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.
GROUND CHERRY PEACH PIE RECIPE - (4.1/5)
Provided by á-29897
Number Of Ingredients 11
Steps:
- *If you find yourself a little short on enough ground cherries to fill the pie shell, you can add a chopped up fresh peach or two. Preheat oven to 425 F. Prepare pie crust if making your own. Wash ground cherries, toss with zest, and place in unbaked pie shell. Mix brown sugar, tablespoon of flour, nutmeg and salt. Sprinkle over cherries. Sprinkle water over top. Mix together 4 tablespoons flour and 4 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs. Bake in the preheated oven for 15 minutes, reduce temperature to 375 degrees F and continue to bake for 25 minutes.
PEACH PIE THE OLD FASHIONED TWO CRUST WAY
This is a simple, quick, old fashioned, baked, two crust peach pie made with fresh peaches and simple ingredients. It's great during summer peach season.
Provided by BERNIERONE
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h15m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (220 degrees C).
- Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later.
- Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam.
- Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.
Nutrition Facts : Calories 427.8 calories, Carbohydrate 58.6 g, Cholesterol 30.9 mg, Fat 19.8 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 6.1 g, Sodium 358.3 mg, Sugar 30.1 g
CAST-IRON CHERRY-BERRY PEACH PIE
I had an overabundant supply of cherries one year, so I adapted several recipes to use them up. I knew this one was a keeper when I received phone calls from my Mother and Grandmother complimenting me on this pie.-Amy Hartke, Elgin, Illinois
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 17
Steps:
- In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions. Shape each into a disk; cover and refrigerate for 1 hour or overnight., In a large bowl, combine peaches, cherries, blueberries and extracts. Combine sugar, flour, tapioca, salt and nutmeg; sprinkle over fruit and gently toss to coat. Let stand for 15 minutes. , Preheat oven to 375°. On a lightly floured surface, roll half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron skillet or other ovenproof skillet. Trim to 1/2 in. beyond rim of plate. 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. Bake until crust is golden brown and filling is bubbly, 50-55 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning, if necessary. Cool on a wire rack.
Nutrition Facts : Calories 601 calories, Fat 25g fat (16g saturated fat), Cholesterol 65mg cholesterol, Sodium 491mg sodium, Carbohydrate 91g carbohydrate (49g sugars, Fiber 2g fiber), Protein 5g protein.
GROUND CHERRY PIE II
Ground cherries, also known as husk tomatoes, produce tiny tomato-like fruits in papery husks on low, lanky bushes. This is an old Mennonite recipe with a crumb topping.
Provided by JBS BOX
Categories Desserts Pies Fruit Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Wash ground cherries and place in unbaked pie shell. Mix brown sugar and 1 tablespoon flour and sprinkle over cherries. Sprinkle water over top. Mix together 3 tablespoons flour and 3 tablespoons sugar. Cut butter in until crumbly. Top cherry mixture with crumbs.
- Bake in the preheated oven for 15 minutes, reduce temperature to 375 degrees F (190 degrees C) and continue to bake for 25 minutes.
Nutrition Facts : Calories 214.4 calories, Carbohydrate 33.9 g, Cholesterol 7.6 mg, Fat 8.4 g, Fiber 0.3 g, Protein 2 g, SaturatedFat 2.6 g, Sodium 126.7 mg, Sugar 18.7 g
GROUND CHERRY PIE
We bought ground cherries at our local farmer's market last weekend...They looked so interesting and had such a unique taste. After searching and searching, I found a few recipes for ground cherry pie. This combines the best of a few different recipes. We didn't have quite enough ground cherries to make a large pie, so I used a silicone cupcake mold and made mini pies. Delicious served alone or with icecream!
Provided by Oliver Fischers Mo
Categories Dessert
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees.
- For the crust: Combine flour and salt in a food processor.
- Slowly add cubes of chilled butter.
- Slowly add ice water until the dough forms a ball.
- Roll out the dough for the pie crust bottom and place in a pie pan.
- There is enough dough to make a lattice or rustic top crust.
- For the filling: Mix cherries, sugar, water, and flour in a bowl.
- Pour into pie pan on top of bottom crust.
- Make lattice or rustic top crust and place on top of filling.
- Bake at 425 degrees for 20 minutes. Then lower the oven temperature to 300 degrees and bake for 30 minutes, until the pie filling is set.
Nutrition Facts : Calories 427.7, Fat 19.9, SaturatedFat 12.3, Cholesterol 50.9, Sodium 392, Carbohydrate 59.2, Fiber 4.4, Sugar 24.6, Protein 6.1
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
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PEACH & CHERRY PIE - GOOD THINGS BAKING CO
From goodthingsbaking.com
Reviews 1Category PiesCuisine AmericanEstimated Reading Time 4 mins
- Line a deep dish pie plate with half of the crust and dock it (use a fork to poke it about every inch. This allows steam to escape). Preheat the oven to 400°.
- 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.
- After the peaches have cooled, gently rub the skin of each with your thumb until it splits (you should be able to feel it moving), then peel it off. Discard the skins, then cut the peaches into 1/4″ slices into a large mixing bowl, throwing away the pits. Add the pitted and halved or quartered cherries to the peaches.
DEEP-DISH SOUR CHERRY PEACH PIE | GOOD. FOOD. STORIES.
From goodfoodstories.com
Reviews 3Category DessertsServings 1Total Time 1 hr 30 mins
- Roll out 1 of the pie crust discs into a rectangle large enough to fit a 9x13-inch baking dish with about 1 inch overhang. It's not an exact science here, though in theory it's easier to roll dough into a rectangle than a circle.
- Drape the crust into the pan and refrigerate for 30 minutes or freeze for 15 minutes. (Keep the second half of the pie crust refrigerated for the time being.)
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