New York Times Peach Pie

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Peach Crumble Slab Pie | Melissa Clark Recipes | The New York Times
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    The sad truth about homemade peach pie is that theres never enough.

    As much as we all love pie for dessert, its nice to follow up with a midnight slice. If youre lucky enough to have any left after that, well, nothing gets a body out of bed faster than the promise of the last syrupy slice in the pie dish for breakfast. But the reality is that most of the time a good peach pie will disappear moments after you plunge in the pie server, without any regard for the future.

    A slab pie, on the other hand, has staying power.

    Not only will it feed a crowd, but you will also still probably have leftovers, so you can offer seconds without having to fall back on granola in the morning.

    A slab pie is also convenient in that you can make it all at once, rather than having to roll out the pastry for two separate pies. And its easier to carry to a picnic or party than two pies.

    Most slab pies are made in shallow 11-x-17-inch jelly roll pans. In this recipe, I use a 9-x-13-inch baking dish its taller sides will give you a deep dish pie, meaning you can stuff in even more peaches or nectarines or berries or pears or plums.

    Another difference between this pie and a more traditional slab pie: the top crust. Here, I use a cinnamon- and ginger-imbued streusel. It makes this seem like a cross between a crumble and a pie, with the flaky crust of the pie and the crunchy, sugary nubs of the crumble the best of both worlds.

    Florida: Key Lime Pie

    Originating in the Florida Keys, the recipe for key lime pie varies depending on who is making it. Basic, traditional ingredients for the filling include key lime juice, egg yolks, and sweetened condensed milk. This mixture is spread on top of a graham-cracker crust before being topped with meringue and torched.

    How Do I Keep A Pie Crust From Browning Too Much

    Theres a foil trick that requires nothing more than taking a long, slender strip of foil and curving it around the edge of the pie, crumpling and crimping it slightly so it remains perched along the perimeter of the pie. This will shield that outer edge of the crust, which is the part that turns brown first. And by leaving the middle of the top crust uncovered, it will continue to bake and brown. Its an oldie but a goodie, this trick.

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    Massachusetts: Boston Cream Pie

    Boston cream pie, which is actually cake, was introduced during the grand opening of Bostons Parker House in 1865. Since then, its become a tourist attraction and official dessert of Massachusetts. Originally named chocolate cream pie, Boston cream pie is a two-layer cake filled with pastry cream, topped with chocolate icing, and coated with toasted almond slivers on all sides.

    North Carolina: Moravian Cookies

    Front Range Fed

    Razor-thin Moravian cookies are currently under consideration to become North Carolinas official state cookie. Flavored with ginger, mace, nutmeg, and cloves, Moravian cookies are difficult to make since theyre so thin, but theyre a common treat in North Carolina. As of May 2019, the bill to make the cookie official had passed the House, 115-0.

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    More About Peach Pie Ny Times Recipes

    BEST PEACH PIE RECIPE – CRAZY …

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    • Carefully stir together peaches, sugar, lemon juice, cinnamon and cornstarch. Pour into prepared pie plate.
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    A SHORTCUT TO BUTTERY HOMEMADE PUFF … – THE NEW YORK TIMES

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    FRESH PEACH TORTE | MY DELICIOUS BLOG

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    • Add butter and sugar to the bowl of a large stand mixer and mix on medium speed until light yellow in color .
    PEACH PIE – OLD-FASHIONED / THE GRATEFUL …

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    • In a large mixing bowl, mix together the sliced peaches , granulated sugar, flour, cinnamon and lemon juice. Stir gently, to combine.
    • Pour the apple mixture into the pastry-lined pie pan. Spread evenly over crust. Cut the 2 Tablespoons of butter into small chunks and dot the top of the apple mixture with it.
    HOMEMADE PEACH PIE RECIPE | MODERNMEALMAKEOVER.COM

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    NYT PEACH PIE RECIPES

    New York Times Perfect Peach Pie

    Are you intimidated by pies? I sure use to be. The best ones really are from scratch, but making your own dough, rolling it out, creating the filling.and the fancy designs or lattice work on the top? Forget about it. It all seemed to be too much hassle.

