PEACH PLUM PIE
When I want to impress guests, this is the pie I prepare. Peaches, plums and a bit of lemon peel are a refreshing trio that wakes up taste buds. It's a family favorite that's requested often. -Susan Osborne, Hatfield Point, New Brunswick
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon zest and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter. , Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil. , Bake at 450° for 10 minutes. Reduce heat to 350°. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 472 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 303mg sodium, Carbohydrate 79g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.
PEACH & ALMOND TART
Juicy peaches, sweet almonds, melt-in-the-mouth pastry... you'll want a large slice of this one
Provided by Gregg Wallace
Categories Afternoon tea, Dessert, Treat
Time 2h
Number Of Ingredients 12
Steps:
- To make the pastry, rub together the flour and butter until it looks like fine breadcrumbs, then mix in the sugar. Add 1 egg yolk and 1 tsp water, followed by the next yolk and 1 tsp water until the dough just comes together. Wrap in cling film and refrigerate for 30 mins.
- Heat oven to 200C/180C fan/gas 6. Roll the pastry out on a lightly floured surface until big enough to line a 23cm tart tin. If the dough rips, simply patch it up. Cut away the excess pastry. Line with greaseproof paper, fill with baking beans, then bake for 10 mins. Remove paper and beans. Prick quite a few holes in the base of your tart, then bake for another 10-15 mins until biscuity.
- While the pastry cooks, make the filling. Whisk the sugar and butter together until you get a pale paste. Beat in the eggs and finally add the almonds and flour. Spoon into pastry case, arrange the peach slices across the top in a pattern and bake for 30-40 mins until golden. When cool, brush your preserve or jam across the top. Serve with a little pot of crème fraîche on the side and eat it quick before anyone else gets their hands on it!
Nutrition Facts : Calories 537 calories, Fat 37 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 22 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.29 milligram of sodium
PERFECT PLUM & PEACH PIE
I created this recipe for in-season summer fruit. The plums give the pie a splash of color as well as flavor, and the crumb topping is both easy and excellent! -Rachel Johnson, Shippensburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Unroll crust onto a lightly floured surface; roll into a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling., Toss peaches and plums with flour, sugar and spices; transfer to crust. Using a fork, mix topping ingredients until crumbly; sprinkle over fruit., Bake on a lower oven rack until golden brown and bubbly, 40-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 311 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 125mg sodium, Carbohydrate 53g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.
PEACHES AND PLUM PIE
Went shopping yesterday in the city picked up some very nice peaches and plums so decided to make a pie out of them.
Provided by Linda Smith
Categories Pies
Time 1h40m
Number Of Ingredients 7
Steps:
- 1. Put bottom crust in pie plate.
- 2. In large bowl put peaches and plums.
- 3. In small bowl add sugar, and flour mix well add almond flavoring mix well. Pour over peaches and plums mix well.
- 4. Pour into pie shell dot with butter,top with remaining pie shell flute edges. Sprinkle with a little sugar.
- 5. Bake in 350 degree oven for 1 hour or longer depending on your oven.
OATMEAL, ALMOND, PEAR AND PLUM CRISP
Categories Fruit Nut Dessert Bake Low Sodium Pear Plum Almond Oat Fall Healthy Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Mix first 3 ingredients in bowl. Add oil; mix with fork until coarse crumbs form. Mix in almonds.
- Combine fruit in 10-inch-diameter glass pie dish. Sprinkle sugar, lemon juice and nutmeg over. Sprinkle with oats. Bake until fruit is tender and topping is golden brown, about 35 minutes. Cool 10 minutes. Serve with frozen yogurt.
ALMOND, PLUM AND PEACH PIE
Provided by Zoe Singer
Categories Dessert Fourth of July Picnic Backyard BBQ Plum Almond Summer Healthy Party Self Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In a bowl, toss peaches and plums with granulated sugar, cornstarch, juice, cinnamon and salt; add to pie pan with crust; dot with butter. Roll out round of dough; cut into 3/4-inch-wide strips. Carefully weave strips over filling, forming a lattice. Trim overhanging dough to 1 inch; roll overhang back on itself, pinching at 1/2-inch intervals, to form a crimped edge. Sprinkle raw sugar over pie. Bake until fruit bubbles and crust is golden, 65 minutes. Let cool.
PEACH SLAB PIE WITH ALMOND CRUMBLE
Peach pie is my dad's favorite and the first pie I ever made, so it holds a special place in my heart. I add a twist to this version with an almond crumble and a touch of honey to highlight the natural sweetness of the peaches.
