Best Little Anns Peach And Blueberry Pie Recipes

PEACH BLUEBERRY PIE

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Place one pie crust into a pie plate.
• Toss peaches and blueberries in a bowl with lemon juice. Mix sugar, tapioca, and salt in a small bowl and add to peach mixture; stir to combine. Allow fruit to rest for 15 minutes, then transfer to prepared pie plate. Scatter margarine pieces over fruit and brush the edge of the pie with water. Cover pie with remaining crust; press and seal the top and bottom crusts.
• Bake in preheated oven until crust is golden brown and fruit is bubbly 45 to 50 minutes.

PEACH BLUEBERRY PIE

Steps:

• In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.

PEACH-BLUEBERRY PIE

Steps:

• Preheat the oven to 375°F.
• To prepare the pie shell, divide the ball of dough in half, setting one half to the side. On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle. Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate. Set the pie shell to the side while you make the filling.
• To prepare the filling, in a small bowl, mix together the sugar, cornstarch, tapioca, cinnamon, and salt. Place the peaches and blueberries in a large bowl and sprinkle them with the sugar mixture, making sure the fruit is thoroughly coated. Place the filling in the pie shell, distributing it evenly. Dot the filling with the butter.
• To prepare the top crust, roll out the second half of the dough with a rolling pin until it forms a 10-inch circle. Fold the dough circle in half and place it over the filling, with the straight line of the half circle running down the middle of the pie. Unfold the circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. Brush the top of the pie and crimped edges with heavy cream for a perfect, golden brown finish.
• To bake, place the pie plate on a baking sheet and bake for 50 to 55 minutes, or until the crust is browned and the juices bubble over. Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 1/2 hours before serving.
• Peach-Blueberry Pie is best served either at room temperature or warmed at 350°F for about 10 minutes. It will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
• Bakers frequently use tapioca as a thickening agent. When purchasing tapioca, be sure to select a quick-cooking (also labeled "instant") variety, rather than regular tapioca. Quick-cooking tapioca tolerates the baking process better than the regular variety, and provides the perfect pie filling consistency. Quick-cooking tapioca can be found in the baking aisle of your local grocery store, near the puddings.

PEACH AND BLUEBERRY PASTRY POCKET WITH VANILLA GLAZE AND CANDIED ALMONDS

Steps:

• For the pastry pocket: To the bowl of a food processor, add the cream cheese, flour, butter, 1/2 teaspoon kosher salt and 1 tablespoon of the granulated sugar. Pulse to combine until it's the consistency of grated Parmesan cheese. Add the egg yolk and 1 tablespoon of water. Pulse until the dough just comes together. Turn out the dough onto a floured work surface and gently knead into a large disc. Roll the dough into a circle about 1/4 inch thick. Transfer the dough to a sheet tray and cover with plastic wrap, then place in the refrigerator to chill for at least 20 minutes.
• Preheat the oven to 425 degrees F.
• Set up an ice bath and generously season with kosher salt (it keeps the water cold!). Add the blueberries, peaches and cornstarch to a medium saucepan. Stir to combine, making sure all of the fruit is coated with the cornstarch. Add the cinnamon, thyme bundle, lemon zest and juice, remaining 1/2 cup granulated sugar and 2 tablespoons of water. Bring to a boil, then reduce to a simmer and cook until thickened, about 10 minutes. Remove the thyme bundle and discard. Transfer the peach and blueberry mixture to a bowl, place over the ice bath and stir to cool down.
• Whisk the whole egg with 1 teaspoon of water to create an egg wash. Place the dough on a floured work surface. Roll out the dough to 1/8 inch thick. Using a 5-inch ring cutter, punch out 8 circles and place on a parchment-lined sheet tray. Brush the edges of one half of each circle with the egg wash. Add 2 tablespoons of filling into the center of each circle, then fold the dough over to create a half moon. Press the edges with your fingers to secure the seam tightly. Crimp the edges using a fork. Make 3 small slits in the top of each pastry pocket with a paring knife.
• Bake, turning the tray halfway through cooking, until golden brown, 15 to 17 minutes. Set the pastry pockets on a sheet tray lined with a rack to cool.
• For the glaze: Sift the powdered sugar using a hand strainer into a large bowl. Add the milk, vanilla extract and lemon juice and whisk to combine. The consistency should be on the thinner side, but still have a slow flow when drizzled with a spoon.
• Spoon the glaze over both sides of the pastry pockets. Garnish with chopped Candied Almonds and flaky sea salt.
• Preheat the oven to 325 degrees F. Line a sheet tray with parchment paper.
• Place the egg white into a large bowl with 1 teaspoon of water. Whisk vigorously until it's foamy, frothy and white. Add the granulated sugar and kosher salt and whisk to combine. Fold in the sliced almonds. Spread the almond mixture onto the sheet tray. Bake, giving it a toss halfway through, until golden, about 15 minutes.

