Little Italy Fig And Peach Pie Recipes

LITTLE ITALY' FIG AND PEACH PIE

Steps:

• Slice peach halves ito 1/4 " thick slices In a a large saute pan hdeat butter with 2 Tbsp sugar over medium heat. Add peaches and cook , tossing occasionally until peaches are tender, about 6 minutes. Remove stems from figs ans slice 1/4 " thick. Roll each disk of pastry into a 1/8 " thick circle. Arrange peaches and fig slices leaving a 1/2 " border all aound. Sprinkle the remaining sugar and nutsover the fruit. Crimp edges up nand over the filling. Create a border. Brush the crust with the beaten egg and sprinle with brown sugar. Pastry dough: yield 2 discs 2 1/2 cups flour 1 Tbsp sugar dash salt 12 Tbsp cold buttter, cut into small pieces 1/4 cup shortening 1/8 cup icecold water Combine, flour sugar, salt in a large bowl. Add butter and shortening . Work with fingertips until mixture resembles coarse cornmmeal. Fat mus be evenly distributed. Add water, a few spoon at a time tossing with fingettips until dough sticks together. Divide dough into two discsand wrap into plastic. Reserve. Refrigerate at leat 1 hoour before using it.

LITTLE ANN'S PEACH AND BLUEBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.
• Toss peach slices and blueberries in a large bowl with lemon juice. Combine sugar, tapioca, and salt in a small bowl; pour over peach mixture and toss to coat. Transfer to prepared pie plate and scatter butter pieces over fruit. Cover pie with remaining crust; press and seal the top and bottom crusts.
• Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.
• Bake in preheated oven until golden brown, 45 to 50 minutes.