Peach And Plum Pie Recipes
PERFECT PLUM & PEACH PIE
I created this recipe for in-season summer fruit. The plums give the pie a splash of color as well as flavor, and the crumb topping is both easy and excellent! -Rachel Johnson, Shippensburg, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 375°. Unroll crust onto a lightly floured surface; roll into a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling., Toss peaches and plums with flour, sugar and spices; transfer to crust. Using a fork, mix topping ingredients until crumbly; sprinkle over fruit., Bake on a lower oven rack until golden brown and bubbly, 40-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 311 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 125mg sodium, Carbohydrate 53g carbohydrate (29g sugars, Fiber 3g fiber), Protein 4g protein.
PEACH AND NECTARINE PIE
Steps:
- To make the piecrust, blend together the flour and salt. Stir egg with fork in a measuring cup. Add water to fill measuring cup to 1 cup. Then slowly incorporate the egg mixture into the flour mixture with a fork, just until a dough is formed. Make 6 balls of crust. Use immediately or store in baggies up to 1 week or freeze.
- Preheat oven to 450 degrees F.
- Toss peaches and nectarines with lemon juice. Mix in the dry ingredients. Put mixture in pastry shell, dot with butter. Bake for 40 to 45 minutes.
PEACH AND PLUM GALETTE
Steps:
- Preheat the oven to 400 degrees F. Line a pizza stone or baking sheet with parchment paper.
- Toss together the confectioners' sugar, cornstarch, almond extract, peaches and plums in a bowl.
- Unroll the pie crust on the prepared pizza stone or baking sheet and spread the jam in the center. Top with the fruit mixture, leaving a 1 1/2-inch border. Fold the edge of the dough over the filling. Beat the egg in a small bowl with 1 teaspoon water. Brush the dough with the egg wash and sprinkle with the turbinado sugar.
- Bake until the crust is golden brown and shiny, 35 to 40 minutes. Let cool for 15 minutes before serving. Serve with vanilla ice cream or whipped cream and dust with confectioners' sugar.
PEACH PLUM PIE
When I want to impress guests, this is the pie I prepare. Peaches, plums and a bit of lemon peel are a refreshing trio that wakes up taste buds. It's a family favorite that's requested often. -Susan Osborne, Hatfield Point, New Brunswick
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the peaches, plums, lemon juice and extract. In another bowl, combine sugar, tapioca, lemon zest and salt. Add to fruit mixture and stir gently; let stand for 15 minutes. Line a 9-in. pie plate with bottom crust; add the filling. Dot with butter. , Roll out remaining pastry to fit top of pie; cut slits in pastry. Place over filling. Trim, seal and flute edges. Cover the edges loosely with foil. , Bake at 450° for 10 minutes. Reduce heat to 350°. Remove foil; bake 35 minutes longer or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 472 calories, Fat 17g fat (8g saturated fat), Cholesterol 18mg cholesterol, Sodium 303mg sodium, Carbohydrate 79g carbohydrate (46g sugars, Fiber 1g fiber), Protein 3g protein.
PEACH AND PLUM CAKE
This is an amazing summer cake with peaches! Would be extra special served with a scoop of vanilla ice cream.
Provided by Marya Hajsaleh
Categories Desserts Fruit Dessert Recipes Peach Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking pan.
- Beat 1 cup sugar and 1 stick butter together using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add yogurt and vanilla extract; mix until batter is smooth. Add flour, baking soda, baking powder, and salt to the batter and mix until just combined. Combine remaining 1/2 cup sugar and cinnamon in a separate bowl.
- Spread batter evenly into the prepared pan and sprinkle with 1/2 of the cinnamon-sugar mixture. Top batter with plums and peaches; sprinkle with remaining cinnamon-sugar mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour, making sure not to overbake. Serve warm or at room temperature.
Nutrition Facts : Calories 292.5 calories, Carbohydrate 47.9 g, Cholesterol 58.3 mg, Fat 9.5 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 5.6 g, Sodium 273.1 mg, Sugar 31.3 g
ALMOND, PLUM AND PEACH PIE
Provided by Zoe Singer
Categories Dessert Fourth of July Picnic Backyard BBQ Plum Almond Summer Healthy Party Self Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In a bowl, toss peaches and plums with granulated sugar, cornstarch, juice, cinnamon and salt; add to pie pan with crust; dot with butter. Roll out round of dough; cut into 3/4-inch-wide strips. Carefully weave strips over filling, forming a lattice. Trim overhanging dough to 1 inch; roll overhang back on itself, pinching at 1/2-inch intervals, to form a crimped edge. Sprinkle raw sugar over pie. Bake until fruit bubbles and crust is golden, 65 minutes. Let cool.
PEACH-AND-PLUM PIE
Store-bought phyllo dough makes this light and crispy crust for these summer fruits. Recipe is from Woman's World.
