Indulge in a delightful culinary journey to Little Italy with our delectable Fig and Peach Pie. This irresistible dessert showcases the perfect balance of sweet, juicy figs and ripe, aromatic peaches, enveloped in a flaky, golden crust. Each bite offers a burst of summer flavors, complemented by a hint of cinnamon and nutmeg. Prepare to tantalize your taste buds with this classic Italian pie, perfect for any occasion.
In this comprehensive article, we've compiled a collection of mouthwatering Fig and Peach Pie recipes to suit every baker's skill level. From a traditional Italian recipe passed down through generations to a modern twist with a crumble topping, we've got you covered. Discover the secrets of creating the perfect pie crust, flaky and tender, that will hold all the goodness of the fruit filling. Learn how to select the ripest figs and peaches for optimal flavor and texture. And don't forget the finishing touches – we'll guide you through creating a beautiful lattice top or a simple yet elegant dusting of powdered sugar.
Whether you're a seasoned baker looking to expand your repertoire or a beginner eager to impress your loved ones, our Fig and Peach Pie recipes are sure to become your go-to favorites. With step-by-step instructions, helpful tips, and stunning photos, we'll guide you through the process of creating this timeless dessert that will leave a lasting impression
LITTLE ITALY' FIG AND PEACH PIE
Categories Fruit Nut Dessert Bake Quick & Easy
Yield 2 large pies : or 16 servings.
Number Of Ingredients 9
Steps:
- Slice peach halves ito 1/4 " thick slices In a a large saute pan hdeat butter with 2 Tbsp sugar over medium heat. Add peaches and cook , tossing occasionally until peaches are tender, about 6 minutes. Remove stems from figs ans slice 1/4 " thick. Roll each disk of pastry into a 1/8 " thick circle. Arrange peaches and fig slices leaving a 1/2 " border all aound. Sprinkle the remaining sugar and nutsover the fruit. Crimp edges up nand over the filling. Create a border. Brush the crust with the beaten egg and sprinle with brown sugar. Pastry dough: yield 2 discs 2 1/2 cups flour 1 Tbsp sugar dash salt 12 Tbsp cold buttter, cut into small pieces 1/4 cup shortening 1/8 cup icecold water Combine, flour sugar, salt in a large bowl. Add butter and shortening . Work with fingertips until mixture resembles coarse cornmmeal. Fat mus be evenly distributed. Add water, a few spoon at a time tossing with fingettips until dough sticks together. Divide dough into two discsand wrap into plastic. Reserve. Refrigerate at leat 1 hoour before using it.
FRESH FIG AND PEACH CRUMBLE
Make and share this Fresh Fig and Peach Crumble recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Add the butter and 1/3 cup sugar to a large bowl.
- Using an electric mixer, beat about 3 minutes, or until well combined.
- Add in 1 cup flour and salt; beat on low speed just until the flour is incorporated; the mixture should be dry and crumbly.
- Scrape the flour from the bottom and edges of the bowl, pressing it into the pastry.
- The pastry should still be crumbly.
- Refrigerate the pastry until ready to use.
- Combine the peaches and figs in a big bowl.
- Add in the lime juice; toss to blend.
- In a smaller bowl, mix together the 2 tablespoons flour and 2 tablespoons sugar and the cinnamon; stir to blend.
- Sprinkle the cinnamon/sugar/flour mixture over the fruit.
- Fold gently, just to blend without crushing the fruit.
- Spoon the fruit into a lightly buttered 1 1/2 to 2 quart shallow dish.
- Sprinkle the cold pastry crumbs evenly over the fruit.
- Bake in a 350°F oven for about 35 to 40 minutes or the top is golden brown and the fruit bubbly.
- Let cool slightly.
- Sprinkle with powdered sugar and serve warm with ice cream.
Nutrition Facts : Calories 366.6, Fat 16, SaturatedFat 9.8, Cholesterol 40.7, Sodium 29.2, Carbohydrate 55.2, Fiber 4.1, Sugar 34.1, Protein 3.9
QUICK ITALIAN SPINACH PIE
Use frozen spinach and a crustless presentation in this Italian-style spinach pie. This Quick Italian Spinach Pie is quicker to make than you might think!
Provided by My Food and Family
Categories Home
Time 50m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Mix ingredients until blended.
- Pour into 9-inch pie plate sprayed with cooking spray.
- Bake 40 min. or until center is set.
Nutrition Facts : Calories 140, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 60 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
Tips:
- Use ripe, in-season fruit. This will ensure the best flavor and texture in your pie.
- Don't overwork the dough. Overworking the dough will make it tough and chewy. Mix it just until it comes together.
- Chill the dough before baking. This will help to prevent the dough from shrinking and cracking.
- Bake the pie in a preheated oven. This will help to ensure that the crust is cooked through and the filling is bubbly.
- Let the pie cool slightly before serving. This will allow the filling to set and the flavors to meld.
Conclusion:
With its flaky crust, juicy filling, and sweet-tart flavor, this Little Italy Fig Peach Pie is the perfect way to celebrate summer's bounty of fresh fruit. Whether you're serving it for a special occasion or just enjoying it as a simple dessert, this pie is sure to please everyone at the table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love