Peach Raspberry Pie Recipe
Posted by The Pie Guy
Makes one 9-inch pie, double crust, fruit filling. Total prep
Is this not a beautiful looking filling?
But you must smell the fragrance coming from this pie.
A double crust peach raspberry pie that is made of fresh fruit and spices.
If you can not use fresh peaches, you may use frozen peaches.
It is a must that you use fresh raspberries for its fragrance.
Fresh peaches release a lot of juices when they cook. These juices could give your pie a soggy bottom. To prevent this step up on the thickening with more cornstarch or tapioca.
Best Peaches for Pies:
Use freestone verses cling peaches if you’re going to use fresh peaches in your pie. Either one can be used, but the freestone peaches are much easier to pit.
When choosing fresh peaches, pick ones that are fragrant, unblemished and not too hard.
Look for peaches that are firm and ripe. Peaches that are solid and have some weight to them will be sweeter and tastier.
Do not use peaches that have brown or mold spots or mushy areas. Unripened peaches will ripe a day or two so use them quickly.
To enjoy this pie at any time the year, frozen peaches can be used. But, thaw them out first and drain the excess juice as they thaw.
Do not use canned peaches if you are looking for that fresh taste.
If the peaches are firm enough,
just use a
sharp serrated peeler.
Peeling Peaches:
A quick way to peel peaches is to blanch them first.
Score the bottoms of the peaches with a small X.
Immerse the peach in boiling water until the skins curl at the X, usually in 20 to 60 seconds.
Immediately transfer to a bowl of ice water to cool.
With your fingertips grab the curled skin at the X and pull them off.
Use a paring knife or peeler to remove any skin that remains.
Peach Raspberry Pie Recipe
Print this recipe
—Ingredients—
Filling
5 to 6 fresh firm peaches
1 cup fresh raspberries
1 fresh-squeezed lemon juice
1/4 teaspoon fresh lemon zest
3/4 cup sugar
2 tablespoons cornstarch
2 tablespoons tapioca flour
1 teaspoon ground cinnamon
pinch of salt
1 tablespoon cold unsalted butter (dotting top)
Directions
1. Prepare the pastry: Roll the pastry and line a 9-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust. Chill the pastry.
2. Preheat the oven to 400° F.
3. Pour the fresh-squeezed lemon juice in the bottom of a large bowl with your raspberries. Add your lemon zest to the bowl. Peel, pit and slice the peaches. Slice them evenly about a 1/2 inch thick into the bowl, coating them with the lemon juice as you go.
4. In a separate bowl, mix together the sugar, cornstarch, tapioca flour, cinnamon, and salt. Add them to the peaches just before you want to bake the pie, mix gently.
5. Scrape the filling into the bottom crust, dot with butter and cover it with the second crust. Trim and crimp the crust; chill the pie for 15 minutes. Cut vent slits in the top crust. It is your option to sprinkle it with sugar or brush the top with an egg wash.
6. Bake the pie on a baking sheet for 10 minutes or until the crust looks dry, blistered, and blonde. Turner the oven down to 350°F, and bake for at least 30 to 40 minutes more or until the crust is golden brown, and visible juices are thickened and bubble slowly through the slits in the top crust. Check if the bottom crust has darkened. If not bake a little more and cover the top crust, so it does not burn.
7. Cool the pie completely before cutting at least a few hours. Serve it at room temperature. Store the pie uncovered in a cool place up to three days.
