Summer is Here Triple Berry Peach Pie Recipes
Ingredients
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For the Pie:
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1 pastry for a 9 inch double crust pie
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1 egg white, lightly beaten
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3 fresh peaches - peeled, pitted and sliced
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1 pint fresh strawberries, hulled and large berries cut in half
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1 pint fresh blueberries
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2 (6 ounce) containers fresh raspberries
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1/3 cup all-purpose flour
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3 tablespoons cornstarch
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1/2 cup brown sugar
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1/2 cup white sugar
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2 teaspoons ground cinnamon
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1/4 teaspoon ground nutmeg
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2 tablespoons butter, cut into small pieces
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For the Topping:
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1 teaspoon ground cinnamon
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1 tablespoon white sugar
Directions
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Preheat an oven to 350 degrees F (175 degrees C).
Line a 9 inch pie plate with half of the dough and brush with half of
the beaten egg white.
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Combine the sliced peaches, strawberries,
blueberries, and raspberries in a large bowl; set aside. Mix the flour,
cornstarch, brown sugar, 1/2 cup white sugar, 2 teaspoons cinnamon, and
nutmeg together. Gently fold the flour mixture into the fruit, taking
care not to crush the berries. Transfer the fruit mixture into the
pastry-lined pie plate. The filling will be piled high but will cook
down. Dot with butter.
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Top the filled pie with a lattice crust or a full
top crust (cut decorative slits in the crust to allow steam to escape).
Brush the top crust or lattice with the remaining egg white. Combine 1
teaspoon cinnamon and 1 tablespoon sugar and sprinkle the mixture on the
crust. Place the pie on a baking sheet to catch drips.
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Bake the pie until the crust is golden brown and the
filling is bubbly, 45 to 60 minutes. Turn off the oven and let the pie
set for 30 minutes; transfer to a cooling rack. The filling will be
loose if served warm, but will tighten up when the pie is completely
cooled.
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