Peach & berry lattice pie
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Peach & berry lattice pie
  Peach    Pie  
Last updated 6/12/2012 12:48:52 AM. Recipe ID 10090. Report a problem with this recipe.
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      Title: Peach & berry lattice pie
 Categories: Desserts, Pie
      Yield: 10 Servings
      4    Peaches
      1    Large Orange
  1 1/2 tb Quick Cooking Tapioca or
           3 tbsp Cornstarch
        pn Nutmeg
      1    Egg
      2 c  Mixed berries, such as
           Strawberries, blueberries
    1/2 c  Granulated Sugar
           Pastry of 9-inch double
           Crust pie
  1.  Preheat oven to 425 F.  Peel peaches, if you wish. Slice into
  1/2-inch wedges.  Then cut each wedge into 3 pieces. They should
  measure about 3 cups.  Place in a large bowl. If using large
  strawberries, slice into 1/4 inch thick piecesf.  Halve small
  strawberries. Place in a measuring cup. Add other berries to make 2
  cups. Add berries to peaches.
  2.  Finely grate 1 teaspoon orange peel.  Place in a small bowl with
  1/4 cup freshly squeezed orange juice. If using tapioca, for 20
  minutes to softened.  Then add sugar and nutmeg and mix well to break
  up tapioca. Pour over fruit and toss until well distributed. If using
  cornstarch, stir with orange peel, sugar and nutmeg. Then add to
  fruit along with 1/4 cup orange juice.  Toss well and set aside.
  3.  Meanwhile, roll out half the pastry and fit in a 9 inch pie
  plate. Trim edges to 1 inch beyond rim of plate. Do not prick bottom.
  To prepare lattice crust, roll remaining dough into a 10-inch circle,
  approximately 1/8 inch thick.  Cut into 1/2 inch wide strips. Turn
  filling into prepared crust.  Place half the strips over filling
  about 1 inch apart. Repeat with remaining strips, placing them in
  opposite direction to form a diamond pattern.  Tirm strips so they
  are even with edge of pie. Then bring over-- hanging bottom crust up
  and over lattice strips. Gently press together to seal edges then
  4.  Beat egg in a small bowl with 2 teaspoons water. Brush pastry
  with egg mixture.  Bake on bottom rack of preheated 425 F oven for 10
  minutes. Then reduce heat to 350 F and continue baking for 40 to 45
  minutes or until filling is bubbly and pastry is golden.
  Per serving:  225 calories, 2.9 g protein, 10.5 g fat, 30.8 g.
  carbohydrate 0.9 mg iron, 13 calcium.

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Recipe ID 10090 (Apr 03, 2005)

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