Orchard Harvest Walnut Pie
6-oz. prepared shortbread pie crust
1/2 cup chopped walnuts
two 20-oz. cans apple pie filling
1/4 tsp. ground nutmeg
6-oz. bag sweetened dried cranberries
1/3 cup flour
1/4 cup packed brown sugar
3 Tbsp. melted butter
Heat oven to 375ºF. Combine apple pie filling, 1 cup cranberries and nutmeg; spoon into crust. Combine flour and sugar; cut in butter until crumbly. Stir in nuts; sprinkle over filling. Bake 35-45 minutes or until topping is golden. Serves 8.
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Oreo Ice Cream Pie
from Nabisco's Kitchen
Crust:
1 cup reduced fat Oreo® cookie crumbs
3 Tbsp. granulated sugar
1 Tbsp oil
Filling:
1/2 cup fat-free caramel topping
4 cup fat-free vanilla ice cream, slightly softened
1/2 cup reduced fat Oreo® cookie crumbs
To prepare crust, combine cookie crumbs, sugar, and oil in a mixing bowl. Press mixture firmly in a 9" pie pan. To prepare filling, spread caramel topping over crumbs. Then, spread with ice cream. Sprinkle remaining crumbs over top. Freeze 4 hours or until firm.
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Oreo Mud Pie
1 pint chocolate ice cream, softened
1 Oreo pie crust
2 pints coffee ice cream, softened
1/2 cup heavy cream, whipped
1/4 cup chopped walnuts
1/2 cup chocolate fudge topping
Evenly spread chocolate ice cream into crust. Scoop coffee ice cream into balls, arrange over chocolate layer. Freeze 4 hours or until firm. To serve, top with whipped cream, walnuts and fudge topping.
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Oven-Fried Apple Pies
two 6-1/2 oz. pkg. Martha White Pizza Crust Mix
1/2 cup + 2 Tbsp. water
1/4 cup butter or margarine, melted
Dried Apple Filling:
6 oz. dried apples
2 cups water
1 cup sugar
1/4 cup butter or margarine, melted
1 Tbsp. lemon juice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
melted butter or margarine
Preheat oven to 400ºF. Grease a large baking sheet. Combine pizza crust mix, water, and butter in mixing bowl, stir to blend. Turn dough out onto lightly floured board or pastry cloth, knead gently just until smooth. Divide dough in half. Divide each half into 8 pieces. Spoon 1 heaping Tbsp. of filling into center of each circle. Fold top half of circle over bottom half, moistening edges very lightly to seal. Crimp edges with a floured fork. Pierce top of pie with fork several times to vent. Place on prepared baking sheet. Bake for 15 to 17 minutes or until golden brown. Brush with melted butter. Cool slightly before serving--filling will be hot. These are best when served warm.
Dried Apple Filling: Combine apples, water, and sugar in large saucepan. Bring to a boil over medium heat. Cover, reduce heat to low and simmer for 1 hour or until tender. Mash thoroughly. Stir in butter, lemon juice, cinnamon, and nutmeg; cool completely.
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Parker's Lighthouse Key Lime Cheese Pie
from Watertown Daily News Paper
14 oz. can sweetened condensed milk
8 oz. cream cheese, softened
3/4 cup plus 2 Tbsp. key lime juice
1/2 tsp. vanilla
9" deep-dish graham cracker pie shell, baked
1 pint heavy cream
1/4 cup sugar
lime slices garnish
Put the condensed milk, cream cheese, lime juice and vanilla in a food processor fitted with the steel blade, and process for 5 minutes. ( Or beat in a mixer fitted with a wire whip for 15 minutes.) Spoon the filling into the cooled pie crust, and refrigerate at least 8 hours, until filling is firm. Whip the cream with the sugar until soft peaks form. Spread on pie. Garnish the pie with lime slices.
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Patriotic Pie
from "Duncan Hines Treasury Of Baking"
Crust:
17-1/2 oz. fat-free blueberry muffin mix
1/4 cup reduced fat margarine, softened
Filling:
4 cup fat-free vanilla ice cream, slightly softened
1 cup crumb mixture, reserved from crust
Topping:
can of blueberries from mix, rinsed
2 cup strawberries, sliced
2 Tbsp. granulated sugar
Preheat oven to 400ºF. Prepare a 9" pie pan with cooking spray and flour, set aside. To prepare crust, place muffin mix in mixing bowl. Cut margarine with pastry blender. Spread evenly in unprepared 9" square pan. Do not press. Bake for 10 minutes. Stir. Press remaining crumbs against bottom and sides of prepared pan to form crust. Cool. To prepare filling spread ice cream over crust. Sprinkle with reserved crumbs. Freeze several hours or until firm. To prepare topping, combine strawberries and sugar.
NOTE: To serve, let pie stand 5 minutes at room temperature. Top with blueberries and strawberries. Cut into 8 wedges.
