Peach Raspberry Pie

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.…..

Peach Raspberry Pie

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.

Peach Raspberry Pie

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!!

Peach Raspberry Pie

 

 

 

Peach Rasp­berry Pie

Ingre­di­ents

  • 2 1/2 pounds peaches (about 9 medium, 6 cups total)
  • 6 oz. rasp­ber­ries (1 1/2 cups)
  • 1 t. vanilla
  • 1/2 tsp. cinnamon
  • 1/3 cup thick­ener (such as a mod­i­fied food starch–I did try reg­u­lar corn­starch and found it didn’t thicken correctly)
  • 1 cup + 2 table­spoons gran­u­lated sugar (divided)
  • 2 table­spoons addi­tional gran­u­lated sugar for top of pie
  • 1 recipe pie crust (or a top and bot­tom pie crust that will fit a 9″ pie pan.)

Instruc­tions

  1. Pre­heat oven to 400 degrees F.
  2. Peel, pit, and slice peaches. Leave them pretty thick–using medium peaches, I cut each peach into 6ths.
  3. 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.
  4. Mean­while, mix together the thick­ener, the remain­der of the 1 cup sugar, and the cinnamon.
  5. Care­fully mix the drained peaches with the thick­ener mix­ture, being care­ful not to over­work the peaches.
  6. 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.
  7. Mix the thick­ened peaches back into the other half of peaches. Add vanilla. Stir together carefully.
  8. Add half the peaches into a deep-dish pie pan lined/prepared with a bot­tom crust.
  9. Sprin­kle half the rasp­ber­ries over the peaches.
  10. Add the other half of the peaches, fol­lowed by the other half of the raspberries.
  11. 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.
  12. Brush the top crust with a beaten egg wash, and sprin­kle 2 table­spoons sugar, either gran­u­lated, or raw.
  13. Bake in pre­heated 400 degree F. oven for 10 min­utes, reduc­ing the heat to 375 degrees F. and cook­ing for 60 min­utes more.
  14. 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.
http://secretlifeofachefswife.com/anthologie/desserts/peach-raspberry-pie

 

Fresh Peaches

 

 

 

 

 

 

 

 

 

 

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5 Comments

  1. That’s a beau­ti­ful pie!

    • Thank you. I’d sure love to know if you ever try it!

  2. Made this lus­cious pie. Oh my! So tasty! I found the mod­i­fied food starch by the can­ning sup­plies at my local gro­cery store. Totally worth the effort to make!

  3. I have been sit­ting here for a cou­ple of min­utes won­der­ing if I had ever made this par­tic­u­lar fruit combo for pie. I think the answer is no. It looks like to me that the bal­ance is good between the peaches and the rasp­ber­ries, so that the rasp­ber­ries do not dom­i­nate the fla­vor of the pie. Not that there is any­thing wrong with a dom­i­nat­ing rasp­berry taste mind you. But it would be a shame to lose the more del­i­cate sweet­ness of fresh peaches. I think you have prob­a­bly done it!

    • I hope you give it a go! Let us know what you think. I’m pri­mar­ily a cream pie lover but I couldn’t get enough of this pie.….

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