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Peach Pouch Pie With Berries

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CATEGORY CUISINE TAG YIELD
Cooking liv, Import 1 Servings

INGREDIENTS

1 Recipe the flaky pie shell
unbaked
2/3 c Plus 1 teaspoon sugar
3 T Cornstarch
3 lb Ripe but firm peaches
peeled and sliced
1/2-inch
thick 6 cups
1/2 c Blueberries, picked over
1/2 c Raspberries, picked over

INSTRUCTIONS

On a lightly floured surface, roll out the chilled dough into a
14-inch round. Using a 9-inch pie pan as a template, place it rim  down
on the dough and cut out a circle about 2 inches larger than the  rim
with a pastry wheel. Slide a long metal spatula underneath the  dough
to loosen it. Fold the dough round in half, center it over the  pie pan
and open it. Gently press the dough against the bottom and  sides of
the pan without stretching it. The dough should drag on the  table. Set
the pie pan on a bowl to allow the edge to hang down;  refrigerate for
30 minutes. Preheat the oven to 450 degrees. Place a  piece of foil on
the bottom of the oven to catch any drips.  Make the filling:  In a
large bowl, whisk 2/3 cup of the sugar with the cornstarch.  Gently
toss in the peaches. Let sit for 10 minutes.  Meanwhile, remove the pie
shell from the refrigerator. Gently toss the  peaches. Let sit for 5
minutes longer. Combine the blueberries and  raspberries and gently
stir them into the peaches. Pour the fruit  into the pie shell and
distribute it evenly. Scrape in all the liquid  and any undissolved
sugar clinging to the bowl. When the dough is  pliable, fold the
overhanging edge to cover the outer portion of the  filling, leaving a
5-inch opening of exposed fruit in the center of  the pie.  Using a
pastry brush, moisten the surface of the dough with cold  water.
Sprinkle the remaining 1 teaspoon sugar over the dough. Bake  the pie
on the lower rack of the oven for 20 to 30 minutes, until the  crust
begins to brown. Then lower the temperature to 375 degrees and  bake
for 35 to 45 minutes longer, until the fruit is bubbling and the  crust
is nicely colored. Transfer to a rack to  cool for at least 2 hours.
Yield: One 9-inch pie  Recipe by: Cooking Live Show #CL8944  Posted to
MC-Recipe Digest V1 #785 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 17, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2121
Calories From Fat: 571
Total Fat: 63.8g
Cholesterol: 0mg
Sodium: 939.9mg
Potassium: 2852.1mg
Carbohydrates: 384.9g
Fiber: 33g
Sugar: 257.5g
Protein: 24.8g


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