PEACH-BLUEBERRY ICE CREAM PIE
The only trick to this fruit-flecked pie created by Sweet Rose Creamery in Santa Monica, CA, is making sure it gets 6 hours in the freezer to firm up.
Categories Milk/Cream Dairy Ginger Dessert Freeze/Chill Fourth of July Kid-Friendly Frozen Dessert Blueberry Summer Birthday Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- Finely grind cookies in a food processor (you should have about 1 1/3 cups). Transfer crumbs to a medium bowl. Add butter and cream; stir to coat. Press firmly onto bottom and up sides of a 9" pie dish. Chill until firm, at least 30 minutes.
- Toss 1 3/4 cups blueberries, sugar, and lemon juice in a medium bowl; let macerate at room temperature for at least 1 hour.
- Transfer blueberry mixture to a large heavy saucepan and cook over medium heat until berries soften and juices are released, 10-15 minutes. Strain berries through a fine-mesh sieve into a medium bowl. Cover and chill juices and berries separately until cold.
- Mix softened ice cream with chilled cooked blueberries. Scrape ice cream mixture into crust; smooth top. Freeze until firm, at least 6 hours. DO AHEAD: Pie can be made 2 days ahead. Cover and keep frozen.
- Soften pie in refrigerator for 10 minutes before serving. Top with whipped cream; scatter remaining 1/4 cup fresh blueberries over. Garnish with ginger. Drizzle each slice with reserved blueberry juices.
PEACH-BLUEBERRY PIE
Provided by Tyler Florence
Categories dessert
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 400 degrees F. Move the oven rack to the bottom third of the oven.
- Divide the dough in half and set one half aside; cover it with a towel or plastic wrap to keep it from drying out. On a lightly floured work surface, roll out the dough to a 10-inch round. Loosely drape the dough round over the rolling pin and transfer to a 9-inch pie pan. Press the dough over the bottom and sides of the pan. Trim the edges to about 1/2-inch.
- Toss the fruit with the sugar, lemon, and cornstarch. Pile the fruit into the pie shell and dot with the butter. Roll out the reserved dough to a 9 to 10-inch round and lay it over the fruit. Trim, and crimp the edges. Cut 2 or 3 (2-inch) vents in the top of the pie and brush with the egg glaze. Put the pie on a baking sheet and bake until the crust is golden brown and the juices are bubbling up through the vents, 50 to 60 minutes. Cover the edges with aluminum foil if they brown too fast. Cool on a rack before serving. Serve with vanilla ice cream.
- Combine the flour, sugar, salt, and lemon zest in a large mixing bowl. Add the butter and mix with a pastry blender or your fingers until the mixture resembles coarse crumbs. Add the egg yolk and ice water and work that in with your hands. (Or do the whole thing in a food processor, pulsing a couple of times to combine the dry ingredients, then pulsing in the butter, and then the egg.) Check the consistency of the dough by squeezing a small amount together between thumb and forefingers: You want there to be just enough moisture to bind the dough so that it holds together without being too wet or sticky. If it's still crumbly, add a little more ice water, 1 teaspoon at a time. When you get it to the right consistency, shape the dough into a disk and wrap it in plastic. Put it in the refrigerator and chill for at least 30 minutes.
BLUEBERRY PEACH CRUMB PIE
Steps:
- For the dough: In a large bowl, mix the flour, granulated sugar and salt. Using a pastry blender or your fingers, cut in the cold butter until pea-size.
- In a separate bowl, beat the eggs with a fork until fluffy and pale yellow. Using a fork, mix the eggs into the flour mixture until the dough just comes together. Finish combining the dough with your hands to form a ball, being careful to avoid over-working the dough.
- Cut the ball in half, forming two smaller balls of dough. Gently press down on each to form two equal disks. Wrap each disk in plastic wrap and place in the refrigerator for at least 2 hours or up to overnight.
- For the filling: In a bowl, add the peaches, blueberries, brown sugar, flour, lemon juice and zest. Gently mix and set aside for 5 minutes.
- For the topping: In a bowl, add the oats, brown sugar, butter, flour and cinnamon, and mix with your fingers, pinching the butter to create pea-size pieces.
- Preheat the oven to 375 degrees F.
