Peach Pie Recipes - Fresh, Canned, Low-Cal & More | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/pies/peach-pies/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Mon, 21 Oct 2024 19:38:53 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Peach Pie Recipes - Fresh, Canned, Low-Cal & More | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/pies/peach-pies/ 32 32 Galette https://www.tasteofhome.com/recipes/peach-blueberry-galette/ Sat, 18 Mar 2023 10:36:17 +0000 https://www.tasteofhome.com/recipes/peach-blueberry-galette/

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 10 tablespoons cold unsalted butter
  • 4 tablespoons 2% milk
  • 1 large egg yolk, room temperature
  • FILLING:
  • 1 pound medium peaches, peeled and cut into 1/2-inch slices (about 3 cups)
  • 2 cups fresh or frozen blueberries
  • 1/4 cup packed light brown sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1 large egg, beaten
  • 2 tablespoons demerara sugar
  • Blueberry ice cream, optional
Text Ingredients

Directions

  1. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Combine milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough holds together when pressed. Shape into a disk; cover and refrigerate for 1 hour or overnight.
  2. Preheat oven to 350°. On a lightly floured surface, roll dough to a 13-in. circle. Transfer to a parchment-lined 14-in. pizza pan. Refrigerate, covered, while preparing filling.
  3. For filling, combine peaches, blueberries, brown sugar, flour, cinnamon and salt. Arrange over crust to within 1-1/2 in. of edge. Fold crust edge over filling, pleating as you go and leaving an opening in the center. Brush beaten egg over folded crust; sprinkle with demerara sugar.
  4. Bake until crust is golden and filling is bubbly, 50-55 minutes. Transfer tart to a wire rack to cool for 10 minutes before cutting. Serve warm, with ice cream, if desired.

Nutrition Facts

1 piece: 319 calories, 16g fat (9g saturated fat), 68mg cholesterol, 196mg sodium, 42g carbohydrate (20g sugars, 2g fiber), 4g protein.

]]> Cast-Iron Cherry-Berry Peach Pie https://www.tasteofhome.com/recipes/cast-iron-cherry-berry-peach-pie/ Mon, 01 Jan 0001 06:00:00 +0000 http://origin-www.tasteofhome.com/recipes/cast-iron-cherry-berry-peach-pie/

Ingredients

  • 2-1/2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1/2 teaspoon salt
  • 1 cup cold butter, cubed
  • 6 to 8 tablespoons cold water
  • FILLING:
  • 2 cups fresh or frozen sliced peaches, thawed
  • 1-3/4 cups pitted fresh dark sweet cherries or 1 can (15 ounces) pitted dark sweet cherries, drained
  • 1 cup fresh or frozen blueberries, thawed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1-1/2 cups sugar
  • 1/4 cup all-purpose flour
  • 1/4 cup quick-cooking tapioca
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon butter
Text Ingredients

Directions

  1. In a large bowl, mix flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough holds together when pressed. Divide dough into 2 portions. Shape each into a disk; cover and refrigerate for 1 hour or overnight.
  2. In a large bowl, combine peaches, cherries, blueberries and extracts. Combine sugar, flour, tapioca, salt and nutmeg; sprinkle over fruit and gently toss to coat. Let stand for 15 minutes.
  3. Preheat oven to 375°. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron skillet or other ovenproof skillet. Trim to 1/2 in. beyond rim of plate. Add filling; dot with butter.
  4. 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. Bake until crust is golden brown and filling is bubbly, 50-55 minutes. Cover edges with foil during the last 15 minutes to prevent overbrowning, if necessary. Cool on a wire rack.

Nutrition Facts

1 piece: 601 calories, 25g fat (16g saturated fat), 65mg cholesterol, 491mg sodium, 91g carbohydrate (49g sugars, 2g fiber), 5g protein.

