Peaches And Plum Pie Food

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PERFECT PLUM & PEACH PIE



Perfect Plum & Peach Pie image

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

1 sheet refrigerated pie crust
FILLING:
6 medium peaches, peeled and sliced
6 medium black plums, sliced
1/2 cup all-purpose flour
1/2 cup confectioners' sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
TOPPING:
1/4 cup all-purpose flour
1/4 cup packed brown sugar
2 tablespoons butter, softened
1/4 teaspoon ground cinnamon

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.

PEACH PLUM PIE



Peach Plum Pie image

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

2 cups chopped peeled fresh peaches or frozen unsweetened sliced peaches, thawed and drained
2 cups sliced peeled fresh purple plums
1 tablespoon lemon juice
1/4 teaspoon almond extract
1-1/2 cups sugar
1/4 cup quick-cooking tapioca
1/2 to 1 teaspoon grated lemon zest
1/4 teaspoon salt
Pastry for double-crust pie (9 inches)
2 tablespoons butter

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 AND PLUM GALETTE



Peach and Plum Galette image

Provided by Brandi Milloy

Categories     dessert

Time 1h5m

Yield 8 servings

Number Of Ingredients 10

1/3 cup confectioners' sugar, plus more for dusting
2 tablespoons cornstarch
2 teaspoons pure almond extract
2 peaches, sliced
2 plums, sliced
1 refrigerated rolled pie crust
2 tablespoons any fruit jam
1 large egg
2 tablespoons turbinado or coarse sugar
Vanilla ice cream or whipped cream, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a pizza stone or baking sheet with parchment paper.
  • Toss together the confectioners' sugar, cornstarch, almond extract, peaches and plums in a bowl.
  • Unroll the pie crust on the prepared pizza stone or baking sheet and spread the jam in the center. Top with the fruit mixture, leaving a 1 1/2-inch border. Fold the edge of the dough over the filling. Beat the egg in a small bowl with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with the turbinado sugar.
  • Bake until the crust is golden brown and shiny, 35 to 40 minutes. Let cool for 15 minutes before serving. Serve with vanilla ice cream or whipped cream and dust with confectioners' sugar.

FRESH PEACHES AND CREAM RUSTIC PIE



Fresh Peaches and Cream Rustic Pie image

Provided by Kelsey Nixon

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 16

1/2 Perfect Pie Dough (1 disk), recipe follows
3 cups peeled, pitted, and sliced peaches
1/2 cup brown sugar
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon fresh lemon juice
Flour, for dusting
1 tablespoon cold unsalted butter, cut into pieces
1 large egg, lightly beaten
2 teaspoons sugar (recommended: turbinado)
Vanilla bean ice cream or fresh whipped cream, for garnish
1 1/2 cups flour
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into small pieces, chilled or frozen
4 to 6 tablespoons ice cold water

Steps:

  • Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
  • Stir together the peaches, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl until combined.
  • On a well-floured surface, using a lightly floured rolling pin, roll out the pie dough into a large circle, about 12 to 14 inches in diameter. Move the dough circle to the prepared baking sheet. Chill the rolled-out dough in the refrigerator until firm, about 15 minutes. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with the beaten egg, and sprinkle with sugar.
  • Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover if the crust browns too quickly. Allow the pie to cool slightly. Serve warm with vanilla bean ice cream or alongside fresh whipped cream.
  • In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or with a pastry blender until you have large pea-size chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
  • Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.

ALMOND, PLUM AND PEACH PIE



Almond, Plum and Peach Pie image

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

2 All-Purpose Crusts, Almond Variation (one rolled out in a pie pan, one still a dough round)
4 cups (7 medium) sliced peaches, thawed if frozen, peeled if desired
2 cups (3 medium) unpeeled, sliced plums
1/3 cup granulated sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1/2 teaspoon cinnamon
1/4 teaspoon salt
2 teaspoons unsalted butter
2 teaspoons raw sugar

