Home Party Dessert Recipe
7/06/2020
Blueberry Nectarine Pie
(for the double pie crust)
2 1/2 cups sifted flour
1/2~1 t salt (optional)
2/3 cup solid vegetable shortening, chilled
1/2 cup ice water
(for the filling)
3 cups ripe nectarine wedges
3 cups fresh blue berries, stems removed
zest and juice of 1 lemon
4 t cornstarch
1 cup sugar
1 t ground cinnamon
1/2 t nutmeg
2 T unsalted butter
1 large egg
1 T milk
ice cream or whipped cream to serve (optional)
[how to make]
(for the crust)
*In a medium size bowl, sprinkle flour with salt.
*Using pastry blender, cut in shortening until mixture resembles coarse meal.
*Sprinkle water over surface, 1 T at a time, mixing in lightly and quickly with fork, just until pastry holds together.
*Shape into 2 balls; dust lightly with flour.
*Flatten each ball; wrap and chill.
*Preheat the oven to 350 degrees.
*Roll out one pie dough on a lightly floured surface to an 11" circle about 1/8" thick.
*Line a 9" pan with the dough, leaving a 1/2" overhang on all sides. set aside.
(for the filling)
*Combine the nectarines and blueberries in a large bowl.
*Add the lemon zest and juice and toss gently. Set aside.
*Combine the cornstarch, sugar, cinnamon, and nutmeg in a small bowl.
*Sprinkle this mixture over the fruit and toss gently until well combined.
*Transfer the fruit mixture to the pie shell.
*Cut the butter into small pieces and dot the pie with the butter.
*Roll out the remaining dough on a lightly floured surface to an 11" circle.
*Brush the edges of the bottom crust with the egg wash.
*Place the top crust on top of the pie and fold and decoratively crimp the edges.
*Brush the top with the egg wash and make a few small slits to let steam escape.
*Bake for approximately 1 hour, until the crust is golden brown.
*Cool the pie on a wire rack, and serve plain, with ice cream or with freshly whipped cream.
-serves 6-
(for the double pie crust)
2 1/2 cups sifted flour
1/2~1 t salt (optional)
2/3 cup solid vegetable shortening, chilled
1/2 cup ice water
(for the filling)
3 cups ripe nectarine wedges
3 cups fresh blue berries, stems removed
zest and juice of 1 lemon
4 t cornstarch
1 cup sugar
1 t ground cinnamon
1/2 t nutmeg
2 T unsalted butter
1 large egg
1 T milk
ice cream or whipped cream to serve (optional)
[how to make]
(for the crust)
*In a medium size bowl, sprinkle flour with salt.
*Using pastry blender, cut in shortening until mixture resembles coarse meal.
*Sprinkle water over surface, 1 T at a time, mixing in lightly and quickly with fork, just until pastry holds together.
*Shape into 2 balls; dust lightly with flour.
*Flatten each ball; wrap and chill.
*Preheat the oven to 350 degrees.
*Roll out one pie dough on a lightly floured surface to an 11" circle about 1/8" thick.
*Line a 9" pan with the dough, leaving a 1/2" overhang on all sides. set aside.
(for the filling)
*Combine the nectarines and blueberries in a large bowl.
*Add the lemon zest and juice and toss gently. Set aside.
*Combine the cornstarch, sugar, cinnamon, and nutmeg in a small bowl.
*Sprinkle this mixture over the fruit and toss gently until well combined.
*Transfer the fruit mixture to the pie shell.
*Cut the butter into small pieces and dot the pie with the butter.
*Roll out the remaining dough on a lightly floured surface to an 11" circle.
*Brush the edges of the bottom crust with the egg wash.
*Place the top crust on top of the pie and fold and decoratively crimp the edges.
*Brush the top with the egg wash and make a few small slits to let steam escape.
*Bake for approximately 1 hour, until the crust is golden brown.
*Cool the pie on a wire rack, and serve plain, with ice cream or with freshly whipped cream.
