I love apple and peach pies! Can I have your recipes?

I am learning to cook or should I say learning not to burn it too much! I love home baked pies with apple and peach being my most favorite. Tell me your favorite recipes for baking these deliscious goodies. Any pie flavors will do. Thank you.





P.S. Has anyone ever heard of pies made with oranges?

I love apple and peach pies! Can I have your recipes?
Deep-Dish Apple Pie





4 lb. Granny Smith apples, peeled, quartered, cored


1 lemon, zested


1 orange, zested


2 Tbsp. freshly squeezed lemon juice


1 Tbsp. freshly squeezed orange juice


1/2 cup sugar, plus 1 tsp. to sprinkle on top


1/4 cup all-purpose flour


1 tsp. kosher salt


3/4 tsp. ground cinnamon


1/2 tsp. ground nutmeg


1/8 tsp. ground allspice


Doulbe pie crust


1 egg beaten with 1 Tbsp. water, for egg wash





Preheat the oven to 400º F.





Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice.





Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.





Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.





Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.





--Ina Garten


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PEACH PIE





Enough pastry for double-crust 9” pie


3/4 cup sugar


3 Tbsp. cornstarch


1/2 tsp ground nutmeg


1/4 tsp ground ginger


1/4 tsp ground cinnamon


3 tablespoons whipping cream, divided


1 tablespoon lemon juice


1/2 tsp almond extract


7 cups sliced peeled peaches (about 7 medium)


1 Tbsp. whipping cream


1 Tbsp. sugar.





Line a 9-in. pie plate with bottom pastry, trim even with edge of plate. Set aside. In a bowl, combine 3/4 cup sugar, cornstarch, nutmeg, ginger and cinnamon; stir in 3 tablespoons cream, lemon juice and extract. Add the peaches; toss gently. Pour into pie crust.





Top pie with remaining pastry, adding decorative cut-outs as desired. Brush top pastry with 1 Tbsp. whipping cream and sprinkle with remaining sugar.





Cover edges loosely with foil. Bake at 400ºF for 40 minutes; Remove foil; bake 8-12 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.





--Taste of Home





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P.S.---- Mandarin Orange Cream Cheese Pie





2 (11 or 15 oz.) cans mandarin oranges, well drained


1 (8 oz.) pkg. cream cheese, softened


2 cups thawed Cool Whip


1/4 cup orange marmalade


1 graham cracker pie crust





Line the bottom of the crust with a single layer of Mandarin Oranges saving remainder for the top. Blend cream cheese and marmalade together. Fold in cool whip and spoon into crust. Top with remaining mandarin oranges and refrigerate. Chill at least 2 hours or overnight. Top with additional Cool Whip if desired.
Reply:This is the easiest recipe for peach cobbler and VERY tasty:





1 stick butter


1 c sugar


1 c flour


1 ts baking powder


1 c milk


1 ts cinnamon


1 20 ounce can cut peaches - or use about 6 fresh ones (that's the best)





Preheat oven to 350 degrees.





Melt butter in the bottom of a baking dish (13"x9" works well).





In a bowl, mix sugar, flour, and baking powder.





Slowly stir in the milk. You don't want any lumps!





Pour mixture over butter.





Carefully drop the peaches over the mixture and sprinkle with cinnamon.





Bake 1 hour and sprinkle with sugar as soon as it comes out of the over.





Serve warm with vanilla ice cream.





NOTE: use Pam or butter to grease the pan first - makes cleanup very easy!!!
Reply:PEACH FRIED PIES WITH A CINNAMON CRUST


Ingredients needed:





* FILLING:


* 1 cup sugar


* 4 cups fresh (or frozen and thawed) peach slices, peeled


* 4 whole cloves


* 1/4 teaspoon freshly grated nutmeg


* 2 tablespoons fresh lemon juice


* 1/4 cup cornstarch


* Vanilla bean ice cream, for serving


* CRUST:


