PERFECT PLUM & PEACH PIE
I created this recipe for in-season summer fruit. The plums give the pie a splash of color as well as flavor, and the crumb topping is both easy and excellent! -Rachel Johnson, Shippensburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Unroll crust onto a lightly floured surface; roll into a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling., Toss peaches and plums with flour, sugar and spices; transfer to crust. Using a fork, mix topping ingredients until crumbly; sprinkle over fruit., Bake on a lower oven rack until golden brown and bubbly, 40-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 311 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 125mg sodium, Carbohydrate 53g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.
PEACH-PLUM GALETTE
Provided by Food Network Kitchen
Categories dessert
Time 2h40m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make the crust: Whisk the all-purpose flour, whole-wheat flour, granulated sugar, cinnamon and salt in a large bowl. Work in the butter until it is in pea-size pieces. Mix the sour cream with 3 tablespoons ice water, then stir into the flour mixture with a fork. Turn out the dough onto a piece of plastic wrap, press into a disk and wrap. Refrigerate 2 hours. Roll out the dough on a floured surface into a 12-inch circle. Place on a baking sheet and refrigerate 30 minutes.
- Preheat the oven to 400˚ F. Make the filling: Toss the peaches and plums with the granulated sugar, cornstarch and lemon juice. Arrange the fruit over the dough, leaving a 1 1/2-inch border. Fold in the edge of the dough, pleating as needed.
- Bake the galette: Brush the edge of the dough with beaten egg and sprinkle with coarse sugar. Bake until golden and bubbling, 45 to 50 minutes.
PEACH AND PLUM GALETTE
Steps:
- Preheat the oven to 400 degrees F. Line a pizza stone or baking sheet with parchment paper.
- Toss together the confectioners' sugar, cornstarch, almond extract, peaches and plums in a bowl.
- Unroll the pie crust on the prepared pizza stone or baking sheet and spread the jam in the center. Top with the fruit mixture, leaving a 1 1/2-inch border. Fold the edge of the dough over the filling. Beat the egg in a small bowl with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with the turbinado sugar.
- Bake until the crust is golden brown and shiny, 35 to 40 minutes. Let cool for 15 minutes before serving. Serve with vanilla ice cream or whipped cream and dust with confectioners' sugar.
PEACH PLUM PIE
When I want to impress guests, this is the pie I prepare. Peaches, plums and a bit of lemon peel are a refreshing trio that wakes up taste buds. It's a family favorite that's requested often. -Susan Osborne, Hatfield Point, New Brunswick
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon zest and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter. , Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil. , Bake at 450° for 10 minutes. Reduce heat to 350°. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 472 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 303mg sodium, Carbohydrate 79g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.
PEACH AND PLUM CAKE
This is an amazing summer cake with peaches! Would be extra special served with a scoop of vanilla ice cream.
Provided by Marya Hajsaleh
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking pan.
- Beat 1 cup sugar and 1 stick butter together using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add yogurt and vanilla extract; mix until batter is smooth. Add flour, baking soda, baking powder, and salt to the batter and mix until just combined. Combine remaining 1/2 cup sugar and cinnamon in a separate bowl.
- Spread batter evenly into the prepared pan and sprinkle with 1/2 of the cinnamon-sugar mixture. Top batter with plums and peaches; sprinkle with remaining cinnamon-sugar mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour, making sure not to overbake. Serve warm or at room temperature.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 47.9 g, Cholesterol 58.3 mg, Fat 9.5 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 5.6 g, Sodium 273.1 mg, Sugar 31.3 g
PEACHES AND PLUM PIE
Went shopping yesterday in the city picked up some very nice peaches and plums so decided to make a pie out of them.
Provided by Linda Smith
Categories Pies
Time 1h40m
Number Of Ingredients 7
Steps:
- 1. Put bottom crust in pie plate.
- 2. In large bowl put peaches and plums.
- 3. In small bowl add sugar, and flour mix well add almond flavoring mix well. Pour over peaches and plums mix well.
