Deep Dish Peach Pie
Yield: 8 servings

2 tbsp lemon juice
1 1/2 lb fresh peaches (6 c sliced)
1 1/4 cups sugar
2 tbsp sugar
1/8 tsp salt
1/4 tsp cinnamon
1/4 tsp nutmeg
3 tbsp flour
4 tbsp butter
1 cup heavy cream, whipped

Preheat oven to 450 degrees

Pour lemon juice over peach slices in large bowl.

Mix 1 1/4 cup sugar with the salt, nutmeg, cinnamon and flour. Add to peaches. Toss until evenly coated. Spread in 1 1/2 quart baking dish. Dot with butter.

Roll out pastry to cover dish with 1 1/2 inch overhang. Press pastry to edge of dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar.

Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more. Serve with whipped cream.

GEORGIA PEACH PIE
Yield: 10 servings

CRUST
2 cups flour
3/4 cup butter
1/4 tsp salt

FILLING
2 tbsp freshly squeezed lemon juice
2 tbsp milk
8 peaches, peeled,1-inch slices
1/4 cup all-purpose flour
1 tsp grated lemon peel

Prepare Crust:
In large bowl, combine 2 cups flour and salt; using pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Sprinkle 5 to 6 tbsp. cold water, 1 tbsp. at a time, over flour mixture; toss with fork to blend lightly but evenly. When mixture forms ball, knead gently 2 or 3 times. Divide dough in half. On lightly floured surface roll our half dough to 12-inch circle; fit into 9-inch pie plate; trim, leaving 1-inch overhang. Roll out remaining half dough to 12-inch circle; using sharp knife cut circle into ten strips, each about 1-inch wide; set aside.

Heat oven to 375 degrees.

Prepare filling:
In large bowl, combine peaches, sugar, 1/4 cup flour, lemon juice and grated peel; toss well. Pour filling into prepared crust. Arrange reserved strips of dough in lattice pattern over filling; trim strips to match lower of crust overhang. Dampen overhang lightly with water; turn up over ends of strips and seal. Flute edge decoratively. Brush lattice strips and edge of crust with milk.

Bake 50 minutes until bubbling and crust is golden brown.

PEACH PIE
Yield: 6 servings

CRUST
3/4 cup whole wheat pastry flour
1/4 cup soy flour
1/4 cup sesame seed
1/2 tsp salt
1/2 tsp baking powder
1/3 cup cold margarine
1/4 cup cold water

FILLING
6 oz peach nectar
1 pkg (1 scant tsp) unflavored gelatin
1/3 cup orange juice concentrate
1/4 tsp vanilla
dash almond extract
1 cup plain low fat yogurt
1 lb peaches, peeled and sliced *
*save a few pieces for garnish

Mix together flours, seeds, salt and baking powder. Cut in margarine with a pastry blender until mixture resembles large coarse crumbs. Sprinkle in water and stir with fork to make a ball. Turn out onto a floured board and shape into a ball, then flatten slightly. Wrap in plastic and chill for 1 hour.

Roll out chilled crust to fit one 9inch pie plate. Crimp edges and prick bottom and edges of pie crust with a fork.

Bake in a preheated 450 degree oven for about 10 minutes or until golden brown. Cool thoroughly, then chill for 1/2 hour.

Place the nectar in a small saucepan, and sprinkle in the gelatin. Let the gelatin soften for a few minutes, then heat the mixture, stirring it, until the gelatin is dissolved. Stir in the orange juice concentrate vanilla and almond extract. Chill the mixture until it is the consistency of raw egg whites, then whip the mixture with an egg beater or electric mixer until it is fluffy. Fold in yogurt and whip the mixture again.

Arrange half the each slices on the bottom of the chilled crust. Pour in two thirds of the yogurt mixture. Arrange another layer of peaches on top of this and pour in the rest of the yogurt mixture. Chill pie until it has set. If desired, garnish with reserved peach slices when it has nearly set. Makes a 9-inch pie.

Streusel Cream Peach Pie
Yield: 8 servings

CRUST
Pastry for 9 inch Pie

FILLING
10 fresh peaches
1/2 cup sugar
1/2 tsp nutmeg
1 egg
2 tbsp cream

CRUMB MIXTURE
1/4 cup brown sugar
1/4 cup softened butter
1/2 cup flour

Preheat oven to 425F.

Place peaches in the 9-inch crust in the pie plate. Sprinkle with 1/2 cup sugar and nutmeg. Beat together egg and cream and pour over peaches.

Crumb Mixture:
Mix together until crumbly: brown sugar, butter and flour. Sprinkle crumb mixture over peaches.

Bake at 425 degrees for 35 to 45 minutes. Serve slightly warm, alone or with ice cream, whipped topping or sour cream.

Peach Pie
Yield: 8 servings

Filling:
4 cups fresh peaches; sliced
1/3 cup apricot preserves; no-sugar
2 tsp lemon juice
1/8 tsp nutmeg
3 tbsp whole-wheat flour

Topping:
1 tbsp maple sugar; pure
1/2 tsp vanilla extract
1/8 cup oatmeal; quick cooking
1 tbsp cornmeal

Preheat the oven to 375 degrees.

Place the sliced peaches in a 9-inch pie plate. Stir the preserves, lemon juice, and nutmeg together and spoon over the peaches. Sprinkle with flour and toss gently.

Bake for 30 minutes.

Meanwhile, make the topping. Combine the maple syrup and vanilla, pour over the oats and cornmeal, and mix well.

Reduce the oven to 350 degrees and remove the peach filling.

Crumble the topping mixture over the filling and return the pie to the oven for 15 minutes. Serve warm or cold.

Newsgroups: rec.food.recipes
From: SirRedhawk