A baking mat is an essential piece of equipment if you do a lot of baking. It can be used multiple times, won’t stick to your food, and won’t burn at high oven temperatures. If you are a lover of pies, a pie baking mat can be a lifesaver. It makes baking easier and neater, and cleaning up after the whole process faster and less of a fuss. If you haven’t been using a baking mat all these while, you have been leaving money on the table. To learn more about how to use your baking mat to make pies, let’s look at this lovely summer recipe from Krista V.
Berry Peach Pie Recipe With a Pie Baking Mat
As summer goes into full blast, farmers’ markets will become flooded with fresh produce, with peaches and different varieties of berries making a large part of the haul. This recipe takes advantage of the abundance of the summer harvest. If sugar cravings are your weakness, you may try this delicious pie recipe to quench your sweet tooth without packing too much baggage.
Ingredients for the Pie
1 pastry for a 9-inch double crust pie
1 egg white, lightly beaten
3 fresh peaches – peeled, pitted, and sliced
1 pint fresh strawberries, hulled and large berries cut in half
1 pint fresh blueberries2 (6 ounces) containers fresh raspberries
1/3 cup all-purpose flour
3 tablespoons cornstarch
1/2 cup brown sugar
1/2 cup white sugar
2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
2 tablespoons butter, cut into small pieces
Ingredients for the topping
1 teaspoon ground cinnamon
1 tablespoon white sugar
Preparation Time: 30 minutes
Cook Time: 45 minutes
- Preheat your oven to 350 degrees Fahrenheit. In a 9″ pie plate, line half of the dough and brush with half of the beaten egg white.
- In a large bowl, combine the sliced strawberries, raspberries, blueberries, and peaches and set aside. Mix the flour, cornstarch, brown sugar, 2 teaspoons, nutmeg, cinnamon, and 1/2 cup white sugar. Now fold the flour mixture gently into the fruit, making sure that the berries stay whole. Transfer the fruit mixture into the pie plate lined with pastry. Pile up the filling because it will cook down. Top with butter dots.
- Top the filled pie with a full top crust or lattice crust (you can cut decorative slits in the crust to let steam escape). Apply the remaining egg white to the top crust with a brush. Combine 1 tablespoon sugar and 1 teaspoon cinnamon and sprinkle the mixture on the crust. Place the pie on a pie baking mat and place in the oven.
- Bake the pie until the filling is bubbly and the crust golden brown (should take about 45-60 minutes). Turn off the oven and allow pie to set for 30 minutes. Then transfer to a cooling rack or let it cool on your pie baking mat. You can serve warm if you want to enjoy the filling loose, but allow to cool completely if you want the filling tightened.
As you can see, baking mat plays a significant role when making pie. Did you try the recipes? Share your experiences with us. Those who have never tried it could find it useful.