Provided by Dan Langan
Categories dessert
Time 4h10m
Yield 12 servings
Number Of Ingredients 21
Steps:
- For the crust: Whisk the flour, sugar and salt together in a medium bowl. Add the shortening and work it into the flour with your fingertips until the shortening is nearly incorporated.
- Grate the frozen butter on the large holes of a box grater into the flour. Use a whisk or plastic bowl scraper to toss the butter into the flour and break up the pieces until they are the size of peas. Stir the cold water and vinegar together in a cup, then stir the mixture into the flour mixture. Press and fold the dough in the bowl a few times to incorporate dry bits of flour.
- Place two pieces of plastic wrap on a work surface so they slightly overlap. Transfer the
- dough to the center of the plastic. Fold one side of the plastic over and flatten the dough slightly.
- Do this on all four sides to incorporate any last dry bits of dough; repeat if needed. Wrap
- the dough tightly in the plastic wrap and flatten into a rough rectangle. Chill 2 hours or
- overnight.
- Allow the chilled dough to rest at room temperature for 5 minutes. Spray a rimmed 9-by-13-inch sheet pan with cooking spray and sprinkle with 1 tablespoon of vanilla wafer crumbs if using; set aside. On a floured surface, roll the dough into a rectangle about 12 inches by 16 inches. Transfer to the prepared pan, pressing the dough into the bottom and corners of the pan. Fold the extra dough under itself so the crust is even with the top edge of the pan. Sprinkle the remaining 1 tablespoon wafer crumbs if using over the bottom crust. Chill while you prepare the crumble.
- For the crumble: Stir the melted butter, brown sugar, cinnamon and salt together in a medium bowl. Stir in the flour and almonds. Set aside.
- For the filling: Place the peaches in a large bowl, sprinkle with the sugar, flour, salt and lemon zest and toss well. Add the lemon juice and honey and toss again. Pour the filling into the chilled crust and scatter the almond crumble over the top. Freeze the pie for 30 minutes.
- When ready to bake, place another sheet pan on the center rack of the oven and preheat the oven to 400 degrees F. Place the chilled pie onto the preheated sheet pan and bake for 25 minutes. Lower the temperature to 375 degrees F and bake until the top is golden and the filling is puffed and bubbling in the center, 60 to 70 minutes longer. If the pie browns too quickly, place a piece of aluminum foil that has a few holes poked in it over the top of the pie for the remainder of the baking time. Serve warm or room temperature.
PEACH-AND-PLUM PIE
Store-bought phyllo dough makes this light and crispy crust for these summer fruits. Recipe is from Woman's World.
Provided by CookingONTheSide
Categories Pie
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- In large bowl, combine peaches, plums, 3/4 cup sugar, cornstarch and zest; mix well.
- On lightly floured surface, brush 1 phyllo sheet with a little butter; sprinkle with 1/2 t sugar.
- Layer with remaining phyllo, one sheet at a time, and butter and sugar, turning 2 1/2 inch from each previous sheet to created overlapping circle.
- Transfer to a 9-inch pie pan, pressing to fit into pan and allowing edges of phyllo to overhang edge of pan.
- Sprinkle amaretti crumbs over bottom of crust.
- Top with fruit mixture.
- Bring overhanging phyllo up and over fruit to make ruffled border.
- Bake on baking sheet 1 hour, 15 minutes or until bubbly and golden, covering with foil after 30 minutes.
- Cool completely on rack.
- If desired, sprinkle with confectioners' sugar and serve with whipped cream.
Nutrition Facts : Calories 170.6, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 86.9, Carbohydrate 28.1, Fiber 1.2, Sugar 21, Protein 1.3
DEEP DISH PLUM AND ALMOND PIE
This rich, juicy pie is perfect for the holidays. An easy, press-in dough in a springform pan makes it simple to handle, slice, and serve. The intensely flavored almond cream adds depth to the late-harvest plums, and if you're up for going the extra mile, the optional touch of anise in the crust ties it all together.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 servings
Number Of Ingredients 14
Steps:
- For the Crust:
- If using the anise seeds, lightly toast them in skillet over medium heat until aromatic, 2 minutes. Grind in a spice mill or mortar and pestle until fine.
- Combine the butter and sugar in a food processor until creamy. Add the egg, anise seed if using, vanilla and salt and pulse to combine. (This may look rough and curdy, but don't worry, it all comes back together.) Add about half of the flour and pulse quickly 3 to 4 times to incorporate. Scrape down the edges of the processor and add the remaining flour. Pulse just enough to make a coarse, crumbly dough.
- Press dough into the bottom and up the sides of a 9-inch springform pan to form a thin, even layer, using waxed paper to smooth. Freeze crust while you prepare the filling.