    Until I actually made one. And then I realized that the hardest thing about making the dough is that you need to plan a little bit for it in advance . You can use almost any filling you want , and theres no need to get all Martha Stewart on the top a full pie crust is just fine and tastes exactly the same. I promise.

    We had guests in town this past weekend, which made it the perfect time to whip up a fruit pie in advance, and lucky for me, its peach season here in Colorado so they are literally EVERYWHERE.

    Palisade Co, a town on the Western slope of Colorado is known for their peaches . Apparently, the high elevation climate and over 300 days of sunshine make Palisade peaches so sweet and flavorful. Palisade even has an annual peach festival with everything peach you can imagine, activities for kids, 5 and 10K races, and a peach eating contest, among other things.

    Unfortunately for me, Palisade is about 4 hours away from my little town. But, I was lucky enough to score some Palisade peaches over the weekend at the Louisville Farmers Market, where C & R Farms had a booth. Let the pie making begin!

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    Student Narrative Contest Winners

    age 14, Heathwood Hall Episcopal School, Columbia, S.C.

    Seated in opposing rows, we faced each other like child soldiers, armed only with well-prepared notes and hastily scribbled marginalia. I recalled my teachers debate tips: no straw man arguments, no logical fallacies. Mrs. Hutchinsons gray acrylics drummed the metal of her Yeti as she gave instructions that hardly anyone heard.

    Be respectful, dont go over your time. As you all know, the topic is immigration

    With determination like ours, there was no chance of defeat. At least, thats the mantra my team lived by I was less certain.

    A boy who barely stood four feet tall spoke first, using words bigger than his body. Statistically speaking hypothetically nevertheless. Staring into an imaginary camera above Mrs. Hutchinsons bun, he held his hands over his stomach with the feigned grandeur of a TV anchor.

    Soon after his opening argument, I took the floor. Although my opponent smiled as she shook my hand, her parting palm squeeze felt vaguely threatening. Brushing it off, I banished all fear of embarrassment and spoke. I was a pied piper, enticing listeners with a melody of facts and statistics.

    Emma, your response? Mrs. Hutchinson prompted.

    Look. She clenched and unclenched her hands before finally holding them behind her back. We can argue about this forever, but America is for Americans. There can be good immigrants, but theyre the exception, not the rule.

    Fun, right? She smiled.

    The New York Times On Pie 1902

    How to Make a Perfect Pie Crust | NYT Cooking
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    “Pie is…the secret of our strength as a nation and the foundation of our industrial supremacy. Pie is the American synonym of prosperity. Pie is the food of the heroic. No pie-eating people can be permanently vanquished.The New York Times, 1902

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    Never tried a peach pie, it’s not something popular over here in the north. I’ll try to make one this weekend. What kind of peaches are best for pies?

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    West Virginia: Hot Dog Pastry

    West Virginia has long debated what its signature dessert could be: Is it shoofly pie, molasses cookies, no-bake cookies? One dessert that appears all over the state is the hot dog pastry, a doughnut thats split down the middle and filled with cream. Some bakeries and doughnut shops call it a hot dog, while others may call it a mad dog. Whatever you call it, call it popular in West Virginia.

    Treat Of The Day: Cshs Sophomore Wins National Writing Contest

    Stewarts entry begins, When the phone finally stopped ringing and the house lay still with grief, I filled my home with the aroma of flaky pie crust and sweet peaches to mask the scent of worry that still lingered.

    COLLEGE STATION, Texas – College Station High School sophomore Elisabeth Stewart was recently named one of seven winners of the Second Annual New York Times Personal Narrative Contest.

    Stewarts entry, titled Peach Pie, was selected out of roughly 9,000 entries from high school students nationwide.

    The contest challenged students to tell their stories in 600 words or less. Thats not an easy task. For reference, this brief article has more than 200 words.

    Stewarts touching and personal story can be found on the New York Times website or by clicking here. Peach Pie, is about the day she and her mother learned that her father has a rare form of terminal dementia. The vividly written short story explains how a long drive and fresh-baked pie provided a brief moment of reprieve from the gut-wrenching news of her fathers diagnosis.

