PEACH BLUEBERRY PIE
"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. -Sue Thumma, Shepherd, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.
Nutrition Facts : Calories 406 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.
PEACH PUZZLE PIE
This is an old-fashioned version of a cobbler, served upside down, with the biscuits on the bottom. The puzzle comes from figuring out how the syrup winds up in the cup. Your peaches should be ripe but firm; if too ripe, they will give up too much juice and thin the syrup.
Provided by DrGaellon
Categories Dessert
Time 50m
Yield 6-7 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°F.
- Combine flour, white sugar, baking powder and salt in food processor; pulse to combine. Add 4 tbsp cold butter, cut in small cubes, and pulse 6-8 more times until it resembles coarse meal. Transfer to a bowl.
- Whisk egg and milk until combined. Pour over flour mixture. Stir with a big spoon until well-combined and forming a sticky dough. Turn out onto a heavily-floured surface and knead until soft but workable. Wrap in plastic and refrigerate.
- Generously butter a 9" pie plate. Turn a Pyrex or ceramic ramekin upside down in the middle of the plate and butter the outside well too. Cut peaches in half and remove pits. Place peach halves back together and arrange around the ramekin.
- In a small saucepan, combine brown sugar, salt, water and vanilla with remaining 3 tbsp butter. Heat over medium heat until sugar is dissolved and butter is melted. Pour syrup evenly over peaches.
- Roll dough out to 11" circle. Drape dough over peaches, tucking dough into the pie plate; do not crimp dough to edge of dish. Place on a rimmed cookie sheet and place in oven for 25-35 minutes until biscuit is golden brown. Immediately transfer to a rack and let cool 30 minutes.
- Place a large platter over the dish and quickly invert. Most of the syrup should be in the cup. To serve, slice so each diner gets a whole peach, and drizzle with remaining syrup. Serve with whipped cream or vanilla ice cream.
Nutrition Facts : Calories 492.8, Fat 16.1, SaturatedFat 9.4, Cholesterol 69.7, Sodium 350.5, Carbohydrate 81.7, Fiber 3.8, Sugar 47.3, Protein 8.1
PEACH PIE
I acquired this delicious peach pie filling recipe some 40 years ago, when my husband and I first moved to southern Iowa and had peach trees growing in our backyard. It's been a family favorite since then and always brings back memories of both summer and those happy early years. - June Mueller, Sioux City, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet.Trim even with rim. Refrigerate while preparing filling. , Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust. , Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.
Nutrition Facts : Calories 380 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 254mg sodium, Carbohydrate 59g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
PERFECT PEACH PIE
Eat a perfect peach under the summer sun and you'll experience the fruit at its messy, dripping, sugar-bright best. Rinse your chin and understand that no melon, apricot or blackberry can compete. But how often does this happen? For most of us, a great and truly perfect peach is a rare event. We can expect but one or two a season, for all our trying. Enter the pie. A peach pie can elevate good peaches to excellence and great ones to the sublime. Even a peach pie made with frozen fruit is a terrific thing. The addition of sugar helps; so, too, do a dash of lemon juice and a light sprinkle of nutmeg, which offers a slight bitterness to offset the sweet. Add a crown of vanilla ice cream for a perfect diner-style à la mode effect.
Provided by Sam Sifton
Categories pies and tarts, dessert
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Make the pie dough. Using your fingertips or the pulse function of a food processor, blend together the flour, butter and salt until the mixture resembles a coarse meal. There should be pebbles of butter throughout the mixture.
- Add egg yolk and vinegar to 1/4 cup ice water, and stir to combine. Drizzle 4 tablespoons of this mixture over the dough, and gently stir or pulse to combine. Gather a golf-ball-size bit of dough, and squeeze to combine. If it does not hold together, add a little more of the liquid, and stir or pulse, then check again. Repeat as necessary.
- Turn the dough out onto a lightly floured surface, and gather together into a rough ball. Divide the ball in half with a knife or a pastry scraper, then divide each portion in half again, and again, to create 8 portions. Using the heel of your hand, flatten each portion of dough once or twice to expand the pebbles of butter, then gather the dough together again in one ball. Divide this ball in half.
- Flatten each ball into a 5- or 6-inch disc, one slightly larger than the other. Wrap the discs in plastic wrap, and place in the refrigerator for at least 60 minutes.
- Preheat oven to 425. Make the pie filling: Combine sliced peaches, lemon juice, sugar and flour in a large bowl, and gently mix to combine. Set aside.
- Take the larger of the pastry discs out of the refrigerator, roll it out on a lightly floured surface and place in a 9-inch pie plate. Add the peaches. Sprinkle them with the ground nutmeg.
- Roll out second disc of pastry. Place on top of filling. Wet edges of the bottom pastry disc with some cold water. Trim pastry, pinch bottom and top edges together and cut a few slits to allow steam to escape from the pie. Brush the egg white on the top, particularly around the edges, and sprinkle with a pinch of granulated sugar.
- Bake the pie for 15 minutes, then reduce heat to 375. Cook until peaches bubble and pastry is golden, approximately 45 minutes to an hour.
Nutrition Facts : @context http, Calories 316, UnsaturatedFat 6 grams, Carbohydrate 38 grams, Fat 19 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 11 grams, Sodium 253 milligrams, Sugar 36 grams, TransFat 1 gram
PEACH PUZZLE (A MAGIC RECIPE!)
From NPR's Heirloom recipe contest. So unique and fun, not to mention delicious. As this dessert bakes, a yummy syrup is formed and vacuumed up into an upside down ramekin, so that when you invert it, you have a ready-made syrup all ready to eat with the baked peaches and biscuit-cake.
Provided by Codychop
Categories Dessert
Time 50m
Yield 7 serving(s)
Number Of Ingredients 12
Steps:
- For the peaches and syrup: Adjust an oven rack to the middle position and heat the oven to 400°F
- Place a 6-ounce custard cup or ramekin upside down in the center of a 9-inch pie plate and arrange the peaches around the custard cup.
- Combine the brown sugar, water, butter, vanilla, and salt in a medium saucepan and stir over medium heat until the sugar dissolves and the butter melts, about 5 minutes.
- Pour the syrup over the peaches.
- For the dough: Pulse the flour, sugar, baking powder, and salt in a food processor until blended.
- Add the butter and pulse until the flour mixture is pale yellow and resembles course cornmeal.
- Put the mixture into a medium bowl.
- Using a rubber spatula, fold the milk into the flour mixture, pressing the mixture against the sides of the bowl to form the dough.
- Squeeze the dough together and flatten into a disk.
- On a lightly floured work surface, roll the dough into a 9-inch circle.
- Lay the dough directly over the peaches and press and fit the dough so that it fits snuggly around peaches. (The dough will stretch as you fit it around the peaches, but do not attach the dough to the pie plate.).
- Bake until the top is golden brown, 25 to 30 minutes.
- Transfer the pan to a rack and let cool for 30 minutes.
- Place a large rimmed serving plate over the top of the pie plate and quickly invert the puzzle onto a plate.
- Cut into wedges around each peach and serve, pouring syrup over each portion.
- note: Since this dish is all about the peaches, save it for when fresh local peaches are in season. And it is important to choose peaches that are neither very ripe nor rock-hard - they should give a little when squeezed. Be sure to invert the pie plate quickly to avoid losing any of the syrup. Serve with vanilla ice cream or sweetened whipped cream.
Nutrition Facts : Calories 334.3, Fat 12.5, SaturatedFat 7.7, Cholesterol 32.4, Sodium 298.1, Carbohydrate 54, Fiber 2.1, Sugar 34.6, Protein 3.8
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