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Peach & Berry Lattice Pie
4 peaches
1 large orange
1-1/2 Tbsp. quick cooking tapioca or 3 tbsp cornstarch
pinch nutmeg
1 egg
2 cup mixed berries, such as strawberries, blueberries raspberries
1/2 cup granulated sugar
pastry for 9" double crust pie
Preheat oven to 425ºF. Peel peaches, if you wish. Slice into 1/2" wedges. Then cut each wedge into 3 pieces. They should measure about 3 cups. Place in a large bowl. If using large strawberries, slice into 1/4 inch thick pieces. Halve small strawberries. Place in a measuring cup. Add other berries to make 2 cups. Add berries to peaches. Finely grate 1 tsp. orange peel. Place in a small bowl with 1/4 cup freshly squeezed orange juice. If using tapioca, for 20 minutes to softened. Then add sugar and nutmeg and mix well to break up tapioca. Pour over fruit and toss until well distributed. If using cornstarch, stir with orange peel, sugar and nutmeg. Then add to fruit along with 1/4 cup orange juice. Toss well and set aside. Meanwhile, roll out half the pastry and fit in a 9 inch pie plate. Trim edges to 1 inch beyond rim of plate. Do not prick bottom. To prepare lattice crust, roll remaining dough into a 10" circle, approximately 1/8 inch thick. Cut into 1/2 inch wide strips. Turn filling into prepared crust. Place half the strips over filling about 1 inch apart. Repeat with remaining strips, placing them in opposite direction to form a diamond pattern. Trim strips so they are even with edge of pie. Then bring overhanging bottom crust up and over lattice strips. Gently press together to seal edges then flute. Beat egg in a small bowl with 2 tsp. water. Brush pastry with egg mixture. Bake on bottom rack of preheated 425ºF oven for 10 minutes. Then reduce heat to 350ºF and continue baking for 40 to 45 minutes or until filling is bubbly and pastry is golden.
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Peach Cheese Pie
8 oz. cream cheese, softened
2 large eggs
1/2 cup sugar
2 Tbsp. milk
1 Tbsp. vanilla
unbaked 9" pie shell
29 oz. can sliced peaches
1 Tbsp. cornstarch
1/4 cup sugar
1 Tbsp. lemon juice
1/4 Tbsp. almond extract
Garnish:
maraschino cherries
Beat the cream cheese in a bowl, using an electric mixer set on medium speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk and vanilla, beating well after each addition. Pour into the unbaked pie shell. Bake in 375ºF. oven for 30 minutes or until set. Cool on a wire rack. Drain the peaches, reserving 1 cup of the juice. Combine the cornstarch and 1/4 cup sugar in a small saucepan. Gradually stir in the reserved peach juice, lemon juice and almond extract. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat. Arrange the peaches in a circle, petal fashion, on top of the filling. Garnish with maraschino cherries. Spoon the glaze over the fruit. Cover and chill in the refrigerator for at least one hour or until set.
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Peach Cream Pie
recipe by Sherry, shared by Lynda
1 pie crust (9 inch), deep dish
Filling:
4 cups sliced peaches
1 cup sugar
1 egg, lightly beaten
3 Tbsp. flour
1 cup sour cream
1/2 tsp. vanilla
1/4 tsp. salt
Topping:
1/3 cup sugar
1/3 cup flour
1/4 cup butter, softened
1/4 tsp. cinnamon
freshly ground nutmeg, optional
Combine sour cream, egg, sugar, flour, salt, and vanilla. Add sliced peaches and pour into unbaked pie shell. Bake at 400 F for 15 minutes, then at 350ºF for 20 minutes. Combine topping ingredients and sprinkle on top of pie, bake an additional 10-15 minutes at 400 F. Remove from oven and allow to cool before serving.
NOTE: Make sure to use a DEEP DISH pie shell fro this. It is a VERY full pie!
Per Serving (excluding unknown items): 417 Calories; 19 g Fat (39.2% calories from fat); 4 g Protein; 60 g Carbohydrate; 2 g Dietary Fiber; 52 mg Cholesterol; 294 mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 3-1/2 Fat; 2 Other Carbohydrates.
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Peach Crumb Pie
from Abbie
4 cups sliced fresh peaches
1/2-1 cup sugar
9" unbaked pie shell
Topping:
1/3 cup sugar
1/3 cup flour
1/4 cup butter, softened
1/4 tsp. cinnamon
Toss peaches with sugar and pour into pie shell. Combine topping ingredients until large crumbs form. Sprinkle in top of pie. Bake 350ºF. for 30-40 minutes, or until peaches test done and crust is golden.
NOTE: I tend to go lighter on the sugar with the peaches because there is also sugar in the topping.
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Peach Crumb Pie #2
from "Amish Cooking"
2-1/2 Tbsp. tapioca
3/4 cup sugar
1/4 tsp. salt
4 cups sliced peaches
1/3 cup packed brown sugar
1/4 cup flour
1/2 tsp. cinnamon
2-1/2 Tbsp. soft butter
Mix together the first 4 ingredients, then let the mixture set for 5 minutes before pouring it into an unbaked 9" pie shell. Mix the rest of the ingredients for the crumb topping, then put it on top of the fruit filling. Bake the pie at 425ºF for 24 to 50 minutes.
VARIATIONS: Other fruit may be used, but this recipe is especially good with apples.