-serves 6-
Labels: blueberry pie recipe, fruit pie recipe, nectarine pie recipe
12/07/2019
Apple, Cranberry, and Pecan Pie
(for the pie crust)
2 1/2 cups all purpose flour
1 t table salt
2 T sugar
12 T cold unsalted butter, cut into 1/4" chunks
1/2 cup chilled vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water
(for the filling)
4 medium size apples, peeled and sliced
1 cup cranberries
1/2 cup golden raisins
1/2 cup chopped pecans or walnuts
1 cup sugar
2/3 cup brown sugar
4 T flour
1 t cinnamon
1/4 t nutmeg
3 T butter
(for the topping)
1 T sugar
1/2 t cinnamon
[how to make]
(for the pie crust)
*Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
*Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds.
*Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.
*Add remaining cup flour and pulse until mixture is evenly distributed around bowl, 4 to 6 quick pulses.
*Empty mixture into medium bowl.
*Sprinkle vodka and water over mixture.
*With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
*Divide dough into two even balls and flatten each into 4" disk.
*Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
(for the filling and topping)
*Mix all ingredients, except butter.
*Take out the dough from the fridge one at a time.
*Roll it out larger than the pie plate, and transfer to the pie dish.
*Pour the filling in prepared pie crust.
*Dot with butter.
*Roll out the second dough to fit the plate.
*Using a small cutter, cut out several shapes from the dough for decoration.
*Gently place the crust over the filling and seal it decoratively.
*Sprinkle with a mixture sugar and cinnamon.
*Bake at 400 degrees until done, about 45 minutes.
*Serve with vanilla ice cream.
-makes8-
Note: I used a double-crust pie recipe from "Cook's Illustrated", and the filling recipe from Barbara Lamp.
(for the pie crust)
2 1/2 cups all purpose flour
1 t table salt
2 T sugar
12 T cold unsalted butter, cut into 1/4" chunks
1/2 cup chilled vegetable shortening, cut into 4 pieces
1/4 cup vodka, cold
1/4 cup cold water
(for the filling)
4 medium size apples, peeled and sliced
1 cup cranberries
1/2 cup golden raisins
1/2 cup chopped pecans or walnuts
1 cup sugar
2/3 cup brown sugar
4 T flour
1 t cinnamon
1/4 t nutmeg
3 T butter
(for the topping)
1 T sugar
1/2 t cinnamon
[how to make]
(for the pie crust)
*Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses.
*Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 15 seconds.
*Scrape bowl with rubber spatula and redistribute dough evenly around processor blade.
*Add remaining cup flour and pulse until mixture is evenly distributed around bowl, 4 to 6 quick pulses.
*Empty mixture into medium bowl.
*Sprinkle vodka and water over mixture.
*With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together.
*Divide dough into two even balls and flatten each into 4" disk.
*Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days.
(for the filling and topping)
*Mix all ingredients, except butter.
*Take out the dough from the fridge one at a time.
*Roll it out larger than the pie plate, and transfer to the pie dish.
*Pour the filling in prepared pie crust.
*Dot with butter.
*Roll out the second dough to fit the plate.
*Using a small cutter, cut out several shapes from the dough for decoration.
*Gently place the crust over the filling and seal it decoratively.
*Sprinkle with a mixture sugar and cinnamon.
*Bake at 400 degrees until done, about 45 minutes.
*Serve with vanilla ice cream.
-makes8-
Note: I used a double-crust pie recipe from "Cook's Illustrated", and the filling recipe from Barbara Lamp.
Labels: Apple pie recipe, cranberry pie recipe, fruit pie recipe, pie recipe
12/03/2018
Berry Apple-Butter Pie
(for pie crust)
2 1/2 cups all purpose flour
1/2 t fine sea salt
1 cup cold unsalted butter, cut into 1/2" cubes
6 to 8 T ice water
(for filling)
8 to 10 medium red-skinned apples (about 4 lbs.), cored and diced
1 cup granulated sugar
1 1/4 t ground ginger 2 T cider vinegar
1/2 cup apple cider
6 oz. raspberries
6 oz. blackberries
2 large eggs
turbinado sugar for finishing
>how to make<
(for pie crust)
*In a large bowl, whisk together the flour and salt to combine.
*Add the butter, tossing the cubes through the flour until the pieces are separated from one another and each piece is coated.