- Lightly dust a clean surface with flour. Spray a 10-inch pie pan with nonstick cooking spray. Roll out the dough to about 12 inches in diameter, then place in the pan. Pour the filling over the dough and sprinkle the crumb topping over the top. Bake for 40 to 45 minutes. Cool on a wire rack before serving.
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.
BLUEBERRY AND PEACH CRISP
Juicy, sweet peaches and blueberries with an oat-and-cinnamon topping makes a simply delicious dessert! Top this home-style dessert with vanilla or cinnamon ice cream.
Provided by Meg&Mom
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 45m
Yield 9
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Gently stir peaches, blueberries, and lemon juice together in an 8-inch square baking dish. Stir 2 tablespoons flour and white sugar into the fruit mixture.
- Stir oats, brown sugar, 1/4 cup flour, almonds, cinnamon, and nutmeg together in a small bowl. Mash butter into the oats mixture with a pastry cutter or a fork until the mixture is crumbly; sprinkle over the fruit to cover.
- Bake in preheated oven until the fruit is bubbling and the topping is golden brown, about 30 minutes.
Nutrition Facts : Calories 221.8 calories, Carbohydrate 37.7 g, Cholesterol 13.6 mg, Fat 7.8 g, Fiber 3.1 g, Protein 2.6 g, SaturatedFat 3.5 g, Sodium 43.1 mg, Sugar 27.6 g
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 PIE ICE CREAM
We love to have this in waffle cones - homemade if you have them. I leave out the nutmeg but the rest of the family doesn't. Prep time includes the time it takes to freeze.
Provided by Ceezie
Categories Frozen Desserts
Time 6h3m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Slightly soften ice cream. Puree half the peach pieces and the peach nectar in blender. Add ice cream. Pulse 6 to 8 times, until blended.
- Pour into 8 x 8 x 2-inch metal pan. Place in freezer while preparing remaining ingredients.
- Finely dice remaining peach pieces. Toast pecans in small skillet over medium-high heat, stirring, until lightly browned and fragrant, 3 minutes. Transfer to plate to cool.
- Remove pan with ice cream mixture from freezer. Stir in chopped peaches, pecans, cookie pieces, nutmeg and cinnamon until well blended. Freeze until firm, about 6 hours or overnight. Serve in waffle bowls, if desired.
Nutrition Facts : Calories 175.3, Fat 9.8, SaturatedFat 4.7, Cholesterol 29, Sodium 53.5, Carbohydrate 19.8, Fiber 1.2, Sugar 16.2, Protein 2.9
PEACH BLACKBERRY PIE ICE CREAM
This is based on my favorite Peach Blackberry Pie recipe, originally from Victoria magazine's Christmas book. I love it, but in summer, I never feel like making pie. This variation came to me, and is amazing.
Provided by livimeikle
Categories Ice Cream
Time 20m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Combine the peaches, blackberries, lemon juice and 3/4 c sugar in a bowl.
- Cover and refrigerate for 1 hour, stirring every 15 minutes.
- Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes.
- Slowly whisk in 3/4 cup of sugar until completely blended.
- Remove the fruit mixture from the fridge, drain the juice into another bowl and set aside. Return fruit to the fridge.
- Add the juice mixture, cream, milk and cinnamon to eggs and whisk to blend completely.
- Pour into your ice cream maker and freeze according to the ice maker's directions.
- When the ice cream is almost frozen (about 2 minutes before it is done) add the fruit and continue freezing until it is ready.
Nutrition Facts : Calories 335.9, Fat 19.7, SaturatedFat 11.8, Cholesterol 105.8, Sodium 44.9, Carbohydrate 38.7, Fiber 2.1, Sugar 34.1, Protein 3.7
PEACH BLUEBERRY PIE
Steps:
- 1. Prepare the crust: Place the flour, sugar and salt in the bowl of a food processor; pulse the machine on and off to combine. Add the butter and shortening; pulse until the mixture resembles coarse meal. Gradually add the ice water, pulsing the machine on and off, until the dough holds together. Divide the dough in half and form into 2 disks; wrap in plastic and chill in the refrigerator for at least one hour, or overnight.
