Saturday, June 01, 2024

Southern Peach Pie

 Southern Peach Pie












I’ve tasted many peach pies in my lifetime but nothing compares to my Mom’s Southern Peach Pie.  I mean nothing.  It is so delicious you will want to make a second one before the first one is finished.  This filling is rich and thick and just sweet enough.  Serve with whipped cream or ice cream while it’s still warm from the oven. This is the best peach pie you will ever find!


Southern Peach Pie


1/2 cup sugar

1/4 cup packed brown sugar

4-1/2 cups sliced peeled peaches (or use canned or frozen)

Dough for double-crust pie (or use Pillsbury Pie crusts)

3 tablespoons cornstarch

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

1 teaspoon lemon juice

1 tablespoon butter

1 egg + 1 tablespoon water for egg wash

Sugar for dusting


In a large bowl, combine both brown and white sugars; add peaches and toss gently. Cover and let stand on counter for 1 hour. 


















On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet. Or use Pillsbury pie dough which is already rolled and ready to use.


Trim pie overhang even with rim. Refrigerate dough while preparing peach filling.


Preheat oven to 400 degrees. Drain peaches, reserving all the juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. 


















Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into bottom crust.


Roll remaining dough to a 1/8-in.-thick circle and lay on top of peaches. Trim and seal dough to edge of bottom crust; flute edge. Cut a small slit in the center to vent.  I like to cut a small circle.




















Beat egg with water and brush onto crust then sprinkle sugar all over the top of the pie.


Bake pie at 350 degrees for 45 minutes.  About half way through baking time, check to make sure the top is not getting too brown.  If so, cover loosely with foil.  



















Allow pie to cool in oven with door open after you turn it off. Or you can cool it on a wire rack. If desired, serve with whipped cream or ice cream.











Want a bite?    






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Blueberry Peach Pound Cake

I love this recipe for my Mom's pound cake and she loved it too. I've made this with fresh or frozen peaches.  And I always add that little hint of another berry to add to the color and the flavor. You can make it with strawberries, raspberries and even blueberries to go along with the peaches and all of them were delicious. Just remember if you decide to use frozen fruit, don't allow it to thaw first. Just chop it up and add it to your batter frozen. I made this for you this past weekend....hope you like it! 

Blueberry Peach Pound Cake

2 ¼ cups flour
1 teaspoon baking powder
1/4 teaspoon salt
5 large eggs
1 2/3 cups sugar
1 ½ sticks butter, diced, at room temperature
1 cup peaches, chopped
1 cup blueberries, washed and chopped fine. If using frozen, do not thaw first.

Preheat oven to 350 degrees. Coat a 9 x 5 x 3 inch loaf pan with non-stick cooking spray. Then line with parchment paper leaving excess paper over each side to be able to use as handles for lifting cake out later.

Whisk flour, baking powder and salt together. With a mixer, blend the eggs, butter and sugar and then mix in the dry ingredients until just blended. Then fold the diced peaches and chopped berries into the batter and pour into pan. Bake for 1-1¼ hours, or until a toothpick comes out clean.

Transfer to a cake rack to cool and then lift cake with parchment paper handles and allow to cool completely before adding icing or drizzle.


Vanilla Drizzle                                

4 tablespoons butter
2 cups of powdered sugar
1/2 teaspoon pure vanilla
2 tablespoons heavy cream

Melt butter in a saucepan or microwave. Sift 2 cups of powdered sugar into a medium size bowl. Add the melted butter to the powdered sugar. Add 2 tablespoons of milk and beat until smooth and creamy with a hand mixer. Add a little more cream if you need to. Stir in vanilla and then drizzle over cooled cake.  

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Peaches and Cream Cheesecake Braid


The other day I posted a great recipe for an Apple Danish Braid.  Remember?  In the comments under that post, someone said, “Bet this would be good with fresh peaches.”   And I said to myself, “Self, I bet it would be delicious with peaches.”  So I decided to make one with fresh peaches…. And cream cheese made into a cheese cake batter….oh and with a vanilla drizzle made from cream and confectioners sugar…. OH and some almonds… I knew it had to have a few almonds.   So I made it and here it is.  My Cream Cheese and Peach Braid with Almonds.  OMG.
Peaches and Cream Cheesecake Braid
1 box (2 packages) Puffed pastry
1 egg + 1 tablespoon water for wash
2-3 peaches, peeled and sliced  (you can use canned peaches)
3 ounces cream cheese, softened or at room temperature
3 tablespoons sugar
¼ teaspoon pure almond extract
½ cup powdered sugar
½ Tablespoon unsalted butter, melted
⅛ teaspoon pure almond extract
1½ Tablespoon whole milk
Preheat oven to 350 degrees.
Combine cream cheese, sugar, salt, and almond extract and mix with a hand mixture until smooth. Line a large rimmed baking sheet with parchment paper. 
Lay Puffed pastry dough on baking sheet and smooth out any cracks along the seams with finger tips.  Use a sharp knife and cut 1-inch strips on both sides of dough (be careful not to cut parchment paper). 
Use an offset spatula to spread about 4 tablespoons of the cream cheese mixture down the center of the dough. Use more if you’d like.

Arrange peaches over the cream cheese layer. You can lay them slightly overlapping or side by side. Working from the top, begin crisscrossing strips over peaches alternating them diagonally to form a braid. Example:  begin by folding over the top left strip, then fold the top right strip, then a left strip, and so on. 

When all the strips are folded over filling, press to seal the bottom and the top. Brush egg wash over the top of pastry and bake in a 350 degree oven until golden brown (about 20 minutes). 
Let cool on a wire rack for 1 hour before glazing.  


For the glaze, whisk together powdered sugar, melted butter, almond extract, and milk in a small bowl. Drizzle glaze over braid and let set before serving.

Sprinkle with sliced toasted almonds.


Slice and serve.





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