Description
Description A delightful summer pie featuring fresh peaches and raspberries, wrapped in a flaky crust that bakes beautifully.
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
- In a large bowl, mix flour, salt, and sugar. Cut in cold butter until the mixture looks crumbly like damp sand. Add ice water one tablespoon at a time until the dough barely comes together. Divide dough into two discs, wrap each, and refrigerate for 1 hour.
- Toss peaches and raspberries with sugar, cornstarch, lemon juice, cinnamon, and vanilla. Let the fruit sit for 10 minutes to allow the sugar to extract juices and the cornstarch to begin its work.
- Preheat oven to 400°F (200°C). Roll out one dough disc and fit it into a 9 inch pie dish. Press gently and trim excess while leaving a small overhang.
- Pour in the fruit filling. Roll out the second dough disc and cut into strips for a lattice or lay it on top as a whole crust. Seal and crimp the edges to lock in the filling.
- Brush the top with egg wash and sprinkle with coarse sugar. Bake at 400°F for 20 minutes, then reduce heat to 375°F (190°C) and bake another 30 to 40 minutes until golden and bubbly. If edges brown too fast, cover with foil.
- Cool the pie for at least 2 to 3 hours before serving to allow the filling to set.
Notes
- Notes
- Make sure to use fresh, firm peaches and berries for the best results. You can freeze the pie fully baked and rewarm it for later enjoyment.