Peach Raspberry Küchen Recipes

RASPBERRY-PEACH PIE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix raspberries, peaches, 1 cup sugar, and flour in a large bowl.
• Press one pie crust into a pie dish; pour fruit mixture into pie crust. Sprinkle remaining 1/3 cup sugar over fruit.
• Cut designs in the second pie crust using a cookie cutter and arrange pie crust over fruit. Pinch the edges of the bottom and top crusts together to seal.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and fruit filling is bubbly, about 35 minutes more.

PEACH AND RASPBERRY CRUMBLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Combine peaches, raspberries, 1/2 cup white sugar, 1/2 tablespoon cinnamon, and lemon juice in a bowl.
• Combine oats, flour, butter, remaining 1/4 cup white sugar, brown sugar, and salt in a bowl; mix crumble topping thoroughly until smooth and not lumpy.
• Pour fruit mixture into a large ceramic baking dish, spreading evenly. Top evenly with oat crumble mixture.
• Bake in the preheated oven until golden brown, about 35 minutes.

PEACH AND RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
• Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
• Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

PEACH RASPBERRY KüCHEN

Steps:

• Make the shell:
• In a small saucepan cook the butter over moderate heat until it is golden brown, being careful not to let it burn, let it cool, and chill it just until it is no longer liquid. (The butter may be browned 1 day in advance and kept covered and chilled. Let the butter soften at room temperature before using.) In a bowl cream together the browned butter, the granulated sugar, and the brown sugar and beat in the egg, the vanilla, and the almond extract. Into the bowl sift the flour, the baking powder, and the salt and beast the dough until it is just combined. Chill the dough for 30 minutes and press it onto the bottom and side of a 9-inch tart pan with a removable fluted rim.
• Make the filling:
• In a saucepan of boiling water blanch the peaches for 1 minute, drain them, and refresh them under cold water. Peel the peaches, halve them, and cut 3 of the halves into 1/8-inch-thick slices, reserving the remaining half for another use. Arrange the slices decoratively, overlapping them slightly, in the shell, sprinkle them with the sugar, and bake the kuchen in the lower third of a preheated 375°F. for 20 minutes. Arrange the raspberries decoratively over the peaches and bake the kuchen for 10 minutes more. Transfer the kuchen to a rack, brush the fruit with the jelly, and let the kuchen cool for 15 minutes. Remove the rim of the pan and serve the kuchen warm or at room temperature.

RASPBERRY PEACH JAM

Steps:

• In a Dutch oven, combine all ingredients. Cook over low heat, stirring occasionally, until sugar has dissolved and mixture is bubbly, about 10 minutes. Bring to a full rolling boil; boil for 15 minutes, stirring constantly. Remove from the heat; skim off foam. , Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles, wipe rims and adjust lids. Process for 15 minutes in a boiling-water canner.

RASPBERRY CUSTARD KUCHEN

Steps:

• In a bowl, combine 1 cup flour and salt; cut in butter until the mixture resembles coarse crumbs. Stir in cream; pat onto the bottom of a greased 13x9-in. baking dish. Combine the sugar and remaining flour; sprinkle over crust. , Arrange raspberries over crust. In a large bowl, combine sugar and flour. Stir in eggs, cream and vanilla; pour over berries. , Bake at 375° for 40-45 minutes or until lightly browned. Serve warm or cold. Store in refrigerator.

PEACH RASPBERRY PIE

Steps:

• Make the dough: In a large bowl, mix together flour, salt and sugar to combine. Add cubed butter, then pinch and squeeze the butter cubes (or use a pastry blender) until the largest pieces are the size of lima beans. Drizzle in water a little at a time, mixing until the dough starts to come together into a mass, but leaving some floury bits at the bottom of the bowl. You may not need all the water, or you may need to add more water if dough doesn't come together.
• Transfer dough to a lightly floured surface and press and lightly knead it together into 2 smooth balls, one slightly larger than the other. Flatten into disks, wrap in plastic wrap, and chill for 1 hour or up to 5 days.
• Heat oven to 375 degrees. Place a 9-inch pie pan on a baking sheet. On a floured surface, roll out larger ball of dough to a 12-inch circle, then drape it over the pie pan and press it into the bottom edges and along the sides. Chill in refrigerator.
• Roll second ball of dough out to an 11-inch circle about 1/4-inch thick. Cut dough into 1-inch strips and reserve. (If it's cool in your kitchen, leave the strips on the counter. If it's warm, transfer them to a rimmed baking sheet and chill until needed.)
• In a small bowl, stir together raspberry jam and melted butter.
• In a large bowl, stir together sugars, tapioca, nutmeg, lemon zest and salt. Toss in peaches, then gently fold in raspberries.
• In a small bowl, lightly beat egg with 1 tablespoon water to make an egg wash. Brush on bottom and sides of pie dough in the pan, then spoon filling into pie pan, mounding it slightly in the center. Drizzle with jam-butter mixture.
• Use dough strips to create a lattice top, then fold and crimp the edges. Brush with more egg wash, place pie pan on a rimmed baking sheet, and bake until crust is golden and filling is bubbly, 60 to 75 minutes. Let cool to room temperature, at least 4 hours. (If you don't want to wait, that's fine, but filling will be runnier.)

PEACH & RASPBERRY SUNSETS

Steps:

• Blitz 4 peeled and stoned peaches with the juice of 1 lemon until smooth. Can be made up to 1 day in advance and kept in the fridge.
• In the same processor (there's no need to wash it) blitz 200g/8oz raspberries with 3 tbsp golden caster sugar and the juice of ½ lemon. Pass the raspberries through a sieve to get rid of any pips. The purée will keep in the fridge for 2 days in an airtight container.
• On the day, carefully pour a layer of raspberry purée, then a layer of peach purée, into Champagne flutes and top up with Champagne or a good-quality sparkling wine.

PEACH RASPBERRY PIE

Steps:

• On a lightly floured surface, roll out half the dough to a 1/4-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.
• Heat oven to 425 degrees. Whisk together egg and milk to make a glaze; set aside. Combine peaches, raspberries, sugar, and flour, and turn onto the chilled bottom crust. Dot with butter. Roll out the remaining piecrust dough to the same size and thickness. Add an extra tablespoon of flour if the peaches are very juicy. Brush the rim of the crust with the egg glaze. Place the other piecrust on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer pie to the refrigerator until firm, about 30 minutes. Brush with glaze, and bake for 20 minutes. Reduce heat to 350 degrees and bake 30 to 40 minutes more. Cool on a wire rack.