*Cut the butter into the flour by pressing the pieces between your palms or fingertips, flattening the cubes into big shards and continuing to toss them in the flour to recoat the shards.
*Make a well in the center of the mixture.
*Add 3 T ice water and mix it in by tossing the flour in the bowl.
*Continue to add ice water 1 to 2 T at a time until the dough begins to come together.
*Form the dough into a disk about 1" thick.
*Wrap tightly in plastic wrap and refrigerate for at least 1 hour before using, and up to 2 days.
(for filling)
*In a large pot over medium-high heat, combine the apples, sugar, ginger, cider vinegar and apple cider.
*Cook, stirring occasionally, until the apples begin to soften and break down, 25 to 30 minutes, reducing the heat as necessary to prevent scorching.
*Add the raspberries and blackberries and stir to combine.
*Cook for 1 minute, stirring to prevent scorching, then turn off the beat.
*Use a potato masher or immersion blender to break the mixture down to a coarse puree, being careful not to turn it into a paste.
*Return the pot to medium heat, and continue to cook, stirring occasionally, until it thickens, 15 to 20 minutes.
*You should have about 5 cups of apple butter.
*If you have too much, return it to the pot and continue to cook until you reduce it to 5 cups Cool completely.
(for assembly)
*On a lightly floured surface and using a lightly floured rolling pin, roll out a disk of dough into a circle about 1/4" thick.
*Starting at one end, gently roll up the dough onto the rolling pin.
*Unfurl the dough over a 9" pie plate.
*In a medium bowl, whisk the egg into the cooled apple butter until well combined.
*Pour into the prepared crust and smooth into an even layer.
*Refrigerate while you prepare the top crust, about 15 minutes.
*Roll out second disk of dough to 1/4" thickness.
*Using a cookie cutter, cut out triangles with 1" sides, or other similarly sized shapes, from the middle portion of the crust, leaving a 3" border.
*Place the cutouts at least 3/4" apart.
*Remove and discard the cutouts. (You do not want cutouts on the portion you are going to crimp.)
*Remove the pie from the refrigerator.
*Starting at one end of the top crust, gently roll up the crust onto the rolling pin.
:gently unfurl the top crust onto the pie, aiming the portion with cutouts over the center of the pie.
*Trim away any excess crust with scissors, leaving 1/2" all the way around the outside rim of the pie plate.
*Pinch the edges together to seal, tuck them under, and crimp as desired.
*Return the pie to the refrigerator and chill for 30 minutes.
*While the crust chills place a rack on the bottom shelf of the oven, and place baking stone, if you have one, on the rack.
*Heat the oven to 425 degrees.
*Line a baking sheet with parchment paper or foil.
*Transfer the pie to the baking sheet, ad egg wash the top crust. (Do not egg wash the edges.)
*Sprinkle with turbinado sugar and transfer the baking sheet to the oven, placing it directly on the baking stone, if using.
*Bake until the top crust is evenly golden brown and the filling has puffed up slightly, 40 to 45 minutes. (If the crust is browning too quickly, you can ten it with foil in the las 10 to 15 minutes.)
*Cool pie on a rack at least 40 minutes before slicing and serving.
*The pie is best the day it is baked; store leftovers at room temperature covered tightly with plastic wrap.
-serves 8 to 10-
Note: I found this recipe in "The New York Times".
Labels: Apple pie recipe, Berry Apple-Butter Pie recipe, fruit pie recipe
5/05/2017
Blue-Rhu Pie
(for pie crust)
9 T unsalted butter, cold
1 3/4 cups plus 2 T all purpose flour
1/4 t plus 1/8 t fine sea salt
1/8 t plus 1/16 t baking powder
1/3 cup plus 1 T cream cheese, cold
2 T plus 1 t heavy cream
2 1/3 t cider vinegar
(for filling)
1/2 cup plus 1 T sugar
1 T plus 2 1/4 t cornstarch
1 t lemon zest, finely grated
a pinch fine sea salt
1/4 cup water
1 1/4 cups blueberries
2 1/4 sups rhubarb, cut into 1/2" pieces
>how to make<
(for pie crust)
9 T unsalted butter, cold
1 3/4 cups plus 2 T all purpose flour
1/4 t plus 1/8 t fine sea salt
1/8 t plus 1/16 t baking powder
1/3 cup plus 1 T cream cheese, cold
2 T plus 1 t heavy cream
2 1/3 t cider vinegar
(for filling)
1/2 cup plus 1 T sugar
1 T plus 2 1/4 t cornstarch
1 t lemon zest, finely grated
a pinch fine sea salt
1/4 cup water
1 1/4 cups blueberries
2 1/4 sups rhubarb, cut into 1/2" pieces
>how to make<
(for pie crust)
*Cut the butter into small cubes.