- For the Filling:
- Pulse 1 1/2 cups almonds in a food processor until very finely ground (take care not to overprocess the nuts or they can get oily). Transfer nuts to a bowl. In the same processor, combine the butter and sugar until smooth. Add the cinnamon and continue to pulse until evenly combined. Scrape down the sides of the bowl and pulse in the egg. Add the reserved almonds and pulse until just blended.
- Arrange the plums cut side down, over the crust. Spread the filling on top and smooth with a small offset spatula. Sprinkle with the remaining 1/4 cup almonds and place in the freezer for 30 minutes.
- Preheat oven to 350 degrees F. Bake pie until the filling puffs and is golden but still slightly soft in the center, 1 hour 15 minutes for a glass bottomed pan, or 1 hour 30 minutes for an aluminum pan. If the crust begins to overbrown, cover the pie with foil during the last 15 minutes of cooking. When pie is done, turn off the oven and prop door open. Cool pie in the oven for 15 minutes, then transfer to a rack to cool completely.
- Serve at room temperature with ice cream or lightly sweetened whipped cream.
APRICOT PEACH PIE
This is a delicious pie and quite easy to prepare, even for a novice baker. It's great in the winter when fresh fruit isn't always available.
Provided by Irmgard
Categories Pie
Time 1h5m
Yield 1 pie
Number Of Ingredients 11
Steps:
- Cover apricots with boiling water in a small saucepan and let stand 1 hour.
- Meanwhile, prick pastry shell all over with a fork.
- Line with parchment or foil and fill with pie weights or dry rice.
- Bake in a preheated 425 degree F oven for 8 minutes.
- Remove liner and weights; bake 7 minutes longer or until bottom is dry and firm.
- Let cool on a rack while you prepare the filling.
- Drain apricots well and discard liquid.
- Pour liquid from peaches over apricots; set aside.
- Add lemon juice and peel to apricots and bring to a boil.
- Reduce heat to medium-low, cover and simmer until the apricots are very tender and the liquid is reduced by about one-third, about 20 minutes.
- Stir together sugar and cornstarch.
- Blend into the apricots and cook, stirring gently over medium heat until liquid is thickened and translucent.
- Gently stir in peaches.
- Cool 5 minutes, then spoon into baked pie shell.
- To make streusel topping, stir together the almonds, sugar and flour.
- Blend in the butter with a fork until the mixture is crumbly.
- Sprinkle streusel topping over peach-apricot mixture.
- Bake in preheated 425 degree F oven for 15 to 20 minutes or until the filling is bubbly and topping is golden brown.
Nutrition Facts : Calories 2086.4, Fat 83.3, SaturatedFat 25.2, Cholesterol 61.1, Sodium 721.4, Carbohydrate 329.5, Fiber 26, Sugar 217.5, Protein 29.1
CLASSIC PLUM AND ALMOND TART
Steps:
- Gather the ingredients.
- Lightly grease a 9-inch loose bottomed tart tin.
- Roll out the pastry to an even thickness and line the tart tin. Cut away any excess, crimp the edges for decoration if you wish, then pop the lined tin into the fridge while you make the filling.
- In a large baking bowl, cream together the butter and sugar until light and fluffy. To do this, you can use either a fork, whisk, or electric hand whisk.
- Beat the eggs in a separate bowl and add the vanilla extract.
- Then carefully, a little at a time, add the beaten egg to the creamed butter and sugar whisking continuously.
- Sift the flour into the ground almonds.
- Then, using a spatula or tablespoon, carefully fold the ground almonds and flour into the creamed mixture until thoroughly incorporated.
- Heat the oven to 350 F/175 C/Gas 4.
- Take the pastry case from the fridge and gently spoon the creamed almonds into the case and spread to fill-be careful not to be too heavy-handed and flatten out all the air from the mixture.
- Halve the plums, remove the stone, then cut each plum into thick slices (about 6 to 8 per plum).
- Slightly overlapping each slice, arrange in circles on top of the mixture, gently pushing each slice into the almond cream.
- Place the filled tart into the centre of the preheated oven. Bake for between 45 and 50 minutes until the pastry and filling is cooked and golden, and the plums softened and released their juices into the cake.
- Leave the tart to cool in the tin for 15 minutes, then carefully remove and put onto a plate or cake stand.
- Serve cold with a nice cup of tea or coffee, warm with, as mentioned before, a little custard or cream.
Nutrition Facts : Calories 622 kcal, Carbohydrate 73 g, Cholesterol 73 mg, Fiber 9 g, Protein 12 g, SaturatedFat 11 g, Sodium 308 mg, Sugar 33 g, Fat 34 g, ServingSize Serves 8, UnsaturatedFat 0 g
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