Strawberry Peach Easy Pies Food
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-A-BERRY PIE
This is a great way to use up fresh peaches that are ripening too fast. The berries add a hint of tart to the sweet peaches. Easy to make and looks great.
Provided by BARNBABE13
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h25m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 301.4 calories, Carbohydrate 44.1 g, Cholesterol 7.6 mg, Fat 13.4 g, Fiber 1.6 g, Protein 1.9 g, SaturatedFat 3.4 g, Sodium 227.6 mg, Sugar 26.3 g
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.
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 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
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
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