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Delicious! if your fruits are not extremely ripe or the best quality, add a bit of sugar as mine were a little too tart.....but still delicious!
IT WOULD BE NICE TO SEE PART TWO
This recipe is similar to the Mixed Berry Turnovers recipe in Everyday Food May 2008. Be aware that there are differences. I followed this one with great results. If you wish to have the mixed berries instead, just use 2 cups of those.
Made 1/2 peach and 1/2 strawberry. Dough a little too salty for us but still good. Do not prep fruit too far in advance and would not suggest adding the liquid from. Also found that 1 egg was plenty for the wash. Try these...won't be sorry :)
Just finished making these and they are so good! Made 1/2 peach
Ingredients
Makes enough for one double-crust or two single-crust 9-inch pies
2 1/2 cups all-purpose flour
1 teaspoon salt
2 sticks (1 cup) unsalted butter, cold and cut into small pieces
1/4 cup ice water, plus more if needed
this is in the link like pp said. but here it is just in case.
Click on "Pate Brisee" for the dough
i would like the pastry recipe also...was given some crabapples..... thought they would be nice in those pies.....
Where's the recipe for the pastry?
Oops. No water amounts on the show nor on the recipe. Please either send it to me or submit it to your website. Thanks
Cherimstar
Can the pies be assembled and then covered and refrigerated for a few hours before bakaing?
I don't own a food processor. The one used today in this recipe was amazing. Can anyone tell me the make and model of it?
Thanks Tami
The recipe fr the dough is listed above as Pate Brisee...click on it to be taken to that page. And if anyone has seen the recipe for John's Mixed Berry Turnovers in the May 2008 issue of Everyday Food, can you tell me why the big temperature difference??
Can you please tell me how you would freeze and reheat these? I would love to make a big batch with my fall fruit.
How do you make the dough?
hom much water is added to amke the dough