]]> Peach Crumble Pie https://www.tasteofhome.com/recipes/mom-s-peach-pie/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/mom-s-peach-pie/

Ingredients

  • Dough for single-crust pie
  • 1 large egg white, lightly beaten
  • 6 cups sliced peeled fresh peaches
  • 2 tablespoons plus 3/4 cup all-purpose flour, divided
  • 1/2 cup packed brown sugar
  • 1/3 cup sugar
  • 1/4 cup cold butter, cubed
Text Ingredients

Directions

  1. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Brush egg white over crust; refrigerate while making filling.
  2. In a large bowl, combine peaches and 2 tablespoons flour; toss to coat. In a small bowl, combine remaining 3/4 cup flour and sugars; cut in butter until mixture resembles fine crumbs. Sprinkle two-thirds into crust; top with peach mixture. Sprinkle with remaining crumb mixture.
  3. Bake at 375° for 40-45 minutes or until filling is bubbly and peaches are tender. Cover with foil during the last 15 minutes if it begins to brown too quickly.

Dough for single-crust pie

Dough for single-crust pie: Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 404 calories, 18g fat (11g saturated fat), 45mg cholesterol, 212mg sodium, 58g carbohydrate (32g sugars, 3g fiber), 5g protein.

]]> Peach Blueberry Pie https://www.tasteofhome.com/recipes/peach-blueberry-pie/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/peach-blueberry-pie/

Ingredients

  • 1 cup sugar
  • 1/3 cup all-purpose flour
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 3 cups sliced peeled fresh peaches
  • 1 cup fresh or frozen unsweetened blueberries
  • Dough for double-crust pie
  • 1 tablespoon butter
  • 1 tablespoon 2% milk
  • Cinnamon sugar
Text Ingredients

Directions

  1. In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat.
  2. Preheat oven to 400°. On a lightly floured surface, roll 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.
  3. 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.
  4. Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.
Editor's Note: Frozen fruit may be used if it is thawed and well drained.

Dough for double-crust pie

Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

Nutrition Facts

1 piece: 406 calories, 16g fat (7g saturated fat), 14mg cholesterol, 215mg sodium, 65g carbohydrate (34g sugars, 2g fiber), 3g protein.

]]> Sour Cream Peach Pecan Pie https://www.tasteofhome.com/recipes/sour-cream-peach-pecan-pie/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/sour-cream-peach-pecan-pie/

Ingredients

  • Dough for single-crust pie
  • 4 cups sliced peeled peaches
  • 2 tablespoons peach preserves
  • 1 cup sugar
  • 1 cup sour cream
  • 3 large egg yolks
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 3 tablespoons chopped pecans
  • 1 teaspoon ground cinnamon
  • 1/4 cup cold butter, cubed
Text Ingredients

Directions

  1. Preheat oven to 425°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate while preparing filling.
  2. In a large bowl, combine peaches and preserves. Transfer to crust. In a small bowl, whisk sugar, sour cream, egg yolks, flour and vanilla. Pour over peaches.
  3. Bake for 30 minutes. Meanwhile, in a small bowl, combine flour, sugars, pecans and cinnamon. Cut in butter until crumbly; sprinkle over pie.
  4. Bake until a knife inserted in the center comes out clean and topping is golden brown, 15-20 minutes. Cover edge with foil during the last 15 minutes if needed to prevent overbrowning. Remove foil. Cool completely on a wire rack for 3 hours before serving. Store in the refrigerator.

Nutrition Facts

1 piece: 533 calories, 22g fat (11g saturated fat), 117mg cholesterol, 159mg sodium, 80g carbohydrate (57g sugars, 2g fiber), 5g protein.

]]> Sunny Peaches & Cream Pie https://www.tasteofhome.com/recipes/sunny-peaches-cream-pie/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/sunny-peaches-cream-pie/

Ingredients

  • 1-1/4 cups graham cracker crumbs
  • 1/4 cup sugar
  • 6 tablespoons margarine, melted
  • FILLING:
  • 4 ounces cream cheese, softened
  • 1/2 cup confectioners' sugar
  • 1/2 cup frozen whipped topping, thawed
  • TOPPING:
  • 1 package (3 ounces) peach gelatin
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1-1/4 cups water
  • 2 cups sliced peeled fresh peaches or canned sliced peaches
Text Ingredients

