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.
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.
PEACH-BLUEBERRY STREUSEL TART
This tart was inspired by Taste of Home's Peach-Blueberry Crumble Tart. I changed things up to suit my family's tastes, and to use ingredients that I had on hand---the end result was so delicious, I just had to share! Make sure to cool the tart completely before slicing.
Provided by Kim
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h25m
Yield 10
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch tart pan with a removable bottom.
- Mix flour, sugar, cinnamon, salt, nutmeg, and cardamom in a bowl for the crust. Add in melted butter and vanilla extract. Stir until mixture comes together into a soft dough.
- Place dough in the prepared pan; press evenly over the bottom and up the sides. Use a fork to gently prick the bottom of the crust several times. Place the pan on a baking sheet.
- Bake in the preheated oven until crust is just beginning to brown, 15 to 20 minutes. Remove from the oven and allow to cool.
- Toss sliced peaches, blueberries, honey, and lemon juice together in a bowl until evenly coated. Pour filling into the cooled crust, slightly mounding the fruit in the middle.
- Mix flour, oats, brown sugar, cinnamon, nutmeg, and salt in a bowl until topping is combined. Stir in melted butter and vanilla extract until mixture resembles coarse crumbs. Sprinkle topping evenly over the filling.
- Return the tart to the oven and bake until topping is lightly browned and filling is bubbling, 37 to 42 minutes. Cool to room temperature before removing from the pan. Place tart in the refrigerator and cool completely before slicing.
Nutrition Facts : Calories 271.3 calories, Carbohydrate 36.7 g, Cholesterol 33.6 mg, Fat 13.1 g, Fiber 1.4 g, Protein 2.7 g, SaturatedFat 8.1 g, Sodium 79.2 mg, Sugar 19 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
STREUSEL PEACH PIE
I love making this pie as a great way to enjoy summer's fresh peaches...with cream, of course! -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling., In a large bowl, combine peaches, sugar, flour and nutmeg. In a small bowl, whisk egg and cream. Pour over peaches; toss to combine. Place in crust. Bake 35 minutes., For topping, in a small bowl, combine flour, brown sugar and cinnamon. Cut in butter until crumbly. Sprinkle topping over outer edges of pie, leaving center uncovered., Bake 15-20 minutes or until golden brown, covering edges with foil to prevent overbrowning if necessary. Cool on a wire rack. Serve with whipped cream if desired.
Nutrition Facts : Calories 365 calories, Fat 14g fat (7g saturated fat), Cholesterol 48mg cholesterol, Sodium 146mg sodium, Carbohydrate 58g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
PEACH BLUEBERRY STREUSEL PIE
A wonderful combination of late summer fruits under a delicious crumbly streusel topping. You can use frozen fruits in place of the fresh but be sure to thaw and drain them first or your pie will be watery.
Provided by Tuffykenwell
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 400°F Combine sugar, cornstarch and ginger into a large bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
- *Note* If using frozen peaches and/or frozen blueberries make sure to place the frozen fruit into a strainer to thaw and drain before using or pie will be watery.
- Combine flour, brown sugar and cinnamon in medium bowl. Cut in 1/3 cup butter with pastry blender until mixture resembles coarse crumbs. Sprinkle topping over fruit.
- Bake for 45-50 minutes or until crust and topping are golden brown and juice begins to bubble.
Nutrition Facts : Calories 399.6, Fat 14.2, SaturatedFat 6.9, Cholesterol 20.3, Sodium 172.1, Carbohydrate 67, Fiber 3, Sugar 42.7, Protein 3.7
STREUSEL TOPPED PEAR AND BLUEBERRY PIE
Steps:
- For crust:
- Blend all purpose flour, sugar and salt in processor. Add chilled butter pieces and cut in using on/off turns until mixture resembles coarse meal. Add 3 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Can be prepared 2 days ahead. Keep refrigerated. Let soften slightly at room temperature before rolling out.)
- Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Fold edges under, forming high-standing rim 3/4 inch above dish sides; crimp edges decoratively. Freeze crust 25 minutes.
- Preheat oven to 350°F. Bake crust until light golden brown, about 30 minutes. Cool while preparing filling. Maintain oven temperature.
- For filling:
- Combine pear pieces, 3 tablespoons sugar, 2 tablespoons orange juice and salt in large nonstick skillet. Cook over medium heat until pears are tender but still hold their shape, stirring often, about 6 minutes. Transfer pear mixture to large bowl; cool to room temperature. Add blueberries, flour and remaining 6 tablespoons sugar to pears; toss gently to blend.
- Transfer filling to cooled pie crust, mounding filling slightly in center. Sprinkle with Walnut-Streusel Topping. Bake pie until juices bubble thickly, fruit is tender and streusel topping is golden brown, about 1 hour 5 minutes. Cool pie on rack until lukewarm. Cut pie into wedges and serve.
More about "peach blueberry streusel pie recipes"
PEACH BLUEBERRY STREUSEL PIE RECIPE | LAND O’LAKES
From landolakes.com
4.4/5 (8)Calories 380 per servingServings 8
- Combine 1 cup flour and salt in bowl. Cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
- Shape dough into ball; flatten slightly. Roll out dough on lightly floured surface into 12-inch circle; fold into quarters. Place dough into ungreased 9-inch pie plate; unfold, pressing firmly against bottom and sides. Trim pastry to 1/2 inch from edge of pan. Crimp or flute edge.
