Indulge your taste buds with a delightful journey into the realm of sweet and juicy flavors with our deep-dish peach and berry pie. This exceptional dessert is a harmonious blend of ripe, sun-kissed peaches and a medley of luscious berries, enveloped in a flaky, golden-brown crust. As you slice into this culinary masterpiece, the vibrant filling spills forth, tantalizing your senses with its explosion of fruity goodness. Each bite is a symphony of flavors, with the sweetness of the peaches and berries perfectly complemented by the buttery crust and a hint of cinnamon. Whether you're a seasoned baker or a novice in the kitchen, our detailed recipe guide will lead you through the process of crafting this delightful treat with ease. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will leave your family and friends craving for more.
Here are our top 5 tried and tested recipes!
DEEP DISH PEACH PIE
This pie slices beautifully and has a delicious peach filling, but the real star is the crust -- crisp, crunchy and perfectly sweet.
Provided by Food Network Kitchen
Categories dessert
Time 5h25m
Yield 1 deep-dish pie
Number Of Ingredients 16
Steps:
- For the crust: Put the flour, granulated sugar and salt in the bowl of a food processor and pulse to combine. Add the shortening and pulse until it looks like cornmeal. Add the butter and pulse until the butter is about the size of a pea. Add 4 tablespoon ice water and pulse until the dough starts to come together but is still crumbly (add the remaining tablespoon water if necessary). Divide the dough into 2 pieces, one made from a third of the dough and the other from the remaining two-thirds of the dough. Form each into a disc and wrap in plastic. Refrigerate for 30 minutes or up to overnight.
- For the peach filling: Combine the peach wedges, light brown sugar, quick-cooking tapioca, cinnamon, vanilla extract, nutmeg, salt and lemon juice in a large bowl and toss to coat. Set aside.
- Lightly butter an 8-inch springform pan. On a lightly floured surface, roll the larger piece of dough into a 14-inch circle, about 1/4-inch thick.
- Roll the dough onto a rolling pin, then unroll it into the pan, patting it in gently, leaving a 1-inch overhang. Pour in the filling.
- Roll out the other piece of dough into a 10-inch circle about 1/8-inch thick and place it over the filling; press the crust edges together and trim any excess, leaving a 1-inch overhang. Roll up or pinch the overhang to seal.
- Place a foil-lined baking sheet on a rack in the lower third of the oven and preheat to 450 degrees F. Wrap an oiled, wide band of foil around the edge of the pan like a collar to protect the crust. Make slashes in the top of the crust and chill the pie 30 minutes.
- Place the pie on the foil-lined baking sheet and immediately reduce the oven to 400 degrees F. Bake the pie for 1 hour. Remove the foil band, brush the crust with heavy cream and sprinkle with some granulated sugar. Continue to bake until golden brown, about 45 minutes more. Let cool 1 hour, then carefully remove the edge of the pan. Let cool completely, about 1 more hour, before slicing.
PEACH BLUEBERRY PIE
"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. -Sue Thumma, Shepherd, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.
Nutrition Facts : Calories 406 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.
DEEP-DISH PEACH AND BERRY PIE
Peaches and berries together. What's not to love? This is a one-crust pie, with the crust being placed on top of the filling. Recipe is from Good Housekeeping magazine.
Provided by CookingONTheSide
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Prepare crust: In medium bowl, combine flour, baking powder and 1/4 cup sugar.
- With pastry blender or 2 knives used scissors fashion, cut in butter until mixture resembles fine crumbs.
- Add 1/2 cup cream and stir with fork until dough comes together. Gather dough into a ball and place on lightly floured sheet of waxed paper. With floured rolling pin, roll dough to a 9-inch round.
- Slide waxed paper onto cookie sheet and refrigerate dough until ready to use.
- In cup, mix cinnamon and remaining sugar.
- Prepare fruit filling: Preheat oven to 400 degrees F. Place cookie sheet lined with foil in oven. In 4-quart saucepan, stir sugar, water and cornstarch until cornstarch dissolves; stir in peaches.
- Heat to boiling over medium-high heat, stirring often. Reduce heat to low; simmer 2 minutes, stirring often. Remove from heat; gently stir in berries. Pour filling into 9-inch deep dish pie plate.
- Immediately, while filling is hot, remove dough round from refrigerator and, using waxed paper, invert dough over fruit mixture. Peef off paper. Cut 4-inch X in center of round, fold back points to make square opening.
- Brush dough with remaining cream; sprinkle with cinnamon sugar.
- Bake pie on foil-lined cookie sheet 35-40 minutes or until fruit is bubbly in center. If crust is browning too quickly, loosely cover pie with foil after 25 minutes. Cool pie on wire rack.
DEEP DISH BLUEBERRY PIE
Provided by Food Network
Time 1h50m
Yield 1 9- inch pie
Number Of Ingredients 13
Steps:
- To make the crust: Combine flour and salt in a large bowl. Add butter and shortening pieces and mix until the pastry clumps together the size of hazelnuts. Add the water a little at a time until the mixture just holds together. Do not overmix. Remove dough to a floured board. Shape the mass into a disk, wrap with plastic and refrigerate for at least 30 minutes.
- Preheat oven to 425 degrees F.
- To make the filling: Combine all ingredients except the butter in a large bowl. Transfer mixture to a 9 by 2 inch deep- dish pie pan. Dot with the butter. Roll the dough out to 1-inch larger than the baking dish. Top berries in casserole with the dough. Flute the edges of the dough and cut several slits in the dough to allow steam to escape. Brush with the eggwash.
- Bake the pie on a parchment covered sheet pan for 10 minutes, lower the heat to 375 degrees and cook and additional 40 to 50 minutes, or until crust is browned. Let cool slightly, serve warm or room temperature.
DEEP DISH PEACH PIE
Make and share this Deep Dish Peach Pie recipe from Food.com.
Provided by Zaney1
Categories Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- juice over peach slices in large bowl.
- Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour.
- Add to peaches.
- Toss until evenly coated.
- Spread in 1 1/2 quart baking dish.
- Dot with butter.
- Roll out pastry to to cover dish with 1 1/2 inch overhang.
- Press pastry to edge of dish and flute edge.
- Cut 3 vents in top.
- Sprinkle with remaining sugar.
- Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more.
- Serve with whipped cream.
- Preheat oven to 450 degrees
Tips:
- Use a variety of fruits: This recipe calls for peaches and berries, but you can use any combination of fruits that you like. Some other good options include apples, cherries, plums, and rhubarb.
- Don't overcook the fruit: The fruit should be cooked until it is tender but still holds its shape. If you overcook it, it will become mushy and the pie will be less flavorful.
- Use a good quality pie crust: The pie crust is an important part of any pie. Make sure to use a good quality pie crust that is flaky and flavorful. You can either make your own pie crust or use a store-bought one.
- Don't skimp on the butter: Butter is an important ingredient in both the pie crust and the filling. It adds flavor and richness to the pie. Don't skimp on the butter, or your pie will be dry and bland.
- Serve the pie warm with a scoop of vanilla ice cream: Deep-dish peach and berry pie is best served warm with a scoop of vanilla ice cream. The ice cream will help to balance out the sweetness of the pie and add a creamy texture.
Conclusion:
Deep-dish peach and berry pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its flaky crust, sweet filling, and creamy ice cream topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this deep-dish peach and berry pie a try. You won't be disappointed!
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