BERRY PEACH PIES

Did you know that you can almost remove a toe with your food processor?

Oh Yes you can!

I almost did.  It hurts.

I’d post a picture of my left foot, but since this is a food blog . . . I won’t do that to you.  I keep the food processor on a shelf . . . way up high, so that my little Grandkids don’t happen to play with something that could hurt them!  I grabbed a tall stool and stepped up high to retrieve the processor.  When I was coming back down with my full load, I lost my footing and dropped the bowl that holds the blade.  As it came crashing down, I felt a sharp pain. Without looking down, I let my mind weigh the possibilities.  “Please let that be the lid . . . the bowl . . . that hit my foot!”

It wasn’t the lid or the bowl . . . it was the nasty big blade.  Let me just finish by saying that my toe was laying wide open!  I Knew I needed several stitches, but the darn thing wouldn’t stop bleeding, and I wasn’t about to bleed all over my Escalade.  I held it shut with towels and put pressure on it for a very long time.  Four butterfly bandages later, I was able to finally stop the bleeding.  Hopefully it holds and heals now.  It’s quite difficult to walk without putting pressure on your toes.  Try it!

I can’t bake or cook now, because I can’t run it off! 

Live and learn.

Before all of this fiasco . . . I made some mini Berry Peach pies.

Peach stands are all over this time of year.  Most of them are brought from Utah, and they are juicy, sweet and delicious.  I paired peaches with Blueberries and Raspberries to make these sweet little tarts.  I love the little tart pans, because you can easily push them up and out of the pans.  Don’t buy pie crust!  It’s simple to make. I used my favorite Pie crust recipe, that is super simple to make in a Food Processor.  In fact, that is what I planned to do when I had my little mishap.  For years and years and years and years, I made my pie crust using a large Tupperware bowl and a lid.  This process is easy . . . just not as fast.  If you want to make fabulous pie crust, and you don’t happen to have a Food Processor . . . never fear . . . just read the recipe below, and I will tell you how to make tender flaky pastry without even using your hands . . . except for shaking the bowl!

You could also make a full size pie or use Ramekins and simply place pastry over the top.

Like this.

On top of the tarts and Ramekins, I simply cut out Pastry hearts.  One for the Tarts and 4 hearts for the ramekins.

Sprinkle the pastry with a good dose of Cinnamon and Sugar.  I like Turbinado sugar as well.

Get prepared:

Make your Pastry first and chill it for at least 30 min.

Peel and slice your peaches.

Sprinkle the rolling surface with a generous amount of flour.

Cover your baking sheet with Parchment paper.

I mixed my sliced peaches with frozen blueberries and Raspberries.

The fresh lemon juice keeps the peaches from turning brown.

The Flour, cinnamon and sugar help thicken the juice as your pie cooks.

Mix well, and then place the bowl in the fridge while you roll out the pastry.

Grab the pastry from the fridge. 

I divided my pastry into 4 balls like this . . .

Roll the pastry for tart pans or make a large pie.

The recipe for Pie crust will make 2 double crust pies.

Roll it out until it’s at least 3/4 inch wider than the pan you are using.

This one is for a Rustic Peach and Berry Pie.

Roll that pastry sheet around your rolling pin, and place it on your lined Cookie sheet.

You know the kind that is placed on a lined Cookie sheet, and you simply fold the dough edges over the berry mixture.

Roll it out, and place the fruit mixture in the center of the pastry.

 

I’m sorry . .  somehow I didn’t get pictures of folding the dough over the berries

It’s easy . . . just gently fold up and over the pastry . . . draping it carefully so it doesn’t tear.

Brush the top of the pastry dough with egg wash and then sprinkle with Cinnamon & Sugar.

Or

Fill your tart pans.

 

Drape the pastry down inside the tart pan, and carefully press the dough into the bottom and sides.

Try not to stretch the dough.

Just like this.

Take your rolling pin, and roll it over the top edges of your tart pan.

Like this . . . The edges will come up clean.

Don’t throw those scraps away, make cinnamon & sugar strips or little cut out hearts.

This is how I decorated the top of the tart pans and the Ramekins.

Fill your tarts & Ramekins with the Berry and Peach mixture.

Top with the hearts and sprinkle with a generous amount of Cinnamon & Sugar.

You can also brush the tops first with egg wash if you desire . . . then sprinkle.

or . . . use 4 hearts for a 16 oz. Ramekin dish.

Bake at 400 degrees until crust is nice and crisp and golden brown.

Let the tarts cool well before you lift them up out of the pans.

They are yummy served with Whipped Cream or Ice cream!

~

PEACH & BERRY TARTS OR PIE

*Pie crust recipe will make 2 double crust pies

*Filling will make 1 large pie, or 4 small tarts

1 recipe of my favorite pie crust

4 large fresh ripe peaches, sliced thin

1/2 cup fresh or frozen Blueberries

1/2 cup fresh or frozen Raspberries or other fruit

1/4 Cup sugar

3 Tablespoons of flour

1 Teaspoon ground cinnamon

1 Teaspoon vanilla

1  Tablespoon fresh squeezed lemon juice or orange juice

Directions:

In a large bowl, mix together the peaches, Raspberries, Blueberries, flour, Cinnamon, Sugar, Lemon or orange juice, and Vanilla.  Toss well to coat.  Place mixture in the fridge and prepare the pastry. 

If making a Rustic type pie on a cookie sheet:  Pour the peach and berry mixture onto the pie crust, and gently fold and pleat the crust –  about 2 to 2 1/2 ” over the peaches, leaving the center of the fruit uncovered.  Sprinkle cinnamon and sugar evenly over the Rustic pie.  Bake 25 to 35 minutes or until the crust is golden brown on the top and the bottom of pie.  The fruit juices should be bubbly.  Cool slightly before lifting the pie off of the cookie sheet.  Cut into slices; top with whipped cream or ice cream.

For Tarts:  Fill your tart pans with Pastry, and add then fill the tart pans with the fruit mixture.  I topped my fruit with 1 cut out pastry heart, then sprinkle with Cinnamon and Sugar.

For Ramekins:  Fill your Ramekins with fruit mixture until they are about 1/4″ from the top of the dish.  The fruit will settle and shrink as it cooks, so fill them quite full.  I placed 4 cutout hearts on top, and sprinkled with Cinnamon and Sugar.  These cook slightly faster than a pie that has a top and bottom crust.  When the fruit is bubbling and the top crust is golden brown….they are done.

 My Favorite – FLAKY PIE CRUST