Deep-Dish Peach-Berry Pie Recipe

Deep-Dish Peach-Berry Pie Recipe

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45 juta s/d 2.5 milyar listing 2018
Deep-Dish Peach-Berry Pie Recipe Deep-Dish Peach-Berry Pie Recipe Deep-Dish Peach-Berry Pie Recipe, We love To Prepare this pie with a mix of berries, but it is equally delicious with only one or two types of berries.
Deep-Dish Peach-Berry Pie Recipe

Deep-Dish Peach-Berry Pie Recipe

We love To Prepare this pie with a mix of berries, but it is equally delicious with only one or two types of berries. Prep : 40 minutes plus chilling and cooling Bake : 35 minutes Crust
  • 1 cup all-purpose flour
  • 11/2 teaspoons baking powder
  • 1/cup plus 1 tablespoon sugar
  • 3 tablespoons cold butter or margarine, cut into pieces
  • 1/2 cup plus 1 tablespoon heavy or whipping cream
  • 1/teaspoon ground cinnamon
Fruit Filling
  • 1/2 cup sugar
  • 1/cup cold water
  • 2 tablespoons cornstarch
  • 2 pounds ripe peaches (about 5 medium), pitted and cut into 1-inch pieces
  • 3 cups assorted berries (1 cup each blueberries, blackberries, and raspberries)
  1. Prepare crust: In medium bowl, combine flour, baking powder, and 1/cup sugar. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles fine crumbs. Add 1/2 cup cream and stir with fork until dough comes together. Gather dough into ball and place on lightly floured sheet of waxed paper. With floured rolling pin, roll into 9-inch round. Slide waxed paper onto cookie sheet; refrigerate dough. Mix cinnamon and remaining 1 tablespoon sugar.
  2. Prepare filling: Preheat oven to 400°F. Place cookie sheet lined with foil in oven. In 4-quart saucepan, stir sugar, water, and cornstarch until cornstarch dissolves. Add peaches; heat to boiling over medium-high heat, stirring often. Reduce heat to low; simmer, stirring often, 2 minutes. Remove from heat; stir in berries. Pour filling into 91/2-inch deep-dish pie plate.
  3. Immediately remove dough from refrigerator and, using waxed paper, invert over fruit. Peel off paper. Cut 4-inch X in center of round; fold back points to make square opening. Brush dough with remaining 1 tablespoon cream; sprinkle with cinnamon sugar.
  4. Place pie on foil-lined cookie sheet to catch any overflow. Bake until fruit is bubbly in center, 35 to 40 minutes. If necessary, cover pie loosely with foil during last 10 minutes of baking to prevent overbrowning. Cool pie on wire rack. Makes 8 servings.
Each serving : About 310 calories, 3g protein, 51g carbohydrate, 11g total fat (7g saturated), 35mg cholesterol, 130mg sodium. blueberry peach pie, blueberry pie recipes, easy peach pie, fresh peach pie recipe, peach and blueberry pie, peach blackberry pie, peach blueberry pie, peach crumb pie, peach pie recipes, peachpie, recipe for peach pie, recipes, snack recipes, drink recipes, cake recipes, condiment, nutrition, tips and tricks, asian recipes, american recipes, european recipes, african recipes, australie recipes, Indonesian recipes
Tuesday, 22 May 2018

Deep-Dish Peach-Berry Pie Recipe

Article Categories : Pies & Tarts

Deep-Dish Peach-Berry Pie Recipe

Deep-Dish Peach-Berry Pie Recipe

We love To Prepare this pie with a mix of berries, but it is equally delicious with only one or two types of berries.

Prep : 40 minutes plus chilling and cooling
Bake : 35 minutes

Crust

  • 1 cup all-purpose flour
  • 11/2 teaspoons baking powder
  • 1/cup plus 1 tablespoon sugar
  • 3 tablespoons cold butter or margarine, cut into pieces
  • 1/2 cup plus 1 tablespoon heavy or whipping cream
  • 1/teaspoon ground cinnamon

Fruit Filling

  • 1/2 cup sugar
  • 1/cup cold water
  • 2 tablespoons cornstarch
  • 2 pounds ripe peaches (about 5 medium), pitted and cut into 1-inch pieces
  • 3 cups assorted berries (1 cup each blueberries, blackberries, and raspberries)
  1. Prepare crust: In medium bowl, combine flour, baking powder, and 1/cup sugar. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles fine crumbs. Add 1/2 cup cream and stir with fork until dough comes together. Gather dough into ball and place on lightly floured sheet of waxed paper. With floured rolling pin, roll into 9-inch round. Slide waxed paper onto cookie sheet; refrigerate dough. Mix cinnamon and remaining 1 tablespoon sugar.
  2. Prepare filling: Preheat oven to 400°F. Place cookie sheet lined with foil in oven. In 4-quart saucepan, stir sugar, water, and cornstarch until cornstarch dissolves. Add peaches; heat to boiling over medium-high heat, stirring often. Reduce heat to low; simmer, stirring often, 2 minutes. Remove from heat; stir in berries. Pour filling into 91/2-inch deep-dish pie plate.
  3. Immediately remove dough from refrigerator and, using waxed paper, invert over fruit. Peel off paper. Cut 4-inch X in center of round; fold back points to make square opening. Brush dough with remaining 1
    tablespoon cream; sprinkle with cinnamon sugar.
  4. Place pie on foil-lined cookie sheet to catch any overflow. Bake until fruit is bubbly in center, 35 to 40 minutes. If necessary, cover pie loosely with foil during last 10 minutes of baking to prevent overbrowning. Cool pie on wire rack. Makes 8 servings.

Each serving : About 310 calories, 3g protein, 51g carbohydrate, 11g total fat (7g saturated), 35mg cholesterol, 130mg sodium.