Emile Henry Recipes

Two Berry Peach Pie recipe

Temperature: 400° F

Ingredients

Pie Crust
  • 2c flour
  • 2T sugar
  • 1t salt
  • 1/2t  baking powder
  • 1/3c vegetable shortening
  • 1/3c unsalted butter
  • 1T oil
  • 1T vinegar
  • 1/3c  heavy cream
  • 1 egg
  • 1t or less sugar for sprinkling
Pie Filling
  • 1/3c peach nectar
  • 1/8c instant tapioca
  • 1 1/2T butter, melted
  • 4c peeled, sliced peaches, fresh or frozen, thawed
  • 1c  blueberries, fresh or frozen
  • 1c strawberries, fresh or frozen
  • 1 1/8c  sugar
  • 1/8c  cornstarch
  • 1/2t ground cinnamon
  • 1/4t freshly ground nutmeg

Instructions

Mix first 4 ingredients for crust. Cut in shortening and butter. Stir together oil, vinegar, and cream. Add to flour mixture. Knead briefly. Form into 2 disks. Wrap in plastic. Refrigerate at least 1 hour. Add peach nectar to a small glass measuring cup and heat in microwave until hot (30-40 seconds). Stir tapioca into hot nectar. Set aside to cool for 10 minutes. Mix together peaches, blueberries, and strawberries. Drizzle melted butter over fruit and mix well. Add tapioca mixture to fruit and combine well. Roll out 1 disk of dough on a lightly floured surface and place in a 9â?? (1.4qt) Emile Henry Pie Dish. Place in freezer to keep cold. In a medium size bowl mix together the sugar, cornstarch, cinnamon, and nutmeg. Add to fruit and combine well. Preheat oven to 400°. Add filling to chilled pie dish. Roll out remaining disk of dough or make a lattice design and top the filling. Cut off excess dough and crimp edges. Make slits for ventilation if using full top crust. Mix egg with 1 tsp water. Brush top crust with egg wash, then sprinkle with sugar. Bake for 20 minutes then reduce oven to 375°. Bake for an additional 35-40 minutes or until golden brown and bubbling. Cover pie crust edges with pie shield or aluminum foil during baking to prevent excess browning. Cool completely before serving. Serves 8

Submitted By: E. Rahman - Orlando, FL
Two Berry Peach Pie