    The story also earned a Gold Key from the Scholastic Arts and Writing Awards Region-at-Large program. She also received an honorable mention from the regional awards for an article she wrote titled, Dreamer, teacher inspires next generation of immigrants.

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    Signature Desserts In Every State

    Who doesnt love a great dessert to cap off a delicious meal? According to Technomic, 41% of consumers say that they enjoy dessert at least once per week after a meal. And if youre traveling the country, theres no better way to enhance your knowledge of a region than through its native foodsincluding its signature desserts!

    Whether youre tucking into a slice of tangy key lime pie at a beach bar in Florida, fluffy chiffon cake at a wedding in California, or an airy cream puff at the Wisconsin State Fair, theres no denying the effect. Indulging in a location-specific sweet treat will create a special memory that stays with you, connecting you to a place forever. Knowing what a significant role dessert can play in linking taste to memory, Stacker compiled a list of signature desserts in every state, combing through regional newspapers, blogs, and homemade recipe collections.

    Some states, such as Delaware, Maine, and Maryland, have official desserts, while others, such as Connecticut, Hawaii, and Nevada, adopted desserts that were brought to the U.S. through immigration. Still other states have popular desserts that blossomed out of an agricultural bounty, such as pumpkins in Illinois and marionberries in Oregon.

    Whether you want to don your apron and make some of these signature desserts or youre just in the mood for a few minutes of drooling, settle in and prepare yourself for the tastiest read of the week.

    Perfect Pie Every Time

    Peach Pie Recipe

    Peaches are my favorite fruits, so to make a peach pie is an absolute joy for me. This here is the perfect peach pie, with a flaky crust and a perfectly sweet molten filling. So if you have not yet had your peach intake this summer, now is the time to buy some peaches, while theyre in abundance in grocery stores and lets make a pie.

    Peaches are the star of the show here. I love peaches, theyre delicious and juicy. Beyond their deliciousness, peaches are full of health benefits, from contributing to your eye health to being full of vitamins and help protect against cancer and muscle degeneration.

    The recipe for the pie crust is my trusted recipe that I use over and over again. Its easy to make and delicious and flaky, did I mention that its easy? Because it is so simple, so if youre a nervous baker this is the perfect recipe for you to flex those muscles and develop some of those baking skills!

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    Michigan: Sanders Bumpy Cake

    Considered the unofficial dessert of metropolitan Detroit, thousands of Michiganders have grown up on Sanders Bumpy Cake. The first Sanders shop opened in 1875, with 57 locations now churning out cakes and chocolates. The Bumpy Cake stands out for its decadently moist chocolate cake, topped with thick, silky, chocolate fudge and hiding rows of perfectly sweet vanilla buttercream.

    Indiana: Sugar Cream Pie

    Also referred to as Hoosier Pie, this easy-to-make pie was brought to Indiana with the Amish in the 1800s. Its designed to use whatever you have in your kitchen, especially when your fresh produce may be running low. The custard base sits atop a traditional butter-pie dough and is dusted with nutmeg.

    Recommended Reading: Damgoode Pies Fayetteville

    The Best Gifts For Foodies In Every Stateyour Browser Indicates If You’ve Visited This Link

    This is for the people who miss the tastes of home. The nostalgia crew who live for simpler days around the table, feasting on their familiar favorites, enjoying the quirky dishes their home state has to offer. If you’re completely stuck on what to get your friend this holiday season, give them a nostalgic trip down memory lane. With these best gifts for foods in every state, there truly is …

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    Peach Crumble Slab Pie

    Blaze Baking with Rach! Peach Pie with NYT Bestselling Author Joyce Maynard
    Juicy, fruit-filled, buttery and gently spiced, this recipe splits the difference between a peach pie and a crumble: a flaky, all-butter crust is a bed for the jammy sliced peaches, but a cinnamon-scented crumble tops it all off. Even better, this recipe feeds a crowd, making it ideal for toting to a picnic or barbeque. When peaches and nectarines aren’t in season, you can make this with a mix of plums and blueberries, cherries or ripe sweet pears. It’s best eaten after it cools on the day you bake it, but no one will turn it down the next day, either.

    Provided by Melissa Clark

    Yield 12 to 16 servings

    Number Of Ingredients 18

    Steps:

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