Blackberry peach pie is a classic lattice topped homemade pie busted with fruity and juicy flavour. You can serve it with vanilla ice cream to enjoy its unbeatable taste.




Yield: one pie

Preparation time: 3 hours

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Ingredients

  • 2 and a half cup all-purpose flour, some extra for rolling.
  • 2 tablespoon granulated sugar.
  • ½ tablespoon salt.
  • 10 tablespoon chilled unsalted butter, cut into ½ inches cube.
  • ½ inch chilled solid vegetable shortening, cut into pieces.
  • 7 to 10 tablespoon ice water or more according to requirement.
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Ingredients for Filling

  • 3 pounds Mixed yellow and white peaches, peeled and sliced about in ½ inch thick pieces.
  • 1/3 to ½ cup brown sugar.
  • 1/3 to ½ cup grated sugar.
  • One and a half tablespoon ground cinnamon.
  • 1 and ¼ tablespoon ground ginger.
  • ½ tablespoon fresh nutmeg.
  • 2 tablespoon peach eau de vie.
  • ¼ cup cornstarch
  • 1 cup fresh blackberries
  • 2 tablespoon cassis.
  • 2 tablespoon heavy cream
  • 2 to 3 tablespoon heavy cream
  • 2 to 3 tablespoon turbinado sugar
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Direction for filling

  • Add flour sugar salt in a bowl in a food processor and pulse for few times so that all combine well.
  • Scatter butter and shortening over the top of the flour mixture and pulse until the mixture resembles coarse meal.
  • Add water until the dough comes together.
  • Remove the dough from the food processor and lightly knead on a flat surface until it comes together.
  • Form into a disk and wrap it in plastic wrapping and place it in the refrigerator for at least 1 hour.
  • Preheat oven to 375 degrees F.
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Method of filling and baking

  • Combine peaches sugar cinnamon ginger nutmeg peach eau de vie and cornstarch in a large bowl and mix it well.
  • Toss the blackberries with cassis and let it aside for 10 minutes.
  • Use a slotted spoon to spoon the berries into peaches and toss it.
  • Divide the dough into half portion and roll each half out into a lightly flavoured surface to 13 14 inches round.
  • Transfer one of the rounds on the bottom of a 9-inch deep-dish pie plate.
  • Spoon the fruit into the crust using a slotted spoon
  • Add some juices accumulated in the bowl and scatter the butter over the top.
  • Roll up all the remaining dough on the rolling pin and unroll atop peach mixture.
  • Trim edges of both crusts to ¾ inches overhang and fold the edges over the press to seal it, cut 6 slits on the top crust to allow steam to escape.
  • Brush pie top with cream and sprinkle turbinado sugar over it.
  • Place the pie on baking sheet and bake it until the crust is golden and juices bubble out thickly through slits
  • Cool the pie for 3 hours
  • Cut it into small pieces and enjoy the fruity taste.

 

 Amount per serving

Calories 7
Total fat 6 g
Saturated fat 4g
Polyunsaturated fat 4.2 g
Monounsaturated fat 5.2 g
Cholesterol 6 mg
Sodium 4 mg
Potassium 7mg
Total carbohydrates 90 g
Protein 4 g
Vitamin A 1%
Vitamin B-12 3%
Vitamin B-6 7%
Vitamin C 1%
Vitamin D 3%
Vitamin E 2%
Calcium 5%

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