SUMMER IS HERE TRIPLE BERRY PEACH PIE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a 9 inch pie plate with half of the dough and brush with half of the beaten egg white.
• Combine the sliced peaches, strawberries, blueberries, and raspberries in a large bowl; set aside. Mix the flour, cornstarch, brown sugar, 1/2 cup white sugar, 2 teaspoons cinnamon, and nutmeg together. Gently fold the flour mixture into the fruit, taking care not to crush the berries. Transfer the fruit mixture into the pastry-lined pie plate. The filling will be piled high but will cook down. Dot with butter.
• Top the filled pie with a lattice crust or a full top crust (cut decorative slits in the crust to allow steam to escape). Brush the top crust or lattice with the remaining egg white. Combine 1 teaspoon cinnamon and 1 tablespoon sugar and sprinkle the mixture on the crust. Place the pie on a baking sheet to catch drips.
• Bake the pie until the crust is golden brown and the filling is bubbly, 45 to 60 minutes. Turn off the oven and let the pie set for 30 minutes; transfer to a cooling rack. The filling will be loose if served warm, but will tighten up when the pie is completely cooled.

CHERRY BERRY PEACH PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Press one pie crust pastry into a 9-inch pie plate. Cut the remaining pie crust pastry into 3/4-inch strips to be used for the lattice top.
• Mix peaches, cherries, blueberries, and lemon juice together in a large bowl. Add 1/2 cup white sugar, brown sugar, flour, cinnamon, and salt; stir to coat. Pour fruit mixture into the prepared pie crust. Weave a lattice top over the fruit filling using the pie crust strips. Brush top crust with milk; sprinkle with about 1 teaspoon white sugar.
• Bake in the preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until fruit filling is bubbling and lattice top is lightly browned, 45 to 50 minutes.

MINI BLUEBERRY PEACH PIE

Steps:

• To make the Pie Crust: In food processor, pulse flour, sugar, salt, vegetable shortening and butter until mixture resembles coarse meal. Add ice water gradually; pulse until dough just comes together. Wrap in plastic and chill at least 1 hour before using.
• Preheat oven to 350 degrees F.
• Roll dough out on floured table to 1/8-inch thickness. Cut the dough into pieces that will fit into the pans. Spray 20 miniature tart shell pans with cooking spray. Put parchment circle in bottom of pans. Put the dough into tart shell pans. Fill with dry beans and bake until crust is almost done, about 20 minutes. Turn pan after 10 minutes. Take out of oven, let cool and take beans out. With remainder of dough cut 1/4-inch wide strips for lattice top. Cover and set aside.
• To make Blueberry Peach Pie Filling: Saute blueberries in butter and sugar. Add lemon juice, lemon zest, orange-flavored liqueur, salt and nutmeg. Saute until blueberry juices start to come out. Add cornstarch and peaches, cook 5 more minutes. Let cool.
• Preheat oven to 350 degrees F.
• To assemble: Put a heaping pile of filling in each tart shell. Place reserved dough strips in lattice pattern on pies. Brush with egg wash. Bake for about 5 to 7 minutes, until lattice top is golden brown. Let rest 5 minutes. Take pies out of pan while still warm.

MINI PEACH HAND PIES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with a silicone baking mat (such as Silpat®).
• Pour pie filling into a bowl and stir in cinnamon until evenly blended in. Use kitchen shears to chop the peaches into small pieces.
• Pour 1/4 cup water in a small bowl--you will use this to wet your finger and gently wet the very outer edges of the pie rounds before sealing.
• Lay out your first pie crust round. Use a 4-inch biscuit cutter to cut out 7 rounds; you can get about 5 out with your first pass, and then will need to gently press the dough together and roll it out again to the get the last 2 or 3 depending on how thin you roll out the dough.
• Place about 1/2 tablespoon peach filling in the center of each round. Wet your fingertip and run it around the very outside edge of the dough round before you fold the pie crust in half, over the top of the filling. Gently press along the seam, and then use the tines of a fork to press all the way around to help seal the pie.
• Place the prepared pies on the lined baking sheet, and repeat with all remaining dough and filling--you may have some filling leftover, depending on how full you are able to fill the pies.
• Bake in the preheated oven until pies are golden brown and lightly crisped, 12 to 15 minutes.
• Once you have removed the pies from the oven, create glaze. Whisk together sifted powdered sugar and milk until smooth. The glaze should be fairly thin.
• Gently dip either just the tops of the warm pies, or submerse the whole pie into the glaze, flipping gently with a fork, and then setting on parchment paper or a silicone baking mat to cool and dry. Repeat with all pies. If you dip the full pies, you may need a little extra glaze at the end, but this should be enough to lightly coat them all.