State Fair Pie Competition 2011
Girard, Iowa

Summer's Bounty Pie with Almond Crust

Peach and berries provide a delicious filling to this nutty pie that's made with Pillsbury® pie crusts - a wonderful baked dessert.

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  • prep time 30 min
  • total time 4 hr 15 min
  • ingredients 14
  • servings 8
 

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/2
cup sliced almonds, toasted, chopped
1/3
cup packed brown sugar
1/3
cup granulated sugar
2
tablespoons cornstarch
1/4
teaspoon salt
1/4
teaspoon orange extract or grated orange peel
1/4
teaspoon vanilla
4
cups peeled and sliced peaches
1
cup fresh raspberries
1
cup fresh blueberries
1
tablespoon butter or margarine
1
tablespoon milk
1
tablespoon granulated sugar

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 425°F. Unroll 1 pie crust on work surface, and sprinkle with almonds to within 1 inch from edge of pastry. Using rolling pin, lightly roll almonds into pie crust. Place pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom.
  • 2 In large bowl, mix brown sugar, granulated sugar, cornstarch, salt, orange extract and vanilla. Stir in peaches, raspberries and blueberries until evenly coated. Spoon into crust-lined pie plate. Dot surface with butter.
  • 3 To make lattice-top crust, unroll second pie crust on work surface, and cut into 3/4-inch strips. Place 5 strips pie crust across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips before adding each cross-strip. Trim, seal and flute edges. Brush lattice top with milk and sprinkle with sugar. Bake pie on cookie sheet on bottom shelf of oven 15 minutes. Cover edges with foil. Bake 25 to 30 minutes or until filling bubbles. Cool on cooling rack until juices thicken, about 3 hours.
  • 1 Heat oven to 425°F. Unroll 1 pie crust on work surface, and sprinkle with almonds to within 1 inch from edge of pastry. Using rolling pin, lightly roll almonds into pie crust. Place pie crust in ungreased 9-inch glass pie plate. Press crust firmly against side and bottom.
  • 2 In large bowl, mix brown sugar, granulated sugar, cornstarch, salt, orange extract and vanilla. Stir in peaches, raspberries and blueberries until evenly coated. Spoon into crust-lined pie plate. Dot surface with butter.
  • 3 To make lattice-top crust, unroll second pie crust on work surface, and cut into 3/4-inch strips. Place 5 strips pie crust across filling in pie plate. Weave a cross-strip through center by first folding back every other strip going the other way. Continue weaving until lattice is complete, folding back alternate strips before adding each cross-strip. Trim, seal and flute edges. Brush lattice top with milk and sprinkle with sugar. Bake pie on cookie sheet on bottom shelf of oven 15 minutes. Cover edges with foil. Bake 25 to 30 minutes or until filling bubbles. Cool on cooling rack until juices thicken, about 3 hours.

EXPERT TIPS

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Expert Tips

Toast sliced almonds uncovered on ungreased small cookie sheet in 350°F oven 6 minutes.

Orange extract and vanilla can be replaced with Fiori di Sicilia, which is found at specialty grocery stores.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
400
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
350mg
350%;
Total Carbohydrate
58g
58%
(Dietary Fiber
3g
3%
  Sugars
29g
29%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
10%;
Calcium
4%;
Iron
4%;
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.