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Peach Crumb Pie #3
3 tbsp. all purpose flour
1/3 cup sugar
1/2 tsp. cinnamon
3 cup peaches, peeled and sliced
1 pie crust shell
Topping:
1/2 cup brown sugar
1/3 cup all purpose flour
1/3 cup rolled oats
2 tbsp. butter, softened
Preheat oven and baking sheet to 375ºF. In a large bowl, combine flour, sugar and cinnamon; stir in peaches and toss to coat well. Pour mixture into pie crust. For topping, in a small bowl, combine brown sugar, flour and rolled oats. Cut in butter until crumbly. Sprinkle topping over pie. Bake on preheated baking sheet for 40 minutes or until golden brown. Serve warm or cold.
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Peach Crunch Pie
1/2 - 2/3 cup granulated sugar
3 Tbsp. flour
1/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
6 cups thinly sliced, peeled peaches or frozen unsweetened peach slices
pastry for double-crust pie, below
1/4 cup packed brown sugar
2 Tbsp. butter (NOT margarine)
1 Tbsp. water
1 tsp. cornstarch
1/2 cup chopped pecans
For filling, in large bowl, stir together sugar, flour, cinnamon and nutmeg. Add peaches; gently toss until coated. (If using frozen fruit, let mixture stand 15-30 minutes or until partially thawed but still icy.) Prepared and roll out pastry as directed. Line 9” pie plate with half the pastry. Transfer peach mixture to pie plate. Trim bottom pastry to edge of pie plate. Cut slits in top crust. Place on filling; seal and flute edges. Cover edge of pie with foil. Bake 25 minutes at 375ºF. (50 minutes if using frozen fruit). Remove foil; bake 25-30 minutes more or until golden. Meanwhile, for topping, in small saucepan combine brown sugar, butter, water and cornstarch until mixed. Cook and stir over medium heat until mixture boils. Stir in pecans. Spread warm mixture over hot pie crust. Bake 5 minutes more. Cool on wire rack. Cover and refrigerate leftovers. Serves 8.
Pastry for Double-Crust Pie: In bowl, combine 2 cups flour and 1/2 tsp. salt. Use pastry blender to cut in 2/3 cup shortening until pieces are the size of small peas. Sprinkle 1 Tbsp. water over part of mixture; gently toss with fork. Push to side of bowl. Repeat, using 1 Tbsp. of water at a time (up to 7 Tbsp. water TOTAL), until all is moistened. Divide dough in half. Form each half into ball. On lightly floured surface, slightly flatten one ball of dough. Roll from center to edges, forming 12” circle. Transfer to 9” pie plate; carefully ease pastry into pie plate. Add filling and proceed as directed, rolling remaining dough in the same manner for top crust.
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Peach Dumplings
1/2 cup water
1/2 cup granulated sugar
1/2 cup bottled grenadine syrup
Pastry, below
1/4 cup packed brown sugar
1/4 tsp. ground cinnamon
1 Tbsp. butter
6 large peaches, peeled, halved and pitted
milk or cream
granulated sugar
Combine water, the 1/2 cup granulated sugar and grenadine syrup in medium saucepan. Heat to boiling, then simmer 5 minutes; remove from heat. Prepare pastry. Roll out on lightly floured surface to 18x12" rectangle. Cut into six 6x6" squares. Blend brown sugar, cinnamon and butter in small bowl. Spoon into hollows in peach halves; press 2 halves back together. Place a filled peach in center of each pastry square. Fold pastry up and around fruit; pinch edges to seal. Place in 13x9" baking pan. Brush dumplings lightly with milk or cream; sprinkle with granulated sugar. Bake at 425ºF for 30 minutes or until pastry is golden and peaches are tender. (Test fruit with long, thin metal skewer.) Cool slightly in pan on wire rack. Serve warm, with cream or ice cream, if you wish. Makes 6.
Pastry: Sift 1-1/2 cups flour and 1 tsp. salt into medium bowl; cut in 1/2 cup vegetable shortening with pastry blender until mixture is crumbly. Sprinkle about 4 Tbsp. cold water over mixture, 1 Tbsp. at a time. Mix lightly with fork just until pastry holds together and leaves sides of bowl clean.
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Peaches & Cream Pie
9 inch pie crust
3-1/2 cups fresh peaches, peeled and sliced
1/2 cup sugar
1/2 tsp. ground cinnamon
1 dash ground nutmeg
3 Tbsp. tapioca
half and half
Mix sliced peaches with sugar, spices and tapioca. Place in pie shell. Place shell on a cookie sheet and pour half and half over fruit until shell is 3/4 full. Bake in preheated 400ºF oven for 10 minutes. Reduce temperature to 350ºF and continue baking for 45-50 minutes longer. Serve hot or warm.
NOTE: Use 3-4 cups sliced fresh peaches. Remove peel by dipping peaches briefly in boiling water, and then placing them under cold water as you remove the peel.
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Peach Glace Pie
9” baked pie shell
5 cup sliced fresh peaches, (about 5 medium)
1 cup sugar
3 Tbsp. cornstarch
1/2 cup water
few drops red food color, if desired
1 pkg. (3 ounces) cream cheese, softenedv
fruit protector, to prevent from discoloring--use as directed on package
Prepare and bake pie shell. Mash enough peaches to measure 1 cup. Mix sugar and cornstarch in 2-quart saucepan. Gradually stir in water, food color and mashed peaches. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute, cool. Beat cream cheese until smooth. Spread in pie shell. Fill shell with remaining peaches. Pour cooked peach mixture over top. Refrigerate about 3 hours or until set. Serve 8.
