JAYNE'S PEACH-PEAR PIE
This pie is my own creation and always draws compliments whenever I make it. I like to serve it cold with vanilla ice cream. I've been collecting recipes since I was a teen and enjoy changing them to suit my family's tastes.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 6-8 servings.
Number Of Ingredients 17
Steps:
- In a bowl, sprinkle the peaches and pears with lemon juice. Combine the sugars, cornstarch, cinnamon and allspice. Add to fruit, toss gently to coat. Pour into pastry shell., For topping, combine the flour, sugars, cinnamon and nutmeg in a small bowl; cut in butter until mixture is crumbly. Stir in walnuts. Sprinkle over filling. Cover edges loosely with foil. Bake at 375° for 1 hour or until bubbly. Cool on a wire rack.
Nutrition Facts : Calories 399 calories, Fat 16g fat (7g saturated fat), Cholesterol 20mg cholesterol, Sodium 164mg sodium, Carbohydrate 63g carbohydrate (37g sugars, Fiber 3g fiber), Protein 4g protein.
PEACH BLUEBERRY PIE
This recipe comes from the mortician's side of the family. I was wary at first because I had never heard of the combination of peaches and blueberries. I was quickly swayed after trying it and now believe that this is one of the best pies ever!
Provided by the mortician's wife
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
- Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
- Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.
Nutrition Facts : Calories 378.1 calories, Carbohydrate 53.1 g, Fat 17.7 g, Fiber 2.1 g, Protein 3 g, SaturatedFat 4.2 g, Sodium 412.3 mg, Sugar 29.9 g
PEACH BLUEBERRY PIE
"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. -Sue Thumma, Shepherd, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. 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. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.
Nutrition Facts : Calories 406 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.
APPLE PEACH PEAR BLUEBERRY PIE
This pie has been a hit in our home numerous times..... hopefully will be one in yours... Enjoy!!!
Provided by Kim Cul @kim43
Categories Pies
Number Of Ingredients 11
Steps:
- Peel apples, peaches and pears, then thinly slice into a large bowl. Add blueberries, sugar, flour, cinnamon, and nutmeg. Stir gently to coat and let sit for at least ten minutes. Preheat oven to 425 degrees. Place bottom pie crust into pie plate. Add all of the filling. Cut up the butter and dot around on top of the filling. Top with second pie crust. Cut vents in top. or make crumb topping which I prefer.... Place aluminum foil around the edges of the pie to prevent burning. Bake for 30 minutes. Remove aluminum foil and continue baking an additional 10 to 20 minutes until the pie is nicely browned.
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BLUEBERRY-APPLE-PEACH PIE RECIPE - PILLSBURY.COM
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4/5 (9)Category DessertServings 8Total Time 3 hrs 45 mins
- Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie using 9-inch deep dish glass pie plate. In large bowl, place apples and peaches. Add lemon juice; toss to coat.
- In medium bowl, mix 3/4 cup granulated sugar, the pie filling enhancer, cornstarch, 1/2 teaspoon salt and 1/2 teaspoon cinnamon. Sprinkle over apples and peaches; toss to mix well. Gently stir in blueberries and vanilla. Spoon into crust-lined plate.
- In another medium bowl, place all crumb topping ingredients except milk and coarse sugar. With pastry blender, cut in butter until mixture looks like fine crumbs. Sprinkle topping on pie; press down lightly.
- To make lattice top, cut second crust into 1/2-inch-wide strips with pastry cutter. Place half of the strips across filling in pie plate. Weave remaining strips with first strips to form lattice. Trim ends of strips even with edge of bottom crust. Fold trimmed edge of bottom crust over ends of strips, forming a high stand-up rim. Seal and flute. Brush lattice strips with milk and sprinkle with coarse sugar.
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