Directions

  1. In a small bowl, mix cracker crumbs and sugar; stir in margarine. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake at 375° for 6-8 minutes or until lightly browned. Cool completely on a wire rack.
  2. For filling, in a small bowl, mix cream cheese and confectioners' sugar until blended. Fold in whipped topping. Carefully spread over crust; refrigerate until set.
  3. For topping, in a small saucepan, combine gelatin and pudding mix; stir in water. Bring just to a boil over medium-low heat, stirring constantly; remove from the heat. Cool 5 minutes.
  4. Arrange peach slices over filling. Spoon gelatin mixture over peaches. Refrigerate for 4 hours or until chilled.
Test Kitchen Tips
  • Keep these essential bread baking supplies handy for this recipe.
    • ]]>         Cast-Iron Peach Crostata https://www.tasteofhome.com/recipes/cast-iron-peach-crostata/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/cast-iron-peach-crostata/

    Ingredients

    • 1-1/2 cups all-purpose flour
    • 2 tablespoons plus 3/4 cup packed brown sugar, divided
    • 1-1/4 teaspoons salt, divided
    • 1/2 cup cold unsalted butter, cubed
    • 2 tablespoons shortening
    • 3 to 5 tablespoons ice water
    • 8 cups sliced peaches (about 7-8 medium)
    • 1 tablespoon lemon juice
    • 3 tablespoons cornstarch
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon ground nutmeg
    • 1 large egg, beaten
    • 2 tablespoons sliced almonds
    • 1 tablespoon coarse sugar
    • 1/3 cup water
    • 1 cup fresh raspberries, optional
    Text Ingredients

    Directions

    1. Mix flour, 2 tablespoons brown sugar and 1 teaspoon salt; cut in butter and shortening until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk. Cover and refrigerate 1 hour or overnight.
    2. Combine peaches and lemon juice. Add remaining 3/4 cup brown sugar, cornstarch, spices and remaining 1/4 teaspoon salt; toss gently. Let stand 30 minutes.
    3. Preheat oven to 400°. On a lightly floured surface, roll dough into a 13-in. circle; transfer to a 10-in. cast-iron skillet, letting excess hang over edge. Using a slotted spoon, transfer peaches into crust, reserving liquid. Fold crust edge over filling, pleating as you go, leaving center uncovered. Brush folded crust with beaten egg; sprinkle with almonds and coarse sugar. Bake until crust is dark golden and filling is bubbly, 45-55 minutes.
    4. In a small saucepan, combine reserved liquid and water; bring to a boil. Simmer until thickened, 1-2 minutes; serve warm, with crostata. If desired, top with fresh raspberries.

    Nutrition Facts

    1 piece: 322 calories, 13g fat (7g saturated fat), 43mg cholesterol, 381mg sodium, 49g carbohydrate (30g sugars, 3g fiber), 4g protein.

    ]]>         Peach Parfait Pie https://www.tasteofhome.com/recipes/peach-parfait-pie/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/peach-parfait-pie/

    Ingredients

    • 3-1/2 cups sliced peeled peaches or frozen unsweetened sliced peaches
    • 1/2 cup sugar
    • 1 package (3 ounces) lemon gelatin
    • 1/2 cup cold water
    • 2 cups vanilla ice cream, softened
    • 1 deep-dish pastry shell (9 inches), baked
    • 1 cup heavy whipping cream, whipped
    Text Ingredients

    Directions

    1. Place peaches in a bowl; sprinkle with sugar. Let stand for 15 minutes. Drain, reserving juice in a 1-cup measuring cup. Set peaches aside.
    2. Add enough water to the juice to measure 1 cup; pour into a small saucepan. Bring to a boil. Remove from the heat.
    3. Stir in gelatin until dissolved; add cold water. Gradually add the ice cream, 1/2 cup at a time, stirring after each addition until blended. Cover and refrigerate for 60-75 minutes or until slightly thickened, stirring occasionally (mixture may separate).
    4. Drain peaches again; discard juice. Fold gelatin mixture into peaches. Transfer to pastry shell. Cover and refrigerate for 3 hours or until firm. Just before serving, garnish with whipped cream.

    Nutrition Facts

    1 slice: 327 calories, 14g fat (7g saturated fat), 35mg cholesterol, 136mg sodium, 49g carbohydrate (34g sugars, 1g fiber), 4g protein.

