Dessert - Impossibly Easy Peach and Raspberry Pie recipes

Author: Steven Dawson

Check out this pie that uses Bisquick® Gluten Free mix, frozen peaches and fresh raspberries...plus, it requires only 15 minutes of prep time! Get the best of two fruits, tart apples and sweet peaches, baked in one delicious pie.

Lattice Peach-Apple Pie
Impossibly Easy Peach and Raspberry Pie
Peach Pie Pops
Fresh Peach Pie
Do you thaw frozen peaches before making a pie?
What is peach pie filling made of?
Do you peel peaches for pie?
Do you boil peaches before baking?

Lattice Peach-Apple Pie

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
Total time: 135 minutes
Prep time: 45 minutes
Yields: 8 servings
Number of ingredients: 11

Ingredients:

2 cups Gold Medal™ all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
1 cup sugar
1/4 cup Gold Medal™ all-purpose flour
1/4 teaspoon ground cinnamon
3 medium fresh peaches, sliced (2 cups)
2 medium green cooking apples, peeled and thinly sliced (2 cups)
1/4 cup sliced almonds
1 tablespoon butter or margarine

Nutrition:

How to cook:

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.

Notes: Peach Pie Pops Recipe, 1/3 cup granulated sugar; 2 tablespoons cornstarch; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 2 cups chopped peeled peaches (2 large)

Tags:

easy peach and raspberry pie impossibly easy peach and raspberry pie

Impossibly Easy Peach and Raspberry Pie

Looking for a gluten free fruit dessert? Check out this pie that uses Bisquick® Gluten Free mix, frozen peaches and fresh raspberries...plus, it requires only 15 minutes of prep time!
Provided by: Betty Crocker Kitchens
Total time: 110 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 13

Ingredients:

1 bag (12 oz) frozen sliced peaches, thawed, patted dry and cut into 3/4-inch pieces
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup fresh raspberries
1/2 cup Bisquick™ Gluten Free mix
1/3 cup whipping cream
2/3 cup sugar
2 eggs, beaten
1 teaspoon pure almond extract
2 tablespoons Bisquick™ Gluten Free mix
1/4 cup sugar
2 tablespoons cold butter
1/2 cup slivered almonds

Nutrition:

How to cook:

Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray (without flour).
In medium bowl, stir peaches, cinnamon and nutmeg. Spoon mixture into pie plate; sprinkle with raspberries. In small bowl, stir 1/2 cup Bisquick mix, the whipping cream, 2/3 cup sugar, the eggs and almond extract until smooth. Pour mixture over fruit. Bake 10 minutes.
Meanwhile, in another small bowl, stir 2 tablespoons Bisquick mix and 1/4 cup sugar. Cut in 2 tablespoons butter, with pastry blender or fork, until crumbly. Stir in almonds. Sprinkle topping over pie.
Bake 30 to 35 minutes longer or until knife inserted in center comes out clean and topping is golden brown. Cool on cooling rack at least 1 hour before serving. Store covered in refrigerator.

Notes: Quick Peach Cobbler Recipe, 1 can (21 oz) peach pie filling · 2 cups frozen sliced peaches, thawed · 1 cup Original Bisquick™ mix · 1 tablespoon sugar · 1/4 cup milk · 1 tablespoon butter or

Peach Pie Pops

Treat your family with these peach pie pops made with Pillsbury™ Pie Crusts–a wonderful dessert.
Provided by: Betty Crocker Kitchens
Total time: 90 minutes
Prep time: 50 minutes
Yields: 16 servings
Number of ingredients: 9

Ingredients:

1/3 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
2 cups chopped peeled peaches (2 large)
2 boxes (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
16 craft sticks (flat wooden sticks with round ends) or paper lollipop sticks
1 egg, slightly beaten
3 tablespoons white sparkling sugar

Nutrition:

How to cook:

In 2-quart saucepan, mix granulated sugar, cornstarch, cinnamon and nutmeg with whisk. Add peaches; toss to coat. Cook over medium heat, stirring constantly, until sauce is thick and bubbly and coats peaches. Remove from heat. Cool completely.
Meanwhile, heat oven to 450°F. Line 2 cookie sheets with cooking parchment paper. Remove 2 pie crusts from pouches; unroll on floured work surface. Using 3 1/2-inch round cutter, cut out 8 rounds from each crust. Place 8 rounds on each cookie sheet. Gently press 1 craft stick in center of each round. Spoon fruit mixture evenly onto each round to within 1/2 inch of edge. Brush edges with egg.
Remove remaining 2 pie crusts from pouches; unroll on floured work surface. Using 4-inch round cutter, cut out 8 rounds from each crust. Cut each round into 1/4-inch-wide strips. Place half of strips 1/4 inch apart over filling on each round. Weave remaining strips over and under. Seal edges. Brush strips with remaining egg. Sprinkle with sparkling sugar. Bake 10 to 13 minutes or until crust is golden brown. Remove from cookie sheets to cooling racks; cool completely.

Notes: Favorite Peach Pie - Can't Stay Out of the Kitchen, I've included it in this recipe to stay closer to the original Betty Crocker version this recipe comes from. My mom was the queen of pie baking

Fresh Peach Pie

I have made this peach pie for many years. This recipe came from an old Betty Crocker cookbook from the early 70's.
Provided by: Crystal ~ @crystal7
Total time: 70 minutes
Cook time: 50 minutes
Prep time: 20 minutes
Yields: 6 servings
Cuisine: American
Number of ingredients: 8

Ingredients:

How to cook:

Heat oven to 425 degrees.
Prepare pastry.
In a medium bowl, add the peaches and mix with the sugar. Stir in the cornstarch and cinnamon with the peaches and mix to combine.
Turn peach mixture into a unbaked pastry-lined pie pan. Sprinkle lemon juice and vanilla over mixture; dot with butter.
Cover with top crust; seal and flute. Cut slits in crust.
Bake pie for approximately 45-60 minutes or until crust is golden brown and juice begins to bubble through slits in crust.

Notes: Fresh Peach Pie (Betty Crocker), Directions: · Heat oven to 425 degrees F. · Mix peaches and lemon juice. · Line pie plate with pastry. · Mix sugar, flour and cinnamon and then stir