Strawberry Kiwi Pie Food

STRAWBERRY-KIWI PIE

Steps:

• To make the crust: Mix together flour and salt in bowl. Cut in butter until mixture resembles coarse crumbs. Mix together ice water and lemon juice. Sprinkle half over flour. Toss with a fork until dry ingredients are moistened. Add more liquid as needed and mix until a dough forms. Knead into a dough ball and flatten into a disk. Cover with plastic wrap. Chill 30 minutes. Roll dough out to an 11 inch circle and fit into a 9-inch pie plate. Fold edges and flute. Prick bottom and sides with tines of fork. Cover and chill 10 minutes. Preheat oven to 425℉ (220℃). Line pastry with foil and pie weights (or dried beans) and bake 10 minutes, remove foil with weights, and bake for another 5 to 8 minutes, or until golden brown. Remove from oven and let cool on wire rack. You can turn off oven now. To make the filling: Put kiwifruit in saucepan and mash with potato masher. Add sugar and cornstarch and stir well. Add water and stir and bring to a boil. Cook 1 minute, stirring constantly. Add butter and lemon juice. Stir until butter melts and set aside. Warm up apricot jam in small saucepan over medium heat. Brush 1 tablespoon apricot jam all over baked and cooled pie crust. Place 2 cups sliced strawberries onto bottom of pie crust. Brush another 1 tablespoon apricot jam all over strawberries. Pour mashed kiwi mixture over all. Smooth edges. Arrange remaining strawberry slices over top in decorative pattern, pressing gently into surface. Brush with remaining apricot jam. Chill 3 to 4 hours in refrigerator. Cut into wedges and serve.

KIWI LIME PIE

Steps:

• Preheat the oven to 350 degrees F.
• For the crust: Put the graham crackers and most of the macadamia nuts in the bowl of a food processor and process until smooth. Add the butter and sugar and process again to combine. Press into a pie pan and bake until golden and set, about 5 minutes. Set aside to cool slightly while you make the filling.
• For the filling: In the bowl of a stand mixer, add the lime zest and juice and egg yolks and mix until combined. Add the condensed milk and mix on high until smooth and thick. Pour the mixture into the crust and bake until no longer jiggly, about 15 minutes. Allow to cool, then refrigerate for at least 1 hour, more if possible.
• For the topping: Pour the cold heavy cream into a clean mixer bowl. Add the sugar and beat on high speed until the whipped cream is very stiff.
• Slice the kiwis and cover the surface of the cooled pie with the slices. Spread the whipped cream on top. Slice the remaining kiwi slices in half and decorate the top of the pie with them. Chop the remaining macadamia nuts, sprinkle on top and serve.

STRAWBERRY KIWI TART

Steps:

• Heat oven to 400°F. Mix Bisquick and sugar in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like coarse cornmeal.
• Press mixture in bottom of ungreased springform pan, 9x3 inches. Bake 9 to 12 minutes or until light brown. Cool 30 minutes. Remove side of pan.
• Heat apricot jam to boiling; immediately pour over crust, spreading evenly. Arrange strawberries and kiwifruit on top. Heat apple jelly to boiling; brush or spoon carefully over fruit. Refrigerate at least 1 hour. Cut into wedges. Serve with whipped cream.

4-INGREDIENT KIWI-STRAWBERRY FRUIT LEATHERS RECIPE BY TASTY

Steps:

• Preheat oven to 170˚F (70˚C).
• In a food processor or blender, puree strawberries, kiwi, sugar, and lemon juice.
• Over a bowl or jug, pour the puree into a strainer and stir to remove most of the seeds.
• On a baking sheet lined with parchment paper, pour the puree and spread evenly over the paper, being careful not to let it spill over the edges.
• Bake for 5 hours, or until it is mostly dehydrated and is no longer sticky. (This may take up to 6 hours depending on the oven.) It is done when it has a bendable, leathery texture.
• Cool completely and cut into strips, leaving the parchment paper attached.
• Roll each strip up and tie with a ribbon or twine.
• To serve, remove ribbon/twine and parchment paper.
• Enjoy!

STRAWBERRY KIWI PIE

Steps:

• Mash enough strawberries to make one cup. In medium pan stir together sugar and Splenda and cornstarch. Gradually add water and crushed berries. Cook over medium heat stirring constantly until mixture thickens and boils. Allow to boil 1 minute remove from heat and cool. In stand mixer beat Neufchâtel cheese until smooth. Spread on the bottom of the cooled pie crust. Fill pie shell with remaining berries and Kiwi fruit alternating them to make a nice design. Pour berry mixture over the fruit chill until set around three hours.

RENDEZVOUS OF STRAWBERRIES AND KIWI FRUIT

Steps:

• Hull and slice the strawberries.
• Peel and slice the kiwi fruit into rounds.
• On a serving plate, arrange the kiwi fruit and strawberries slices in contrasting circles.
• Pour orange juice and gin over fruit and let macerate for at least 1 hour in the refrigerator.
• Sprinkle with sugar.
• Serve with sweet biscuits or cookies.

STRAWBERRY KIWI TARTLETS

Steps:

• Beat together the egg and water in a bowl. Brush the puff pastry shells with the egg mixture, and bake shells according to package directions.
• Melt the preserves in a saucepan over low heat. Remove from heat, and stir in the strawberry slices.
• In a food processor, blend the kiwis and honey until smooth. In a large bowl, beat together the cream and sugar until stiff peaks form.
• Fill each puff pastry shell with strawberries, drizzle with kiwi sauce, and top with whipped cream to serve.

STRAWBERRY KIWI TART/TARTLETS

Steps:

• Heat oven to 450. Prepare pie crust as instructed on box. Cool completely before filling.
• In medium bowl. mix all of filling ingredients with a wire whisk until well blended. Pour into cooled pie shell or tartlet shells. Arrange strawberries and kiwi on filling.
• In a small bowl, heat other jelly in the microwave for 5 to 10 seconds. Brush over the fruit. Refrigerate at least 1 hour before serving. Store in the refrigerator.
• Cooking time is cooling time.

STRAWBERRY KIWI DESSERT

Steps:

• Place fruit in a serving bowl. Combine caramel topping and orange juice; drizzle over fruit. Sprinkle with nuts.

BANANA KIWI STRAWBERRY TART

Steps:

• In a bowl, sift together the flour, light brown sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs. Sprinkle with the ice water, and toss the mixture with a fork until evenly moistened. Pat into a round, and wrap in plastic. Refrigerate for 30 minutes.
• In the top half of a double boiler, heat the milk until it begins to bubble. In a bowl, beat together the egg whites, sugar, and 1 tablespoon of the hot milk. Whisk the egg white mixture into the remaining hot milk . Cook and stir without boiling about 10 minutes, until the mixture is thick enough to coat the back of a metal spoon. Remove from heat, and stir in the vanilla. Cool to room temperature.
• Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 inch tart pan with a removable bottom.
• On a floured surface, roll the tart dough out to 1/4 inch thickness. Press the chilled dough into the prepared tart pan. Trim the edges, and pierce the bottom with a fork. Bake 15 to 18 minutes in the preheated oven, until golden brown. Remove to a wire rack, and cool completely.
• Spoon the filling mixture into the crust. Bake 18 to 20 minutes in the preheated oven. Cool to room temperature on a wire rack. Refrigerate 8 hours. Arrange banana, kiwi, and strawberry slices over the filling just before serving.