* 2 cups all-purpose flour, plus extra for dusting the work surface


* 3 tablespoons sugar, plus extra for sprinkling the pies


* 1 1/4 teaspoons ground cinnamon


* 1/2 teaspoon salt


* 4 tablespoons cream cheese, diced and chilled


* 9 tablespoons solid vegetable shortening, chilled, plus more for frying


* 4 to 6 tablespoons ice water








In a large saucepan, over medium heat, combine the sugar, peach slices, cloves, and nutmeg. Mix until blended. Bring mixture to a boil; turn down heat and allow mixture to simmer until the peaches are softened, 20 to 25 minutes. Using a slotted spoon, remove the peaches from the saucepan and place in a small bowl. Reserve 1/3 cup plus 2 tablespoons of the peach liquid in the saucepan and discard the rest. Return the peaches to the saucepan.





In a small bowl, combine the lemon juice and the cornstarch. Whisk cornstarch mixture into the peach mixture, stirring until combined. Bring mixture to a boil and cook for 1 minute, stirring constantly to keep from sticking; mixture will be very thick. Transfer peach mixture to a clean bowl and chill for 1 hour, or until completely chilled.





To make the crust, sift together the flour, sugar, cinnamon and salt into a large mixing bowl. Add the chilled cream cheese and shortening and, working with your hands or a fork, mix until the mixture resembles coarse meal. Add the cold water, 1 tablespoon at a time and gently mix until the dough begins to stick together. Form dough into a round disk, cover with plastic wrap, and refrigerate for 30 minutes.





Remove from the refrigerator and divide the dough into 8 equal portions. On a lightly floured surface, roll out each dough piece into a thin circle, about 6-inches in diameter. Place 1/4 cup of the chilled peach filling into the center of each dough round. Fold the dough over, making a half-moon shaped pastry, trim any excess dough leaving a 1/2-inch edge around the filling, and crimp the edges together with a fork. Chill pies for 30 minutes.





In a large heavy skillet, melt vegetable shortening to a depth of about 1/2-inch. Heat the shortening to 350 degrees F. Meanwhile, line a baking sheet with paper towels and sprinkle sugar lightly over the paper towels. Fry pies in skillet, in batches, until golden brown on both sides, about 2 minutes on each side. Transfer to the paper towel-lined baking sheet and sprinkle the tops of the pies with sugar. Serve immediately with vanilla bean ice cream.





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It is definitely one of the best apple pies I have ever had, and I rarely will even try them in restaurants. I've definitely been spoiled by this recipe!





Ingredients:


7 green Granny Smith apples


1 1/2 cup sugar, or more


1 1/2 teaspoons cinnamon, or a little more


pinch of salt


3 Tablespoons butter


2 Tablespoons flour


1 10" unbaked pie shell, plus pie crust for top





Set pie crust base in refrig.





In a bowl mix together 1/2 cup to 3/4 cup sugar (depends on how tart you like your pie) the flour, salt and cinnamon.





Peel apples, core then, cut into quarters, then slice each quarter into three or four slices, then cut each slice into small pieces, across the slice. Add to sugar mixture, stir periodically while you are cutting the apples up.





When done with apples, stir all together, to make sure apples are well coated. Dump and pack into the pie pan. Dot the top with pieces of butter.





Cover with the remaining crust, flute the edges, if desired (or seal with a fork), and cut in vents in the center of the crust. Sprinkle top crust with sugar.





Bake at 425°F for 10 to 15 minutes, reduce heat to 350°F and bake for about an hour. I can usually tell when it's done, because the filling is starting to bubble, runs out over the edge, messes up your oven bottom (if you don't have it on a pie saver) top is browned, and if you put a fork into the vent, the apples are really tender.





Cool first before cutting. Then reheat if wanted. That way the pectin and flour have a chance to set up and will not destroy the look of the pie when you cut it. Heck, do what you want - it still tastes the same.


