|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 18g||23%|
|Saturated Fat 6g||31%|
|Total Carbohydrate 84g||30%|
|Dietary Fiber 6g||21%|
|Total Sugars 45g|
|Vitamin C 5mg||24%|
|*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.|
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.
2 (9-inch) store-bought or homemade pie crusts
1 cup granulated sugar
2 tablespoons tapioca
1/2 teaspoon ground cinnamon
5 medium Granny Smith apples, peeled, sliced
1 medium peach, peeled, sliced
1/2 cup crushed cornflakes
2 tablespoons dry lemon Jell-O
2 tablespoons unsalted butter
1 tablespoon sanding sugar
Gather the ingredients.
Preheat oven to 400 F. Line 9-inch pie pan with 1 crust of refrigerated pie crust.
In a large bowl, combine the sugar, tapioca, cinnamon, and apple and peach slices, and mix gently to coat the fruit.
Sprinkle cornflakes 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.
Add the top crust and flute.
Cut decorative slits in top crust, then sprinkle with large sanding sugar.
Bake in preheated oven for 10 minutes, then lower the oven temperature to 350 F and bake for another 45 to 50 minutes, until juices are bubbling and crust is deep golden brown.
Let the pie cool on a wire rack for at least 1 hour before serving.
Serve and enjoy!
- Instead of a fresh peach, use 1/2 cup frozen solid-pack peaches.