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.
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 in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight., In a large bowl, combine the peaches, cherries, blueberries and extracts. Combine the 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 one half of dough to a 1/8-in.-thick circle; transfer to a 9-in deep-dish 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/x-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom pastry; 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 603 calories, Fat 25g fat (15g saturated fat), Cholesterol 65mg cholesterol, Sodium 542mg sodium, Carbohydrate 91g carbohydrate (50g sugars, Fiber 3g fiber), Protein 6g protein.
CHERRY PEACH PANTRY GALETTE
Provided by Valerie Bertinelli
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F. Line a cookie sheet or large rimmed baking pan with parchment paper and lay the round of pie crust on top.
- Toss the peaches and cherries with the cornstarch, vanilla, cinnamon and 1/3 cup sugar in a bowl until well combined. Mound the fruit mixture in the center of the dough round and spread slightly, leaving a 1 1/2-inch border. Fold the edges over the fruit, pleating as necessary. Whisk the egg and mix with a tablespoon of water. Using a pastry brush, brush the egg wash on the exposed crust. Sprinkle the remaining tablespoon sugar over the top of the fruit. Bake until the crust is golden brown all over and the fruit juices are thick and bubbling, 30 to 35 minutes. Cool slightly and serve warm or at room temperature.
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
PEACH CHERRY BLUEBERRY SHORTCAKE RECIPE BY TASTY
Here's what you need: buttermilk biscuit dough, ripe yellow peaches, bing cherry, blueberry, cane sugar, water, fresh lemon juice, heavy whipping cream
Provided by Michael Price
Categories Desserts
Yield 8 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 350˚F (180˚C).
- In an 8-inch (20cm) square parchment paper-lined baking dish, arrange the biscuits side by side to cover the bottom of the dish, forming a sheet.
- Bake for 20 minutes or until biscuits are golden brown.
- Slice the peaches, discarding the pits.
- Destem and pit the cherries.
- In a large skillet, combine peaches, cherries, blueberries, ½ cup (125 grams) of the sugar, water, and lemon juice. Heat to a simmer. Cook for 15-20 minutes, stirring occasionally. Remove from heat.
- In a large bowl, beat the heavy cream with a whisk or electric mixer until frothy. Add remaining ¼ cup (62 grams) of sugar. Continue to beat until the whipped cream forms soft peaks.
- Remove the sheet of biscuits from the dish. Slice in half lengthwise, like a bagel.
- Spoon the fruit mixture onto the bottom half of the biscuits, reserving some of the liquid.
- Replace the top half of the biscuits. Carefully separate into individual portions (the syrup will still be quite warm!)
- Spoon whipped cream over the top and drizzle with reserved fruit syrup.
- Enjoy!
Nutrition Facts : Calories 384 calories, Carbohydrate 50 grams, Fat 20 grams, Fiber 2 grams, Protein 5 grams, Sugar 28 grams
CHUNKY CHERRY & PEACH PRESERVES
Out of all the jams I make, this is my grandmother's favorite. She anxiously waits for late June to come because she knows I'll put up as many batches as I can while peaches and cherries are at their peak. -Amy Seiger, McLoud, Oklahoma
Provided by Taste of Home
Time 50m
Yield 7 half-pints.
Number Of Ingredients 6
Steps:
- In a Dutch oven, combine peaches, cherries and lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil and stir 1 minute. Stir in extract., Remove from heat; skim off foam. Ladle hot mixture into seven hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight., Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove jars and cool.,
Nutrition Facts : Calories 53 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 13g carbohydrate (13g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
PEACH-A-BERRY PIE
This is a great way to use up fresh peaches that are ripening too fast. The berries add a hint of tart to the sweet peaches. Easy to make and looks great.
Provided by BARNBABE13
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
- Bake 45 minutes in the preheated oven, until crust is golden brown.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 44.1 g, Cholesterol 7.6 mg, Fat 13.4 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 3.4 g, Sodium 227.6 mg, Sugar 26.3 g
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