    ]]>         Peach Pie https://www.tasteofhome.com/recipes/peach-pie/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/peach-pie/

    Ingredients

    • 1/2 cup sugar
    • 1/4 cup packed brown sugar
    • 4-1/2 cups sliced peeled peaches
    • Dough for double-crust pie
    • 3 tablespoons cornstarch
    • 1/4 teaspoon ground nutmeg
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon salt
    • 2 teaspoons lemon juice
    • 1 tablespoon butter
    • Vanilla ice cream, optional
    Text Ingredients

    Directions

    1. In a large bowl, combine sugars; add peaches and toss gently. Cover and let stand for 1 hour. On a lightly floured surface, roll 1 half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate or iron skillet. Trim even with rim. Refrigerate while preparing filling.
    2. Preheat oven to 400°. Drain peaches, reserving juice. In a small saucepan, combine cornstarch, nutmeg, cinnamon and salt; gradually stir in reserved juice. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat; stir in lemon juice and butter. Gently fold in peaches. Pour into crust.
    3. Roll remaining dough to a 1/8-in.-thick circle; cut into 1-1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil. Bake 40 minutes; remove foil. Bake until crust is golden brown and filling is bubbly, 10-20 minutes longer. Cool on a wire rack. If desired, serve with vanilla ice cream.

    Peach Pie Tips

    Can I use canned peaches instead of fresh?

    You can certainly use canned peaches instead of fresh! You can use either well-drained canned peaches or frozen (thawed and drained) peaches, using the same amount the pie recipe calls for.

    Do you have to peel peaches for pie? What's the easiest way?

    You don’t always need to peel peaches for peach pie. The skins are edible, and they’ll add a nice rustic look to desserts, like in these grilled peach sundaes. Just be sure to wash the peaches well before use. Should you opt to peel your peaches, we recommend this blanching method: Cut a shallow x in the bottom of the peach, then place the peach in boiling water for 30 seconds. Remove the peach from the boiling water and immediately plunge it into a bowl of ice water. This will cause the skin to shrink up and start pulling away from the peach flesh. Starting at the x cut in the bottom, carefully use your fingers or a paring knife and strip off the peach skin. It should easily remove, though you may still need to peel some stubborn spots (depending on the ripeness of your peach) with a paring knife.

    How do you ripen peaches for pie?

    To ripen peaches, place them in a paper bag and fold down the top to trap the ethylene gas, which helps them to ripen. Leave the bag of peaches on the counter for a few days and check on them from time to time. If they are especially fragrant and have a slight give when you gently press them with your finger, they’re good to go for snacking, cooking or baking into delicious peach desserts.

    Dough for double-crust pie

    Combine 2-1/2 cups all-purpose flour and 1/2 tsp. salt; cut in 1 cup cold butter until crumbly. Gradually add 1/3 to 2/3 cup ice water, tossing with a fork until dough holds together when pressed. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour.

    Nutrition Facts

    1 piece: 477 calories, 25g fat (15g saturated fat), 64mg cholesterol, 360mg sodium, 60g carbohydrate (27g sugars, 2g fiber), 5g protein.

    ]]>         Peaches ‘n’ Cream Raspberry Tart https://www.tasteofhome.com/recipes/peaches-n-cream-raspberry-tart/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/peaches-n-cream-raspberry-tart/

    Ingredients

    • 2 cups crumbled soft coconut macaroons (about 9 cookies)
    • 1 cup ground pecans
    • 3 tablespoons butter, melted
    • 1/2 cup heavy whipping cream
    • 1 package (8 ounces) cream cheese, softened
    • 1/3 cup sugar
    • 2 teaspoons orange juice
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon almond extract
    • 1/4 cup apricot preserves
    • 2 teaspoons honey
    • 4 medium peaches, peeled and sliced or 3 cups frozen sliced peaches, thawed
    • 2 tablespoons lemon juice
    • 1/2 cup fresh raspberries
    Text Ingredients