*Wrap it in plastic warp and freeze it until frozen solid, at least 30 minutes.
*In a gallon size re-closable freezer bag, place the flour, salt, and baking powder and freeze for at least 30 minutes.
*In the food processor, place the flour mixture.
*Cut the cream cheese for 3 or 4 pieces and add it to the flour.
*Process for about 20 seconds, or until the mixture resembles coarse meal.
*Add the frozen butter cubes and pulse until none of the cubes is larger than the size of peas.
*Remove the cover and add the cream and vinegar.
*Pulse until most of the butter is reduced to the size of small peas.
(The mixture will be in particles and will not hold together.)
*Spoon it into the plastic bag or, wearing latex gloves, empty it onto the counter.
*Hold either side of the bag opening and alternate using the heel of our hand and your knuckles to knead and press the mixture, from the outside of the bag, until most of the mixture holds together in one piece.
*Cut open the bag and empty the dough onto a large sheet of plastic wrap.
*Use the plastic wrap to finish kneading together the dough just until it feels slightly stretchy when pulled.
*Divide the dough into 2/3 and 1/3.
*Use about 9.5 oz. for the shell and the rest for the lattice, flattening the smaller part into a rectangle.
*Wrap each piece and refrigerate for 45 minutes or up to 2 days.
*Remove the dough for the bottom crust from the refrigerator.
*On a floured pastry cloth, pastry mat, or between two sheets of lightly floured plastic wrap, roll the bottom dough into a 1/8" thick disc, 12" in diameter or large enough to line the bottom of the pie plate and enough to turn about halfway under the border.
*Lift the dough from time to time and add flour as necessary to keep it from sticking.
*Before measuring the dough, make sure to lift it from the surface to allow it to shrink in so that it does not retract when set in the pie plate.
*Use the expandable flan ring, or a small sharp knife with the cardboard template as a guide, to cut a 12" disc of dough.
*Layer the scraps on top of the refrigerated dough for the lattice crust.
*Transfer the dough to the pie plate, easing it into place.
*Turn under the dough so that it is even with edge of the pie plate.
*Cover with plastic wrap and refrigerate for a minimum of 30 minutes or up to 3 hours.
(for filling)
*In a medium saucepan, stir together the sugar, cornstarch, lemon zest, and salt.
*Stir in the water, then the blueberries and rhubarb.
*Let the mixture macerate for at least 15 minutes.
*Over medium heat, stirring constantly, bring the mixture to a boil.
*Simmer for 1 minute, stirring gently.
*Scrape the mixture into a bowl and let it cool completely at room temperature or refrigerated.
*Transfer the mixture to the dough lined pie plate, making sure to distribute the blueberries and rhubarb evenly.
(for topping)
*Roll the second disc of dough into a 10 1/2" x 8" oval (about 1/8" thick) and cut ten 3/4" strips, using a ruler and the pastry jagger or pizza cutter.
*Make the lattice pattern, using 10 strips.
*Use sharp kitchen scissors to trim the strips to a 1/2" overhang.
*Moisten under the ends of each strip with water and tuck the overhang under the bottom crust border, pressing down to make it adhere and to keep the border from being too thick.
*Refrigerate the pie for at least 30 minutes, loosely covered with plastic wrap.
*Just before baking, if a crunchy and sparkling effect is desire, sprits or brush the lattice with a little milk or water and dust it lightly with granulated sugar.
(for baking)
*45 minutes or longer before baking, set an oven rack at the lowest level and place the baking stone or baking sheet on it.
