If a cobbler is for family gathering then fancy pies are for company and holidays! (or winning Blue Ribbons!) Any which way a you make a peach pie is okay. You can't beat a slice of homemade peach pie. Go all out and add a scoop of vanilla ice cream for dessert perfection!
For the pie crust:
2 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup unsalted butter, cold and cut into cubes
1/2 cup buttermilk, cold
1-2 tablespoons water, cold
1 large egg, beaten, for the egg wash
Turbinado sugar, for sprinkling on top of pie
For the peach filling:
8 cups sliced peaches, skin removed
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3-4 tablespoons cornstarch, depending on how juicy your peaches are
1/2 teaspoon vanilla extract
1. Combine the flour, sugar, and salt in a bowl. Add the cubed butter and toss to coat. Dump the mixture out onto a clean surface and use a rolling pin to roll the butter into thin sheets, combining it with the flour. Use a bench scraper to scrape the rolling pin and to bring the mixture back into a pile as necessary. Continue until all of the butter is incorporated into the flour. Mixture will be very flaky. Return mixture to the bowl and place in the freezer for 15 minutes to chill the butter.
2. Remove from freezer and add the buttermilk. Use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add the water a tablespoon at a time. Divide the dough in two and flatten into disks. Wrap each disk in plastic wrap and chill in the fridge for at least 1 hour.
3. While the dough is chilling, make the peach pie filling. In a large bowl, combine peaches, sugar, cinnamon, nutmeg, cornstarch, and vanilla extract. Gently stir until mixed well.
4. When ready to roll out, let the dough rest at room temperature for five minutes. On a lightly floured surface, use a rolling pin to roll out the dough into a rough 13 inch circle. Dough should be about 1/4 inch thick. Transfer dough to pie dish. Fill pie with peach filling. Repeat with the second disk of dough. Cut dough and make a lattice over the filling. You can also leave the circle intact and cover the filling completely, cutting a few vents with a sharp knife.
5. Fold the edges of the top and bottom crusts together and use your index fingers and thumb to pinch into a pattern. Brush with egg wash and sprinkle with turbinado sugar.
6. Bake in a 400 degrees oven for 45 minutes or until the pie is bubbling and the crust is golden brown. Let the pie cool completely on a wire cooling rack before cutting.
Looking for an easy ice cream recipe without eggs, cooking custards and hand-cranked churning apparatus, then this recipe is for you. You will need a one-quart ice-cream maker for this one!
1 (14-ounce) can sweetened condensed milk
1 (5-ounce) can evaporated milk
1 1/4 cups whole milk
4 peeled, sliced medium-size fresh ripe peaches
2 tablespoons sugar
1/4 cup fresh lemon juice
1/4 teaspoon salt
3/4 cup peach nectar
Whisk first 3 ingredients in a 2-quart pitcher or large bowl until blended. Cover and chill 30 minutes. Process peaches with sugar, lemon juice, and salt in a blender or food processor until smooth or slightly chunky if you like pieces of peaches in your ice cream. Stir into milk mixture with peach nectar.
Pour milk mixture into freezer container of a 1-quart electric ice-cream maker, and freeze according to manufacturer's instructions. (Instructions and times will vary.) Remove container with ice cream from ice-cream maker, and place in freezer 15 minutes. Transfer to an airtight container; freeze until firm, about 1 to 1 1/2 hours.
This recipe offers you that delicious peach flavor with some calorie counting ingredients. Savor your frozen peach dessert without feeling guilty.
4 medium peaches, peeled and sliced
1 envelope unflavored gelatin
1 cup fat-free milk
1/2 cup sugar
2-1/2 cups vanilla yogurt
2 teaspoons vanilla extract
Place peaches in a blender. Cover and process until blended; set aside. In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; stir in sugar and salt until sugar dissolves. Add the yogurt, vanilla and reserved peaches.
Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer’s directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving. Yield: 6 cups.
This decadent and cool treat offers not only peach, but also hints of fresh herbs and vodka.
2 1/2 pounds ripe white peaches, peeled
Juice of 1 lemon (2 to 3 tablespoons)
1/2 to 1 cup sugar
2 sprigs fresh lavender, peppermint, or bush basil
1 tablespoon vodka
1 cup heavy cream
Coarsely chop peaches, and place them in a large bowl. Crush with your hands or a potato masher until only very small pieces remain. Stir in lemon juice, sugar, and herbs if desired. Cover, and refrigerate, stirring occasionally, 1 hour. Stir in vodka, then the cream. Discard herbs.
Freeze peach mixture in an ice cream maker according to manufacturer's instructions until thick but not frozen solid. Transfer to a chilled airtight container; freeze at least 2 hours (up to 2 weeks). Let stand at room temperature 10 minutes before serving.