Apple Peach PiePT80Mhttps://img4.recipesrun.com/201907/2019/0919/1f/b/233154/300x200x50.jpg8 servings
Ingredients:
1 tbsp. Sanding sugar2 tbsp. Butter2 tbsp. Dry lemon Jello1/2 cup Crushed corn flakes1 Peach, peeled and sliced5 Granny smith apples, peeled and sliced1/2 tsp. Ground cinnamon2 tsp. Tapioca1 cup Sugar2 Pie crust
Apple Peach Pie
By Tracy
8Person
80Minutes
252Calories
This Apple Peach Pie is a fabulous combination of flavors and textures. The juice produced during baking is like wild sweet nectar. 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.
Ingredients
1 tbsp. Sanding sugar
2 tbsp. Butter
2 tbsp. Dry lemon Jello
1/2 cup Crushed corn flakes
1 Peach, peeled and sliced
5 Granny smith apples, peeled and sliced
1/2 tsp. Ground cinnamon
2 tsp. Tapioca
1 cup Sugar
2 Pie crust
Method
01
Preheat oven to 400 °F. Line 9" pie pan with one crust of Refrigerated Pie Crust.
02
In a large bowl, combine the sugar, tapioca, cinnamon, and apple and peach slices and mix gently to coat the fruit.
03
Sprinkle corn flakes in the bottom of the pie crust, and fill with apple-peach mixture.
04
Sprinkle the fruit with the dry lemon Jello and dot with small pieces of the butter.
05
Add the top crust and flute.
06
Cut decorative slits in top crust, then sprinkle with large sanding sugar.
07
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.
08
Let the pie cool on a wire rack for at least one hour before serving.
This Apple Peach Pie is a fabulous combination of flavors and textures. The juice produced during baking is like wild sweet nectar. 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.
01
Information
Grademedium
Serving
8 servings
Calorie252 Kcal
Prep Time25 Mins
Cook Time55 Mins
Total Time80 Mins
02
Ingredients
1 tbsp. Sanding sugar
2 tbsp. Butter
2 tbsp. Dry lemon Jello
1/2 cup Crushed corn flakes
1 Peach, peeled and sliced
5 Granny smith apples, peeled and sliced
1/2 tsp. Ground cinnamon
2 tsp. Tapioca
1 cup Sugar
2 Pie crust
03
Method
Step 1
Preheat oven to 400 °F. Line 9" pie pan with one crust of Refrigerated Pie Crust.
Step 2
In a large bowl, combine the sugar, tapioca, cinnamon, and apple and peach slices and mix gently to coat the fruit.
Step 3
Sprinkle corn flakes in the bottom of the pie crust, and fill with apple-peach mixture.
Step 4
Sprinkle the fruit with the dry lemon Jello and dot with small pieces of the butter.
Step 5
Add the top crust and flute.
Step 6
Cut decorative slits in top crust, then sprinkle with large sanding sugar.
Step 7
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.
Step 8
Let the pie cool on a wire rack for at least one hour before serving.