Prickly Pear And Peach Walnut Pie Recipes

Steps:

• Preheat oven to 375°. Unroll pie crust into a 9-in. pie plate; flute edge. In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar, cornstarch and basil. Add to fruit and toss gently to coat. Transfer to crust., In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place pie on a foil-lined baking pan., Bake on a lower oven rack until topping is golden brown and filling is bubbly, 45-55 minutes. Cool on a wire rack.

Steps:

• Thaw puff pastry at room temperature for 20 to 30 minutes. Unfold. If pastry does not unfold easily, thaw for an additional 5 to 10 minutes and retry.
• Preheat oven to 400 degrees F.
• On a lightly floured surface, roll out pastry to a 10 by 12-inch rectangle. Transfer to an ungreased baking sheet. With a dry pastry brush, brush away any excess flour.
• In a small bowl, lightly beat together egg and 1 tablespoon water to create an egg wash.
• With the pastry brush, brush entirety of dough sheet surface with egg wash. Along all 4 sides, fold over a 1/2-inch of the edge to create a ridged border around pastry. Brush top of this rim with egg wash as well. Prick pastry (inside the rim) all over with a fork (this ensures that the dough inside the border does not puff up like the outer rim will).
• Arrange thinly sliced pears on pastry, covering all of surface area, but in a single layer. Sprinkle pears with sugar, pear liqueur, and dot with cubes of butter.
• Bake for 15 to 20 minutes or until puffed and golden brown.
• While tart is baking, combine peach preserves and peach nectar in a microwave-safe bowl. Stir to combine. Heat on high for 15 seconds at a time until preserves have melted, stirring each time. Once mixture has completely melted, push through a fine mesh strainer to remove any lumps or pieces of fruit. Set aside.
• Once tart has finished baking, remove from oven. Brush peach glaze over entire tart, both fruit and pastry. Cool to room temperature and serve.

Steps:

• To make the pie pastry, put the flour, sugar, and salt in a bowl, stir to combine, then put the bowl in the freezer for 10 minutes.
• Add the butter to the flour mixture and toss to evenly coat. Cut the butter into the flour mixture using a pastry blender, a food processor, an electric mixer, or your hands, just until the mixture becomes coarse and crumbly and the butter is the size of peas. Stir the water and lemon juice together, then pour over the dry ingredients and stir just until the dry ingredients are moistened.
• Dump the dough onto a well-floured work surface and press it into a 6-inch disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
• Roll the chilled dough into a 14-inch disk, then line a 9 or 10 by 3-inch springform pan with the rolled-out dough. Patch any holes and trim off any dough that hangs over the edges of the pan. Chill for an additional 30 minutes while you prepare the crumb topping and the fruit filling.
• To make the walnut crumb topping, mix the flour, brown sugar, walnuts, cinnamon, and salt together in a bowl. Stir in the butter, then work it in with your hands until the texture of crumbs. Put the topping in the refrigerator while you make the fruit filling.
• Position a rack in the lower third of the oven and preheat the oven to 375°F.
• To make the fruit filling, remove the stem from each fig, then boil the figs in 1 cup of water for 5 minutes. Drain and set aside until cool enough to handle.
• Slice each fig into 4 to 5 pieces, put them in a large bowl, and add the apples, pears, and cranberries. Separately, rub the sugar and cornstarch together, then add to the fruit and gently toss until evenly coated.
• Transfer the filling to the pie shell and top with the walnut crumb. Bake in the lower third of the oven for 60 to 75 minutes, or until the crumb is golden, the fruit juices are bubbling thickly around the edges, and the fruit is tender when pierced with a wooden skewer. If the crumb is getting too dark, cover it with foil.
• Storage: Covered with a tea towel, the pie will keep at room temperature for up to 3 days. Spooned into a bowl and drizzled with chilled cream, it makes a wonderful breakfast.