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Peach Melba Pie
2 lb peaches, peeled
2/3 cup brown sugar
1/8 tsp. cinnamon
pastry for 9" double crust pie
Glaze:
1 egg
1 cup raspberries
3 Tbsp. all-purpose flour
pinch nutmeg
2 Tbsp. butter
1 tsp. milk
Preheat oven to 425ºF. Slice peaches into 1/2"-thick wedges. They should measure about 4 cups. Place in a large bowl with raspberries. Measure sugar, flour, cinnamon and nutmeg into a small bowl. Stir with a fork until blended. Add to fruit and stir until evenly distributed. Roll out half the pastry and fit into a 9" pie plate without stretching dough. Do not trim edge until top dough is in place. Do not prick bottom. Then roll out remaining dough into a 10" circle, about 1/8 inch thick. Pour filling into pie shell. Dot with butter. Moisten edge of pastry with water. Place 10" circle of pastry over filling. Gently press seams together to seal. Trim dough to 1/2 inch beyond rim of plate. Then turn edge underneath and flute rim. Cut 2 or 3 (2") slits on top crust to allow steam to escape. Make a glaze, if you wish, by whisking egg together with milk in a small bowl. Brush evenly over pie crust. Place pie on bottom rack of preheated 425ºF oven. Bake for 10 to 12 minutes or until pastry starts to turn golden. Then reduce oven heat to 350ºF and continue baking 45 to 50 minutes or until peaches can easily be pierced with a fork.
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Peach Melba Pie #2
1/3 cup sugar
1/3 cup flour
1 Tbsp. finely chopped crystallized ginger or 1/4 tsp. ground ginger
3 cups thinly sliced, peeled peaches or frozen unsweetened peach slices
10-oz. pkg. frozen sweetened raspberries, thawed but not drained
pastry for double-crust pie, below
vanilla ice cream, optional
For filling, in large bowl, stir together sugar, flour and ginger. Add peaches and raspberries with their syrup, then gently toss until coated. (If using frozen peaches, let mixture stand 15-20 minutes or until peaches are partially thawed but still icy.) Prepare and roll out pastry as directed. Line 9” pie plate with half the pastry. Transfer fruit mixture to pie plate. Place top crust on filling; seal and flute edge. Place pie plate on baking sheet to catch any spills. To prevent overbrowning, cover edge of pie with foil. Bake 25 minutes (50 minutes if using frozen fruit) at 375ºF. Remove foil; bake 25-30 minutes more or until top is golden. Cool pie on wire rack. If desired, serve warm with ice cream. Cover and refrigerate leftovers. Serves 8.
Pastry for Double-Crust Pie: Combine 2 cups flour and 1/2 tsp. salt. Using pastry blender, cut in 2/3 cup shortening until pieces are the size of small peas. Sprinkle 1 Tbsp. of water over part of mixture; gently toss with fork. Push to side of bowl. Repeat, using 1 Tbsp. water at a time (up to 7 Tbsp.), until all is moistened. Divide dough in half; form each half into a ball. On lightly floured surface, slightly flatten one ball of dough. Roll from center to edges, forming 12” circle. Transfer to 9” pie plate. Carefully ease pastry into pie plate. Add filling as directed. Trim bottom pastry even with rim of pie plate. For top crust, repeat rolling remaining dough. Cut slits in top crust; place on filling. Trim to 1/2” beyond edge of plate. Fold top crust under bottom pastry. Seal; flute edge. Bake as directed.
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Peach-Pecan Tart
Butter Crust, below
Orange Glaze, below
6 oz. cream cheese, softened
4 cups sliced fresh peaches (about 4 medium)
1/2 cup chopped pecans
Bake Butter Crust; cool. Prepare Orange Glaze. Beat cream cheese until smooth; spread on bottom of crust. Arrange peaches on cream cheese; sprinkle with pecans. Spoon glaze over pecans. Refrigerate about 2 hours or until set. Serves 12.
Butter Crust: Heat oven to 400ºF. Mix 1-1/3 cups flour and 1/3 cup packed brown sugar; cut in 2/3 cup softened butter until crumbly. Press firmly and evenly against bottom and side of ungreased 12" pizza pan. Bake 10-15 minutes or until light brown.
Orange Glaze: Mix 1/2 cup sugar, 2 Tbsp. cornstarch and 1/4 tsp. salt in 1-quart saucepan. Gradually stir in 1/2 cup orange juice and 1/3 cup water. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute; cool.
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Peach Pie
2 crust plain pastry
5 cups fresh peaches, peeled and sliced
1 Tbsp. lemon juice
2/3 cup sugar
1 Tbsp. flour
1/4 tsp. nutmeg
2 Tbsp. butter
Line a 9" pie pan with pastry. Fill pan completely with peaches. Sprinkle lemon juice on top. Mix sugar, flour and nutmeg together and sprinkle over all. Dot with butter cut in small pieces. Cover with top crust and press edges together. Cut slits in top crust for steam to escape. Bake at 450ºF. for 10 minutes, reduce heat to 350ºF. and continue baking for another 45 minutes. Cool for 30 minutes before serving. Especially good topped with whipped cream or vanilla ice cream.
