LITTLE ITALY' FIG AND PEACH PIE
Categories Fruit Nut Dessert Bake Quick & Easy
Yield 2 large pies : or 16 servings.
Number Of Ingredients 9
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.
FRESH FIG AND PEACH CRUMBLE
Make and share this Fresh Fig and Peach Crumble recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Add the butter and 1/3 cup sugar to a large bowl.
- Using an electric mixer, beat about 3 minutes, or until well combined.
- Add in 1 cup flour and salt; beat on low speed just until the flour is incorporated; the mixture should be dry and crumbly.
- Scrape the flour from the bottom and edges of the bowl, pressing it into the pastry.
- The pastry should still be crumbly.
- Refrigerate the pastry until ready to use.
- Combine the peaches and figs in a big bowl.
- Add in the lime juice; toss to blend.
- In a smaller bowl, mix together the 2 tablespoons flour and 2 tablespoons sugar and the cinnamon; stir to blend.
- Sprinkle the cinnamon/sugar/flour mixture over the fruit.
- Fold gently, just to blend without crushing the fruit.
- Spoon the fruit into a lightly buttered 1 1/2 to 2 quart shallow dish.
- Sprinkle the cold pastry crumbs evenly over the fruit.
- Bake in a 350°F oven for about 35 to 40 minutes or the top is golden brown and the fruit bubbly.
- Let cool slightly.
- Sprinkle with powdered sugar and serve warm with ice cream.
Nutrition Facts : Calories 366.6, Fat 16, SaturatedFat 9.8, Cholesterol 40.7, Sodium 29.2, Carbohydrate 55.2, Fiber 4.1, Sugar 34.1, Protein 3.9
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