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-AND-PLUM PIE



Peach-And-Plum Pie image

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

2 1/2 cups pitted peaches, cut into 1/2-inch thick wedges
2 1/2 cups pitted plums, cut into 1 1/2-inch thick wedges
3/4 cup sugar
2 tablespoons sugar
2 tablespoons cornstarch
1 teaspoon grated lemon zest
6 sheets phyllo dough, thawed if frozen (from 16-ounce package)
6 tablespoons butter, melted
1/2 cup crushed amaretti (crisp almond cookies, about 14 from 7 ounce package)
confectioners' sugar (optional)
whipped cream (optional)

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

PEACH AND PLUM PIE RECIPE



Peach and Plum Pie Recipe image

As peaches recede at the end of the summer season and plums come on strong as we inch towards fall, this pie was designed to bridge the seasonal gap. The two flavors compliment each other perfectly, and make the most of the last of the peaches.

Provided by Lauren Weisenthal

Categories     Dessert     Desserts     Fruit Desserts     Pies     Pie

Time 6h

Yield 8

Number Of Ingredients 8

One recipe Easy Pie Dough , one half shaped and chilled in a pie plate, the other rolled out flat and chilled on a floured sheet pan
5 large black plums cut into 1/2-inch pieces
3 peaches, blanched, with the skins removed and cut into 1/2-inch
6 ounces granulated sugar
4 tablespoons corn, tapioca, or potato starch
1 egg
Pinch salt
Turbinado sugar for sprinkling on top, optional

Steps:

  • Adjust oven rack to lower position and preheat oven to 425°F. Place plums and peaches in large bowl. Whisk together sugar and starch in a small bowl to combine, then gently toss with the fruit until the pieces are evenly coated. Allow mixture to sit for five minutes, then add to chilled pie shell. Cover with top crust. Crimp sides, cut a few slits in the top, and chill the pie for 15 to 20 minutes. Whisk together egg and a pinch of salt. When ready to bake, remove pie from oven, brush with egg wash, and sprinkle with turbinado sugar.
  • Place pie in oven and bake for 20 minutes at 425°F, turning halfway through. Reduce heat to 350°F and bake until filling bubbles all over inside and crust is golden brown, 20 to 30 minutes longer. Be prepared to line the bottom of the oven with tin foil to catch any juices that leak from the pie. Remove from oven and place pie on rack to cool completely before serving.

Nutrition Facts : Calories 471 kcal, Carbohydrate 72 g, Cholesterol 23 mg, Fiber 3 g, Protein 5 g, SaturatedFat 7 g, Sodium 323 mg, Sugar 32 g, Fat 19 g, ServingSize serves 8, UnsaturatedFat 0 g

APRICOT PEACH PIE



Apricot Peach Pie image

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

1 9" unbaked pie shell
1 cup packed dried apricot, cut into halves
1 (19 ounce) can sliced peaches
1 tablespoon lemon juice
1 teaspoon grated lemon, rind of
1/4 cup sugar
2 tablespoons cornstarch
1/2 cup sliced almonds
1/4 cup sugar
1/4 cup flour
2 tablespoons butter

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

PEACHES AND PLUMS



Peaches and Plums image

I can't remember whether I found this recipe in the newspaper or a magazine, but it's always a hit. It's best made when the fruits are in season.

Provided by mer5901

Categories     Dessert

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

4 black plums, halved,pitted,cut in wedges
3 ripe nectarines, halved,pitted,cut in wedges
1/2 cup brown sugar, packed
1/3 cup flour
1/4 cup margarine
3/4 cup uncooked oats
1/4 teaspoon cinnamon

Steps:

  • Lightly grease a shallow 2 quart baking dish.
  • Mix plums and nectarines, spread in dish.
  • Mix sugar and flour, cut in margarine with pastry blender.
  • Stir in oats.
  • Sprinkle mixture evenly over fruit.
  • Dust with cinnamon.
  • Bake at 350 30-35 minutes.
  • Serve warm.

Nutrition Facts : Calories 288.2, Fat 9.3, SaturatedFat 1.6, Sodium 96.3, Carbohydrate 48.4, Fiber 4.1, Sugar 27.4, Protein 5.1

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