Peaches are my favorite fruit so this article features peachy recipes. Just thinking about a fresh peach can make my mouth water. If you, too, enjoy peaches, you need to try these pie recipes. Kentucky Deep-Dish Pie is simple but yummy. And Crumble Peach Pie is wonderful, too. There is also a Single Pie Crust Recipe you can use for these or other pies!
Kentucky Deep-Dish Peach Pie
- 1 unbaked pie shell
- 4 large fresh peaches, halved
- 1 1/4 cup sugar
- 1/2 cup packed brown sugar
- 1 stick butter
- 3 eggs, beaten
Line a deep dish pie pan with the pastry dough. Place the peaches over the pastry dough, cut side up. Sprinkle 1 cup of the sugar over the peaches. Bake at 400 degrees until peaches are tender.
Cream the remaining 1/4 cup of sugar, brown sugar, and the butter in a small bowl. Add the eggs and mix well. Pour the mixture over the peaches and bake until set.
Crumble Fresh Peach Pie
- 1 unbaked pie shell
- 5 large ripe but firm peaches, peeled and halved
- 1 cup sugar
- 1/3 cup butter, slightly softened
- 1/3 cup flour
Preheat oven to 400 degrees.
Place pastry shell in pie plate. Arrange peach halves in shell, cut side up. Mix the sugar, butter, and flour together until the mixture resembles coarse cornmeal; sprinkle over the peaches.
Bake for 10 minutes at 400 degrees. Reduce temperature to 350 degrees and bake another 30 to 40 minutes until golden brown and peaches are fork tender.
Classic Single Pie Crust
- 1 1/3 level cups all-purpose flour
- 1/2 level teaspoon salt
- 1/2 level cup quality solid shortening
- 3 tablespoons cold water (add more by the drop, if needed)
Spoon the flour into measuring cups and level. Mix flour and salt in a medium bowl.
Cut in the shortening using a pastry blender* until all flour is blended in to form pea-size chunks. Sprinkle with the water, one tablespoon at a time. Toss lightly with fork until dough will form a ball.
Press dough between hands to form a 5 to 6-inch disc. Using a rolling pin, roll dough out to a circle. Lay pie pan upside down on dough and cut dough 1-inch larger than the pan. Loosen dough from surface carefully, lightly folding into fourths. Place in center of pan, unfold and press onto bottom and sides. Fold the edge under and flute or trim as you desire.
For a baked pie shell, preheat oven to 425 degrees. Using a fork, thoroughly prick bottom and sides to prevent shrinking. Bake at 425 degrees for 10 to 15 minutes or until lightly browned.
For an unbaked pie shell, follow pie directions.
For more of Linda’s delicious dessert recipes visit her blog at http://ladybugssweettreats.blogspot.com Her diabetic desserts are at http://diabeticenjoyingfood.blogspot.com
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