Anytime Peach Pie King Arthur Recipes
ANYTIME PEACH PIE (KING ARTHUR)
Make and share this Anytime Peach Pie (King Arthur) recipe from Food.com.
Provided by Seabreeze1116
Categories Dessert
Time 1h1m
Yield 1 pie, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425°F Get out a 9"-diameter pie pan that's at least 1 1/4" deep. Or use a 9" to 10" cast iron skillet.
- Coarsely chop the semi-thawed peaches; a few pulses in a food processor makes short work of this.
- Mix the peaches with the remaining filling ingredients, stirring till thoroughly combined.
- Roll half the crust into a 13" circle, and lay it in the pie pan or cast iron skillet.
- Spoon the filling into the crust.
- Roll out the remaining crust, and lay it atop the filling. Press the edges together, and crimp.
- Brush the crust with milk, and sprinkle with coarse sparkling sugar, if desired. Cut several slits in the top, to allow steam to escape.
- Bake the pie for 15 minutes. Reduce the oven heat to 350°F, and bake the pie for an additional 30 minutes, till the edge of the crust is brown. Cover the edge with a crust protector, or with strips of aluminum foil, to prevent over-browning.
- Bake the pie for 15 to 20 minutes more, till the top crust is browned and the filling is bubbly.
- Remove the pie from the oven, and allow it to cool completely, preferably overnight, before cutting.
- Yield: 9" pie, 8 to 10 servings.
Nutrition Facts : Calories 246.9, Fat 3.1, SaturatedFat 1.8, Cholesterol 7.6, Sodium 65.3, Carbohydrate 56.7, Fiber 3.2, Sugar 52.8, Protein 1.3
KING ARTHUR FLOUR PEACH CRISP
From King Arthur Flour 200th Anniversary cookbook. My family's favorite. I've made this with all kinds of fruit, and all kinds of combinations. Great with a scoop of vanilla ice cream.
Provided by Chef MB
Categories Dessert
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Place peeled, sliced fruit in lightly greased 8x8" baking dish.
- Blend the dry ingredients. Rub in the butter with your fingertips until the mixture is crumbly. Sprinkle over the fruit.
- Bake 35-40 minutes Serve warm or at room temperature.
Nutrition Facts : Calories 448.8, Fat 17.1, SaturatedFat 10, Cholesterol 40.7, Sodium 339.9, Carbohydrate 70.9, Fiber 4.2, Sugar 44.2, Protein 6.1
SARDINE SALAD
For a vivid take on lunchtime tuna salad, use oil-rich sardines and skip the mayonnaise. Emulsifying the deeply seasoned oil from the sardine tin with lemon juice and mustard makes the salad creamy like mayonnaise does but with flavors that are more intense and pronounced. Add any of the sharp, crunchy, fresh pops you like in your tuna or whitefish salad, such as capers, cornichons, pickled peppers or herbs, and eat this sardine salad over greens, on a bagel or English muffin, or between two slices of toast.
Provided by Ali Slagle
Categories dinner, easy, lunch, quick, weeknight, salads and dressings, seafood, appetizer, main course
Time 10m
Yield 4 servings (about 2 cups)
Number Of Ingredients 9
Steps:
- In a medium bowl, stir together the red onion, lemon zest, lemon juice and a pinch of salt. Let sit about 5 minutes to mellow the onion's sting.
- Add the sardines and their oil, along with the mustard. Use a fork to mash the sardines and vigorously stir until the mixture is creamy. Add the celery, a few grinds of pepper, and capers or herbs, or a combination, if using. Stir to combine. Taste and adjust seasonings with salt, pepper and lemon juice. (Sardine salad will keep, refrigerated, for 3 days.)
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- Work in the butter until the mixture holds together when you squeeze it, with pecan-sized lumps of butter still visible., Beat the egg lightly, and add it to the dough, mixing to combine., Drizzle in the milk as you mix, adding enough to make the dough cohesive.
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