Peach season is fast approaching. And raspberry season still lingers. What better way to enjoy the two than to lovingly encase them in some buttery, crusty goodness? Excluding maybe just slicing the peach up, sprinkling the raspberries over the top, and bathing them in a sluice of heavy cream, of course. But still, I highly suggest you resist that impulse just once and try this pie. So pretty and good. So, so good.…..
As fruit combos go, it’s hard to beat peach-raspberry. Tart and sweet. Ruby and gold. Fragile and firm. It’s too perfect. Fruit match made in Nirvana. Make sure your peaches are of a good variety for cooking. Sometimes good ‘eating’ peaches don’t translate as well into cooking or canning. Also, choose raspberries that aren’t falling apart. You still want to recognize that there are raspberries in there when you are done.
This pie was ridiculous warm. There’s a window of opportunity where it has set long enough to be the right consistency, yet still retains some residual heat. A scoop of simple vanilla bean ice cream, or a plop of barely sweetened whip cream. Ugh! Unbelievable!!
Peel, pit, and slice peaches. Leave them pretty thick–using medium peaches, I cut each peach into 6ths.
Toss peaches with 2 tablespoons of granulated sugar taken from the 1 cup + 2 tablespoons. This will help to release some of the excess juices from the peaches. Place peaches into a strainer set over a bowl and let drain for 15 minutes.
Meanwhile, mix together the thickener, the remainder of the 1 cup sugar, and the cinnamon.
Carefully mix the drained peaches with the thickener mixture, being careful not to overwork the peaches.
In a medium saucepan, put half of the peach/thickener mixture. Bring to a gentle boil and cook for a minute or so until liquid is thickened. Don’t boil to hard or the peaches will lose their shape, making for a mushier pie.
Mix the thickened peaches back into the other half of peaches. Add vanilla. Stir together carefully.
Add half the peaches into a deep-dish pie pan lined/prepared with a bottom crust.
Sprinkle half the raspberries over the peaches.
Add the other half of the peaches, followed by the other half of the raspberries.
Top with the top crust, edging it however you like, making sure you seal the top and bottom crust together well at the edges, also making several 2–3 inch slits in the top crust to allow steam to escape.
Brush the top crust with a beaten egg wash, and sprinkle 2 tablespoons sugar, either granulated, or raw.
Bake in preheated 400 degree F. oven for 10 minutes, reducing the heat to 375 degrees F. and cooking for 60 minutes more.
Pie needs this much time to cook to reach the correct internal temperature to allow the thickeners to work properly. If after about 45 minutes, it looks like the edges are over-browning, you can place a pie shield over the edges of the pie for the remainder of the cooking time.