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Here's a GREAT pie crust recipe to go with this:





No Fail Pie Crust





Ingredients:


2 1/2 cups flour


1 cup butter


1 teaspoon salt


8 Tablespoons sour cream





Cut butter into flour salt. Add sour cream and quickly form into a ball. Refrigerate for one hour. Roll out, place in pie shell. Freeze.


===============


Easy Orange Pie





1 (8 ounce) container cream cheese, softened


1 (14 ounce) can sweetened condensed milk


1 (6 ounce) can frozen orange juice concentrate, thawed


2 cups whipped topping


1 can mandarin oranges, drained


1 9-inch graham cracker crust


In a mixer bowl, beat cream cheese until fluffy.


Gradually beat in sweetened milk and thawed orange juice until smooth.


Fold in whipped topping and oranges.


Pile into crust.


Chill 2 hours or until set.


Refrigerate leftovers
Reply:Just bake it in a pie crust for 30 minutes at 375. Mix the apples or peaches with sugar and Cinnamon first.
Reply:Peach Lattice Pie





For the pie shell:





2 1/4 cups all-purpose flour





3/4 tsp. salt





3/4 cup vegetable shortening





6 to 7 Tbs. cold water





For the filling:





6 cups peeled, pitted and sliced peaches





1 Tbs. fresh lemon juice (optional)





1/4 cup all-purpose flour





2/3 cup sugar





1/4 tsp. salt





Pinch of freshly grated nutmeg





2 Tbs. unsalted butter








Directions:


Preheat an oven to 425°F.





To make the pie shell, in the bowl of a food processor, combine the flour, salt and shortening (in one lump). Process with 15 rapid off-on pulses; the mixture should look light and dry and resemble tiny, irregular flakes and crumbs. Add 4 Tbs. of the water and process again with 5 rapid off-on pulses. Add 2 Tbs. of the water and process with 3 rapid pulses. Stop and feel the dough (taking care not to touch the blade); it should be just damp enough to mass together. If necessary, add more water by teaspoonfuls, processing for just an instant after each addition. The total mixing time is less than 1 minute, and the dough should not form a ball; it should remain a rough, shaggy mass.





Cut the dough in half. On a floured surface, roll out one half into a 12-inch round, about 1/8 inch thick. Try to keep the dough as round as possible. Transfer the rolled-out pastry to a 9-inch pie dish. Roll out the pastry for the top crust and cut it into strips about 3/4 inch wide; set aside.





To make the filling, place the peaches in a large bowl. Sprinkle with the lemon juice and toss to coat well. In a small bowl, stir together the flour, sugar, salt and nutmeg. Add to the peaches and toss to combine. Pile the fruit mixture into the pastry-lined pan and dot with bits of the butter.





To create the woven lattice top, use the longer pastry strips near the center of the pie and the shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross strip in place, then return folded-back strips to their original position. Continue weaving in this fashion, working from the center of the pie toward the edges, until all the strips are used. Trim and flute the edges decoratively with your thumb.





Bake for 25 minutes, then reduce the heat to 350°F and bake until the juices are bubbling and the top is browned, about 25 minutes more. Makes one 9-inch pie; serves 8.
Reply:ingredients


2 1/2 cups plus 1 1/2 tablespoons all-purpose flour


1 teaspoon salt


2 teaspoons granulated sugar


2 sticks (8 ounces) cold unsalted butter, cut into tablespoons


1/2 cup cold solid vegetable shortening


Ice water


4 1/2 pounds Golden Delicious apples


Juice of 1 large lemon


1 cup packed dark brown sugar


1/4 teaspoon cinnamon


2 teaspoons milk


directions


1. MAKE THE DOUGH: In a food processor, pulse 2 1/2 cups of the flour with the salt and 1 teaspoon of sugar. Add 8 tablespoons of the butter and the shortening; pulse until the mixture resembles small peas. Add 1/3 cup of ice water and pulse until evenly moistened. Squeeze some of the mixture with your hand; it should come together. If it crumbles, add 1 tablespoon of ice water and pulse again.


