Peaches 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 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.
PEACHES AND PLUM PIE
Went shopping yesterday in the city picked up some very nice peaches and plums so decided to make a pie out of them.
Provided by Linda Smith
Categories Pies
Time 1h40m
Number Of Ingredients 7
Steps:
- 1. Put bottom crust in pie plate.
- 2. In large bowl put peaches and plums.
- 3. In small bowl add sugar, and flour mix well add almond flavoring mix well. Pour over peaches and plums mix well.
- 4. Pour into pie shell dot with butter,top with remaining pie shell flute edges. Sprinkle with a little sugar.
- 5. Bake in 350 degree oven for 1 hour or longer depending on your oven.
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.
FRESH PLUM PIE
Steps:
- Enjoy!
Nutrition Facts : Calories 151 kcal, Carbohydrate 35 g, Cholesterol 4 mg, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, Sodium 67 mg, Sugar 31 g, Fat 2 g, ServingSize 1 Pie (8 Servings), UnsaturatedFat 0 g
FRESH PEACHES AND CREAM RUSTIC PIE
Steps:
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper or foil.
- Stir together the peaches, brown sugar, flour, cinnamon, nutmeg, and lemon juice in a large bowl until combined.
- On a well-floured surface, using a lightly floured rolling pin, roll out the pie dough into a large circle, about 12 to 14 inches in diameter. Move the dough circle to the prepared baking sheet. Chill the rolled-out dough in the refrigerator until firm, about 15 minutes. Spoon the fruit mixture onto the center of the dough leaving a 1-inch border. Fold the edges of the dough over the fruit, pleating the dough, then dot the fruit filling with the butter pieces. Lightly brush the dough with the beaten egg, and sprinkle with sugar.
- Bake the pie until the crust is golden brown and the filling is bubbling, 25 to 30 minutes. Cover if the crust browns too quickly. Allow the pie to cool slightly. Serve warm with vanilla bean ice cream or alongside fresh whipped cream.
- In a mixing bowl, mix together the flour and the salt; cut or work the butter into the flour with your fingers or with a pastry blender until you have large pea-size chunks scattered throughout. Alternatively, pulse the dough in a food processor, or mix in a stand mixer with the paddle attachment on low speed.
- Add the ice water slowly while stirring with a fork, or in the food processor or mixer, until just combined. Be careful not to overwork the dough. Divide the dough into 2 disks, flatten and refrigerate each for at least 15 minutes.
More about "peaches 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.
RECIPE: THE PERFECT PEACH PIE - THE GLOBE AND MAIL
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Estimated Reading Time 7 mins
PEACH AND PLUM PIE RECIPE - SERIOUS EATS
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PLUM AND PEACH PIE | COOK WITH M&S
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29 INDULGENT PLUM RECIPES - WHAT TO DO WITH PLUMS
From morningchores.com
Estimated Reading Time 6 minsPublished 2019-05-24
- Spiced Plum Custard Cake. Do you want a cake with a little bit of spice, a little bit of sweetness, and a creamy custard texture? You’ve come to the right place.
- Brown Sugar Plum Clafoutis. Don’t let the name of this dessert scare you away. It’s a traditional dessert from France, but it’s said to be easy to make.
- Upside Down Plum Cake. One of my favorite cakes as a kid was an upside-down pineapple cake. My mom made them regularly, and they were delicious. This recipe is a take on the traditional pineapple upside-down cake.
- Plum Cobbler. Who doesn’t love a warm cobbler fresh out of the oven? You can throw it together quickly, and it doesn’t require fancy ingredients to make it happen.
- Asian Plum Sauce. Let’s take a break from desserts for a minute and switch gears to a different meal of the day: dinner. If you enjoy Asian inspired food, you’re probably familiar with plum sauce.
- Plum Jam Recipe. Nothing is better than sweet homemade jam. It goes deliciously on toast for breakfast, or it can be used in thumbprint cookies for dessert.
- Easy Plum Chutney. I’m a huge fan of chutney, but I must admit, up until a couple of years ago I hadn’t indulged in it. Once I took the plunge, there was no turning back.
- Fresh Plum and Oat Muffins. Muffins are an easy breakfast idea. They’re great for little hands who like to munch on breakfast while they’re toddling around the house.
- Late Summer Plum Cake. As summer fades away, would you enjoy a tasty cake to help soothe those blues? If you said yes, this recipe could be exactly what you need.
- Plum Fruit Leather. Fruit leathers are an enjoyable way to eat healthy on the run. They won’t satisfy as a meal, but they do make an easy snack to curb your hunger.
PEACH-PLUM GALETTE RECIPE | BON APPéTIT
From bonappetit.com
Estimated Reading Time 7 mins
- Whisk sugar, salt, and 1⅓ cups flour in a medium bowl. Cut butter into 6 rectangular pieces (if using ½-cup sticks, cut them in half crosswise, then in half again lengthwise).
- Roll butter into flour until it is in long flexible strips, using a bench scraper to scrape butter off rolling pin or surface as needed. Photo by Michael Graydon and Nikole Herriott, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski.
- Use bench scraper to gather mixture into a loose pile, then drizzle 4 Tbsp. ice water over. Photo by Michael Graydon and Nikole Herriott, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski.
- Using your hands and the bench scraper, toss mixture until water is distributed, then gather into a rectangular pile. Photo by Michael Graydon + Nikole Herriott, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski.
- Roll out dough to a long rectangle with short ends about 8" wide, then use bench scraper to fold dough into thirds, like folding a letter. It will be very crumbly and loose; don’t panic.
- Using bench scraper to help, turn rectangle 90° and repeat rolling and folding, gathering loose bits of dough from outer edges into the center and flouring surface as needed.
- Repeat rolling and folding a third time. Dough should be somewhat homogenous and creamy-looking with some dry bits around edges. Squeeze a bit in your palm; it should loosely hold together.
- Wrap folded dough in plastic, then press it into a compact disk about 1" thick. Chill 30 minutes. Photo by Michael Graydon and Nikole Herriott, Food Styling by Susie Theodorou, Prop Styling by Kalen Kaminski.
- Roll out dough on a lightly floured surface to a 12"–14" round or oval about ⅛" thick (don’t worry about cracks around perimeter). Dust surface and rolling pin with flour as needed and rotate dough often to prevent wider cracks.
- Do Ahead: Dough can be made 3 days ahead. Keep chilled, or transfer to a resealable plastic bag and freeze up to 3 months. Thaw overnight in the refrigerator before rolling out.
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.
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 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.
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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.
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