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Peach Plum Pear Casserole Pie

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Ingredients

Adjust Servings:
2 tablespoons cornstarch
1 (29 ounce) can peaches, sliced, undrained
1 (16 ounce) can plums, drained, pitted, quartered
1 (16 ounce) can pear halves, drained, sliced
1/2 cup maraschino cherry, halved
3/4 cup slivered almonds
3/4 cup golden raisin
1/2 cup dark raisin
1/2 cup light brown sugar
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 cups all-purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder

Nutritional information

432.4
Calories
145 g
Calories From Fat
16.1 g
Total Fat
5 g
Saturated Fat
12.2 mg
Cholesterol
368.4 mg
Sodium
70.1 g
Carbs
5 g
Dietary Fiber
41 g
Sugars
6.7 g
Protein
273g
Serving Size

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Peach Plum Pear Casserole Pie

Features:
    Cuisine:

    Wonderful recipe to use up the canned fruits and jar of plums I had in my pantry. The Bulk Food store had raisins and almonds on special - lucky me! A delicious combination of fruits. Served with a dollop of whipped cream dusted with sifted cinnamon. Yum. Made for Please Review my Recipe.

    • 75 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    Peach Plum Pear Casserole Pie, Yeah, it’s a pie and it’s a casserole, and it’s neither one, but it certainly is a rich and tasty treat! Preparation time does not include the time it takes to cool down , Wonderful recipe to use up the canned fruits and jar of plums I had in my pantry The Bulk Food store had raisins and almonds on special – lucky me! A delicious combination of fruits Served with a dollop of whipped cream dusted with sifted cinnamon Yum Made for Please Review my Recipe , All I can say is WOW! used lite canned fruit and Splenda brown sugar for the filling, and kept the regular sugar in the pastry dough The filling was very festive tasting, the pastry was flaky and tender I can see this on a Thanksgiving or Christmas menu Made for Review My Recipe Tag Thank you for a very lovely recipe Sydney Mike!


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    Steps

    1
    Done

    Preheat the Oven to 400 Degrees Fahrenheit.

    2
    Done

    in a Small Container, Mix Cornstarch With 4 Tablespoons of Syrup from the Peaches.

    3
    Done

    in a Large Bowl, Combine Cornstarch Mixture, Peaches, Plums, Pears, Maraschino Cherries, Almonds, Raisins, Brown Sugar, Cinnamon and Nutmeg.

    4
    Done

    Pour Into a Shallow 2-1/2 Quart Casserole.

    5
    Done

    in a Medium Bowl, Whisk Together the Flour, Granulated Sugar, Baking Powder, and Salt.

    6
    Done

    Cut in the Cold Shortening Until Mixture Is Coarse; Stir in the Sour Cream Until Blended.

    7
    Done

    on a Floured Surface, Toss the Dough Lightly to Coat With Flour.

    8
    Done

    Knead/Roll the Dough 8-10 Times With a Floured Rolling Pin.

    9
    Done

    Roll It Carefully Into a 1/2" Thick Shape Slightly Smaller Than the Casserole, Trimming the Edges If Necessary.

    10
    Done

    Cut a 2" Circle in the Center or Use a Small Cookie Cutter to Cut a Decorative Design or Two Near the Center.

    11
    Done

    Carefully Place This Pastry Dough on Top of the Fruit Mixture, With the Edge of the Dough not Touching the Sides of the Baking Dish.

    12
    Done

    Brush Top Lightly With Milk and Sprinkle With Sugar.

    13
    Done

    Bake About 40 to 45 Minutes or Until the Pastry Is a Dark Golden Brown.

    14
    Done

    Cool at Least 25 Minutes Before Serving.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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