What a great combination! Get the best of two fruits, tart apples and sweet peaches, baked in one delicious pie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h15m
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half. On lightly floured surface, shape each half into flattened round. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll 1 pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/4 cup flour and the cinnamon. Stir in peaches and apples. Spoon into pastry-lined pie plate. Sprinkle with almonds. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1 inch from rim of plate.
- Roll other pastry round into 10-inch round. Cut round into 1/2-inch strips. Place 6 strips across filling. To make lattice top, weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving lattice, folding back alternate strips before adding each cross-strip, until lattice is complete. Trim ends of strips. Fold trimmed edge of bottom crust over ends of strips, building up a high edge; seal and flute. Cover edge of pastry with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 35 to 45 minutes or until crust is brown and filling is bubbly, removing foil for last 15 minutes of baking. Cool on cooling rack. Serve slightly warm.
Nutrition Facts : Calories 470, Carbohydrate 61 g, Cholesterol 5 mg, Fiber 5 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg
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Akanji Tunmise
[email protected]This was the best peach apple pie I've ever had! The crust was perfect and the filling was amazing. I will definitely be making this pie again and again.
Hard Target
[email protected]This pie was delicious! The crust was flaky and the filling was sweet and juicy. I loved the combination of peaches and apples. I will definitely be making this pie again.
chicango comedy
[email protected]This pie was a little too tart for my taste, but I think that's because I used Granny Smith apples. Next time I'll use a sweeter variety of apple.
mazhar pasha
[email protected]I made this pie for a potluck and it was a huge success. Everyone loved it! I'll definitely be making it again.
danggar insan
[email protected]This pie was delicious! The crust was flaky and the filling was sweet and juicy. I loved the combination of peaches and apples.
Iris Iris
[email protected]The lattice crust on this pie was beautiful, but it was a little tricky to make. I think I'll stick to a regular pie crust next time.
gaming Sajid
[email protected]This pie was a little too sweet for my taste, but my kids loved it. I think I'll try using less sugar next time.
M Shahzad G
[email protected]I've made this pie several times now and it always turns out perfectly. The crust is flaky and the filling is sweet and juicy. I love that I can use fresh or frozen fruit, depending on what's in season.
Sammy Powers
[email protected]This peach apple pie was a hit at my family gathering! The lattice crust was beautiful and the filling was bursting with flavor. I used a combination of sweet and tart apples, and the peaches added a delicious sweetness. I will definitely be making t