- 2. Butter a 9-inch Pyrex pie plate. Remove one disk of the dough from the refrigerator. Roll it out on a lightly floured surface to form a round, 1/8-inch thick and 2 inches larger than the pie plate. Work quickly so that the dough doesn't become sticky. Using a spatula to help lift the dough, fold it loosely in half and then into quarters. Gently transfer it to the center of the pie plate. Open up the dough and press it lightly in the plate to fit. If the dough should tear, just press it lightly together. Trim the dough, leaving a 1-inch overhang. Place in the refrigerator to keep cold.
- 3. Line a baking sheet with waxed paper. Remove the other disk of dough from the refrigerator and roll it out the same way; transfer to the baking sheet and cover with another sheet of waxed paper. Place in the refrigerator to keep cold.
- 4. Position a rack in the center of the oven and preheat the oven to 425°F.
- 5. Prepare the filling. Using a paring knife, cut an "X" in the bottom of each peach. Drop the peaches into a pot of boiling water for 1 minute. Remove to a bowl. When they are cool enough to handle, slip off the skins. Cut the peaches into 3/4-inch slices and place in a large bowl. Toss with the lemon juice to prevent discoloring.
- 6. Add the blueberries, vanilla, brown sugar, 1/2 cup granulated sugar and the flour; toss well.
- 7. Lightly brush the bottom crust all over with the egg white; spoon in the filling and dot with the butter.
- 8. Cut the top crust into strips 3/4-inch wide and make a lattice cover over the filling. Trim the overhang to 1 inch. Moisten the edges of the crusts where they meet with a little water, then press them together lightly and turn them under. Crimp the edges decoratively.
- 9. Brush the lattice crust and the rim with the cream. Sprinkle the surface with the remaining 2 tablespoons of sugar.
- 10. Place the pie on a baking sheet and bake in the oven for 15 minutes. Reduce the heat to 375°F and bake until it is golden and the juices are bubbling, about 50 to 60 minutes. If the top is getting too brown, tent the pie with foil after about 30 minutes. Let the pie cool on a wire rack before serving.
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HOMEMADE PEACH-BLUEBERRY ICE CREAM RECIPE | FOOD
From foodandwine.com
Servings 8Total Time 7 hrs 10 minsCategory Ice Cream
- Cook blueberries, 1/4 cup sugar, and lemon juice in a medium-size, heavy-bottomed saucepan over medium-high, stirring occasionally, until berries begin to burst and liquid begins to thicken, 8 to 10 minutes. Remove from heat, and let cool 30 minutes. Transfer to a bowl. Cover and chill until completely cool, at least 1 hour or until ready to use (up to 1 week).
- Process chopped peaches in a food processor until almost smooth (applesauce consistency), leaving a few chunky bits, about 30 seconds. Set aside.
- Stir together heavy cream, whole milk, corn syrup, salt, and remaining 1/2 cup sugar in a medium saucepan, and cook over medium, stirring occasionally, just until mixture begins to simmer (bubbles begin to form around the outside edge of pan), 5 to 6 minutes.
- Meanwhile, whisk together egg yolks and vanilla in a large bowl. While whisking yolk mixture constantly, carefully ladle about 1 cup hot cream mixture into yolk mixture; continue whisking until cream mixture is fully incorporated. Carefully whisk in remaining hot cream mixture.
PEACH-BLUEBERRY ICE CREAM PIE RECIPE | BON APPéTIT
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4/5 (11)Servings 8
- Finely grind cookies in a food processor (you should have about 1 1/3 cups). Transfer crumbs to a medium bowl. Add butter and cream; stir to coat. Press firmly onto bottom and up sides of a 9-inch pie dish. Chill until firm, at least 30 minutes.
- Toss 1 3/4 cups blueberries, sugar, and lemon juice in a medium bowl; let macerate at room temperature for at least 1 hour.
- Transfer blueberry mixture to a large heavy saucepan and cook over medium heat until berries soften and juices are released, 10–15 minutes. Strain berries through a fine-mesh sieve into a medium bowl. Cover and chill juices and berries separately until cold.
- Mix softened ice cream with chilled cooked blueberries. Scrape ice cream mixture into crust; smooth top. Freeze until firm, at least 6 hours. DO AHEAD Pie can be made 2 days ahead. Cover and keep frozen.
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