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Summers Delight Pie

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  1 reviews
  • 40 min prep time
  • 3 hr 30 min total time
  • 17 ingredients
  • 8 servings
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Peaches, nectarines and cherries make a delightful combination in this state fair winning pie recipe.

State Fair Pie Competition 2009
Sandra Trifilo
Glenham, New York

Filling

5
large peaches, peeled, sliced
2
large nectarines, sliced
1/2
cup dried cherries
1/2
cup sugar
1/4
cup quick-cooking tapioca
1/2
teaspoon ground cinnamon
1/2
teaspoon vanilla
1/4
teaspoon almond extract
2
tablespoons butter
1
tablespoon red hot cinnamon candies
1
tablespoon butter
3/4
cup sliced blanched almonds

Crust and Topping

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1/4
cup sliced blanched almonds
1/4
cup sugar
1/2
teaspoon ground cinnamon
2
teaspoons vanilla sugar

Steps

  • 1 Heat oven to 350°F. In large bowl, mix all filling ingredients except 1 tablespoon butter and 3/4 cup almonds.
  • 2 In 10-inch skillet, melt 1 tablespoon butter. Stir in 3/4 cup almonds. Cook, stirring constantly, until almonds are toasted. Remove from skillet to heatproof plate; cool. Stir into peach mixture.
  • 3 Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Pour peach mixture into crust-lined plate. Unroll second crust on work surface. With 2 1/2- or 3-inch round cookie cutter, cut 1 circle from center of crust. Top pie with second crust and flute. Cut dough circle into triangles; place around circle in crust to resemble sun shape.
  • 4 In small bowl, mix 1/4 cup almonds, 1/4 cup sugar and 1/2 teaspoon cinnamon; spoon into opening in top crust. Sprinkle vanilla sugar over top crust.
  • 5 Bake 50 to 60 minutes or until deep golden brown. Cool at least 2 hours before serving.
  • 1 Heat oven to 350°F. In large bowl, mix all filling ingredients except 1 tablespoon butter and 3/4 cup almonds.
  • 2 In 10-inch skillet, melt 1 tablespoon butter. Stir in 3/4 cup almonds. Cook, stirring constantly, until almonds are toasted. Remove from skillet to heatproof plate; cool. Stir into peach mixture.
  • 3 Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Pour peach mixture into crust-lined plate. Unroll second crust on work surface. With 2 1/2- or 3-inch round cookie cutter, cut 1 circle from center of crust. Top pie with second crust and flute. Cut dough circle into triangles; place around circle in crust to resemble sun shape.
  • 4 In small bowl, mix 1/4 cup almonds, 1/4 cup sugar and 1/2 teaspoon cinnamon; spoon into opening in top crust. Sprinkle vanilla sugar over top crust.
  • 5 Bake 50 to 60 minutes or until deep golden brown. Cool at least 2 hours before serving.

Expert Tips

Sandra Trifilo of Glenham, New York, took 1st Place honors with this recipe at the Pillsbury Refrigerated Pie Baking Championship, 2009 Dutchess County Fair (NY).

If fresh peaches and nectarines are not available, 7 cups frozen sliced peaches may be substituted.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
530
% Daily Value
Total Fat
23g
36%
Saturated Fat
8g
41%
Trans Fat
0g
0%
Cholesterol
15mg
5%
Sodium
320mg
13%
Total Carbohydrate
75g
25%
Dietary Fiber
4g
17%
Protein
4g
4%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
5
*Percent Daily Values are based on a 2,000 calorie diet.
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