- 4. Pour into pie shell dot with butter,top with remaining pie shell flute edges. Sprinkle with a little sugar.
- 5. Bake in 350 degree oven for 1 hour or longer depending on your oven.
EASY PEACH PIE
My family loves this dessert and asks for it often. It's a breeze to make and is delicious served warm or cold.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- Arrange peaches in the pastry shell. In a small bowl, combine sugar, flour and salt; stir in cream until smooth. Pour over peaches. , Bake at 400° for 40-45 minutes or until filling is almost set. Serve warm or cold. Refrigerate leftovers.
Nutrition Facts : Calories 258 calories, Fat 13g fat (6g saturated fat), Cholesterol 31mg cholesterol, Sodium 162mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 2g fiber), Protein 2g protein.
PEACH-AND-PLUM PIE
Store-bought phyllo dough makes this light and crispy crust for these summer fruits. Recipe is from Woman's World.
Provided by CookingONTheSide
Categories Pie
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- In large bowl, combine peaches, plums, 3/4 cup sugar, cornstarch and zest; mix well.
- On lightly floured surface, brush 1 phyllo sheet with a little butter; sprinkle with 1/2 t sugar.
- Layer with remaining phyllo, one sheet at a time, and butter and sugar, turning 2 1/2 inch from each previous sheet to created overlapping circle.
- Transfer to a 9-inch pie pan, pressing to fit into pan and allowing edges of phyllo to overhang edge of pan.
- Sprinkle amaretti crumbs over bottom of crust.
- Top with fruit mixture.
- Bring overhanging phyllo up and over fruit to make ruffled border.
- Bake on baking sheet 1 hour, 15 minutes or until bubbly and golden, covering with foil after 30 minutes.
- Cool completely on rack.
- If desired, sprinkle with confectioners' sugar and serve with whipped cream.
Nutrition Facts : Calories 170.6, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 86.9, Carbohydrate 28.1, Fiber 1.2, Sugar 21, Protein 1.3
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PEACH-PLUM CRUMBLE SLAB PIE - SOUTHERN LIVING
From southernliving.com
Author Pam LolleyTotal Time 2 hrs 40 mins
- Preheat oven to 375°F. Unwrap the larger Slab Pastry Crust disk; roll dough out on a lightly floured work surface into an 18- x 13-inch rectangle. Wrap dough around rolling pin; gently fit inside a 15- x 10-inch jelly-roll pan. Turn edges under; crimp. Prick bottom and sides of dough with a fork. Line with parchment paper, leaving a 3- to 4-inch overhang around pan edges. Fill with pie weights or dried beans. Bake 10 minutes. Remove parchment and pie weights. Return crust to oven; bake at 375°F for 5 minutes. Transfer to a wire rack; cool completely, about 30 minutes. (Reserve smaller Slab Pastry Crust disk for another use.)
- Gently toss together peaches, plums, and ½ cup each of the flour and sugar in a large bowl. Spoon mixture into prepared crust. Stir together butter, cinnamon, salt, and remaining ½ cup each flour and sugar in a medium bowl. Sprinkle over peach mixture in crust.
- Bake at 375°F until lightly browned and bubbly, 35 to 40 minutes. Let stand at least 10 minutes or up to 2 hours. Serve warm with vanilla ice cream, if desired.
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4.3/5 (34)Author Carla Lalli MusicServings 8Estimated Reading Time 7 mins
- Whisk sugar, salt, and 1⅓ cups flour in a medium bowl. Cut butter into 6 rectangular pieces (if using ½-cup sticks, cut them in half crosswise, then in half again lengthwise). Toss butter in dry ingredients to coat, then dump mixture out onto a work surface. Most recipes start by pulverizing fat into small bits, but here you’ll use a rolling pin to flatten flour-coated butter into sheets that will puff into layers when baked.
- Roll butter into flour until it is in long flexible strips, using a bench scraper to scrape butter off rolling pin or surface as needed.
- Using your hands and the bench scraper, toss mixture until water is distributed, then gather into a rectangular pile.
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