*Place a large sheet of nonstick aluminum foil or foil lightly coated with nonstick cooking spray on top of the stone to catch any juices.
*Preheat the oven to 425 degrees F.
*Place the foil ring on top of the pie to protect the edges from over browning and set the pie on the foil topped baking stone.
*Bake for 15 minutes.
*For even baking, rotate the pie halfway around.
*Continue baking for 15 to 25 minutes, or until thickly bubbling all over and the center is slightly puffed.
*Cool on a wire rack for at least 3 hours before cutting.
*Serve warm or at room temperature.
-serves 6 to 8-
Note: This recipe came from "Baking Bible" by Rose Levy Beranbaum.
Labels: blueberry rhubarb pie recipe, fruit pie recipe, pie crust recipe, pie recipe
3/27/2016
Triple Berry Mini Pie
(for pie dough)
8 T butter
6 T shortening
2 1/2 cups all purpose flour
2 t salt
4 t sugar
6 to 8 T ice water
(for filling)
3/4 cup blueberries
1 1/4 cups strawberries
1 cup raspberries
1/4 cup sugar, plus extra for sprinkling
1 T lemon juice
1/2 t ground cinnamon
1/2 T cornstarch
1/4 cup milk
>how to make<
(for pie dough)
8 T butter
6 T shortening
2 1/2 cups all purpose flour
2 t salt
4 t sugar
6 to 8 T ice water
(for filling)
3/4 cup blueberries
1 1/4 cups strawberries
1 cup raspberries
1/4 cup sugar, plus extra for sprinkling
1 T lemon juice
1/2 t ground cinnamon
1/2 T cornstarch
1/4 cup milk
>how to make<
(for pie dough)
*Chop the butter and shortening into 1/4" pieces.
*Place in the freezer to chill while you prepare the other ingredients.
*Blend the flour, salt, and sugar in a food processor.
*Add the chilled shortening and process until the mixture climbs the walls of the processor bowl.
*Add the butter, one piece at a time, and process thoroughly.
*Add the ice water 1 T at a time until the mixture comes together in a ball and makes 2 laps around the processor bowl.
*Remove the dough, divide it in half, and flatten each half into a disc.
*Wrap each disc in plastic wrap and chill in the refrigerator for 30 minutes.
(for filling)
*Preheat the oven to 350 degrees.
*Generously grease a 12 cup muffin tin with butter or cooking spray.
*Chop all the fruits into 1/4" pieces; the blueberries should all be cut in half in the chopping process.
*Combine the berries, 1/4 cup sugar, lemon juice, cinnamon, and cornstarch in a large bowl.
*Let sit for 30 minutes to allow the berry flavors to blend.
*On a thoroughly floured surface, roll out the crust to a thickness of 3/16" .
*Using a 4" diameter round cutter, cut 12 crusts.
*Re-form and re-roll the dough as necessary, keeping plenty of flour on your work surface.
*Using a mini cookie cutter and leftover dough, cut out 12 shapes to use as pie toppers.
*Carefully shape the crusts into the wells of the muffin tin, crimping the edges with your fingers.
*Fill each mini pie with 2 T of the berry mixture.
(Do not include too much of the juice, as this filling is prone to boiling over.)
*Top each mini pie with a pie topper.
*With a pastry brush, lightly brush the pie crusts with milk, then sprinkle with sugar.
*Bake for 25~30 minutes, until the crusts are golden brown.
*Allow to cool for a few minutes in the muffin tin, then carefully remove the pies from the pan and place on a wire rack to finish cooling.
*To remove, run a butter knife along the edge of the crusts to pop them out of the tin.
*Serve, or store in an airtight container at room temperature for up to 2 days.
-makes 12-
Note: I adapted the recipe from "MINI PIES".
Labels: berry pie recipe, fruit pie recipe, mini pie recipe, pie recipe, triple berry mini pie recipe
5/28/2015
Bluebarb Pie
(for pastry)
2 1/2 cups flour
1/2 t salt
1/4 cup vegetable shrotening, chilled
8 T unsalted butter, chilled and cut into small pieces
(for filling)
2 T cornstarch
1.5 lbs rhubarb stalks, cut into 1" pieces
1 cup sugar
1/2 t lemon zest
1/4 t ground cinnamon
1/8 t salt
1 cup blueberries
2 T butter, cut into small pieces
1 egg, lightly beaten
> how to make <
(for pastry)
*Sift flour and salt together in a large bowl.