Turn the dough out onto a work surface and gently press with the heel of your hand, then gather into a ball with a few quick strokes. Divide in half and form into disks. Cover with plastic wrap and refrigerate for at least 30 minutes or for up to 2 days.


On a lightly floured surface, roll 1 disk into a 13-inch round 1/8 inch thick. Fit the round into a 9-inch glass pie plate and trim the overhang to 1/2 inch. Refrigerate the pie shell. Roll out the second disk into a 12-inch round 1/8 inch thick; transfer to a parchment-lined baking sheet. Cover with plastic wrap and refrigerate.


4. MEANWHILE, MAKE THE FILLING: Peel, halve and core the apples, then cut into 3/4-inch wedges and toss with the lemon juice in a large bowl. In a 12-inch skillet, melt the remaining 8 tablespoons of butter over low heat; stir in the brown sugar. Add the apples and turn to coat. Increase the heat to high and cook, turning occasionally, until most of the wedges are tender but not mushy, 15 minutes. Do not overcook.


Immediately scoop the apples and their juices onto a rimmed baking sheet. Sprinkle the remaining 1 1/2 tablespoons of flour and the cinnamon over them and toss until the flour disappears. Place the baking sheet on a wire rack and let the apples cool to room temperature, 40 minutes.


Preheat the oven to 450°. Arrange the apples in the pie shell; drizzle the juices over them. Moisten the pie rim with a wet pastry brush. Center the top crust over the apples and press the rim to seal. Using scissors, trim the top crust to a 1/2-inch overhang, then fold it under and crimp. Dissolve the remaining 1 teaspoon of sugar in the milk and lightly brush the top of the pie. Pierce several holes in the top of the pie with a fork.


Bake the pie for 25 minutes, or until the crust is golden brown. If the crust begins to brown too quickly, cover the rim with foil. Reduce the heat to 375° and bake for 20 minutes longer, or until you can hear the apple pie filling bubbling.


Transfer the apple pie to a wire rack and let cool for at least 1 hour before cutting into wedges and serving.





Orange Pie is very easy





1 cup sugar


5 tablespoons cornstarch


1/4 teaspoon salt


2 1/3 cups orange juice


1 tablespoon grated orange rind


4 egg yolks


1 tablespoon butter


1 baked pie shell





In top of double boiler combine sugar, cornstarch and salt. Mix thoroughly. Add orange juice and cook until thickened and clear, stirring constantly. Beat egg yolks. Add cooked mixture to egg yolks, slowly and mix well. Return to double boiler and cook until thickened, about 5 to 8 minutes. Remove from heat and add butter and orange rind. Cool. Put in pie shell and add meringue made from the egg whites.
Reply:Ingredients:





1 cup peaches, pitted and sliced





2 cups apples, peeled, cored, and sliced





1 1/2 cups sugar





1/2 teaspoon cinnamon





2 pie crusts





Instructions





Mix the sliced peaches, sliced apples, sugar, and cinnamon together.





Line pie plate with 1 of the pie crusts.





Place the fruit mixture in the pie.





Wet the edges of the under crust, cover with the second crust and press the edges slightly together.





Bake in moderate oven for about 35 minutes.








You can serve with ice cream or cream or yogart or custard with some apple and oranges all slaced up.
Reply:Grammy's Apple Pie





1 double crust pie crust


2 red apples


2 granny smith apples


1 cup sugar


3 tablespoons butter


cinnamon





Roll out bottom crust into pie dish.





Peel, and cut apples into fine slices. (I use a cheese grater to get them perfect).





Mix apple slices and sugar.





Place apple mixture into pie crust.





Cut the butter into three 1 tbsp slices and distribute in pie.





Sprinkle generously with cinnamon.





Add top pie crust.





Cut four or more slits in top.





Bake @ 400° for 50 minutes.
Reply:I've found many good desserts recipes from this website, further more, there are all about healthy food and cooked in a simple, unique way.


Hope you find it useful.





http://recipesforhealthyliving.blogspot....
Reply:Orange Tangerine Fom


5 cans of energy



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