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Dehydrated Recipes

Dehydrated Peach Cream Pie | Commercial Dehydrators

Our peach pie is a summer dessert classic that will have your guests asking for seconds. Made with dehydrated peaches, this quick and easy peach pie recipe uses dried fruit instead of fresh peaches because they add so much flavor while reducing prep time. Fill with your favorite pie crust and enjoy!

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Machine recommendation
Servings Icon
Serves
5
Prep time
Prep time
20 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 1/2 pound dried peaches
  • 1 1/4 cups water
  • 2 tablespoons corn starch
  • 1/4 teaspoon salt
  • 1/2 cup of sugar
  • 1 1/2 cup milk
  • 2 eggs, beaten
  • 1/8 teaspoon of almond extract
Ingredients
macros
Instructions
  1. Thoroughly wash the peaches then place in a pot. Add enough water to cover then simmer for about 45 minutes, or until tender. Drain, but reserve the water. Mash peaches and set aside to cool.
  2. In a small pan on low heat, mix corn starch, salt and sugar. Stir in the milk and about 1/2 cup of the reserved peach cooking water. Stir until the mixture thickens. Cover and allow to cook for 20 minutes.
  3. Scoop a little of the hot milk mixture onto the eggs and stir together. Stir egg mixture into the milk mixture then cook and stir constantly for about 2 minutes more.
  4. Stir in the peach and allow to cool. When cool, stir in almond extract.
  5. Turn the mixture into the baked pie shell. Transfer to a rack to cool.
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Machine recommendation
Servings Icon
Serves
5
Prep time
Prep time
20 minutes
Dehydration time icon
Dehydrating time
Ingredients
  • 1/2 pound dried peaches
  • 1 1/4 cups water
  • 2 tablespoons corn starch
  • 1/4 teaspoon salt
  • 1/2 cup of sugar
  • 1 1/2 cup milk
  • 2 eggs, beaten
  • 1/8 teaspoon of almond extract
Ingredients
macros
Instructions
  1. Thoroughly wash the peaches then place in a pot. Add enough water to cover then simmer for about 45 minutes, or until tender. Drain, but reserve the water. Mash peaches and set aside to cool.
  2. In a small pan on low heat, mix corn starch, salt and sugar. Stir in the milk and about 1/2 cup of the reserved peach cooking water. Stir until the mixture thickens. Cover and allow to cook for 20 minutes.
  3. Scoop a little of the hot milk mixture onto the eggs and stir together. Stir egg mixture into the milk mixture then cook and stir constantly for about 2 minutes more.
  4. Stir in the peach and allow to cool. When cool, stir in almond extract.
  5. Turn the mixture into the baked pie shell. Transfer to a rack to cool.
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Author Details

Kate.J

Kate spends her days doing life as a mother of two young boys, tending to chickens, ducks, working on her organic vegi garden and developing organic recipes that she shares with her friends via instagram. Researching and documenting comes naturally to Kate as she has a flare for design and photography.

https://www.instagram.com/katejoncheff/