Patchwork Orchard Pie Recipes

PATCHWORK ORCHARD PIE

Patchwork orchard pie image

Serve this lattice-topped, shortcrust pasty warm with custard - if you don't have quinces make up the weight with apples or pears

Provided by Good Food team

Time 1h40m

Number Of Ingredients 10

Ingredients

1 ½kg mix of quince , cooking apples and pears (we used 5 Bramley apples, 2 Conference pears and 2 quinces), peeled, cored and sliced
25g butter
1 vanilla pod , split lengthways, seeds scraped out
2 tsp ground cinnamon
juice 1 lemon
100g golden caster sugar , plus extra for sprinkling
1 tbsp plain flour , plus extra for dusting
375g pack sweet shortcrust pastry
1 egg , beaten
custard , to serve (optional)

Steps:

Put the quinces in a large saucepan with the butter, vanilla pod and seeds, cinnamon and 2 tbsp water. Cover and cook for 5 mins over a medium heat. Add the apples, lemon juice and sugar, cover again and cook for a further 10 mins.
Add the pears and flour, and cook, uncovered, for 5 mins more stirring occasionally to stop the flour from sticking. The fruit should now be soft, but still holding its shape.
Remove the vanilla pod and transfer the fruit to a deep 22cm pie dish. Leave to cool. The fruit can be covered and stored in the fridge for up to 2 days.
Heat oven to 180C/160C fan/gas 4. Roll out the pastry on a lightly floured surface to the thickness of a £1 coin. Trim the edges, then cut into rough triangles or squares. Brush a little egg around the edge of the dish and all over the pastry pieces. Starting from the outside, layer the pastry in a patchwork style, leaving a few little gaps for the fruit to poke through. Trim any overhanging edges and sprinkle liberally with caster sugar. Bake for 45-50 mins until the pastry is golden brown and the juices are bubbling. Serve warm with custard, if you like.

Nutrition Facts : Calories 384 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 32 grams sugar, Fiber 5 grams fiber, Protein 4 grams protein, Sodium 0.6 milligram of sodium

ORCHARD SQUARES

Orchard Squares image

Enjoy this nutty peach and apple pie that's baked into a delicious dessert treat - ready in just an hour!

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h

Yield 15

Number Of Ingredients 17

Ingredients

1/3 to 2/3 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground nutmeg
Dash of salt
3 cups frozen sliced peaches, thawed and drained
3 cups sliced fresh pears (3 medium)
2 cups thinly sliced peeled tart cooking apples (2 medium)
2 tablespoons lemon juice
2 tablespoons butter or margarine
3/4 cup powdered sugar
About 1 tablespoon milk
Ice cream, if desired
3 tablespoons slivered almonds
3 1/2 cups all-purpose flour
1 teaspoon salt
1 1/4 cups shortening
8 to 9 tablespoons cold water

Steps:

Heat oven to 425°. Make Toasted Almond Pastry. Gather pastry into a ball; cut in half. Shape each half into flattened round on lightly floured cloth-covered surface. Roll 1 round into 18 x 13-inch rectangle with floured cloth-covered rolling pin. Fold pastry into fourths; unfold and ease into ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1 inch. Trim overhanging edge of pastry 1/2 inch from rim of pan.
Mix granulated sugar, flour, nutmeg and salt in large bowl. Stir in peaches, pears and apples. Place fruit mixture in pastry-lined pan. Drizzle with lemon juice. Cut butter into small pieces; sprinkle over fruit mixture. Roll other round of pastry into 17 x 12-inch rectangle. Fold into fourths; place over filling and unfold. Trim overhanging edge of top pastry 1 inch from rim of pan. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired; cut slits so steam can escape. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
Bake 35 to 40 minutes or until crust is golden brown and juice begins to bubble through slits in crust; cool slightly. Mix powdered sugar and milk until smooth; drizzle over crust. Cut into about 3-inch squares. Serve warm or cold with ice cream.
Method for Toasted Almond Pastry: Heat over to 325. Bake almonds on ungreased cookie sheet 4 to 7 minutes or until lightly browned. Place almonds in food processor or blender. Cover and process until almonds are finely ground. Mix flour, ground almonds and salt in large bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, 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 leaves sides of bowl (1 to 2 teaspoons more water can be added if necessary).

Nutrition Facts : Calories 380, Carbohydrate 46 g, Cholesterol 5 mg, Fiber 3 g, Protein 4 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 170 mg

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