Peach pie recipe
Of course, there is not just 'one' peach pie recipe. There are many peach pie recipes, varying one from the other, in the type of peaches used, the addition or deletion of one spice or another, or even in the way the crust is fashioned.
Try this peach pie recipe that is topped with meringue. It is delicious and a change from the traditional peach pie recipes that are covered with a pastry crust.
Peach Pie Recipe with Meringue
5 large peaches or 6 medium peaches
¼ C sugar (amount of sugar will depend on sweetness of peaches, so adjust amount as needed)
¼ C lemon juice
2 egg whites
4 T sugar
1 baked pie shell
Peel and slice the peaches. Sprinkle with the sugar and lemon juice, gently lifting and stirring the slices, to coat with the sugar and lemon juice.
Place the peaches in the baked pie shell
Beat the egg whites with the sugar until the mixture thickens and will stand in peaks.
Cover the pie with meringue and bake at 300 degrees F. for 15 minutes, or until the meringue has browned on the top.
Another Peach Pie Recipe
2 cups peeled, sliced peaches
1 T lemon juice
¼ C sugar
3 T cornstarch
2 tsp butter
Dash salt
¼ tsp almond extract
1 baked piecrust
Carefully lift and stir the peaches that have been coated with the sugar and lemon juice. Let the mixture set for one hour. Then drain to get one cup of syrup. Add the cornstarch to the syrup and stir until dissolved. Stir the syrup/cornstarch mixture over a low heat until it thickens. Remove from heat; add butter, salt, and almond extract, stirring to blend. Allow the mixture for this peach pie recipe to cool.
Fill the baked piecrust with the sliced peaches; pour the cooled syrup mixture over the peaches. Chill. Serve with whipped cream.
There are many peach pie recipes that use canned peaches. The season for fresh peaches is so short, but canned ones can be enjoyed at any time of the year. Here is a tasty peach pie recipe to enjoy:
Butterscotch-Peach Pie Recipe
3 ½ C sliced peaches (drain and reserve syrup)
Pastry for double-crust pie (unbaked)
½ C brown sugar
2 T flour
Dash salt
¼ C syrup from canned peaches
¼ C butter
2 tsp lemon juice
Put the sliced peaches in the unbaked pie shell.
Combine the dry ingredients and the peach syrup; cook till thickened and stir in the butter. Remove from heat; add lemon juice; pour the mixture over the peaches.
Add top crust or strips of dough to make a lattice top. Bake at 425 degrees F. for 30 minutes.
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