Peach Pie Recipe with Pecans and Others

Thinking about a peach pie recipe brings back many good memories from years ago. When I was a child, every summer I would go with Mom and Dad to the peach orchards. We would get the most delicious sweet peaches. Of course, I could not stand to touch them because of the peach fuzz. Dad would bite right through the fuzz to taste them and make sure they were worth buying. Chills ran up and down my spine watching him eat the peach with the fuzz.

Now, the peach pie recipe was totally a different story. After we got home Mom would mix up a bunch of pie dough. Then she started peeling that “awful fuzz” from a bunch of the fruit. When she finished peeling, she stuffed the pies full of the delicious juicy peaches. When they started baking in the oven, I no longer that about the fuzz but only about how soon would the pies be done. As soon as they were taken from the oven, we were all waiting for a piece; we couldn’t wait for them to cool at all. We all got a piece piping hot from the oven. How delicious!

Peaches are classified in two groups: freestones and clingstones. The freestones are the ones where the flesh separate quite easily from the pit “or seed”. The clingstones are where the flesh clings tightly to the pit.  Although the states of California, South Carolina and Georgia are known to be “peach states” here in the United States, it seems we always had fresh peaches to pick in Ohio.

Tempt your senses with your favorite peach pie recipe! Every summer produce stands begin to appear along the highways selling wonderful fresh peaches. If you are learning how to make a pie, this is the best time to make all those delicious peach pies, cobblers and other desserts.

TIPTSY PIE a peach schnapps recipe
9 Inch double pastry crust

Filling:

• ¼ Cup butter
  
• 2 Can sliced cling peaches (29 ounces each)
  
• 1 ½ Cups whipping cream
  
• 1 ½ Teaspoons cinnamon
  
• ¼ Teaspoon cinnamon
  
• ¾ Cup packed brown sugar
  
• ½ Cup peach schnapps
  
• ¼ Cup bourbon
  
• ¼ Cup cornstarch
  
  

Preheat oven to 375F degrees.
Line pie pan with half of pastry dough; reserve other half for top.
For filling melt butter in large saucepan; add peaches and whipping cream, cinnamon and nutmeg.
Cook and stir over medium high heat until mixture comes to a boil.
Add brown sugar, reduce heat and simmer 15 minutes; add schnapps.
Combine bourbon and cornstarch; stir into peach mixture.
Cook and stir until mixture comes to a boil and thickens.
Remove peaches from sauce with slotted spoon and place in unbaked pie shell; discard excess sauce.
Moisten pastry edge with water; roll top dough and place over peach filling.
Trim dough and crimp around rim; cut slits to let steam escape.
Bake 35 to 40 minutes until filling in center is bubbly and crust golden brown.

PEACH PIE RECIPE

• 1 Unbaked pie shell (IN METAL PIE PAN)
• 1 Cup sugar
• 3 Tablespoons cornstarch
• ¼ Teaspoon salt
• ½ Cup water
• 4 Cups sliced fresh peaches
• 1 Tablespoon lemon juice
• ¾ Cup flour
• ½ Cup soft butter
• ½ Cup sugar

Combine the 1 cup sugar, salt and cornstarch in a saucepan. Stir in the water and peaches. Bring to a boil; boil 1 minute. Add the lemon juice and cool. Put peaches into the pie shell.

For the crumb topping, mix together with your fingers the flour, butter and ½ cup of sugar until they are fine crumbs. Spread evenly over the peach filling. Bake 10 minutes at 425F degrees then reduce to 350F degrees and bake 30 minutes longer.

PEACH CREAM PIE

• ¾ Cup flour
• 1 Teaspoon baking powder
• ½ Teaspoon salt
• 3 Ounce package vanilla pudding (not instant)
• 3 Tablespoons soft butter
• 1 Egg
• ½ Cup milk
• 1 Large can peaches (29 ounces), drain and save the juice
• 8 Ounce package cream cheese
• ½ Cup sugar
• 3 Tablespoons peach juice
• 1 Tablespoon sugar
• ½ Teaspoon cinnamon

Preheat oven to 350F degrees.

This pie has a cake like crust. For the crust combine the flour, baking powder, salt, pudding, butter, egg and milk. Beat with a mixer for a few minutes to blend. Pour into a greased 9 inch pie plate. Set aside.

Place the drained peaches over the crust. Combine the cream cheese, ½ cup sugar and lemon juice. Blend until smooth and pour to within one inch of the rim of pie dish.

Mix the 1 tablespoon sugar with the cinnamon and sprinkle over the top of pie. Bake for 35 to 40 minutes. Let set until pie cools and then refrigerate until cold before serving.

HOW TO MAKE PECAN PIE WITH PEACHES

This peach pie recipe is very popular in the Southern United States.

• 3 Egg whites
  
• 2 Cups sugar divided
  
• 12 Saltine crackers rolled to fine crumbs
  
• ½ Teaspoon baking powder
  
• ½ Cup chopped pecans
  
• 1 Teaspoon vanilla
  
• 4 Cups sliced fresh peaches
  
• 1 Cup pecan halves
  
• 1 Cup whipping cream
  
  

In mixing bowl beat egg whites with electric mixer until stiff; gradually beat in 1 cup sugar.
Add cracker crumbs, baking powder, chopped pecans and vanilla; mix well by hand.
Press mixture in bottom and along sides of buttered 9 inch pie plate.
Bake at 325F degrees for 30 minutes; crust will rise while baking and fall while cooling (let cool)
Combine peaches and remaining 1 cup of sugar; toss to coat thoroughly.
Spoon peaches into baked crust and sprinkle with pecan halves.
Whip cream with electric mixer until stiff peaks form; spread over peach filling.
Serve immediately.

More Delicious Recipes for Pies

Go to Painless Cooking Home Page from Peach Pie Recipe