Description
Description A juicy peach and raspberry pie with a tender crust, perfect for summer celebrations.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, cold and cubed
- 1/4 cup ice water
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar (optional)
- 5 cups fresh peaches, peeled and sliced
- 1 1/2 cups fresh raspberries
- 2/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon (optional)
- 1 teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (for topping)
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Instructions
- Combine dry ingredients: In a large bowl, whisk together flour, salt, and sugar (if using).
- Cut in butter: Add cold, cubed butter and mix until resembling coarse crumbs.
- Add ice water: Add ice water gradually until dough holds together; avoid overworking.
- Divide and chill: Form a ball, divide into two discs, wrap, and chill for at least 1 hour.
- Prepare the filling: Toss peaches and raspberries with sugar, cornstarch, lemon juice, cinnamon, and vanilla.
- Let it rest: Allow fruit mixture to sit for about 10 minutes.
- Preheat the oven: Preheat to 400°F (200°C).
- Roll out bottom crust: Roll one disc and fit it into a 9-inch pie dish.
- Add filling: Pour fruit filling into the prepared crust.
- Top crust options: Roll out second disc for lattice or whole top, seal edges.
- Egg wash and sugar: Brush with egg wash and sprinkle coarse sugar on top.
- Bake: Bake at 400°F for 20 minutes, then reduce to 375°F and bake an additional 30–40 minutes.
- Cool: Let pie cool for at least 2–3 hours before slicing.
Notes
- Notes
- For a flakier crust, use very cold butter and avoid overworking the dough.