Provided by CookingONTheSide
Categories Pie
Time 4h30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- In large bowl, combine peaches, plums, 3/4 cup sugar, cornstarch and zest; mix well.
- On lightly floured surface, brush 1 phyllo sheet with a little butter; sprinkle with 1/2 t sugar.
- Layer with remaining phyllo, one sheet at a time, and butter and sugar, turning 2 1/2 inch from each previous sheet to created overlapping circle.
- Transfer to a 9-inch pie pan, pressing to fit into pan and allowing edges of phyllo to overhang edge of pan.
- Sprinkle amaretti crumbs over bottom of crust.
- Top with fruit mixture.
- Bring overhanging phyllo up and over fruit to make ruffled border.
- Bake on baking sheet 1 hour, 15 minutes or until bubbly and golden, covering with foil after 30 minutes.
- Cool completely on rack.
- If desired, sprinkle with confectioners' sugar and serve with whipped cream.
Nutrition Facts : Calories 170.6, Fat 6.5, SaturatedFat 3.8, Cholesterol 15.3, Sodium 86.9, Carbohydrate 28.1, Fiber 1.2, Sugar 21, Protein 1.3
PLUM AND NECTARINE PIE
This is posted in response to a request for recipes with plums! Yum! Adapted from BH&G. If you wish, use an already made pie crust!
Provided by Sharon123
Categories Dessert
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For filling, in a large mixing bowl stir together sugar, the 3 tablespoons flour, vanilla, cinnamon, and nutmeg.
- Add the plum and nectarine slices; gently toss plums and nectarines until coated.
- Set filling aside.
- For pastry, in a large mixing bowl stir together the 2 cups flour and salt.
- Using a pastry blender, cut in the shortening or lard until pieces are the size of small peas.
- Sprinkle 1 tablespoon of the water over part of the flour mixture, then gently toss with a fork.
- Push moistened dough to the side of the bowl.
- Repeat, using 1 tablespoon of water at a time, until all is moistened.
- Divide dough in half.
- Form each half into a ball.
- On a lightly floured surface, use your hands to slightly flatten one ball of dough.
- Roll dough from center to edges, forming a 12-inch circle.
- Wrap the pastry around the rolling pin.
- Unroll onto a 9-inch pie plate.
- Ease pastry into the pie plate, being careful not to stretch it.
- For top crust, repeat rolling with remaining dough.
- Transfer the filling to the pastry-lined pie plate.
- Trim the bottom pastry even with rim of pie plate.
- Cut slits in top crust to allow steam to escape.
- Place top crust on filling.
- Trim top crust 1/2-inch beyond edge of plate.
- Fold top crust under bottom crust; flute edge.
- Brush with milk and sprinkle with cinnamon-sugar.
- To prevent overbrowning, cover the edge of pie with foil.
- Bake in a 375 degree F oven for 25 minutes.
- Remove the foil.
- Bake for 20 to 25 minutes more or until top is golden.
- Cool pie on a wire rack.
More about "peach and plum pie recipes"
PLUM PEACHY PIE RECIPE - PILLSBURY.COM
From pillsbury.com
5/5 (4)Category DessertServings 8Total Time 2 hrs 45 mins
- Heat oven to 400°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
- In large bowl, mix gelatin, cornstarch and 1 cup sugar; stir in peaches. Spoon into crust-lined pie plate. Top with plum slices. Dot with butter. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
- Brush small amount of water over top crust; sprinkle lightly with 1/2 teaspoon sugar. Cover edge of crust with strips of foil to prevent excessive browning.
- Bake 10 minutes. Reduce oven to 350°F; bake 35 to 40 minutes longer or until crust is golden brown and peaches are tender. Cool on cooling rack 1 hour 30 minutes before serving.
PEACH, NECTARINE AND PLUM PIE - BELGIAN FOODIE
From belgianfoodie.com
Estimated Reading Time 7 mins
- Cut the fruit into sections and remove their pits. I usually cut the peaches and nectarines into 8 sections and the plums into 4 sections. I cut them as I would a pie: using a sharp knife and cutting vertically from top to bottom into sections. I then remove the sections away from the pits. However, you can also remove the pits and then cut into sections.
- Put all the fruit into a non-reactive bowl. Mix the tapioca flour or cornstarch with the sugar and add to fruit. Add seasoning and the lemon juice.
- Let the fruit sit about 15 minutes at least so the flavors mix a bit. During this time you can preheat the oven and roll out your dough.
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END OF SUMMER PEACH AND PLUM PIE - PIES AND PLOTS
From piesandplots.net
Estimated Reading Time 4 mins
- Make the crust. In the bowl of a food processor, pulse flour, sugar, and salt until combined. Add shortening and butter and pulse until the mixture looks like coarse sand. Add 4 tablespoons of water and pulse to combine. Squeeze some of the dough together and see if it holds. If it does, the dough is good to go, if not, add more water, 1 tablespoon at a time, until it holds together. Pour the dough onto plastic wrap, wrap tightly, and refrigerate for at least 1 hour and up to overnight.