*Cut in shortening and butter with a pastry cutter or 2 knives until mixture resembles coarse meal.
*Sprinkle in 6 to 8 T ice water, 1T at a time, mixing with a fork until dough barely holds together.
*Add 1 or 2 T more water if dough is too dry.
*Knead 3 times, divide dough in half, and form into 2 balls; wrap in plastic wrap, and refrigerate for at least 1 hour.
(for filling)
*Dissovlve cornstarch in 1/3 cup water in a medium saucepan.
*Add rhubarb, sugar, lemon zest, heat for 8 minutes.
*Remove from heat, cool slightly, and add blueberries.
*Preheat oven to 375 degrees.
*Roll out 1 ball of dough into a 12" round on a lightly floured surface, then ease into a 9" deep dish pie pan.
*Trim edges, allowing a 1/2" overhang, then fold edges under.
*Roll out remaining dough into a 12" round on a floured surface.
*Cut dough into 6 or more strips.
*Fill the crust with the cooled "bluebarb" filling, and dot with butter.
*Weave the dough strips into a top crust, crimping the edges to seal.
*Brush the lattice crust with egg, and bake until crust is brown, about 40 minutes.
*Allow pie to cool 30 minutes before serving.
-serves 8-
Note: This recipe was introduced by a Silverton (Colorado) librarian, Jackie Leithauser.
(for pastry)
2 1/2 cups flour
1/2 t salt
1/4 cup vegetable shrotening, chilled
8 T unsalted butter, chilled and cut into small pieces
(for filling)
2 T cornstarch
1.5 lbs rhubarb stalks, cut into 1" pieces
1 cup sugar
1/2 t lemon zest
1/4 t ground cinnamon
1/8 t salt
1 cup blueberries
2 T butter, cut into small pieces
1 egg, lightly beaten
> how to make <
(for pastry)
*Sift flour and salt together in a large bowl.
*Cut in shortening and butter with a pastry cutter or 2 knives until mixture resembles coarse meal.
*Sprinkle in 6 to 8 T ice water, 1T at a time, mixing with a fork until dough barely holds together.
*Add 1 or 2 T more water if dough is too dry.
*Knead 3 times, divide dough in half, and form into 2 balls; wrap in plastic wrap, and refrigerate for at least 1 hour.
(for filling)
*Dissovlve cornstarch in 1/3 cup water in a medium saucepan.
*Add rhubarb, sugar, lemon zest, heat for 8 minutes.
*Remove from heat, cool slightly, and add blueberries.
*Preheat oven to 375 degrees.
*Roll out 1 ball of dough into a 12" round on a lightly floured surface, then ease into a 9" deep dish pie pan.
*Trim edges, allowing a 1/2" overhang, then fold edges under.
*Roll out remaining dough into a 12" round on a floured surface.
*Cut dough into 6 or more strips.
*Fill the crust with the cooled "bluebarb" filling, and dot with butter.
*Weave the dough strips into a top crust, crimping the edges to seal.
*Brush the lattice crust with egg, and bake until crust is brown, about 40 minutes.
*Allow pie to cool 30 minutes before serving.
-serves 8-
Note: This recipe was introduced by a Silverton (Colorado) librarian, Jackie Leithauser.
Labels: bluebarb pie recipe, blueberry pie recipe, fruit pie recipe, pie recipe, rhubarb pie recipe
10/12/2013
Deep Dish Peach Pie
(for pie crust)
2 cups all purpose flour
1 t salt
3/4 cup shortening
5-6 T cold water
(for filling)
1 cup sugar
1/4 cup cornstarch
1/2 t ground cinnamon
1/8 t salt
10 cups sliced peaches
3 T butter
>how to make<
(for pie crust)
*In medium bowl with fork, lightly stir together flour and salt.
*With pastry blender, cut in shortening until mixture resembles coarse crumbs.
*Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
*With hands, shape pastry into a ball.