    Directions

    1. Preheat oven to 350°. Place cookies, pecans and melted butter in a food processor; process until blended. Press onto bottom and up sides of an ungreased 11-in. fluted tart pan with removable bottom. Place pan on a baking sheet.
    2. Bake until crust is golden brown, 12-14 minutes. Cool completely on a wire rack.
    3. For filling, in a small bowl, beat whipping cream until soft peaks form. In another bowl, beat cream cheese and sugar until smooth. Beat in orange juice and extracts. Fold in whipped cream. Spread over crust.
    4. For glaze, in a small saucepan, mix preserves and honey. Cook and stir over low heat until melted; press through a strainer. Toss peaches with lemon juice. Arrange peaches and raspberries over filling; brush with glaze. Store in the refrigerator.

    Nutrition Facts

    1 piece: 326 calories, 24g fat (10g saturated fat), 46mg cholesterol, 126mg sodium, 26g carbohydrate (19g sugars, 2g fiber), 4g protein.

    ]]>         Perfect Plum & Peach Pie https://www.tasteofhome.com/recipes/perfect-plum-peach-pie/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/perfect-plum-peach-pie/

    Ingredients

    • 1 sheet refrigerated pie crust
    • FILLING:
    • 6 medium peaches, peeled and sliced
    • 6 medium black plums, sliced
    • 1/2 cup all-purpose flour
    • 1/2 cup confectioners' sugar
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • TOPPING:
    • 1/4 cup all-purpose flour
    • 1/4 cup packed brown sugar
    • 2 tablespoons butter, softened
    • 1/4 teaspoon ground cinnamon
    Text Ingredients

    Directions

    1. Preheat oven to 375°. Unroll crust onto a lightly floured surface; roll into a 12-in. circle. Transfer to a 9-in. deep-dish pie plate; trim and flute edge. Refrigerate while preparing filling.
    2. Toss peaches and plums with flour, sugar and spices; transfer to crust. Using a fork, mix topping ingredients until crumbly; sprinkle over fruit.
    3. Bake on a lower oven rack until golden brown and bubbly, 40-50 minutes. Cool on a wire rack.
    Health Tip: Using a crumb topping instead of a top pastry crust is an easy way to lighten up your favorite fruit pie. Here it saves over 50 calories and 5 grams of fat per serving.

    Nutrition Facts

    1 piece: 311 calories, 10g fat (5g saturated fat), 13mg cholesterol, 125mg sodium, 53g carbohydrate (29g sugars, 3g fiber), 4g protein.

    ]]>         Toffee-Peach Ice Cream Pie https://www.tasteofhome.com/recipes/toffee-peach-ice-cream-pie/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/toffee-peach-ice-cream-pie/

    Ingredients

    • 6 ice cream sugar cones
    • 1/2 cup brickle toffee bits
    • 3 tablespoons butter, melted
    • FILLING:
    • 2 cups finely chopped peeled fresh peaches (about 2 large), divided
    • 1/2 cup sugar
    • 2 tablespoons lemon juice
    • 1 tablespoon cornstarch
    • 4 cups vanilla ice cream, softened if necessary
    • TOPPINGS:
    • 1 tablespoon hot caramel ice cream topping
    • 2 tablespoons brickle toffee bits
    Text Ingredients

    Directions

    1. Pulse sugar cones and toffee bits in a food processor until coarsely ground. Drizzle with butter; pulse just until blended. Press onto bottom and up sides of an ungreased 9-in. pie plate. Freeze at least 30 minutes.
    2. In a small saucepan, mix 1 cup peaches, sugar, lemon juice and cornstarch; cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat; cool slightly. Stir in remaining peaches; cool completely.
    3. Reserve 1/2 cup peach mixture for topping; refrigerate, covered. Beat ice cream and remaining peach mixture just until blended. Pour into crust. Freeze, covered, overnight. To serve, top with caramel topping, reserved peach mixture and toffee bits.

    Nutrition Facts

    1 piece: 379 calories, 18g fat (10g saturated fat), 47mg cholesterol, 225mg sodium, 52g carbohydrate (44g sugars, 1g fiber), 3g protein.

