Monday, September 7, 2009

Fresh Strawberry Peach Pie

This pie won second place in a pie contest this weekend (out of 16 entries). It missed first place by one point. :-) I made it over coals in a dutch oven, but I'll turn it into an oven-baked pie as best I can. I'm going to make at least one more before I can no longer get good peaches.

FRESH STRAWBERRY PEACH PIE

Heat oven to 375 degrees F.

FILLING:

3/4 to 1 cup sugar, depending on sweetness of fruit
1/3 c. all purpose flour
1/4 tsp. cinnamon
pinch of nutmeg
dash salt
4 large peaches, chunked, 2 c. sliced fresh strawberries (1 pt.) cut in halves
1/2 tsp lemon juice

CRUST

Use any good pie crust recipe and make as usual except add 1 tsp cinnamon and 1 tbs. suger to the dry ingredients. Instead of a top crust I cut out a large strawberry shape (think heart except flat on top), added a few leaf shapes up top and poked holes in the crust. Sprinkle this with a little sugar if you like.

Combine fruit mixture in large bowl. Spoon filling into pastry-lined pie 9 inch pie plate. Add top crust. Cover edge with foil. Bake at 375 degrees for 30 minutes. Remove foil. Bake 30 to 40 minutes or until crust is light brown. Cool until warm for serving.

3 comments:

  1. We have a box of fresh peaches in the fridge. [Youth for Christ sells them as a fund raiser here.] So this should be a winner. Or maybe I'll try it with fresh picked wild blueberries.

    ReplyDelete
  2. Blueberries should work fine too!

    ReplyDelete
  3. OK, I made the pie. Sort of. First of all, it tasted great. But I put in two peaches, some blueberries and some strawberries. The smell was peachy, with a hint of strawberry, which I found unusual because I haven't made either a strawberry nor a peach pie before. But there were "crust issues" that have nothing to do with your recipe. For the last 1 1/2 years, I have made BAD pie crusts from my good old recipe. Last time I did a pie, I figured out the problem, but I forgot again this time. But when a person has cooked for a long time, you just know when something isn't mixing up correctly. But I didn't know what exactly was wrong until I was rolling out the dough and then I decided, oh well, leather pie dough again. For some reason, I've been putting in half as much shortening which means I need to add twice as much water when it get to that step. But the fruit part was great. Now it is written in bright magic marker on my recipe card.

    ReplyDelete