★★★★★ 1077 Reviews: My BEST #Recipes >> Blueberry-Peach Bricklayer Container Top Pies
★★★★★ 1077 Reviews: My BEST #Recipes >> Blueberry-Peach Bricklayer Container Top Pies
#drink >> #cookies >> #pasta >> #food >> #chocolate >> #keto >> #bread >> #easy >> #vegetarian >> #cake >> #healthy >> #cooking
This food is made from selected ingredients and is still fresh. Many benefits if we consume these foods, one of which makes our bodies become healthier. This food is also suitable for consumption by all ages. We can serve it for breakfast, lunch or dinner. And we can make it ourselves at home. So, try it
Yups, the food this time is really very delicious and perfect guys. Savory, salty, and sweet flavors merge into one, which makes this dish very delicious. Many spices are contained in this dish. Because this is made from natural ingredients, this certainly makes us healthier.
All ages and people can taste this dish. So what are you waiting for? try making this dish lovingly, so that the dishes are made more delicious. Good luck :)
Fixings :
- Cooking shower, for splashing the tops
- 2 medium peaches, stripped and diced (around 2 glasses)
- 1 glass blueberries
- 2 to 3 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 1/8 teaspoon naturally ground nutmeg
- Fit salt
- 2 teaspoons lemon juice
- One 14-ounce box refrigerated pie outside layers (2 hulls)
- Universally handy flour, for rolling
- 1 vast egg, beaten
- 1 tablespoon cold unsalted margarine, cut into bits
- Demerara sugar, for sprinkling
Instructions :
- Preheat the stove to 375 degrees F. Line a preparing sheet with material paper. Plan 6 wide-mouth (3 1/2-inch distance across) artisan container covers so the elastic seals on the internal piece of the covers face down, at that point shower the inner parts of the covers daintily with cooking splash.
- Hurl together the peaches, blueberries, sugar, cornstarch, nutmeg and a squeeze salt in a medium bowl. Sprinkle with the lemon squeeze and hurl once more. Put aside at room temperature while you roll the outside layers.
- Take off 1 covering on a gently floured surface. Cut out 6 base outside layers with a 4 1/4-inch round shaper (or simply cut marginally bigger than the outline of the tops). Fit the outside layers into the readied tops and press up the sides so the hulls marginally overhang the edges. Reveal the second hull and cut out 6 top outsides. Cut 3 little cuts in each best covering for steam vents.
- Partition the filling among the base outside layers and gently brush the edges with the beaten egg. Dab with the spread, top with the vented hulls and pleat to seal. Brush the finish daintily with beaten egg and sprinkle with demerara sugar. Heat on the readied preparing sheet until the coverings are brilliant darker and the filling is bubbly, around 30 minutes. Let cool something like 20 minutes before serving.
- To serve, press the base of every top up and pop the pie out, leaving the ring and top behind.
Thank you for coming to my blog and enjoyed to try to make this food at home, good luck...
CLICK ==> Original recipe here -->
https://www.foodnetwork.com/recipes/food-network-kitchen/blueberry-peach-mason-jar-lid-pies-3333074?soc=videosocialpinterest
