Easy peach pie recipe


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Peach Puff Pastry recipe with irresistible homemade glaze is delicious, quick and easy to prepare! It is made using peaches and pastry leaves. They are sure to be family favorites as well as crowd pleasers all year long. We recently made them again and they are gone in less than 15 minutes! It can be baked for a special breakfast or as a dessert with ice cream. Or if you’re like us, you can bake it any time of the day and share it while enjoying each other’s company. We also think it’s the perfect Thanksgiving or even Christmas recipe. Best of all, you’ll never believe how easy it is to make! Prove this recipe and keep it in mind the next time you need a quick peach dessert. Peach Pie This peach puff pastry tastes amazing and you’re sure to spend some time making it. In all honesty, they meet very quickly… Could this be our little secret? The ingredients are simple and easy to find, and you can use fresh or frozen peaches when they are not in season. My daughter absolutely loves peaches. A few years ago we lived on this farm that was built on acres and acres of farmland. It was like a dream! There were many fruit trees on our property, including two peach trees. There was also a huge avocado tree which I miss so badly. We also had cherry trees, blackberry bushes, pear trees, apricot trees, 3 huge orange trees, apple trees, plum trees and more. Did I mention that we miss living on the Central Coast of California? We lived on a dirt road with only 3 neighbors within an acre of each side. In my garden we grew tomatoes, peppers, zucchini, watermelons…everything we wanted! A neighbor used to grow the largest squash we’ve ever seen. Another neighbor had horses, goats, pigs, and more. Outside our homes there were acres and acres of fields of strawberries, turnips, corn or whatever else is in season. However, we are the Orange County family by heart and here in Southern California is where we belong. An easy dessert that everyone will love You can find puff pastry in both chilled and frozen form. Refrigerated puff pastry is usually found near crescent rolls and frozen puff pastry can be found near frozen pie crusts. One little tip I have is to pay attention to the temperature of your kitchen. The weather is obviously cooler in the winter, but if you make it when it’s hot, the pastry dough will be hard to handle, so you’ll need to keep it in the fridge as needed. If the dough is too warm, it becomes too sticky and difficult to work with. As long as it is cold or kept in the refrigerator, the dough is easier to work with. How do you get your baked goods golden and shiny? Washing eggs is a baker’s secret and is easy to prepare and use. When the dough bakes, the eggs also wash off, creating a glossy sheen for that professional bake store look. Before bread, pies, or pastries go straight into the oven, use a pastry brush or brush and brush with a light layer of egg powder. Don’t use too much egg wash! Only a little will do 🙂 Find the recipe for making boiled eggs in the recipe at the bottom of this post. It contains only two ingredients: an egg and water. ?? What dessert from Smart School House should you try next? You will need puffed pastry chips 1/4 cup butter (or, 1/2 stick butter) 2 cups frozen peaches, mostly thawed 3 tablespoons brown sugar 1 tablespoon orange juice Egg wash: 1 egg, beaten, sprinkled with water For glaze 3 tablespoons of powdered sugar 1 tablespoon of orange juice (note: add more/less powdered sugar based on texture preference) Supplies needed: baking sheet parchment paper 2 small mixing bowls for egg wash and whisk glass brush Wooden frying pan Wooden spoon or spoon fork spoon fork directions Preheat the oven to 400 ° C in a frying pan, add butter over medium heat. When the butter melts, add the brown sugar and prunes and cook until softened (about 5 minutes) Leave aside to cool Cut the pastry sheets into approximately 4 4 5 or 5 squares Place the puff pastry squares on a baking sheet parchment paper Add 2 tablespoons of the peach mixture to the center of a square Pastry (not too much otherwise it wouldn’t be possible to close) Fold the puff pastry square in half, press sides together, and seal. Sides together with a fork (as shown in the photo) Grease the surface and sides with egg wash. Bake for 15 minutes or until golden brown while peach pastry has cooled, make a drizzle by combining desired amounts of powdered sugar and orange juice. Pastry with glaze Makes about 5 peach pies


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