Raspberry Peach Pie, a combination of two of my absolute FAVORITE summer fruits tucked inside a buttery flakey pie crust. Yum please. The crust is easy, the filling couldn’t be more simple, and it all turns into a magical wonder of bubbling fruit and doughy pastry. The raspberries and peaches meld together creating a marriage of tanginess and sweetness that is only heightened once baked. This specific pie was a belated birthday present for my main girl B who says its her favorite. Well, we slopped on scoops of cold vanilla ice cream and went to work, finishing the pie within 10 minutes. Its 2D4. You’re welcome.
Raspberry Peach Pie
2 1/2 cups flour
1 tsp salt
2 tbs sugar
2 sticks butter, VERY cold
7 tbs ice cold water
2 bags frozen raspberries
2 tbs corn starch
1 tbs honey
3 tbs orange juice
1/4 cup sugar
Recipe: In a food processor combine the flour, salt and sugar. Cut the butter into pieces and add it into the mixture. Pulse until a coarse meal. Add the water and mix just until a dough is formed. Divide the dough into two balls, flatten slightly, cover and refrigerate for at least 2 hours. Once refrigerated, roll out one half and drape over a greased 9 inch pie pan. Roll out the other half and cut into thin long strips for a lattice crust.
Filling: Slice the peaches and put into a bowl. Add the raspberries, juice of the lemon, corn starch, honey, orange juice and sugar. Toss until well coated. Put filling into the crusted pan.
Lattice weave the crust on top, brush with one beaten egg, sprinkle with sugar, and bake for about 1 hour at 350 degrees. SERVE WITH ICE CREAM.
I feel like a professional homemaker.
toasted on top…ooooozing underneath
you GOT to have some good ‘scream
what happens when T25 attacks…
I <3 3.14