Best 6 Little Anns Peach And Blueberry Pie Recipes
If you are looking for an unforgettable treat, look no further than the delectable Little Ann's Peach and Blueberry Pie. This tantalizing dish is a symphony of flavors that will delight your taste buds and leave you craving for more. The sweet and juicy peaches and blueberries combine perfectly with the flaky, buttery crust to create a dessert that is both irresistible and unforgettable. With its perfect balance of sweetness and tartness, this masterpiece of culinary delight is sure to become a favorite among family and friends.
Let's cook with our recipes!
LITTLE ANN'S PEACH AND BLUEBERRY PIE
The very best peach pie you will find. The blueberries make the difference.
Provided by McLellan's
Categories Desserts Pies Fruit Pie Recipes Peach Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.
- Toss peach slices and blueberries in a large bowl with lemon juice. Combine sugar, tapioca, and salt in a small bowl; pour over peach mixture and toss to coat. Transfer to prepared pie plate and scatter butter pieces over fruit. Cover pie with remaining crust; press and seal the top and bottom crusts.
- Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.
- Bake in preheated oven until golden brown, 45 to 50 minutes.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 53.2 g, Cholesterol 33.2 mg, Fat 18.4 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 5.7 g, Sodium 402.8 mg, Sugar 29.9 g
BLUEBERRY-PEACH MASON JAR LID PIES
Provided by Food Network Kitchen
Categories dessert
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper. Prepare 6 wide-mouth (3 1/2-inch diameter) mason jar lids so that the rubber seals on the inner part of the lids face down, then spray the insides of the lids lightly with cooking spray.
- Toss together the peaches, blueberries, sugar, cornstarch, nutmeg and a pinch salt in a medium bowl. Drizzle with the lemon juice and toss again. Set aside at room temperature while you roll the crusts.
- Roll out 1 crust on a lightly floured surface. Cut out 6 bottom crusts with a 4 1/4-inch round cutter (or just cut slightly larger than the circumference of the lids). Fit the crusts into the prepared lids and press up the sides so the crusts slightly overhang the edges. Roll out the second crust and cut out 6 top crusts. Cut 3 small slits in each top crust for steam vents.
- Divide the filling among the bottom crusts and lightly brush the edges with the beaten egg. Dot with the butter, top with the vented crusts and crimp to seal. Brush the tops lightly with beaten egg and sprinkle with demerara sugar. Bake on the prepared baking sheet until the crusts are golden brown and the filling is bubbly, about 30 minutes. Let cool at least 20 minutes before serving.
- To serve, press the bottom of each lid up and pop the pie out, leaving the ring and lid behind.
PEACH BLUEBERRY PIE
"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. -Sue Thumma, Shepherd, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 406 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.
LITTLE ANN'S PEACH AND BLUEBERRY PIE
The very best peach pie you will find. The blueberries make the difference.
Provided by McLellan's
Categories Peach Pie
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.
- Toss peach slices and blueberries in a large bowl with lemon juice. Combine sugar, tapioca, and salt in a small bowl; pour over peach mixture and toss to coat. Transfer to prepared pie plate and scatter butter pieces over fruit. Cover pie with remaining crust; press and seal the top and bottom crusts.
- Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.
- Bake in preheated oven until golden brown, 45 to 50 minutes.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 53.2 g, Cholesterol 33.2 mg, Fat 18.4 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 5.7 g, Sodium 402.8 mg, Sugar 29.9 g
LITTLE ANN'S PEACH AND BLUEBERRY PIE
The very best peach pie you will find. The blueberries make the difference.
Provided by McLellan's
Categories Peach Pie
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate.
- Toss peach slices and blueberries in a large bowl with lemon juice. Combine sugar, tapioca, and salt in a small bowl; pour over peach mixture and toss to coat. Transfer to prepared pie plate and scatter butter pieces over fruit. Cover pie with remaining crust; press and seal the top and bottom crusts.
- Cut several slits in the top crust to allow steam to escape, then brush with egg yolk.
- Bake in preheated oven until golden brown, 45 to 50 minutes.
Nutrition Facts : Calories 386.5 calories, Carbohydrate 53.2 g, Cholesterol 33.2 mg, Fat 18.4 g, Fiber 2.1 g, Protein 3.3 g, SaturatedFat 5.7 g, Sodium 402.8 mg, Sugar 29.9 g
GRANDMA'S FRESH BLUEBERRY PEACH PIE
Grandma's Fresh Blueberry Peach Pie is a celebration of summer fruits baked in a home made crust! Simple and delicious! Try this for dessert today!
Provided by Cleanfreshcuisine
Categories Dessert
Time 1h10m
Yield 6 , 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 400 degrees.
- Peel and slice the peaches. Place in a large bowl. Add blueberries. Sprinkle with sugar and flour. Mix well and set aside.
- Prepare the pie crust:.
- Sift the flour into a large bowl. Add butter and mix with a fork or pastry blender until the mixture resembles small peas. Make a well in the center and add the ice water. Mix together being careful not to over work the dough so that it does not become tough. Shape into a ball and refrigerate for 20 minutes.
- Divide dough in half. On a lightly floured board, roll out one half into a 15″ circle. Carefully fold in half and place into a 9″ or 10″ pie plate. Press evenly onto bottom and sides of pie plate.
- Evenly spoon the fruit mixture into the pie plate.
- Roll out second half of dough and place on top of fruit. Pinch and crimp edges together. Make slits in top of dough.
- In a small bowl, beat egg and brush over the top of the pie.
- Bake at 400 degrees for 12 minutes. Lower temperature to 350 degrees and bake for 30 to 35 minutes.
Nutrition Facts : Calories 395.7, Fat 12, SaturatedFat 6.8, Cholesterol 58.1, Sodium 103.3, Carbohydrate 67, Fiber 4.7, Sugar 29.6, Protein 7.6
Tips:
- To make the pie crust, use a food processor to quickly and easily combine the ingredients. Be sure to pulse until the mixture resembles coarse crumbs, then add the ice water one tablespoon at a time until the dough just comes together. - If you don't have a food processor, you can also make the dough by hand. In a large bowl, whisk together the flour, sugar, and salt. Then, use your fingers to work in the butter until the mixture resembles coarse crumbs. Finally, add the ice water one tablespoon at a time until the dough just comes together. - Be sure to chill the dough for at least 30 minutes before rolling it out. This will help to prevent the dough from shrinking in the oven. - When rolling out the dough, use a light touch and avoid overworking it. The dough should be about 1/8-inch thick. - To prevent the pie crust from burning, bake it on a baking sheet lined with parchment paper. - To make the peach and blueberry filling, simply combine the peaches, blueberries, sugar, cornstarch, lemon juice, and cinnamon in a large bowl. - Be sure to toss the fruit mixture gently to coat it evenly with the other ingredients. - Pour the fruit filling into the pie crust and dot it with butter. - To make the lattice top crust, roll out the remaining dough to a 12-inch circle. Then, use a sharp knife to cut the dough into 1-inch wide strips. - Lay the strips of dough over the fruit filling in a lattice pattern. - Trim the excess dough and tuck the edges under. - Brush the top crust with milk and sprinkle it with sugar. - Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. - Let the pie cool for at least 1 hour before serving.Conclusion:
Little Ann's Peach and Blueberry Pie is a delicious and classic summer dessert. The sweet and tart filling is perfectly complemented by the flaky and buttery crust. This pie is sure to be a hit with family and friends.
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