Double Berry Peach Pie
This is all about the fruit: The sweeter and fresher the fruit, the tastier the pie. With a dollop of whipped cream, this dessert is pretty as a picture and perfect summer fare.
Total TimePrep: 35 min. + chilling
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 2 tablespoons shortening
- 2 tablespoons cold water
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1/4 cup water
- 1/2 cup chopped peeled fresh peach
- 1/2 cup fresh blueberries
- 1/2 cup sliced fresh strawberries
- Whipped cream, optional
- In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate for 15 minutes or until easy to handle.
- Roll out pastry to fit a 5-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Line unpricked pastry shell with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
- Bake at 450° for 5 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
- In a small saucepan, combine the sugar, cornstarch and salt. Stir in water until smooth; add peach. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in berries. Let stand for 15 minutes. Pour into crust.
- Refrigerate for 3 hours before serving. Garnish with whipped cream if desired.
Editor's NoteLet pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Nutrition Facts1/2 pie (calculated without whipped cream): 418 calories, 13g fat (3g saturated fat), 0 cholesterol, 297mg sodium, 73g carbohydrate (43g sugars, 3g fiber), 4g protein.
Originally published as Mini Fresh Fruit Pies in Reminisce Extra July 2011
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