Cooking peach pie anyone?

[disneydeb]

does anyone have a recipe for a peach pie, peach picking seasons here and i'd like to try to make one. thanks in advance

 

[Twigs]

I haven't made a whole peach pie, but last summer I made these and everyone loved them

Peach Hand Pies

1 T butter or marg.
4 tsp. cornstarch
1/3 c. plus 1 T. sugar
2 lbs ripe peaches (about 4 large), unpeeled, pitted and cut into 3/4 " pieces
1/8 tsp salt
1 T. fresh lemon juice
2 pkgs refrigerated uncooked pie crusts
1 lg. egg, lightly beaten

In a skillet, melt butter over mod. heat. In cup mix, cornstarch with 1/3 c.sugar. Stir peaches, sugar mixture, and salt into butter in skillet. Cook 25 min or until peaches are very soft and mixture thickens and boils, stirring frequently. Boil 1 min. Remove from heat, add lemon juice and cool completely.

Preheat oven to 425. Cut pie crusts into quarters. Spoon 2 T. filling in center of each quarter, leaving about 3/4 " dough at each end. Fold dough over filling. With fork, press edges together to seal. Transfer pies to ungreased cookie sheet. Brush tops with egg, sprinkle with remaining sugar. Cut a 1" slit into each pie top. Bake 18-20 min or until golden brown. cool on wire racks.

 

[disneydeb]

oh these sound good thanks!

 

[Mr. & Mrs. Smith]

I haven't tried this but it sounds divine.

Rock Creek Lake Fresh Peach Pie

From Sunset, August 2001 ~ Serves 8

Pastry for a 9-inch single-crust pie
1 package (8 oz.) cream cheese, at room temperature
1 1/4 c. sugar, divided
6 1/2 c. sliced peeled firm-ripe peaches (about 4 lb.), divided
3/4 c. orange juice
1/4 c. cornstarch
1/4 c. lemon juice

With fork, prick bottom and sides of unbaked pastry in pan at about 1-inch intervals. Bake in a 375° oven until golden, 15 to 20 mins; let cool on a rack.

Meanwhile, in bowl, mix cream cheese and 1/2 c. sugar until smooth. Spread evenly over bottom of cool pastry.

In blender or food processor, whirl 1 c. sliced peaches, remaining 3/4 c. sugar, orange juice, and cornstarch until smooth. Pour into a 3- to 4-quart pan; stir over med-high heat until mixture boils and thickens, about 4 mins. Remove from heat and stir in lemon juice.

Add remaining 5 1/2 c. peaches to hot peach glaze and mix to coat slices. Let cool until tepid, about 25 mins, then scrape onto cream cheese mixture in crust.

Chill, uncovered, until firm enough to cut, at least 3 hrs. Cut into wedges and serve, or invert a large bowl over pie (it shouldn't touch fruit) and chill up to 1 day.