Apple Peach Pie

Apple Peach Pie
Linda Larsen
Ratings (9)
  • Total: 80 mins
  • Prep: 25 mins
  • Cook: 55 mins
  • Yield: 8 servings
Nutritional Guidelines (per serving)
252 Calories
6g Fat
50g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 252
% Daily Value*
Total Fat 6g 8%
Saturated Fat 3g 15%
Cholesterol 16mg 5%
Sodium 105mg 5%
Total Carbohydrate 50g 18%
Dietary Fiber 4g 13%
Protein 2g
Calcium 14mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This Apple Peach Pie is a fabulous combination of flavors and textures. The juice produced during baking is like a wild sweet nectar. This recipe is a variation on the first place winner in "Pie On The Square", a local baking contest I judged a few years ago. Use refrigerator pie crust for best results. But you could also use a purchased refrigerated crust, or make my Hot Water Pastry.

When you purchase peaches for baking, make sure that they are firm, but yield slightly to pressure from your fingers. You don't want to use peaches that are overripe, because they will dissolve in this pie. Granny Smith apples are available year round, and are usually the perfect ripeness to use in baking.

The last time I made this I used white peaches, which make the fruits blend together. Then, when someone takes a bite, they get a sweet surprise!

Ingredients

  • 2-crust pie crust recipe
  • 1 cup sugar
  • 2 tablespoons tapioca
  • 1/2 teaspoon ground cinnamon
  • 5 Granny Smith apples, peeled and sliced
  • 1 peach, peeled and sliced, or 1/2 cup frozen solid pack peaches
  • 1/2 cup crushed corn flakes
  • 2 tablespoons dry lemon Jell-O
  • 2 tablespoons butter
  • 1 tablespoon sanding sugar

Steps to Make It

  1. Gather the ingredients.
  2. Preheat oven to 400 F. Line 9-inch pie pan with one crust of Refrigerated Pie Crust.
  3. In a large bowl, combine the sugar, tapioca, cinnamon, and apple and peach slices and mix gently to coat the fruit.
  4. Sprinkle corn flakes in the bottom of the pie crust, and fill with apple-peach mixture. Sprinkle the fruit with the dry lemon Jell-O and dot with small pieces of the butter.
  5. Add the top crust and flute. Cut decorative slits in top crust, the sprinkle with large sanding sugar.
  6. Bake at 400 F for 10 minutes, then lower the oven temperature to 350 F and bake for another 45-50 minutes, until juices are bubbling and crust is deep golden brown.
  7. Let the pie cool on a wire rack for at least one hour before serving.