Day 3 • Peach Week: Peach Pie
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The Best Cherry Pie Recipe
Made from scratch, this Cherry Pie comes together easily in a few simple steps. A delicious cherry filling with a hint of almond baked inside of a golden, flakey pie crust, this pie will steal the show. This delicious pie is perfect with a scoop of vanilla ice cream or on its own. This pie is such a treat with its sweet and flavorful filling. The buttery, jammy cherry filling complements the rich, flaky pie crust perfectly, making this pie a crowd-pleaser.
RECIPE:
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Making Pie Dough: 0:06
Making Cherry Pie Filling: 3:33
Assembling the Pie: 8:13
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BETTER THAN PEACH PIE: A peach blackberry pie that tastes like summer!
Professional Pastry Chef Lindsey Farr shows us how to make a blackberry peach pie, and let me just tell you: this pie is amazing! This peach and blackberry pie recipe is the perfect summer dessert. You'll never have to go anywhere else for your pie recipes. Learn how to bake an easy and delicious peach dessert!
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Chapters:
00:00 Intro to Blackberry Peach Pie
00:23 Prepare our Pie Dough
1:00 Peel our Peaches
1:14 Roll out our pie dough
3:19 Make our lattice
5:22 Make our filling
5:36 Cut our peaches
6:47 Mix our pie filling
7:56 Check in with our dough, and place in pie dish
8:27 Put our filling in the crust
8:56 Place our top crust on our bottom crust
9:05 Roll our crusts
9:38 Do an easy fluting to finish the sides
9:45 Chill the pie again before baking
10:04 Preheat the oven
10:29 Brush the top with cream and turbinado
11:01 Bake the pie
11:28 Pie is out of the oven
12:00 Wait for it to cool
12:34 Time to try!
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Can you think of anything better than peach pie? This peach blackberry pie tastes like summer! Add this peach pie to your easy recipes, you just found one of your new favorite dessert recipes and peach recipes. Learn how to keep your flaky pie crust flaky and how to pick a great pie crust recipe. One of the best summer desserts is found in this pie recipe dessert. A delicious, easy peach dessert recipe. One of those wonderful, easy recipes to make at home. One of your favorite summer dessert recipes at home!
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How To Make Geometric Pies by lokokitchen
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Here is what you'll need!
Blueberry Curd Tart
Servings: 8
INGREDIENTS
Tart Shell
1 cup walnuts
1 cup all-purpose flour
½ cup powdered sugar
½ teaspoon cinnamon
½ teaspoon salt
8 tablespoons (1 stick) unsalted butter, melted
Blueberry Curd
1½ cups blueberries
1 tablespoon water
2 large eggs
2 large egg yolks
¾ cup granulated sugar
½ cup lemon juice
2 teaspoons cornstarch
3 tablespoons unsalted butter, cubed
3 tablespoons extra-virgin olive oil
8 kiwis, skins removed
PREPARATION
In the bowl of a food processor, add the walnuts, and pulse until coarsely ground.
Add the flour, sugar, cinnamon, and salt, and pulse until finely ground.
Add the butter and pulse until the mixture comes together and holds when compressed.
Press the mixture into a 9-inch round tart pan. Prick the bottom of the crust with a fork. Freeze for 1 hour.
Preheat the oven to 350˚F (180˚F).
Bake for 20-25 minutes.
Add the blueberries and water to a medium saucepan and bring to a boil over high heat.
Reduce the heat to medium-low and simmer until most of the blueberries have burst, about 5 minutes.
Strain the blueberry mixture through a fine-mesh sieve into a small bowl.
Add the blueberry juice, eggs, egg yolks, sugar, lemon juice, and cornstarch to a medium saucepan over low heat, whisking constantly.
Once the mixture is warmed through, add the butter, 1 tablespoon at a time, whisking until melted and incorporated.
Continue whisking until the curd begins to thicken, 5-8 minutes.
Strain the curd through a fine-mesh sieve into a bowl. Whisk in the olive oil.
Pour the blueberry curd into the par baked tart shell, and bake for 15 minutes.
Chill the tart in the refrigerator overnight.
Slice the kiwis into desired shapes and arrange on top of the chilled tart.
Slice and enjoy!
All recipes from Loko Kitchen
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Two-Colored Woven Pie
Servings: 8
INGREDIENTS
Beet Compound Butter
1 beet, stem and leaves removed
18 tablespoons (2¼ sticks) unsalted butter, softened
Beet-Colored Dough
2 cups flour
2 tablespoons sugar
½ teaspoon salt
6-8 tablespoons beet juice, ice cold
Plain Dough
1 cup flour
1 tablespoon sugar
¼ teaspoon salt
10 tablespoons (1¼ sticks) unsalted butter, cubed, cold
3-4 tablespoons water, ice cold
Filling
3½ cups blueberries
2 teaspoons lemon juice
¾ cup sugar
½ teaspoon salt
3 tablespoons tapioca starch
1 large egg, beaten
1 teaspoon water
2 tablespoons turbinado sugar
PREPARATION
Preheat the oven to 400˚F (200˚C).
Wrap the beet in tin foil and place on a baking sheet.
Roast for 1 hour, until fork-tender.
Wearing gloves, peel the beet skin.
Add the beet to the bowl of a food processor and pulse until smooth.
In a medium bowl, add 3 tablespoons of the beet puree to the butter and use a spatula to mix until evenly colored.
Transfer the beet compound butter to plastic wrap, and refrigerate for at least 2 hours, or until very cold.
Make the Beet-Colored Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
Add the cold, cubed beet compound butter and pulse 8-10 times until butter is pea-sized.
Transfer the dough to a large mixing bowl, and gradually add the beet juice, 1 tablespoon at a time, mixing with your hands until the dough comes together.
Knead the dough on a work surface, and divide into two even discs. Wrap in plastic wrap and chill in the refrigerator overnight.
Make the Dough: in the bowl of a food processor, add the flour, sugar, and salt, and pulse 2-3 times.
Add the cold, cubed butter and pulse 8-10 times until butter is pea-sized.
Transfer the dough to a large mixing bowl, and gradually add the ice water, 1 tablespoon at a time, mixing with your hands until the dough comes together.
Knead the dough on a work surface. Wrap in plastic wrap and chill in the refrigerator overnight.
Add the blueberries, lemon juice, sugar, salt, and tapioca starch to large bowl and stir to combine.
Remove one beet dough disc fr
Peach Blackberry Pie
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My favorite pie crust:
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PIE CRUST
- 1-prebaked 10-inch pie shell (If you want to use a 9 shell, reserve 1 cup of the thickened fruit and filling in a separate bowl and enjoy separately!). Here is a link to my pie crust video:
FILLING
- 1 cup sugar
- 4 tablespoons corn starch
- pinch of salt
- 2 tablespoons corn syrup
- 1 cup + 3 tablespoons water
- 3 tablespoons peach jello
- 1 package gelatin
- 4 cups fresh peaches, peeled and sliced
- 1 cup blackberries, cleaned
INSTRUCTIONS
In a saucepan, combine sugar, corn starch, salt, corn syrup, and 1 cup water. Stir and place over medium heat. In a separate bowl, pour a package of gelatin over 3 tablespoons water to let bloom. Raise heat on the stove and bring mixture to a low boil. Cook until thickened, 2-3 minutes.
Once thickened, remove from heat. Add bloomed gelatin and peach jello, stirring to combine. Fold in prepared peaches and blackberries.
Pour filling into a pre-baked pie shell and place in the refrigerator for 4-8 hours until completely chilled. This pie is best served with lightly whipped cream or homemade ice cream.