Pie # 44: Coconut Peach Pie

I made up this recipe while I was in Hawaii a few weeks ago. We had purchased an overabundance of peaches at Costco and they had to be eaten. The ingredients are pretty basic... If I had to make it again, I would add coconut extract to the filling to add even more coconutty flavor.

Coconut Peach Pie
recipe from Yours Truly
(Printable version)

Crust:
Store-bought! Or All-Shortening Crust

Filling:
4-6 cups peeled, sliced peaches
2/3 cup sugar
3 tablespoons cornstarch

Crumble Top:
Shredded coconut (about 1 1/2 cups)
A few tablespoons of butter at room temp




Mix filling ingredients together and pour into unbaked pie shell.

Bake at 400 degrees for 15 minutes. Meanwhile prepare crumble top. Combine butter and coconut with fork until mixed well.

Remove pie from oven. Reduce heat to 350 degrees. Sprinkle crumble top over the pie and return to oven for 45-60 more minutes or until filling is bubbly.

Pie # 43: Peach Lemonade Pie

I made this in Hawaii while on vacation, so I was unable to make my own crust or take too many pictures. But let me tell you: this pie was delicious! The faint hint of lemon made this a refreshing peach pie that I'll definitely make again.

Peach Lemonade Pie
from Ken Haedrich's Pie
(Printable version)

Crust:
All shortening crust (or store-bought)

Filling:
4 cups peeled, pitted and thinly sliced ripe peaches
1/3 cup frozen lemonade concentrate, thawed
1/4 cup sugar
2 1/2 tablespoons instant tapioca

Streusel Topping
3/4 cup flour
1/3 cup sugar
1/4 teaspoons ground cinnamon
1/8 teaspoon salt
5 tablespoons butter, cut into 1/4-inch pieces

Combine all filling ingredients in a medium-sized bowl. Pour the filling into pie shell and bake at 400 degrees for 25 minutes.

Meanwhile, prepare topping. Combine flour, sugar, cinnamon, and salt with fork (or in food processor). Scatter the butter and continue to mix until fine crumbs form.

Remove pie from oven and reduce temp to 375 degrees. Spread topping evenly over pie and return to oven. Bake until filling is bubbly (about 25 minutes). My pie boiled over a lot - I recommend baking this on a cookie sheet.

Enjoy. This pie tastes like summerrrrrrr.

Pie # 10: Peach Pie

A basic peach pie: one of the best. For my dad's birthday, I baked this pie upon my mother's request.
(Printable version)

Crust:

All-Shortening Crust

Filling:

6 cups fresh, sliced peaches

1 cup sugar

6 Tbsp tapioca (Looking back, I should have used corn starch as a thickener. The tapioca didn't mix in well enough for an open face/lattice top pie.)

1 Tbsp butter

Raw sugar

Combine peaches, 1 cup sugar, and tapioca. Place into unbaked pie shell.

Roll out pie top. Use awesome cookie cutter to press adorable leaf shapes. Arrange artistically on pie.

Melt butter and brush over pie. Sprinkle with raw sugar.

Bake at 400 degrees for 15 minutes. Reduce heat to 350 and bake for another 45-60 minutes. Share with family and friends :) DE-lish.

Pie # 9: Peach Cream Pie

I've been a terrible blogger. If you know me on Facebook, however, you should be aware that I have still been baking pies! Finding time to both bake and blog has been difficult. Now that I have the afternoon off and my house is relatively clean, I don't feel guilty about blogging while I enjoy a beer. (No judging.)

Before I delve into this pie, know that it came out of the oven mediocre. I thought this pie recipe would be great because I love, love, love sour-cream rhubarb pie. This Peach Cream has the same basic idea: sour cream with fruit and sugar. The difference, though, is that peaches are already pretty sweet on their own. Since I am a tart pie-lover, this peach edition was too sweet for me.

Recipe from Taste of Home: Baking Classics. (Printable version)
Crust:
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup cold butter

Filling:
4 cups sliced peaches (I prefer more fruit in my pie so I used about 5-6 cups)
1 cup sugar (divided)
2 Tablespoons flour (I used corn starch)
1 egg
1/2 teaspoon vanilla
1/4 teaspoon salt
1 cup sour cream

Topping:
1/3 cup brown sugar
1/3 cup flour
1 teaspoon ground cinnamon
1/4 cup cold butter

Combine ingredients for crust in bowl. Use pastry blender to cut in cold butter until pea-size chunks form. Press into pie plate. (Waaaaaaaaaay easier than adding water and rolling it out!)

Peel peaches by dunking them in boiling water for 30 seconds and immediately submerging them in ice water. (Skin should peel off easily.) Mix peach slices with 1/4 cup sugar. In a separate bowl, combine corn starch (or flour), egg, vanilla, salt, and remaining sugar. Mix well before adding to peach slices.

 

Pour peaches into crust. Bake at 400 degrees for 15 minutes. Lower temperature to 350; bake for 20 minutes.

While baking pie, make topping. Combine sugar, flour and cinnamon. Cut in butter until crumbly. Sprinkle over pie and bake at 400 (again) for 15 minutes.

Pie # 6: Stone Fruit Pie

I found this recipe in Bon Appetit, the August 2011 edition. I bought all my fruit locally at The Pumpkin Patch; I am lucky enough to live in close vicinity to several different markets. I highly recommend using whatever stone fruit is in season when you make this pie on your own. I think the pie smells even better coming out of the oven if you know the produce is 100% fresh.

Crust:
I used Our Best Bites recipe for All-Shortening Crust (aka: the same crust recipe I used for the past few pies. I promise I'll start varying this soon!)

Filling:
2 lbs Nectarines
1 lb Peaches
1 lb Plums (I loved using bright red plums because it made the filling so colorful!)
1/2 cup sugar
3 tablespoons cornstarch
A sprinkling of nutmeg (recipe calls for 1/4 tea fresh ground nutmeg, but I don't like nutmeg very much so I literally sprinkled once and called it good.)

Peel fruit. This is tricky because I didn't want to spend hours peeling 4 pounds of round balls. Instead, I placed the fruit into boiling water for 30 seconds and then immediately cooled them off in ice water. Once they were cool to the touch, the skin peeled right off. Voila!

Cut up fruit into 1/2 inch thick slices. Add sugar and stir. Allow fruit to sit at room temperature for 1 hour, stirring occasionally.

Strain fruit and reserve 1/4 cup of liquid. Whisk saved liquid and corn starch together; add nutmeg. Stir into fruit.

Pour fruit into unbaked pie crust. (I'm adding the picture of my empty crust because - for the first time ever - my crust looks pretty legit!) Make lattice top. (Also, please notice the awesome new tool that my mom and dad gave me for my birthday. Now my lattice tops are even prettier.)

Brush melted butter over the top and sprinkle with raw sugar.

Bake at 400 degrees for 15 minutes, then 350 degrees for 45-60 minutes. I waited until my filling was bubbly. This pie seriously made my house smell de-light-ful.

 Then I realized I couldn't eat this entire pie so I delivered to some lucky neighbors :)