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Peach Pie #2
pastry for one-crust pie or buttermilk pastry
2/3 cup sugar
1/3 cup all-purpose flour
1/4 tsp. ground cinnamon
6 cups sliced peaches (6 to 8 medium peaches)
1 tsp. lemon juice
1 Tbsp. butter or stick margarine, if desired
Heat oven to 425ºF. Make pastry. Mix sugar, flour and cinnamon in large bowl. Stir in peaches and lemon juice. Turn into pastry-lined pie plate. Cut butter into small pieces; sprinkle over peaches. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3” strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking. Bake about 45 minutes or until crust is golden brown and juice begins to bubble through slits in Crust. Cool on wire rack at least 2 hours.
Apricot Pie: Substitute 6 cups fresh apricot halves for the peaches.
Quick Peach Pie: Substitute 6 cups frozen sliced peaches, partially thawed and drained, for the fresh peaches.
NOTE: For a hint of butterscotch flavor, use packed brown sugar instead of granulated sugar in the peach filling.
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Peach Pie with Almond Crumble Topping
from Cooking Live Show, Food Network
sweet dough for 1 crust pie
Topping:
1 cup all-purpose bleached flour
3 Tbsp. sugar
1/4 tsp. freshly grated nutmeg
1/2 cup sliced almonds
6 Tbsp. unsalted butter, melted
Filling:
3 pounds firm, ripe, yellow fleshed free stone peaches, about 8 or 9 medium peaches
1/2 cup sugar
2 Tbsp. all-purpose bleached flour
1/2 tsp. almond extract
1/8 tsp. freshly grated nutmeg
2 Tbsp. cold unsalted butter
To make topping: Combine flour, sugar and nutmeg in a mixing bowl; stir well to mix and stir in sliced almonds. Stir in butter evenly. Set aside for 5 minutes, then, using your fingertips, break the mixture into 1/4 to 1/2" crumbs. Set aside again while you prepare the filling. Preheat oven to 400ºF. and set racks at middle level. Roll out bottom crust and arrange in 9" Pyrex plate. To make filling: Peel the peaches by cutting a cross in the blossom end of each and dropping them three at a time into a pan of boiling water. Remove after 20 or 30 seconds with a slotted spoon or skimmer and drop them into a bowl of ice water. If the peaches are ripe, the skin will slip off easily. If it does not, remove the skin with a sharp stainless steel paring knife. (If you peel it with a knife, include an extra peach for what you have peeled away.) Hold each peeled peach gently in your left hand over a mixing bowl (if you are left handed reverse.) With a stainless steel paring knife make a cut through to the pit, from stem to blossom end. Make another cut about 3/4" to the right of the first one along the outside of the peach. Angle the knife blade back so the cuts meet at the pit. Twist the knife blade upward slightly as a wedge of peach will fall into the bowl. Continue in the same manner around the peach, cutting it into 8 to 10 wedges. Discard the pit and repeat with remaining peaches. Add remaining ingredients, except the butter, to the peaches and stir gently with a rubber spatula to combine. Pour filling into the prepared pastry shell and smooth. Dot with the butter. Scatter the crumb topping evenly over the filling. Place pie on the bottom rack of the oven and bake for 15 minutes. Lower the temperature to 350ºF. and move pie to the middle rack. Bake another 30 minutes, or until the crust and crumble are a deep golden and the juices are just beginning to bubble up. Cool the pie on a rack and serve warm or room temperature.
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Peach Pizza Pie
from The Dessert Show
Crust:
1/2 cup softened butter
1/4 cup powdered sugar
1 cup all-purpose flour
Filling:
1 Tbsp. cornstarch
2 Tbsp. sugar
1/4 tsp. mace
1/2 cup orange juice
1/2 cup red currant jelly
5 cups fresh peach slices
Whipped cream
Crust: preheat oven to 350ºF. Cream butter and powdered sugar. Stir in flour. Pat mixture into 12" pizza pan. Prick bottom with fork. Bake 10 minutes or until edges are brown and cool. Filling: Combine cornstarch, sugar and mace. Stir in orange juice and jelly and cook, stirring, until mixture boils and is thick. Cool. Arrange peach slices on crust and spoon sauce over peaches. Refrigerate until glaze is set. Serve with whipped cream.
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Peach Skillet Pie
1 stick pastry mix
1/2 cup sugar
1/4 tsp. cinnamon
6 fresh peaches
1/2 tsp. salt
1-1/2 Tbsp. butter
Mix pastry, according to directions on package. Roll out on lightly floured cloth covered board with flour covered rolling pin, large enough to line a 8" skillet or frying pan, allowing dough to hang over edge. Slice skinned peaches into pastry lined pan. Sprinkle with sugar, salt and cinnamon. Dot with butter. Fold the dough over edge toward center, leaving a small space uncovered. Bake in 425ºF. oven until fruit is bubbly and crust is browned, about 25 to 30 minutes.
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Peach Sour Cream Pie
from "The Canadiana Cookbook"
1 cup dairy sour cream
grated peel of 1/2 an orange
3/4 cup firmly packed brown sugar
1/2 tsp. salt
2 egg yolks, well beaten
unbaked 8" pie shell
2 Tbsp flour
2-1/2 cups peeled, sliced peaches
Blend the sour cream, peel, brown sugar and salt, then stir in the egg yolks. Sprinkle bottom of pie shell with 1 Tbsp. of the flour. Pour in peaches and sprinkle with remaining flour. Pour sour cream mixture over all. Bake at 425ºF for 15 minutes, reduce heat to 350ºF and bake 30 minutes. Let cool.
