Description
Description A delightful Peach Raspberry Pie that encapsulates the essence of summer with fresh peaches and tart raspberries, perfect for any gathering.
Ingredients
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 tablespoon granulated sugar (optional)
- 1 cup unsalted butter, cold and cubed
- ¼ cup ice water
- 5 cups fresh peaches, peeled and sliced
- 1 ½ cups fresh raspberries
- ⅔ cup granulated sugar
- ¼ cup cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon (optional)
- 1 teaspoon vanilla extract
- 1 beaten egg (for egg wash)
- 1 tablespoon coarse sugar (for topping)
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Instructions
- Prepare the Pie Dough: In a bowl, combine flour, salt, and sugar. Cut in cold butter until crumbly. Gradually add ice water until dough forms.
- Chill the Dough: Divide into two disks, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare the Fruit Filling: Toss peaches and raspberries with sugar, cornstarch, lemon juice, cinnamon, and vanilla. Let it sit for 10 minutes.
- Preheat the Oven: Set the oven to 400°F (200°C).
- Shape the Crust: Roll out one disk and fit into a 9-inch pie dish.
- Add the Filling: Pour the peach and raspberry mixture into the crust.
- Top the Pie: Roll out the second disk for a lattice crust or full top. Seal edges.
- Add the Egg Wash: Brush the top with beaten egg and sprinkle coarse sugar.
- Bake the Pie: Bake at 400°F for 20 minutes, reduce to 375°F (190°C) and bake for 30-40 minutes until golden.
- Cool Before Serving: Allow the pie to cool for 2-3 hours to set.
Notes
- Notes
- Serve warm with a scoop of vanilla ice cream or top with fresh whipped cream.