Best 6 Peach Pie The Old Fashioned Two Crust Way Recipes
Seeking a delightful, nostalgic treat? Look no further than the classic peach pie, a timeless dessert that embodies the essence of homemade comfort food. This article will guide you through the cherished tradition of crafting a perfect peach pie using the old-fashioned two-crust method. Embark on a culinary journey that celebrates the harmony of sweet, juicy peaches nestled within a flaky, golden crust. Prepare to indulge in a dessert that evokes memories of warm kitchens and family gatherings, capturing the true essence of culinary heritage.
Let's cook with our recipes!
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
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.
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.
PEACH PIE THE OLD FASHIONED TWO CRUST WAY
Old-fashioned peach pie made with two crusts, fresh peaches, and simple ingredients. It's great during the summer peach season.
Provided by BERNIERONE
Categories Peach Pie
Time 1h25m
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 pie crust. Lightly brush crust with egg to prevent dough from becoming soggy later. Set second crust aside.
- Place peaches in a large bowl, sprinkle with lemon juice, and mix gently. Mix together sugar, flour, cinnamon, nutmeg, and salt in a separate bowl. Pour over peaches and mix until combined. Pour into pie crust and dot with butter.
- Cover filling with remaining pie crust. Flute the edges to seal or use a fork dipped in egg to press them down. Brush remaining egg on top, then cut several slits in the top crust to allow steam to escape.
- Bake pie in the preheated oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and juice begins to bubble through the vents, 30 to 35 more minutes. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking.
- Cool pie for 15 minutes before slicing.
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
PEACH PIE THE OLD FASHIONED TWO CRUST WAY
Old-fashioned peach pie made with two crusts, fresh peaches, and simple ingredients. It's great during the summer peach season.
Provided by BERNIERONE
Categories Peach Pie
Time 1h25m
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 pie crust. Lightly brush crust with egg to prevent dough from becoming soggy later. Set second crust aside.
- Place peaches in a large bowl, sprinkle with lemon juice, and mix gently. Mix together sugar, flour, cinnamon, nutmeg, and salt in a separate bowl. Pour over peaches and mix until combined. Pour into pie crust and dot with butter.
- Cover filling with remaining pie crust. Flute the edges to seal or use a fork dipped in egg to press them down. Brush remaining egg on top, then cut several slits in the top crust to allow steam to escape.
- Bake pie in the preheated oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and juice begins to bubble through the vents, 30 to 35 more minutes. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking.
- Cool pie for 15 minutes before slicing.
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
PEACH PIE THE OLD FASHIONED TWO CRUST WAY
Old-fashioned peach pie made with two crusts, fresh peaches, and simple ingredients. It's great during the summer peach season.
Provided by BERNIERONE
Categories Peach Pie
Time 1h25m
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 pie crust. Lightly brush crust with egg to prevent dough from becoming soggy later. Set second crust aside.
- Place peaches in a large bowl, sprinkle with lemon juice, and mix gently. Mix together sugar, flour, cinnamon, nutmeg, and salt in a separate bowl. Pour over peaches and mix until combined. Pour into pie crust and dot with butter.
- Cover filling with remaining pie crust. Flute the edges to seal or use a fork dipped in egg to press them down. Brush remaining egg on top, then cut several slits in the top crust to allow steam to escape.
- Bake pie in the preheated oven for 10 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake until crust is brown and juice begins to bubble through the vents, 30 to 35 more minutes. If the edges brown too fast, cover them with strips of aluminum foil about halfway through baking.
- Cool pie for 15 minutes before slicing.
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
Tips:
- Choose ripe, but not too soft, peaches for the best flavor and texture in your pie.
- Peeling the peaches is optional, but it will give your pie a smoother filling.
- Use a sharp knife to slice the peaches evenly so they cook evenly.
- Don't overcrowd the pie pan with peaches, or the filling will be too soupy.
- Dot the top of the pie crust with butter before baking to help it brown and crisp up.
- Watch the pie carefully while it's baking, and remove it from the oven when the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 15 minutes before serving, so the filling has a chance to set.
Conclusion:
Peach pie is a classic summer dessert that is both delicious and easy to make. With its sweet, juicy peaches and flaky, buttery crust, it's a pie that everyone will love. So next time you're looking for a special treat, give this old-fashioned two-crust peach pie a try.
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