NOTES: An equal quantity of well-drained canned peaches can be used for this open pie in the winter, but the velvety texture and blush color of fresh peaches will be lost.
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Peach Streusel Pie
2-1/2 lbs. peaches
1/2 tsp. grated lemon rind
1 tsp. lemon juice
1/2 cup granulated sugar
3 Tbsp. quick-cooking tapioca
1/2 tsp. ground cinnamon
Pastry, below
1 Tbsp. butter
1/4 cup packed brown sugar
1/2 cup sifted flour
1/4 cup butter, cut up
Peel and slice peaches; place in large bowl. Sprinkle with lemon rind, lemon juice, sugar, tapioca and cinnamon. Toss gently to mix. Prepare unbaked pastry shell. Spoon peach mixture into shell; dot with the 1 Tbsp. butter. Combine brown sugar, flour and the 1/4 cup butter in small bowl. Work in butter with fingers until crumbly. Sprinkle over fruit, covering completely. Cover top of pie loosely with foil. Bake at 425ºF for 30 minutes; remove foil. Continue baking 15 minutes or until streusel is set and juices bubble up. Cool pie completely on wire rack.
Pastry: Sift 11/2 cups flour and 1 tsp. salt into medium bowl; cut in 1/2 cup vegetable shortening with pastry blender until mixture is crumbly. Sprinkle about 4 Tbsp. cold water over mixture, 1 Tbsp. at a time. Mix lightly with fork just until pastry holds together and leaves sides of bowl clean. Make a ball; flatten it slightly. Roll out to 12" round on lightly floured surface; fit into 9" pie plate. Trim overhang to 1/2". Turn edge under. Pinch to make a stand-up edge. Flute or pinch as desired.
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Peach Sunburst Pie
from "Recipe Hall of Fame Quick and Easy Cookbook"
peeled, raw peach halves
1 unbaked pie crust
1/2 cup butter, softened
1 cup sugar
2 Tbsp. flour
1 egg, slightly beaten
Place peach halves, cut-side-down in crust. Cream softened butter with sugar to which flour has been added. Combine with beaten egg. Pour over peaches. Bake at 350ºF. for 55 minutes.
NOTE: A drop of two of almond extract, a few grains of salt, as well as nutmeg will add to this pie.
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Peachy Pie
3 cup fresh peaches, sliced and mixed with 3 cups canned or frozen peaches, drained
2 Tbsp. cornstarch
3 oz cream cheese, softened
1/2 cup sour cream
2 large eggs
1 Tbsp. lemon juice
1/3 cup sugar
1 tsp. cinnamon
1 unbaked pie crust for 10" pie
Mix the peach and cornstarch and set aside. Cook the cream cheese and sour cream until it thickens, stirring constantly. Mix the eggs, juice and sugar in a mixer bowl. Add the cheese mixture and beat until cool. Arrange the peaches in the unbaked pie crust. Pour the filling over the peaches. Sprinkle with the cinnamon. Bake in a preheated 425ºF. oven for 10 minutes and then at 350ºF. for about 30 to 35 minutes. Cover with a sheet of foil to retard browning if necessary.
NOTES: You can use up to 1/2 cup more fresh peaches if needed for this recipe. Also, this pie may be made with a double crust. Just follow the directions the same as for a single pie crust. Cover with a lattice or regular top crust over the pie filling.
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Peachy Toll House Pie
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1 cup butter or margarine, at room temperature
6 oz. semisweet chocolate chips
1 cup chopped walnuts
9" unbaked pie shell
whipped cream or ice cream, optional
Preheat oven to 325ºF.Beat eggs until foamy. Blend in other ingredients until well blended. Bake one hour. Serve topped with whipped cream or ice cream, if desired.
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Peanut Butter Cheese Pie
6 tsp. sugar
6 tsp. margarine, softened
6 tsp. milk
1 cup chocolate chips
1 graham cracker crust
1/4 cup butter, softened
1 cup powdered sugar
1 cup peanut butter, creamy
8 oz. cream cheese, softened
1 pint whipping cream, whipped
Put sugar, 6 Tbsp. butter, milk and chocolate in a saucepan. Cook 30 seconds. Pour into crust. Chill 30 minutes. Combine 1/4 cup butter and powdered sugar, peanut butter and cream cheese, cream until smooth. Gently fold in whipped cream, there will be swirls of whipped cream showing. Pile mixture into pie shell.
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Peanut Butter Chiffon Pie
1/2 cup sugar
2 tsp. unflavored gelatin
1/2 tsp. nutmeg
1/4 tsp. salt
1 cup water
1/2 cup peanut butter
2 egg yolks, slightly beaten
1 tsp. vanilla
2 egg whites
2 Tbsp. sugar
1/2 cup whipping cream
1 fully ripened banana, optional
9" baked pastry shell, cooled
Mix first 4 ingredients together. Slowly, add water to peanut butter. Blend until smooth; stir in the egg yolks. Add the gelatin mixture. Cool and stir until mixture thickens slightly. Add vanilla and chill until partially set. Beat egg whites to soft peaks, add 2 Tbsp. sugar beating to stiff peaks; fold into first mixture. Whip cream until stiff and fold into pie mixture. Slice banana, if desired, into pastry shell and top with the filling. Garnish with globs of whipping cream with a slice of banana in each glob.