*Wrap it and refrigerate 30 minutes.
(for filling)
*In medium bowl, combine sugar, cornstarch, cinnamon and salt; set aside.
*Cut off one-fourth of pastry; set aside.
*Roll three-fourth of pastry into 17" x 13" rectangle.
*Use to line 12" x 8" baking dish.
*Add peaches to dish; dot with butter; sprinkle with sugar mixture.
*Preheat oven to 425 degrees.
*Roll remaining pastry into 10" x 6" rectangle; cut into six 1" wide strips; place the strips crosswise over the peach filling, twisting them.
*Make a high, fluted edge.
*Bake 50 minutes or until filling is bubbly and crust is golden brown.
*Let stand 15 minutes, then serve warm. Or cool to serve cold.
-makes 10-
Note: I found this recipe in "Illustrated Cookbook".
(for pie crust)
2 cups all purpose flour
1 t salt
3/4 cup shortening
5-6 T cold water
(for filling)
1 cup sugar
1/4 cup cornstarch
1/2 t ground cinnamon
1/8 t salt
10 cups sliced peaches
3 T butter
>how to make<
(for pie crust)
*In medium bowl with fork, lightly stir together flour and salt.
*With pastry blender, cut in shortening until mixture resembles coarse crumbs.
*Sprinkle in cold water, a tablespoon at a time, mixing lightly with a fork after each addition until pastry just holds together.
*With hands, shape pastry into a ball.
*Wrap it and refrigerate 30 minutes.
(for filling)
*In medium bowl, combine sugar, cornstarch, cinnamon and salt; set aside.
*Cut off one-fourth of pastry; set aside.
*Roll three-fourth of pastry into 17" x 13" rectangle.
*Use to line 12" x 8" baking dish.
*Add peaches to dish; dot with butter; sprinkle with sugar mixture.
*Preheat oven to 425 degrees.
*Roll remaining pastry into 10" x 6" rectangle; cut into six 1" wide strips; place the strips crosswise over the peach filling, twisting them.
*Make a high, fluted edge.
*Bake 50 minutes or until filling is bubbly and crust is golden brown.
*Let stand 15 minutes, then serve warm. Or cool to serve cold.
-makes 10-
Note: I found this recipe in "Illustrated Cookbook".
Labels: deep dish pie recipe, fruit pie recipe, peach pie recipe
7/13/2011
Peach Pie with Brandy
(for sweet dough pie crust)
6 T shortening
1 egg
1/2 cup sugar
1/4 cup milk
1.5 cup flour
1 1/4 t baking powder
1/8 t nutmeg
1/8 t cinnamon
3/4 t vanilla essence
(for filling)
900g peaches
1 t lemon juice
1/3 cup sugar
1 to 2 T flaked coconut
1/4 t cinnamon
2 T brandy
3 T flour
1 T butter
(for crumb topping)
1/2 cup flour
1/4 cup sugar
1/4 cup cold butter
1 dash ground cinnamon
>how to make<
(for pie crust)
*Cream shortening, eggs and sugar until mixture has turned very light yellow.
*Add milk and mix well.
*Add flour and baking powder along with vanilla and spices.
*Beat until mixture is light and fluffy.
*Cool in refrigerator; the colder the dough the easier it is to roll.
*Roll or pat dough into 10" pie plate.
(for filling)
*Preheat oven 450 degrees.
*Peel and slice peaches.
*Add rest of filling ingredients (except butter); mix and spread over crust.
*Dot with butter.
(for topping)
*In a small bnowl, combine flour, sugar,and cinnamon.
*Cut in butter until mixture resembles coarse crumbs.
*Sprinkle over fruit pies.
*Bake in the oven for 10 minutes; lower heat to 350 degrees and continue baking for 30 to 40 minutes more.
*Serve with ice cream.
-makes 10-
(for sweet dough pie crust)
6 T shortening
1 egg
1/2 cup sugar
1/4 cup milk
1.5 cup flour
1 1/4 t baking powder
1/8 t nutmeg
1/8 t cinnamon
3/4 t vanilla essence
(for filling)
900g peaches
1 t lemon juice
1/3 cup sugar
1 to 2 T flaked coconut
1/4 t cinnamon
2 T brandy
3 T flour
1 T butter
(for crumb topping)
1/2 cup flour
1/4 cup sugar
1/4 cup cold butter
1 dash ground cinnamon
>how to make<
(for pie crust)
*Cream shortening, eggs and sugar until mixture has turned very light yellow.
