SOUTHERN SUMMER PEACH-CHERRY PIE
Provided by Food Network
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a 9-inch pie plate with one of the pie crusts.
- In a bowl, put the peaches, cherries, sugar, cornstarch, bourbon and lime zest and stir to combine. Pour into the pie shell and top with the second crust. You can do cut-outs or a lattice top if you'd like. Trim any extra dough off the edges, then crimp the edges. Make a tent out of foil and place over the pie.
- Bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Serve warm or cool.
CHERRY BERRY PEACH PIE
This recipe was given to me by a friend who is the best pie maker I know. When Bing cherries aren't in season I use raspberries.
Provided by Patty S
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Press one pie crust pastry into a 9-inch pie plate. Cut the remaining pie crust pastry into 3/4-inch strips to be used for the lattice top.
- Mix peaches, cherries, blueberries, and lemon juice together in a large bowl. Add 1/2 cup white sugar, brown sugar, flour, cinnamon, and salt; stir to coat. Pour fruit mixture into the prepared pie crust. Weave a lattice top over the fruit filling using the pie crust strips. Brush top crust with milk; sprinkle with about 1 teaspoon white sugar.
- Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until fruit filling is bubbling and lattice top is lightly browned, 45 to 50 minutes.
Nutrition Facts : Calories 370.5 calories, Carbohydrate 53.1 g, Cholesterol 0.2 mg, Fat 16.5 g, Fiber 2.8 g, Protein 3.7 g, SaturatedFat 4.1 g, Sodium 294.3 mg, Sugar 27.2 g
APRICOT PEACH PIE
This is a delicious pie and quite easy to prepare, even for a novice baker. It's great in the winter when fresh fruit isn't always available.
Provided by Irmgard
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Cover apricots with boiling water in a small saucepan and let stand 1 hour.
- Meanwhile, prick pastry shell all over with a fork.
- Line with parchment or foil and fill with pie weights or dry rice.
- Bake in a preheated 425 degree F oven for 8 minutes.
- Remove liner and weights; bake 7 minutes longer or until bottom is dry and firm.
- Let cool on a rack while you prepare the filling.
- Drain apricots well and discard liquid.
- Pour liquid from peaches over apricots; set aside.
- Add lemon juice and peel to apricots and bring to a boil.
- Reduce heat to medium-low, cover and simmer until the apricots are very tender and the liquid is reduced by about one-third, about 20 minutes.
- Stir together sugar and cornstarch.
- Blend into the apricots and cook, stirring gently over medium heat until liquid is thickened and translucent.
- Gently stir in peaches.
- Cool 5 minutes, then spoon into baked pie shell.
- To make streusel topping, stir together the almonds, sugar and flour.
- Blend in the butter with a fork until the mixture is crumbly.
- Sprinkle streusel topping over peach-apricot mixture.
- Bake in preheated 425 degree F oven for 15 to 20 minutes or until the filling is bubbly and topping is golden brown.
Nutrition Facts : Calories 2086.4, Fat 83.3, SaturatedFat 25.2, Cholesterol 61.1, Sodium 721.4, Carbohydrate 329.5, Fiber 26, Sugar 217.5, Protein 29.1
FRESH APRICOT PIE
"This is a nice change of pace from the more traditional fruit and berry pies," says Ruth Peterson of Jenison, Michigan. "Apricots are very nutritious and delicious!"
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. In a large bowl, sprinkle apricots with lemon juice. Combine sugar, flour and nutmeg. Add to apricots, toss gently to coat., Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of pie plate. Add filling. Roll out remaining pastry to make a lattice crust. Trim, seal and flute edges. Brush with milk and sprinkle with additional sugar. , Cover edges of pastry loosely with foil. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 396 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 201mg sodium, Carbohydrate 64g carbohydrate (34g sugars, Fiber 2g fiber), Protein 4g protein.
CLASSIC BING CHERRY PIE
A nice variation to the sour cherry pie.
Provided by MSGYPSYLEE
Categories Desserts Pies Fruit Pie Recipes Cherry Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a pie pan.
- Combine cherries, sugar, tapioca, lemon juice, and almond extract together in bowl. Refrigerate until cherry filling begins to set, about 10 minutes. Stir filling again; chill until flavors combine, about 10 minutes.
- Pour the filling into the bottom half of the pie crust; cover with top crust, crimp the edges to seal, and dot with butter. Cut vents into the top with a sharp knife.
- Bake in the preheated oven for 30 minutes; rotate the pie 1/4 of a turn. Continue baking until the crust is golden brown, about 20 minutes.
Nutrition Facts : Calories 423.8 calories, Carbohydrate 63.1 g, Cholesterol 3.8 mg, Fat 18.3 g, Fiber 3.5 g, Protein 3.9 g, SaturatedFat 5.1 g, Sodium 253.5 mg, Sugar 35.5 g
FRESH CHERRY PIE
If you're looking to learn how to make a cherry pie, this recipe is the place to start. This ruby-red cherry pie is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too. I like to make a few of these cherry pies throughout the summer. -Josie Bochek, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside., In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. , On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. If desired, brush with egg wash., Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 466 calories, Fat 17g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 161mg sodium, Carbohydrate 73g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.
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- Bring enough water to cover the peaches to a boil in a large pot. Prep a large bowl of ice water. Once the water is boiling, gently place the peaches in a single layer and allow it to boil for 1 minute. Using a slotted spoon, remove them carefully and place them in the ice water to stop the cooking. Repeat this process with any remaining peaches.
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