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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
1/2 cup sliced almonds
1 package refrigerated piecrusts
1/3 cup brown sugar
1/3 cup granulated sugar
2 tablespoons cornstarch
1/3 teaspoon salt
1/2 teaspoon fiori di sicilia citrus-vanilla flavoring
4 cups peaches, peeled and sliced
1 cup raspberries
1 cup blueberries
1 tablespoon butter
1 tablespoon milk
1 tablespoon sugar
Put almonds on cookie sheet and place in preheated 350-degree oven 5 minutes. When cool, chop finely.
Remove piecrusts from refrigerator and set on counter 15 minutes. Place one crust on lightly floured surface and sprinkle with chopped almonds up to 1 inch from edges. Using a rolling pin, lightly roll almonds into crust. Place crust, almond side up, into 9-inch pie pan.
Mix together the brown and granulated sugars, corn starch, salt and fiori di sicilia. Add the fruit and gently toss until evenly coated. Pour into the pie dough-lined pan. Dot surface with butter.
Place the second piecrust on a lightly floured surface and cut ten 3/4-inch strips. Arrange 5 strips of dough evenly over the filling. Gently fold back every other strip to a little past the center. Take another strip of dough, hold it perpendicular to the other strips and place it across the center of the pie. Unfold the 2 folded strips so they life flat on top of the perpendicular strip. Now, fold back the strips that weren’t folded back last time.
Lay a second perpendicular strip of dough about 3/4-inch away from the last one. Unfold the 3 folded strips. Fold back the original 2 strips, set a third perpendicular strip of dough 3/4 of an inch from the last one, and unfold the 2 strips. Repeat on the other side of the crust over the strips and press to adhere. Flute the edges.
Use the remaining dough to make decorations that you cut out with a cookie cutter. Attach cutouts in a decorative pattern. Brush the milk over strips and decorations and sprinkle with the 1 tablespoon sugar. Refrigerate unbaked pie 1 hour.
Preheat oven to 425 degrees. Place pie on cookie sheet and put on bottom shelf of oven. Bake 15 minutes and then put pie shield over rim of pie. Continue baking 25 to 30 minutes until filling bubbles near the pan edges. Let pie cool on rack until the juices have thickened, about 3 hours. Makes 8 servings.
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SUMMER BOUNTY PIE WITH ALMOND CRUST
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Category: Pies - Fruit
Prep Time: Cook Time: Total Time:
1/2 cup sliced almonds
1 package refrigerated piecrusts
1/3 cup brown sugar
1/3 cup granulated sugar
2 tablespoons cornstarch
1/3 teaspoon salt
1/2 teaspoon fiori di sicilia citrus-vanilla flavoring
4 cups peaches, peeled and sliced
1 cup raspberries
1 cup blueberries
1 tablespoon butter
1 tablespoon milk
1 tablespoon sugar
Put almonds on cookie sheet and place in preheated 350-degree oven 5 minutes. When cool, chop finely.
Remove piecrusts from refrigerator and set on counter 15 minutes. Place one crust on lightly floured surface and sprinkle with chopped almonds up to 1 inch from edges. Using a rolling pin, lightly roll almonds into crust. Place crust, almond side up, into 9-inch pie pan.
Mix together the brown and granulated sugars, corn starch, salt and fiori di sicilia. Add the fruit and gently toss until evenly coated. Pour into the pie dough-lined pan. Dot surface with butter.
Place the second piecrust on a lightly floured surface and cut ten 3/4-inch strips. Arrange 5 strips of dough evenly over the filling. Gently fold back every other strip to a little past the center. Take another strip of dough, hold it perpendicular to the other strips and place it across the center of the pie. Unfold the 2 folded strips so they life flat on top of the perpendicular strip. Now, fold back the strips that weren’t folded back last time.
Lay a second perpendicular strip of dough about 3/4-inch away from the last one. Unfold the 3 folded strips. Fold back the original 2 strips, set a third perpendicular strip of dough 3/4 of an inch from the last one, and unfold the 2 strips. Repeat on the other side of the crust over the strips and press to adhere. Flute the edges.
Use the remaining dough to make decorations that you cut out with a cookie cutter. Attach cutouts in a decorative pattern. Brush the milk over strips and decorations and sprinkle with the 1 tablespoon sugar. Refrigerate unbaked pie 1 hour.
Preheat oven to 425 degrees. Place pie on cookie sheet and put on bottom shelf of oven. Bake 15 minutes and then put pie shield over rim of pie. Continue baking 25 to 30 minutes until filling bubbles near the pan edges. Let pie cool on rack until the juices have thickened, about 3 hours. Makes 8 servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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