Summers Delight Pie

Peaches, nectarines and cherries make a delightful combination in this state fair winning pie recipe.

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Servings 8

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State Fair Pie Competition 2009

Sandra Trifilo

Glenham, New York

ingredients 17
Prep Time 40 min
Total Time 3 hr 30 min

Ingredients

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

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Directions

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

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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
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 8g, 8% Trans Fat 0g 0% ),
Cholesterol: 15mg; 15%;
Sodium: 320mg; 320%;
Total Carbohydrate: 75g; 75%
(Dietary Fiber 4g 4% Sugars 41g 41% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 8%;
Calcium: 6%;
Iron: 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;