    ]]>         Peach-Blueberry Crumble Tart https://www.tasteofhome.com/recipes/peach-blueberry-crumble-tart/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/peach-blueberry-crumble-tart/

    Ingredients

    • 1-1/3 cups all-purpose flour
    • 1/4 cup sugar
    • 1/4 teaspoon ground cinnamon
    • 1/2 cup butter, melted
    • 2 cups frozen unsweetened blueberries, thawed
    • 2 cups frozen unsweetened sliced peaches, thawed
    • 1 tablespoon honey
    • CRUMB TOPPING:
    • 1/4 cup all-purpose flour
    • 1/4 cup packed brown sugar
    • 1/4 cup old-fashioned oats
    • 1/4 cup chopped pecans
    • 1/8 teaspoon ground cloves
    • 2 tablespoons butter, melted
    Text Ingredients

    Directions

    1. Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press into a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack.
    2. Meanwhile, in a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first 5 topping ingredients; stir in butter.
    3. Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.

    Nutrition Facts

    1 slice: 229 calories, 12g fat (6g saturated fat), 25mg cholesterol, 70mg sodium, 30g carbohydrate (15g sugars, 2g fiber), 3g protein.

    ]]>         Raspberry Peach Tart https://www.tasteofhome.com/recipes/raspberry-peach-tart/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/raspberry-peach-tart/

    Ingredients

    • 2-2/3 cups sliced peeled peaches (about 4 medium)
    • 1 cup fresh raspberries
    • 1 tablespoon lemon juice
    • 1/2 cup sugar
    • 5 teaspoons quick-cooking tapioca
    • 1/2 teaspoon ground cinnamon
    • 1 sheet refrigerated pie crust
    • 1 tablespoon butter
    • 1 large egg white, lightly beaten
    • 1 tablespoon coarse sugar
    Text Ingredients

    Directions

    1. Preheat oven to 425°. In a large bowl, combine peaches, raspberries and lemon juice. In another bowl, combine sugar, tapioca and cinnamon. Gently stir into fruit mixture; let stand 15 minutes.
    2. Unroll pie crust onto a parchment-lined 15x10x1-in. baking pan. Spoon filling over crust to within 2 in. of edge; dot with butter. Fold crust edge over filling, pleating as you go and leaving a 6-in. opening in the center. Brush folded crust with egg white; sprinkle with sugar. Bake on a lower oven rack until crust is golden and filling is bubbly, 25-30 minutes. Transfer tart to a wire rack to cool.

    Nutrition Facts

    1 slice: 227 calories, 9g fat (4g saturated fat), 9mg cholesterol, 119mg sodium, 36g carbohydrate (20g sugars, 2g fiber), 2g protein.

    ]]>         Peach Tart https://www.tasteofhome.com/recipes/pretty-peach-tart/ Tue, 26 Sep 2017 00:03:00 +0000 http://origin-www.tasteofhome.com/recipes/pretty-peach-tart/

    Ingredients

    • 1/4 cup butter, softened
    • 3 tablespoons sugar
    • 1/4 teaspoon ground nutmeg
    • 1 cup all-purpose flour
    • FILLING:
    • 2 pounds peaches (about 7 medium), peeled and sliced
    • 1/3 cup sugar
    • 2 tablespoons all-purpose flour
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon almond extract
    • 1/4 cup sliced almonds
    • Whipped cream, optional
    Text Ingredients

    Directions

    1. Preheat oven to 375°. Cream butter, sugar and nutmeg until light and fluffy, 5-7 minutes. Beat in flour until blended (mixture will be dry). Press firmly onto bottom and up side of an ungreased 9-in. fluted tart pan with removable bottom.
    2. Place on a baking sheet. Bake on a middle oven rack until lightly browned, 10-12 minutes. Cool on a wire rack.
    3. In a large bowl, toss peaches with sugar, flour, cinnamon and extract; add to crust. Sprinkle with almonds.
    4. Bake tart on a lower oven rack until crust is golden brown and peaches are tender, 40-45 minutes. Cool on a wire rack. If desired, serve with whipped cream.

    Nutrition Facts

    1 piece: 222 calories, 8g fat (4g saturated fat), 15mg cholesterol, 46mg sodium, 36g carbohydrate (21g sugars, 3g fiber), 4g protein.

    ]]>