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Blackberry Peach Pie

 
One serving costs about $1.99

$1.99 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

10 vegetarian,lacto ovo vegetarian side dish
spoonacular Score:43%

Spoonacular Score: 43%

 

Need a vegetarian dessert? Blackberry Peach Pie could be an outstanding recipe to try. For $1.99 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. This recipe makes 10 servings with 271 calories, 5g of protein, and 3g of fat each. From preparation to the plate, this recipe takes around 45 minutes. This recipe is liked by 1 foodies and cooks. A mixture of all purpose flour, granulated sugar, butter, and a handful of other ingredients are all it takes to make this recipe so flavorful. All things considered, we decided this recipe deserves a spoonacular score of 46%. This score is solid. Try Fresh Blackberry Pie, Peach and Blackberry Shortcakes with Blackberry Cream, and Old-Fashioned Peach Pie for similar recipes.

Ingredients

Servings:
1.5 cups
1.5 cups all purpose flour
all purpose flour
4 cups
4 cups fresh blackberries
fresh blackberries
0.25 cups
0.25 cups brown sugar
brown sugar
1 Tbsp
1 Tbsp butter
butter
2 Tbsps
2 Tbsps cornstarch
cornstarch
0.25 cups
0.25 cups granulated sugar
granulated sugar
0.75 tsps
0.75 tsps ground cinnamon
ground cinnamon
0.5 cups
0.5 cups ice water
ice water
0.5
0.5  lemon (juice)
lemon (juice)
some
some fresh nutmeg
fresh nutmeg
some
some peach
peach
3 lb
3 lb yellow white peaches
yellow white peaches
1 pinch
1 pinch salt
salt
1.5 cups all purpose flour
1.5 cups
all purpose flour
4 cups fresh blackberries
4 cups
fresh blackberries
0.25 cups brown sugar
0.25 cups
brown sugar
1 Tbsp butter
1 Tbsp
butter
2 Tbsps cornstarch
2 Tbsps
cornstarch
0.25 cups granulated sugar
0.25 cups
granulated sugar
0.75 tsps ground cinnamon
0.75 tsps
ground cinnamon
0.5 cups ice water
0.5 cups
ice water
0.5  lemon (juice)
0.5
lemon (juice)
some fresh nutmeg
some
fresh nutmeg
some peach
some
peach
3 lb yellow white peaches
3 lb
yellow white peaches
1 pinch salt
1 pinch
salt

Equipment

kitchen scissors
kitchen scissors
pastry cutter
pastry cutter
baking sheet
baking sheet
pastry brush
pastry brush
plastic wrap
plastic wrap
pie form
pie form
sauce pan
sauce pan
spatula
spatula
knife
knife
bowl
bowl
aluminum foil
aluminum foil
oven
oven
kitchen scissors
kitchen scissors
pastry cutter
pastry cutter
baking sheet
baking sheet
pastry brush
pastry brush
plastic wrap
plastic wrap
pie form
pie form
sauce pan
sauce pan
spatula
spatula
knife
knife
bowl
bowl
aluminum foil
aluminum foil
oven
oven


