Peach Pouch Pie With Berries
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Peach Pouch Pie With Berries
  Peach    Pie    Berries  
Last updated 6/12/2012 12:58:42 AM. Recipe ID 21522. Report a problem with this recipe.
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      Title: Peach pouch pie with berries
 Categories: Live
      Yield: 4 Servings
      1    Recipe of The Flaky Pie
           Shell, unbaked
    2/3 c  Plus 1 teaspoon sugar
      3 tb Cornstarch
      3 lb Ripe but firm peaches,
           Peeled and sliced 1/2-inch
           Thick (6 cups)
    1/2 c  Blueberries, picked over
    1/2 c  Raspberries, picked over
  On a lightly floured surface, roll out the chilled dough into a
  14-inch round. Using a 9-inch pie pan as a template, place it rim
  down on the dough and cut out a circle about 2 inches larger than the
  rim with a pastry wheel. Slide a long metal spatula underneath the
  dough to loosen it. Fold the dough round in half, center it over the
  pie pan and open it. Gently press the dough against the bottom and
  sides of the pan without stretching it. The dough should drag on the
  table. Set the pie pan on a bowl to allow the edge to hang down;
  refrigerate for 30 minutes. Preheat the oven to 450 degrees. Place a
  piece of foil on the bottom of the oven to catch any drips. Make the
  filling: In a large bowl, whisk 2/3 cup of the sugar with the
  cornstarch. Gently toss in the peaches. Let sit for 10 minutes.
  Meanwhile, remove the pie shell from the refrigerator. Gently toss the
  peaches. Let sit for 5 minutes longer. Combine the blueberries and
  raspberries and gently stir them into the peaches. Pour the fruit
  into the pie shell and distribute it evenly. Scrape in all the liquid
  and any undissolved sugar clinging to the bowl. When the dough is
  pliable, fold the overhanging edge to cover the outer portion of the
  filling, leaving a 5-inch opening of exposed fruit in the center of
  the pie.
  Using a pastry brush, moisten the surface of the dough with cold
  water. Sprinkle the remaining 1 teaspoon sugar over the dough. Bake
  the pie on the lower rack of the oven for 20 to 30 minutes, until the
  crust begins to brown. Then lower the temperature to 375 degrees and
  bake for 35 to 45 minutes longer, until the fruit is bubbling and the
  crust is nicely colored. Transfer to a rack to cool for at least 2
  Yield: One 9-inch pie

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Recipe ID 21522 (Apr 03, 2005)

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