Apple Peach Pie

By Tracy

8 Person

80 Minutes

252 Calories

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.

Related Tags

Dessert Recipes

Pie Recipes

Apple Pie Recipes

Apple Peach Pie

4.7

( By Tracy )

01 Information

Grade medium
Serving 8 servings
Calorie 252 Kcal
Prep Time 25 Mins
Cook Time 55 Mins
Total Time 80 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.

04 Author