JUICY PEACH & STRAWBERRY CRUMB PIE
You've had peach pie and strawberry pie, and maybe even peach-strawberry pie. But throw in some garden-fresh basil and you're in for a real treat. Try it. -Lindsay Sprunk, Noblesville, Indiana
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. Unroll pie crust into a 9-in. pie plate; flute edge. In a large bowl, combine peaches, strawberries and lemon juice. In a small bowl, mix sugar, cornstarch and basil. Add to fruit and toss gently to coat. Transfer to crust., In a small bowl, mix flour and brown sugar; cut in butter until crumbly. Sprinkle over filling. Place pie on a foil-lined baking pan., Bake on a lower oven rack until topping is golden brown and filling is bubbly, 45-55 minutes. Cool on a wire rack.
Nutrition Facts : Calories 424 calories, Fat 16g fat (9g saturated fat), Cholesterol 28mg cholesterol, Sodium 174mg sodium, Carbohydrate 69g carbohydrate (41g sugars, Fiber 2g fiber), Protein 3g protein.
PEACH STRAWBERRY PIE
A prepared graham cracker crust features lovely layers of sweetened cream cheese, canned peaches and glazed strawberries.-Judy Long, Limestone, Tennessee
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, beat the cream cheese, sugar and milk until smooth. Spread over the bottom and up the sides of the crust. , Cut peach slices in half if desired. Arrange over cream cheese. Combine strawberries and glaze; spoon over peaches. Refrigerate for up to 4 hours before serving.
Nutrition Facts : Calories 344 calories, Fat 15g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 268mg sodium, Carbohydrate 47g carbohydrate (41g sugars, Fiber 2g fiber), Protein 4g protein.
SUMMER IS HERE TRIPLE BERRY PEACH PIE
The best part of summer is the fresh, juicy fruit available in grocery stores or farmers' markets. This pie is my own creation after visiting the market and seeing beautiful berries and peaches for sale. After experimenting with different fruits and sugar levels, I have put together a fresh berry and peach pie that just screams 'summer is here!'
Provided by krista v.
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h45m
Yield 8
Number Of Ingredients 15
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.
Nutrition Facts : Calories 462.5 calories, Carbohydrate 72.1 g, Cholesterol 7.6 mg, Fat 18.4 g, Fiber 7.1 g, Protein 4.9 g, SaturatedFat 5.6 g, Sodium 267.8 mg, Sugar 38.1 g
PEACH AND STRAWBERRY CRUMBLE
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Put an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Butter an 8 by 8-inch glass baking dish. Set aside.
- For the filling: In a medium bowl, whisk together the lemon juice and arrowroot until smooth. Add the strawberries, peaches and brown sugar. Gently toss until the fruit is coated. Pour the fruit mixture into the prepared pan.
- For the topping: In the bowl of a food processor, combine the flour, oats, almonds, brown sugar, cinnamon, and sea salt. Pulse until mixed. Add the butter. Pulse until the butter is the size of peas. Sprinkle the mixture over the filling and bake for 40 to 45 minutes until the filling is bubbling and the top is light golden. Cool the crumble for 5 minutes.
- Spoon the warm crumble into bowls and serve with a dollop of whipped cream or ice cream.
STRAWBERRY OR PEACH PIE
There's plenty of sweet berry flavor in this refreshing dessert. Made with sugar-free gelatin and a graham cracker crust, the summery pie is easy to fix and attractive enough to serve to guests. You can substitute fresh peaches and peach gelatin. Recipe Source: TOH
Provided by Ceezie
Categories Pie
Time 20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm.
- Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half.
Nutrition Facts : Calories 98.6, Fat 2.7, SaturatedFat 2.1, Cholesterol 0.4, Sodium 25.1, Carbohydrate 18.7, Fiber 1.8, Sugar 13.5, Protein 1.3
SIMPLE STRAWBERRY OR PEACH PIE
This is another recipe that comes from my best friend -- who also put it in our church cookbook. It's the only way I ever make strawberry or peach/nectarine pie, because it's about as simple as it gets, especially if you have pre-made crusts on hand. I find if I use bought crusts, I can't quite get two pies out of this recipe, but I usually have leftover sauce. I use baby food jars and put some berries or peaches/nectarines on the bottom topped with the remaining sauce as a treat for my little girls. I sometimes add a layer of cream cheese to the pie, under the berries or peaches, for that little something extra -- and of course, don't skimp on the sweetened whipped cream on top! (According to my dad, whipping cream's not a garnish, it's just as important as the dessert itself!!) Cooking time is refrigeration time.
Provided by Swan Valley Tammi
Categories Pie
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- In a small saucepan, thorougly mix cornstarch together with sugar before adding water.
- Bring to a rolling boil and then remove from heat. Add gelatin, mix well and let cool about 20 minutes.
- Cut up fruit into pie shell. Pour warm sauce over top and refrigerate at least until set, about 1 hour.
- Serve with sweetened whipping cream.
Nutrition Facts : Calories 349.9, Fat 10, SaturatedFat 2.5, Sodium 223.8, Carbohydrate 63.5, Fiber 1.1, Sugar 45.5, Protein 3
STRAWBERRY PEACH PIE
I love this pie! There is nothing tastier in the summer! I've never bought the store bought strawberry glaze. I followed the recipe from Joy of Cooking that calls for 3 c hulled and crushed strawberries. Strain and then add 1/3 c sugar, 1 tbsp lemon juice, 1 tbsp cornstarch (red food coloring if desired--I leave it out, but it does mean the pie is pink without it). Cook all ingredients over low heat until thick/transparent and cool. For the crust, I'll use a storebought one or make my own. This recipe is from Better Homes and Gardens.
Provided by AmyZoe
Categories Pie
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, beat cream cheese, sugar, and milk until smooth.
- Spread over the bottom and up the sides of the crust.
- Cut peach slices in half and arrange over cream cheese.
- Combine the strawberries and glaze and spoon over peaches.
- Refrigerate up to 4 hours before serving.
Nutrition Facts : Calories 308.5, Fat 17.5, SaturatedFat 7.1, Cholesterol 31.5, Sodium 263.5, Carbohydrate 36.3, Fiber 2.4, Sugar 25.8, Protein 3.9
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