Food recipes
Deep-Dish Peach and Berry Pie
Deep-Dish Peach and Berry Pie Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate sugars, granulated sugars, granulated butter, without salt...
Deep-Dish Peach and Berry Pie
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
cream, fluid, heavy whipping
spices, cinnamon, ground
sugars, granulated
water, bottled, generic
cornstarch
peaches, yellow, raw
blueberries, raw
Directions:
Prepare crust: In medium bowl, combine flour, baking powder and 1/4 cup sugar.
With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles fine crumbs.
Add 1/2 cup cream and stir with fork until dough comes together.
Gather dough into a ball and place on lightly floured sheet of waxed paper.
With floured rolling pin, roll dough to a 9-inch round.
Slide waxed paper onto cookie sheet and refrigerate dough until ready to use.
In cup, mix cinnamon and remaining sugar.
Prepare fruit filling: Preheat oven to 400 degrees F. Place cookie sheet lined with foil in oven.
In 4-quart saucepan, stir sugar, water and cornstarch until cornstarch dissolves; stir in peaches.
Heat to boiling over medium-high heat, stirring often.
Reduce heat to low; simmer 2 minutes, stirring often.
Remove from heat; gently stir in berries.
Pour filling into 9-inch deep dish pie plate.
Immediately, while filling is hot, remove dough round from refrigerator and, using waxed paper, invert dough over fruit mixture.
Peef off paper.
Cut 4-inch X in center of round, fold back points to make square opening.
Brush dough with remaining cream; sprinkle with cinnamon sugar.
Bake pie on foil-lined cookie sheet 35-40 minutes or until fruit is bubbly in center.
If crust is browning too quickly, loosely cover pie with foil after 25 minutes.
Cool pie on wire rack.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking powder, double-acting, sodium aluminum sulfate
sugars, granulated
sugars, granulated
butter, without salt
cream, fluid, heavy whipping
cream, fluid, heavy whipping
spices, cinnamon, ground
sugars, granulated
water, bottled, generic
cornstarch
peaches, yellow, raw
blueberries, raw
Directions:
Prepare crust: In medium bowl, combine flour, baking powder and 1/4 cup sugar.
With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles fine crumbs.
Add 1/2 cup cream and stir with fork until dough comes together.
Gather dough into a ball and place on lightly floured sheet of waxed paper.
With floured rolling pin, roll dough to a 9-inch round.
Slide waxed paper onto cookie sheet and refrigerate dough until ready to use.
In cup, mix cinnamon and remaining sugar.
Prepare fruit filling: Preheat oven to 400 degrees F. Place cookie sheet lined with foil in oven.
In 4-quart saucepan, stir sugar, water and cornstarch until cornstarch dissolves; stir in peaches.
Heat to boiling over medium-high heat, stirring often.
Reduce heat to low; simmer 2 minutes, stirring often.
Remove from heat; gently stir in berries.
Pour filling into 9-inch deep dish pie plate.
Immediately, while filling is hot, remove dough round from refrigerator and, using waxed paper, invert dough over fruit mixture.
Peef off paper.
Cut 4-inch X in center of round, fold back points to make square opening.
Brush dough with remaining cream; sprinkle with cinnamon sugar.
Bake pie on foil-lined cookie sheet 35-40 minutes or until fruit is bubbly in center.
If crust is browning too quickly, loosely cover pie with foil after 25 minutes.
Cool pie on wire rack.