Mulberry Peach Pie Food

MULBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix berries with sugar and flour. Place mixture into bottom pie crust. Dot with butter and then cover with top pie crust. Crimp edges, cut slits in upper crust, and brush with milk. Let pie rest in refrigerator for 30 minutes.
• Bake pie in preheated oven for 15 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes. Remove pie from oven and let sit on wire rack until cool.

PEACH AND BLUEBERRY CRUMB PIE

Steps:

• Place an oven rack in the center of the oven and preheat to 375 degrees F. Butter a 9-inch ceramic or glass pie dish.
• For the filling: Finely grind the tapioca in a food processor or spice grinder, about 1 minute. Combine the blueberries, peaches, sugar, lemon juice, vanilla, cinnamon, lemon zest and tapioca in a medium bowl.
• Unroll the pie crust and place in the pie dish. Brush the inside with the egg white.
• For the topping: Pulse the almonds, butter, oats, flour and sugar until small chunks form in a food processor.
• Pour the filling into the crust. Crumble the topping over the filling and bake until the top is golden brown, about 55 minutes. If after 30 minutes of baking the edges of the crust begin to brown too quickly, cover the edges of the pie dish with strips of foil. Cool the pie for 30 to 40 minutes before slicing.

MULBERRY PIE

Steps:

• Combine mulberries and rhubarb in a medium bowl.
• Combine sugar and flour in a separate bowl.
• Sprinkle about 1/3 of the flour mixture into the bottom of a pastry lined 9-inch pie pan.
• Pour mulberries and rhubarb into the pie pan and add remaining flour mixture.
• Dot with butter.
• Place top crust, cut steam vents, and flute edges.
• Bake at 425°F for 40 to 50 minutes or until crust is browned and juice is bubbling out of steam vents.

MULBERRY CREAM PIE

Steps:

• Preheat your oven to 425.
• Run the mulberries through a food mill to remove stems and seeds. This should make about 1-2 cups of liquid.
• In a bowl, mix flour and sugar.
• Slowly stir in evaporated milk until smooth.
• Whisk in eggs and vanilla until blended.
• fold in 1 cup of the mulberry liquid.
• Slice the bananas into thin rounds to cover the bottom of the pie.
• pour custard mixture over top. Bananas will float to the surface.
• Bake @ 425 for 15 minutes, then reduce the heat to 350 and bake for an additional 45 minutes or until custard has set. Let cool completely before cutting.
• Optimally served cold, topped with fresh whipped cream.

PEACH BERRY PIE

Steps:

• In large bowl combine sugar, flour, cornstarch, salt and nutmeg.
• Add fruit and vanilla, toss to mix.
• Let stand for 15 minutes, stirring occasionally.
• Line pie plate with bottom pastry, add filling.
• Dot with butter, Roll out remaining pastry, make lattice crust, seal and flute edges.
• Bake at 375 for 50-55 minutes or until crust is golden brown and filling is bubbly.
• Cool on wire rack.

MULBERRY SPICE PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Lay bottom pie crust in pie plate.
• Mix mulberries, sugar, flour, nutmeg, allspice, and salt together in a bowl; gently fold mixture with a wooden spoon until blended, 3 to 5 minutes. Pour mixture into bottom pie crust and cover with top crust. Seal the edges; make slits in the top with a sharp knife.
• Refrigerate pie until sealed edges appear firm, 10 to 20 minutes.
• Bake pie in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking until crust is golden brown, about 30 minutes.

PEACH-A-BERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
• Bake 45 minutes in the preheated oven, until crust is golden brown.

SUMMER IS HERE TRIPLE BERRY PEACH PIE

Steps:

• 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.
• 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.
• 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.
• 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.