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Peanut Butter Chocolate Cream Pie
1/3 cup peanut butter
3/4 cup confectioner's sugar
1 pie crust, baked
3/4 cup granulated sugar
3 Tbsp. cornstarch
1/4 tsp. salt
2 cups milk
1-1/2 squares unsweetened chocolate, in pieces
3 egg yolks, slightly beaten
1 tsp. vanilla
Whipped cream
Combine the peanut butter and confectioner's sugar. Sprinkle 2/3 of the mixture in the pie crust. In a saucepan, combine the granulated sugar, cornstarch, and salt. Stir in the milk and the chocolate pieces. Bring mixture to a boil, cook and stir one minute. Add at least half of the mixture to the beaten egg yolks, return to pan. Cook and stir one minute. Add the vanilla. Pour mixture into crust. Cover with plastic wrap and chill. Before serving, spread whipped cream over the pie filling and sprinkle the remaining peanut butter mix.
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Peanut Butter Chocolate Pie
1-1/2 cups cold half and half, light cream or milk
1 pkg. (4 serve) instant chocolate pudding and pie filling
3-1/2 cups (8 oz. ) cool whip topping, thawed
1 cup chopped peanut butter cups (can use 1 small bag of mini Reese's cups cut in half)
1 chocolate crumb crust
Pour half and half into large bowl. Add pie filling mix. Beat with wire whisk until well blended, 1 minute. let stand 5 minutes. Fold in whipped topping and chopped candies. Spoon into crust. Freeze until firm, about 6 hours or overnight.
Remove from freezer and let stand 10 minutes to soften before serving. Store any leftovers pie in the freezer.
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Peanut Butter Cookie Pie
from Pillsbury Quick and Easy Bake Off
18 oz. roll refrigerated chocolate chip cookie dough
3 cups powdered sugar
1 cup peanut butter
2 Tbsp. butter or margarine
1/4 cup water
1 cup milk chocolate chips, melted
16 pecan halves if desired
Heat oven to 350ºF. Remove cookie dough from wrapper. With floured fingers press dough in bottom of ungreased 10 or 9 inch springform pan. Bake for 14 to 18 minutes or until golden brown. Cool 15 minutes. In medium bowl, combine powdered sugar, peanut butter, butter and water. Mix well. (If necessary, add additional water 1 tsp at a time until mixture is smooth) Drop spoonfuls of mixture over baked cookie crust. Press evenly to cover crust. Spread melted chocolate chips over peanut butter mixture. If desired, carefully swirl chocolate with fork. Garnish with pecan halves. Refrigerate 1 hour or until chocolate is set. 16 servings
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Peanut Butter Cream Pie
4-serving size pkg. instant vanilla pudding mix
1 cup (8 oz.) dairy sour cream
1 cup milk
1-2/3 cups (10-oz.) peanut butter chips
2 Tbsp. vegetable oil
6 oz. packaged crumb crust
Cool Whip
In small mixer bowl, blend pudding mix, sour cream and milk. In small microwave-safe bowl, place peanut butter chips and oil. Microwave at high (100%) 1 minute; stir. If necessary, microwave at high additional 15 seconds or until chips are melted and mixture is smooth when stirred. Gradually add to pudding, beating on high speed of electric mixer until smooth. Pour into crust. Cover; refrigerate several hours or overnight. Garnish with whipped topping. Cover; refrigerate leftover pie. 6 to 8 servings.
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Peanut Butter Cup Cookie Ice Cream Pie
6 oz. store bought chocolate pie crust
1/2 cup creamy peanut butter
1/4 cup honey
1 cup Keebler Chips Deluxe with Peanut Butter Cups cookies, chopped
1 quart vanilla ice cream, softened
6 oz. chocolate fudge ice cream topping
whipped topping for garnish
Place mixing bowl in freezer. In separate bowl, mix peanut butter and honey. Chop cookies into coarse pieces. Put softened ice cream in bowl from freezer; add peanut butter and honey mixture and chopped cookies. Mix with electric mixer on low until blended. Spoon half of ice cream mixture into pie crust. Layer with chocolate topping. Spoon remaining ice cream mixture into pie crust. Garnish with whipped topping. Freeze leftovers. Serves 8.
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Peanut Butter Dream Pie
from Washington County Fair Kitchen (Oklahoma)
3 oz. cream cheese
1 cup powdered sugar
1/3 cup peanut butter
1 package topping mix and 1/2 cup milk (or frozen whipped topping)
8" graham cracker crust
1/4 cup peanuts, dry roasted, finely chopped
Whip cheese until soft and. fluffy. Beat in sugar and peanut butter. Fold topping into mixture. Pour into baked pie shell and sprinkle with chopped peanuts and chill until firm.
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Peanut Butter Ice Cream Pie with Hot Fudge Sauce
source: "The Yankee Kitchen"
Pie:
9" graham cracker shell
1 quart vanilla ice cream, softened
1 cup frozen non-dairy topping, thawed
1/2 cup peanut butter
1/2 cup peanuts, chopped
1/2 cup whole peanuts for the top
Sauce:
6 oz. semi-sweet chocolate chips
3/4 cup evaporated milk
1/4 cup sugar
Combine all pie ingredients except whole peanuts, mix well and spoon into shell. Top with whole peanuts and freeze until firm. Combine all sauce ingredients in a heavy sauce pan over low heat, stirring until melted. Serve warm or cool over the pie.