- Once the crust has chilled, divide it in half. Roll half of it on a floured surface so that it fits your pie pan. Place it in the pan. Roll the other half so that it is slightly larger than your pie pan. Once rolled, fold it gently and carefully place it in the pie pan. Return to the refrigerator while you make the filling.
- Preheat the oven to 400 degrees F. Make the filling. In a large bowl, stir together the peaches, plums, brown sugar, bourbon, cinnamon, and cornstarch. Remove the crust from the refrigerator. Set the top crust aside. Spoon the filling into the pie pan, leaving as much juice behind as possible. Do not add much juice or the pie will be soupy! Dot the top of the filling with the 2 tablespoons of butter.
- Place the top crust over the filling and crimp the edges tightly shut with your fingers. Brush the top with the milk and sprinkle with the 2 tablespoons of granulated sugar. Place pie on a foil covered baking sheet to catch any drips (and it will drip!).
COUNTRY-STYLE PEACH-PLUM TART RECIPE | EATINGWELL
From eatingwell.com
- In a medium bowl, stir together 1 cup flour, cornmeal, and salt. Using a pastry blender, cut in vegetable oil spread until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, using 1 tablespoon cold water at a time, until all flour mixture is moistened (3 to 4 tablespoons cold water total). Shape dough into a ball.
- Preheat oven to 375 degrees F. Line a baking sheet with foil; sprinkle lightly with 2 teaspoons flour or as needed. Place Cornmeal Pastry on foil. Slightly flatten dough ball. Using a rolling pin, roll dough from center to edges into a 12-inch circle. Set aside.
- In a large bowl, stir together cornstarch, lemon peel, and cinnamon. Add plum slices and peach slices. Toss to coat. Drizzle with honey; toss gently to coat. Mound fruit mixture in center of pastry circle, leaving a 2-inch border around the edges. Fold border up over fruit slices, pleating dough as needed. Brush pastry lightly with milk.
- Bake for 30 to 40 minutes or until fruit slices are tender and pastry is lightly browned. If necessary to prevent fruit from drying out, cover tart with foil for the last 10 to 15 minutes of baking. Cool for 30 minutes and serve warm. (Or cool completely.) Cut into 10 slices, and serve with whipped topping.
PEACH-PLUM CRUMBLE SLAB PIE | SOUTHERN LIVING
From southernliving.com
- Preheat oven to 375°F. Unwrap the larger Slab Pastry Crust disk; roll dough out on a lightly floured work surface into an 18- x 13-inch rectangle. Wrap dough around rolling pin; gently fit inside a 15- x 10-inch jelly-roll pan. Turn edges under; crimp. Prick bottom and sides of dough with a fork. Line with parchment paper, leaving a 3- to 4-inch overhang around pan edges. Fill with pie weights or dried beans. Bake 10 minutes. Remove parchment and pie weights. Return crust to oven; bake at 375°F for 5 minutes. Transfer to a wire rack; cool completely, about 30 minutes. (Reserve smaller Slab Pastry Crust disk for another use.)
- Gently toss together peaches, plums, and ½ cup each of the flour and sugar in a large bowl. Spoon mixture into prepared crust. Stir together butter, cinnamon, salt, and remaining ½ cup each flour and sugar in a medium bowl. Sprinkle over peach mixture in crust.
- Bake at 375°F until lightly browned and bubbly, 35 to 40 minutes. Let stand at least 10 minutes or up to 2 hours. Serve warm with vanilla ice cream, if desired.
PEACH PLUM BLUEBERRY CRUMBLE PIE - SWEETPHI
From sweetphi.com
- Press pie dough into a greased pie dish or use a pre-made pie crust in a dish already. Set pie dish on a baking sheet.
- To make pie filling: in a bowl, combine fruit, flour, sugar, brown sugar, cinnamon and lemon juice and stir. Pour into pie crust.
- To make crumble topping: melt butter and let it cool slightly. Add in flour, brown sugar and cinnamon. Stir with a fork. It should be a crumbly texture. If it's too soft, add a little extra flour.
GLUTEN-FREE PEACH AND PLUM CRUMBLE - IT'S NOT …
From itsnotcomplicatedrecipes.com
- Peel the peaches if desired. Cut in half, remove the stone and cut into bite-size chunks.Cut the plums in half and remove the stone. Cut further in half if the plums are large.Add the fruit to a large bowl.
- Meanwhile, over low heat, melt the butter with the maple syrup. Add the ground cinnamon and vanilla extract and stir through. Drizzle over the fruit and mix well.Turn the mixture into the prepared baking dish.
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