaining water 1 tablespoon at a time and comb through mixture with fingers to moisten. It will go from being grizzly sticky mess to coming together. Dough is moist enough when it is moistened through but is not wet when pressed.
- 3. Lord don't mash the dough to death or it will be tougher than an ex con. Gather into a ball. Turn dough onto a piece of plastic wrap, press it into a flat disk, then close in wrap. Place in coldest part of refrigerator (usually back bottom shelf) at least 30 minutes before rolling out and forming into a crust.
- 4. If it seems to be a bit warmer than it should when rolling, stop, put everything in the fridge for about 15 minutes. Then start again.
OLD-FASHIONED PIE CRUST (MAKES 3 CRUSTS)
Before I tried this I turned up my nose at cooking with lard. However, someone I really admired told me that I should try it. She was right. This makes a wonderfully flaky crust and when someone tries my pies they always give compliments on the crust, saying there is nothing like a good homemade pie crust and that they could...
Provided by Karla Harkins
Categories Other Breads
Time 45m
Number Of Ingredients 4
Steps:
- 1. Preheat oven to 425 degrees. Mix flour and salt. Add lard using a pastry cutter until well blended. Add water all at once and using a fork, gently stir until dough comes together in a big ball. You may need to add water a little at a time if the flour doesn't form into a ball. You don't want any wet spots in the dough though. Tip: To me it feels like play-dough when it is the perfect density.
- 2. Divide into 3 balls. Form into disks and let rest for about 10 minutes. Using rolling pin roll dough out into circles until large enough to cover pie pan. Put dough in pan and trim edges. Prick all over with a fork so that the crust doesn't bubble as it bakes. Bake at 425 for 15 minutes or until edge is light golden brown. Remove from oven and cool completely before filling.
- 3. If using a filling that needs to be baked in the crust, follow the directions in that recipe once the dough has been placed into the pie pan. Do not prick the dough before adding filling if it will be going into the oven to bake with filling in it. Cover top of filling with one of the crusts if a double crust is needed.
- 4. I like this recipe because it makes enough crust to use in a 9 x 13 pan for a cobbler or chicken pot pie with a double crust.
PEACH PIE THE OLD FASHIONED TWO CRUST WAY [351]
Yield 8 Servings
Number Of Ingredients 10
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.
OLD TIME COCONUT PIE (MAKES IT'S OWN CRUST)
This has been passed down in my family for years. I love it cause it's makes it's own crust.
Provided by maryann walker
Categories Pies
Time 45m
Number Of Ingredients 7
Steps:
- 1. Beat eggs on high, mix in self rising flour, and sugar beat on high. Add the rest of ingredients. (batter will be VERY THIN) Pour in 2 ungreased glass pie pans. (glass pans only) Bake at 375, for 30 min. or till light brown
PEACH PIE THE OLD FASHIONED TWO CRUST WAY RECIPE
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 @MakeItYours
Number Of Ingredients 10
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.
OLD FASHIONED PIE CRUST
Categories Egg Dessert Christmas Thanksgiving Vegetarian Kid-Friendly Quick & Easy Fall Chill Potluck
Yield 2 2-crust pies
Number Of Ingredients 8
Steps:
- Cut butter roughly and put into the bowl of a food processor. Stir together flour, sugar, baking powder & salt, mixing well. Add to the butter & process until the butter is well mixed with the dry ingredients. Stir together egg, vinegar, and 7 T of ice water. With food processor running, pour the liquid down the feeder chute and mix until it all begins to clump together. Add remaining T of water if needed. Remove pastry from processor and divide into four separate parts. Pat together gently and wrap individually in plastic wrap. Chill at least 2 hours (overnight is better). Will keep in the fridge for around a week, or frozen for longer storage.
PIE CRUST (OLD RECIPE)
My Mom was an excellent pie baker and this was found in her recipes by my niece, Stephanie. I did not recall seeing her put an egg in her crust (she had more than one recipe, I think) so I investigated to see what the difference is. This is what Aimee the editor at simplebites.net says about butter and egg in pie crust: They...
Provided by Marcia McCance
Categories Pies
Number Of Ingredients 7
Steps:
- 1. Mix dry ingredients, cut in the cold butter with a pastry cutter -- or a fork -- till crumbly
- 2. In a separate cup beat the egg with a fork and add the vinegar and ice water. Blend well.
- 3. Add the wet to the dry ingredients, do not overwork, you are not making bread. Pie dough must be handled as little as possible so you do not activate the gluten which will make it tough. Just mix it enough that it holds together and resembles slightly crumbly pie dough. It will come together better after the cooling period.
- 4. Separate the ball of dough into 2 equal pieces, form them into flattened balls, and wrap in plastic wrap, and put in the fridge for 20-30 minutes (up to an hour). The cold rest will help to make the crust flaky. It will also make it easier to roll out.
- 5. Remove from fridge, roll out about 3-4 inches larger than pie plate on floured surface, fold in quarters and place the point in the middle of a glass pie plate. Then unfold and gently press and fit it to the pan. (Glass cooks more evenly.) Fill 2 pies, or fill 1 pie and cover with other crust.
- 6. If making open pie crusts, do not trim the edges completely off. Tuck about an inch of excess dough under evenly with the edge to build up the edge so you have enough crust to pinch them evenly without breaking. If making a top crust, then trimming the edges a half inch from the edge of the pan will allow enough to tuck and build up the edges for crimping (because there are two layers of dough).
- 7. Cut three or four 1" slits in the top crust for air and bubble vents.
- 8. If making a shell to bake now and fill later, then use a fork to put many holes in the crust to keep it from bubbling up.
- 9. FOR BAKED PIE SHELL: Bake 350 F for 10-15 minutes or until golden brown
- 10. FOR FILLED PIE: Bake 400 F for 15 minutes Then bake 350 F for 30 minutes
- 11. My Mother NEVER put sugar in the crust. There is usually so much sugar in the filling that there is no need for it in the crust, too. Sugar in the crust would also make the edges burn faster, so just leave it out and save yourself the trouble. Mom never had to cover the edges of her beautiful pies, because there was no sugar in the crust to make them burn faster.
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