Instructions

  1. -Prepare Pie Dough-
  2. Combine flour, salt, and sugar in large bowl. Meanwhile, cut up cold butter into cubes and place in separate bowl. Place both in freezer for 5-10 minutes to chill.
  3. Remove butter and flour from freezer. Working quickly, use a pastry cutter (or your fingers) to incorporate butter into dry ingredients until butter resembles the size of small peas.
  4. Using a spatula, slowly stir in ice water. Using hands, knead dough together briefly to form a ball (add an additional tablespoon of water at a time, if more is required).
  5. Divide dough in half, wrap tightly in plastic wrap, and allow to chill in fridge for roughly 2 hours.
  6. Prepare filling (see below) and preheat oven to 425 degrees.
  7. After dough has chilled, remove one disc of dough (roll bottom pie crust first). Place dough on a well floured surface, dust with more flour, and roll out evenly into a large, roughly 12-13 diameter discrotating the dough continuously as you go. Fold into quarters and transfer to pie dish to unfold. Using knife or kitchen scissors, trim any remaining overhang to one inch. Brush off any excess flour with a pastry brush.
  8. Repeat procedure above with remaining dough to form top pie crust. Trim any overhang to the diameter of the pie dish.
  9. Fold the rim of the bottom crust over the top and crimp using a fork or your fingertips (for more detailed instructions, read this tutorial).
  10. Using a sharp paring knife, make several ~1 inch vents in pie dough.
  11. Place pie dish on foil-lined baking sheet (this prevents any juices from overflowing onto your oven floor and creating a smoke-filled kitchen) and bake for roughly 20 minutes.
  12. Turn down temperature to 375 degrees and continue to bake for another 30-40 minutes until crust is golden brown. **If crust is beginning to brown too quickly, cover with a foil tent for remainder of baking time.
  13. Serve warm with a big scoop of vanilla ice cream (or allow to cool completely if you prefer a thicker, less runny pie)!
  14. -Filling-
  15. Bring medium saucepan of water to boil. Using a paring knife, make a small X on the bottom of each peach and carefully drop into boiling water. Allow to poach for roughly a minute (depending on the ripeness of your peaches), before removing and placing in a large bowl of ice water.
  16. Using paring knife, carefully peel skin from peaches and set aside.
  17. Once all peaches have been peeled, remove pits and slice into roughly 1/3 slices. Place in large bowl. Add blackberries and toss with lemon juice.
  18. In separate bowl, combine brown sugar, sugar, cinnamon, nutmeg, salt, and cornstarch. Add to fruit and stir to thoroughly coat. Set aside.
  19. I promise, the most challenging part of this recipe will be waiting for it to cool down once it comes out of the oven. Enjoy!

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.99
Ingredient
1.5 cups all purpose flour
4 cups fresh blackberries
¼ cups brown sugar
1 tablespoon butter
2 tablespoons cornstarch
¼ cups granulated sugar
¾ teaspoons ground cinnamon
½ lemon (juice)
some fresh nutmeg
some peach
3 pounds yellow white peaches
Price
$0.25
$5.11
$0.18
$0.12
$0.07
$0.07
$0.06
$0.10
$1.33
$6.63
$6.02
$19.94

Tips

Health Tips

  • Frozen (and potentially even canned) fruit and vegetables contain as much?if not more?vitamins than fresh versions that have been sitting around the supermarket too long. So don't hesitate to buy canned or frozen goods if your budget or the season doesn't allow for fresh!

  • When buying canned fruit, buy fruit packed in fruit juice and check the label to avoid added sugar. The fruit is sweet enough, it doesn't need any help!

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Corn starch can be added directly to cold liquids, but to avoid lumps corn starch must be mixed with a cold liquid (usually water or stock) before it can be added to hot liquids like soup or gravy. This mixture of corn starch in a cold liquid is called a "slurry."

  • Like many ground spices, ground nutmeg loses its flavor over time. For the best nutmeg taste, purchase whole nutmeg and grate it right as you use it. If you're a real nutmeg lover, you can even buy a nutmeg grinder.

  • Corn starch, potato starch, arrowroot powder, and tapioca powder are all comparable in terms of thickening ability, so you can usually substitute them 1:1. Flour, on the other hand, is only half as effective, so if you are using flour instead of corn starch or one of the others named, you'll need to use twice as much.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
271 Calories
5g Protein
2g Total Fat
60g Carbs
9% Health Score
Limit These
Calories
271
14%

Fat
2g
5%

  Saturated Fat
1g
8%

Carbohydrates
60g
20%

  Sugar
37g
42%

Cholesterol
3mg
1%

Sodium
17mg
1%

Get Enough Of These
Protein
5g
11%

Vitamin C
31mg
38%

Manganese
0.76mg
38%

Fiber
8g
33%

Vitamin A
1093IU
22%

Potassium
673mg
19%

Vitamin B3
3mg
19%

Vitamin E
2mg
19%

Vitamin K
19µg
18%

Copper
0.34mg
17%

Vitamin B1
0.23mg
16%

Folate
61µg
15%

Vitamin B2
0.2mg
12%

Iron
2mg
11%

Magnesium
45mg
11%

Selenium
7µg
10%

Phosphorus
94mg
10%

Vitamin B5
0.69mg
7%

Zinc
0.97mg
6%

Vitamin B6
0.1mg
5%

Calcium
46mg
5%

covered percent of daily need

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