Fresh Peach Apricot And Bing Cherry Pie Food

SOUTHERN SUMMER PEACH-CHERRY PIE

Steps:

• Preheat the oven to 350 degrees F. Line a 9-inch pie plate with one of the pie crusts.
• In a bowl, put the peaches, cherries, sugar, cornstarch, bourbon and lime zest and stir to combine. Pour into the pie shell and top with the second crust. You can do cut-outs or a lattice top if you'd like. Trim any extra dough off the edges, then crimp the edges. Make a tent out of foil and place over the pie.
• Bake until the crust is golden brown and the filling is bubbly, 45 to 50 minutes. Serve warm or cool.

CHERRY BERRY PEACH PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Press one pie crust pastry into a 9-inch pie plate. Cut the remaining pie crust pastry into 3/4-inch strips to be used for the lattice top.
• Mix peaches, cherries, blueberries, and lemon juice together in a large bowl. Add 1/2 cup white sugar, brown sugar, flour, cinnamon, and salt; stir to coat. Pour fruit mixture into the prepared pie crust. Weave a lattice top over the fruit filling using the pie crust strips. Brush top crust with milk; sprinkle with about 1 teaspoon white sugar.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until fruit filling is bubbling and lattice top is lightly browned, 45 to 50 minutes.

FRESH PEACH & CHERRY COBBLER

Steps:

• 1. Preheat oven to 350.
• 2. Combine the Peaches, Cherries, Brown sugar, and water in a saucepan and mix well.
• 3. Bring to a boil and simmer for 10 minutes. Remove from the heat. Reserve a half cup of liquid.
• 4. Put the butter in a 9x13 baking dish and place in oven to melt.
• 5. In a bowl sift sugar, flour, baking soda, baking powder, and a pinch of salt.
• 6. Slowly whisk in milk & half cup of the reserved peach/cherry liquid to dry ingredients.
• 7. Pour mixture over melted butter in your baking dish. Do not stir.
• 8. With a slotted spoon, put fruit on top evenly then gently pour the remaining liquid over the top of the fruit.
• 9. Sprinkle the top of the fruit with cinnamon if using.
• 10. Bake for 30 to 45 minutes or until crust has risen to the top and is golden. *Tip* Place a pan under your dish just in case any juices want to escape!
• 11. Optionally you can sprinkle sugar over the top of the crust. (My Gram always use to)
• 12. Enjoy warm with a nice scoop of ice cream, or let it cool down in the fridge. =)

PEACHES 'N CREAM ICEBOX PIE

Steps:

• In medium mixing bowl, beat cream cheese until smooth.
• Add condensed milk and blend well.
• Add lemon juice and the vanilla extract. Blend well to combine.
• Pour into premade pie shell.
• Cover and refrigerate pie for at least three hours, or freeze.
• (Note: The pie will slice best if made ahead then frozen overnight or until serving time. Pie may be frozen with or without the peach topping. Defrost for 10 to 15 minutes prior to slicing).
• Peach Topping:.
• In a medium bowl, stir the sliced peaches with marmalade and cinnamon. Top pie with the peach mixture.

APRICOT PEACH PIE

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.

CLASSIC BING CHERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a pie pan.
• Combine cherries, sugar, tapioca, lemon juice, and almond extract together in bowl. Refrigerate until cherry filling begins to set, about 10 minutes. Stir filling again; chill until flavors combine, about 10 minutes.
• Pour the filling into the bottom half of the pie crust; cover with top crust, crimp the edges to seal, and dot with butter. Cut vents into the top with a sharp knife.
• Bake in the preheated oven for 30 minutes; rotate the pie 1/4 of a turn. Continue baking until the crust is golden brown, about 20 minutes.

FRESH PEACH, APRICOT AND BING CHERRY PIE

Steps:

• Make your favorite pie dough and roll it out to fit a 9 inch pie dish with a round top and bottom. Place the bottom piece of dough into the pie dish and reserve the top until after pie is filled. Chill dough until ready to fill. Make an "x" in the bottom of each peach and submerge in boiling water for 1 minute to loosen skin. Let cool briefly and then peel skin off peaches. You may want to peel your apricots in the same way. In a large bowl, gently mix sliced peaches, apricots, cherries, cane sugar, brown sugar, tapioca and orange juice. Pour fruit mixture into the prepared pie dish. Make lattice top, cover fruit mixture and crimp to seal edges. Lightly beat egg white with a teaspoon of water. Brush lattice top with beaten egg whites. Bake at 350 degrees for 1 hour or until top is golden brown and contents are bubbling. Let cool and enjoy.