Awhile back I posted a photo of some wonderful peaches I had purchased as well as nectarines, as the farmers market. Well those particular peaches didn’t last long with the husband cause he enjoyed most of them on his favorite treat of ice cream. OK I go back to the farmers market get more peaches and come home and make this delicious pie. I did make a nectarine cream sauce that is to die for – I’ll share soon.
Tell me what is your favorite summer pie?
Deep-Dish Peach and Berry Pie
Adapted from Good Housekeeping magazine
Yields: 8 servings
Prep Time: 40 minutes
Cook Time: About 35 minutes
Crust:1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup plus 1 tablespoon sugar
3 tablespoons cold butter or margarine, cut into 1/2-inch pieces
1/2 cup plus 1 tablespoon heavy or whipping cream
1/8 teaspoon ground cinnamon I added a tad of fresh nutmeg also
1/2 cup sugar
1/4 cup cold water
2 tablespoons cornstarch
2 pounds ripe peaches (about 5 medium), pitted and cut into 1-inch chunks
3 cups assorted berries (1 cup each blueberries, blackberries, and raspberries) I used frozen assorted but you could use your choice.
This is a standard pie crust - so use your favorite recipe
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° 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 1/2-inch deep-dish pie plate.3. Immediately, while filling is hot, remove dough round from refrigerator and, using waxed paper, invert dough over fruit mixture. Peel 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.4. Bake pie on foil-lined cookie sheet 35 to 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.