- Combine sugar, cornstarch and ginger in bowl. Add peaches, blueberries and lemon zest; toss lightly to coat. Spoon filling into pastry.
STREUSEL-TOPPED PEACH-BLUEBERRY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (45)Category DessertServings 8Total Time 1 hr 20 mins
- In medium bowl, mix topping ingredients with fork or pastry blender until crumbly; sprinkle over filling.
- Bake 40 to 45 minutes or until topping is golden brown. After 15 or 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.
BARBECUED PEACH & BLUEBERRY STREUSEL - SOBEYS INC.
From sobeys.com
BLUEBERRY PEACH PIE WITH PECAN STREUSEL - THE BAKING FAIRY
From thebakingfairy.net
BLUEBERRY PEACH PIE W/ CORNMEAL STREUSEL AND CRUST | # ...
From allroadsleadtothe.kitchen
PEACH BLUEBERRY PIE WITH PECAN STREUSEL TOPPING - MY ...
From myrecipemagic.com
STREUSEL-TOPPED PEACH-BLUEBERRY PIE RECIPE ...
From lifemadedelicious.ca
Servings 8Total Time 1 hr 20 minsCategory DessertCalories 380 per serving
PEACH BLUEBERRY PIE WITH STREUSEL TOPPING
From thepetitenewyorker.com
Servings 8Category Dessert
CANNED PEACH PIE RECIPE WITH STREUSEL - BAKING WITH BUTTER
From bakingwithbutter.com
STREUSEL-TOPPED PEACH PIE RECIPE - LIFEMADEDELICIOUS.CA
From lifemadedelicious.ca
PEACH & BLACKBERRY PIE WITH COCONUT STREUSEL | LUNACAFE
From thelunacafe.com
STREUSEL-TOPPED PEACH-BLUEBERRY PIE RECIPE
From crecipe.com
BLUEBERRY PEACH STREUSEL BARS - A KITCHEN ADDICTION
From a-kitchen-addiction.com
PEACH BLUEBERRY PIE RECIPE | MYRECIPES
From myrecipes.com
LEMON-BLUEBERRY STREUSEL PIE | KING ARTHUR BAKING
From kingarthurbaking.com
STREUSEL PEACH PIE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
PEACH BLUEBERRY STREUSEL PIE | CUPS + SPOONFULS
From cupsandspoonfuls.com
PEACH STREUSEL PIE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
STREUSEL TOPPED PEACH BLUEBERRY PIE - CREATE THE MOST ...
From recipeshappy.com
PEACH AND BLUEBERRY PIE WITH CRISP TOPPING CAN BE MADE ...
From nola.com
BLUEBERRY STREUSEL PIE RECIPE - PILLSBURY.COM
From pillsbury.com
PEACH BLUEBERRY CUSTARD PIE WITH STREUSEL TOPPING RECIPE ...
From diethood.com
PEACH BLUEBERRY CUSTARD PIE WITH STREUSEL TOPPING ...
From pinterest.ca
PEACH BLUEBERRY PIE WITH PECAN STREUSEL TOPPING - MOM ON ...
From pinterest.ca
PEACH STREUSEL PIE RECIPES | RECIPELAND
From recipeland.com
PEACH STREUSEL PIE | KING ARTHUR BAKING
From kingarthurbaking.com
STREUSEL TOPPED PEACH BLUEBERRY PIE RECIPE - FOOD NEWS
From foodnewsnews.com
PEACH BLUEBERRY CUSTARD PIE RECIPE - AMERICAN CLASSIC ...
From askchefdennis.com
PEACH & BLUEBERRY STREUSEL SLAB PIE - PALLET AND PANTRY
From palletandpantry.com
PEACH STREUSEL PIE RECIPE
From crecipe.com
BLUEBERRY PIE WITH STREUSEL TOPPING - WYSE GUIDE
From wyseguide.com
PEACH BLUEBERRY PIE (DOUBLE CRUST OR CRUMBLE) - CRAZY FOR ...
From crazyforcrust.com
PEACH STREUSEL PIE RECIPE - FOOD.COM
From food.com
BLUEBERRY PEACH PIE - HANDLE THE HEAT
From handletheheat.com
PEACH BLUEBERRY STREUSEL PIE RECIPE - FOOD NEWS
From foodnewsnews.com
MUFFINS USING BLUEBERRY PIE FILLING : OPTIMAL RESOLUTION ...
From recipeschoice.com
PEACH BLUEBERRY STREUSEL PIE RECIPE - FOOD.COM | RECIPE ...
From pinterest.com
STREUSEL TOPPED PEACH BLUEBERRY PIE - ALL INFORMATION ...
From therecipes.info
PEACH AND BLUEBERRY STREUSEL PIE » AN INSPIRED KITCHEN
From aninspiredkitchen.com
PEACH BLUEBERRY PIE WITH PECAN STREUSEL TOPPING - MOM ON ...
From momontimeout.com
#time-to-make #course #preparation #occasion #low-protein #pies-and-tarts #desserts #summer #pies #dietary #low-sodium #seasonal #low-in-something #4-hours-or-less
You'll also love