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Peanut Butter Pie
9" unbaked pie shell
2/3 cup sugar
1/3 cup creamy peanut butter
1 cup dark corn syrup
1/2 tsp. salt
3 eggs
1 cup salted peanuts
6 oz. (1 cup) semisweet chocolate chips
sweetened whipped cream
Heat oven to 375ºF. Beat sugar, peanut butter, corn syrup, salt and eggs on low speed until smooth; stir in peanuts. Pour into pastry-lined pie plate; sprinkle with chocolate chips. Bake until crust is golden brown, 40-50 minutes. (Center of filling may be slightly soft, but will become firm as pie cools.) Cool 30 minutes. Refrigerate until chilled, at least 3 hours, but not longer than 24 hours. Serve with whipped cream.
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Peanut Butter Pie #2
two 9" graham cracker crusts
1 cup sugar
1/2 cup milk
1/2 cup peanut butter
8 oz. cream cheese
8 oz. Cool Whip
Mix sugar, milk and peanut butter and cream cheese with mixer until well blended. Gently fold in Cool Whip with a spatula. Divide into crusts and store in freezer and serve frozen.
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Peanut Butter Pie #3
1/4 cup peanut butter
1/4 cup powdered sugar, sifted
3 oz. cream cheese
2 Tbsp. milk
1 tsp. vanilla extract
9 oz. cool whip
1 chocolate crumb crust
Mix all ingredients except cool whip. Fold in cool whip. Spread into crumb crust and refrigerate for 1 to 2 hours.
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Peanut Butter Pie #4
from Taste of Home magazine
Crust:
1-1/4 cups chocolate cookie crumbs, 20 cookies
1/4 cup sugar
1/4 cup butter or margarine, melted
Filling:
8 oz. cream cheese, softened
1 cup creamy peanut butter
1 cup sugar
1 Tbsp. butter or margarine, softened
1 tsp. vanilla extract
1 cup heavy cream, whipped
grated chocolate or cookie crumbs, optional
Combine crust ingredients, press into a 9" pie plate. Bake at 375 for 10 minutes. Cool. In a mixing bowl, beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs if desired. Refrigerate. Yield: 8-10 servings
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Peanut Pie
from "A Taste of the South"
3 eggs
1 cup dark corn syrup
1/2 cup sugar
1/2 cup peanut butter
1 Tbsp. vanilla extract
1 cup salted peanuts
cream cheese pie pastry, chilled
whipped cream
Beat eggs, corn syrup, sugar, peanut butter and vanilla until smooth and thickened, about 4 minutes. Stir in peanuts and blend. Roll out pastry to fit 9" pie pan. Pour in filling. Bake at 400ºF. 15 minutes, then reduce heat to 350ºF. and bake until knife inserted in center comes out clean, 30-35 minutes. Cool completely before serving. Top each slice with whipped cream. Makes 8 servings.
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Pecan Chocolate Chip Pie
from The Dessert Show
1/4 cup butter
3 eggs
3/4 cup sugar
3/4 cup light corn syrup
1/4 cup chocolate chips plus extra to garnish
1/2 cup pecan pieces
whipped cream
Pie Crust:
2-1/2 cup flour
1/2 cup chilled unsalted butter
1/8 tsp. salt
5-7 Tbsp. ice water
Preheat oven to 350ºF. Prepare pie crust by blending the flour, butter and salt in a food processor. Add ice water a little at a time while blending. Do this until it forms a dough ball (you can also do this in a bowl using a pastry blender or forks to mix). Melt butter and set aside. Mix eggs and sugar and add syrup and melted butter. Spread chocolate chips and pecan pieces over bottom of pie crust. Pour egg and sugar mixture over chocolate and pecans and bake for about 35 minutes.
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Pecan Chocolate Chip Pie #2
Dough:
8 oz. butter
8 oz. cream cheese
2 tsp. vanilla
2 cup flour
Filling:
1 cup pecans
4 Tbsp. unsalted butter
2 eggs
1 cup dark corn syrup
1/4 cup molasses
1/2 cup brown sugar
1 Tbsp. vanilla extract
1/4 cup chocolate chips (or more)
For dough: Cream butter, cream cheese and vanilla together in a mixer or processor. Reduce speed to low and add the flour. Mix until just incorporated. Remove the dough, form into three balls and wrap in plastic wrap. Chill one hour before using. Uncooked dough can be frozen up to two months. Freeze uncooked balls of dough or freeze dough in pie tins. For filing: Mix pecans and butter in a small saucepan over medium heat and cook until butter turns a golden color. Remove from heat and set aside. In a mixing bowl combine eggs, corn syrup, molasses, brown sugar and vanilla. Mix until smooth and then mix in the pecans and butter. Pour this filling into the pie crust and sprinkle with the chocolate chips. Place on the middle rack of a preheated 350ºF oven and bake until the center of the pie is set, about 35 to 40 minutes. Remove from the oven and let the pie cool before serving.
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