*Add milk and mix well.
*Add flour and baking powder along with vanilla and spices.
*Beat until mixture is light and fluffy.
*Cool in refrigerator; the colder the dough the easier it is to roll.
*Roll or pat dough into 10" pie plate.
(for filling)
*Preheat oven 450 degrees.
*Peel and slice peaches.
*Add rest of filling ingredients (except butter); mix and spread over crust.
*Dot with butter.
(for topping)
*In a small bnowl, combine flour, sugar,and cinnamon.
*Cut in butter until mixture resembles coarse crumbs.
*Sprinkle over fruit pies.
*Bake in the oven for 10 minutes; lower heat to 350 degrees and continue baking for 30 to 40 minutes more.
*Serve with ice cream.
-makes 10-
Labels: crumb topping, fruit pie recipe, peach pie recipe, sweet dough pie crust
7/09/2010
Sour Cream Peach Pie
Crust:
1/2 cup unsalted butter, melted
2 T sugar
1 cup all-purpose flour
Filling:
3/4 cup sugar, divided
2 1/2 T flour
4 to 6 medium size peaches, peeled and sliced
1 1/2 cups sour cream
3 egg yolks
1/2 t vanilla
1/2 t nutmeg
whipping cream (optional)
>how to make<
Crust:
*Preheat oven to 375 degrees.
*In a large mixing bowl, combine the melted butter, sugar, and flour with a fork and stir until smooth.
*Roll out the dough and place it in the pan on the bottom and going up the sides.
*Line the shell with baking parchment paper and place pie weights or dry beans inside to keep it in place.
*Then bake the shell until the edges are golden brown about 15 to 30 minutes.
Filling:
*Lower the oven temperature to 350 degrees.
*Mix 1/4 cup sugar and flour, then sprinkle on the crusts.
*Place the peaches in the shell in several layers.
*In a separate bowl, whip together sour cream, egg yolks, vanilla, 1/2 cup sugar and nutmeg.
*Pour the mixture over the peaches so no fruit is poking out and not beyond crust line.
*Bake in the oven for 45 to 60 minutes until the filling is set and the crust has just started to get golden.
*After it is done baking, let the pie cool at room temperature, then refrigerate overnight.
*After it has been refrigerated, remove from the pan and serve with fresh whipped cream.
-makes 8-
Crust:
1/2 cup unsalted butter, melted
2 T sugar
1 cup all-purpose flour
Filling:
3/4 cup sugar, divided
2 1/2 T flour
4 to 6 medium size peaches, peeled and sliced
1 1/2 cups sour cream
3 egg yolks
1/2 t vanilla
1/2 t nutmeg
whipping cream (optional)
>how to make<
Crust:
*Preheat oven to 375 degrees.
*In a large mixing bowl, combine the melted butter, sugar, and flour with a fork and stir until smooth.
*Roll out the dough and place it in the pan on the bottom and going up the sides.
*Line the shell with baking parchment paper and place pie weights or dry beans inside to keep it in place.
*Then bake the shell until the edges are golden brown about 15 to 30 minutes.
Filling:
*Lower the oven temperature to 350 degrees.
*Mix 1/4 cup sugar and flour, then sprinkle on the crusts.
*Place the peaches in the shell in several layers.
*In a separate bowl, whip together sour cream, egg yolks, vanilla, 1/2 cup sugar and nutmeg.
*Pour the mixture over the peaches so no fruit is poking out and not beyond crust line.
*Bake in the oven for 45 to 60 minutes until the filling is set and the crust has just started to get golden.
*After it is done baking, let the pie cool at room temperature, then refrigerate overnight.
*After it has been refrigerated, remove from the pan and serve with fresh whipped cream.
-makes 8-
Labels: fruil pie crust recipe, fruit pie recipe, peach pie recipe, pie recipe, sour cream peach pie recipe
