Raspberry Peach Pie
Prep Time: 20 minutes
Total Time: 40 minutes
Servings: 8
This irresistible pie makse a cozy fall treat or dessert everone will love. Yum!
Total Time: 40 minutes
Servings: 8
This irresistible pie makse a cozy fall treat or dessert everone will love. Yum!
Ingredients:
For the Pie Crust
2 ½ cups all-purpose flour, plus extra for your work surface
2 Tablespoons sugar
1 teaspoon fine sea salt
12 Tablespoons butter cut into ¼" pieces and chilled
½ cup vegetable shortening chilled
6 to 8 Tablespoons ice water
For the Filling
3 cups fresh or frozen raspberries 10 Oz. package, frozen
4 cups fresh peach slices or frozen, thawed
¾ cup course sugar + 1 tablespoons for sprinkling on top
5 Tablespoons cornstarch
Pinch of salt
1 Tablespoon lemon juice
1 teaspoon vanilla bean paste
1 egg lightly beaten
For the Pie Crust
2 ½ cups all-purpose flour, plus extra for your work surface
2 Tablespoons sugar
1 teaspoon fine sea salt
12 Tablespoons butter cut into ¼" pieces and chilled
½ cup vegetable shortening chilled
6 to 8 Tablespoons ice water
For the Filling
3 cups fresh or frozen raspberries 10 Oz. package, frozen
4 cups fresh peach slices or frozen, thawed
¾ cup course sugar + 1 tablespoons for sprinkling on top
5 Tablespoons cornstarch
Pinch of salt
1 Tablespoon lemon juice
1 teaspoon vanilla bean paste
1 egg lightly beaten
Directions:
For the Pie Crust
Combine the flour, sugar, and salt in a large bowl or food processor.
Use a pastry cutter or food processor blades to cut the butter and shortening into the flour mixture until they resemble coarse crumbs.
Sprinkle 2 tablespoons of the cold water over the flour mixture.
Use a fork or the food process to mix the water into the flour, repeating with the remaining water, 2 tablespoons at a time, just until the dough starts to come together.
Divide the dough in two. Flatten into a disc and wrap tightly in plastic wrap.
Refrigerate for 1 hour or freeze for 20 minutes, then allow the chilled dough to sit on the counter to soften slightly before rolling out.
For the Filling
Preheat your oven to 425, then roll out the bottom crust on a floured surface and use it to line a 9" pie plate.
Combine the raspberries, peaches, ¾ cup of sugar, cornstarch, salt, lemon juice, and vanilla bean paste in a bowl.
Toss to evenly distribute the cornstarch and sugar with the fruit.
Transfer the filling into the pie crust.
If there is a lot of juice being released by the fruit, you can either discard or transfer to a microwave-safe bowl and heat for 30 to 60 seconds in the microwave to thicken before adding to the pie crust with the rest of the filling.
Roll out the top crust and slice into strips of varying width using a pizza cutter or sharp knife.
Lay the strips across the filling in one direction with a little space between them.
Alternate lifting back every other strip and laying strips across going the other direction.
Then replace the folded back strips and fold back the other strips, laying another strip across in the opposite direction.
Repeat this process to make a lattice crust, then trim and crimp the edges with the tines of a fork.
Beat the egg in a bowl to make an egg wash, then brush on top of the lattice crust.
Sprinkle with the remaining tablespoon of sugar.
Bake for 15 minutes at 425, then drop the oven temp to 375, cover edges of the crust with foil to prevent burning.
Then bake another 40 to 50 minutes until crust is golden brown and filling is bubbly.
Cool completely for 4 to 6 hours before slicing and serving.
Or you can cool for just 15 minutes, but the crust will be crumbly and the pie will not slice nicly. Enjoy!
For the Pie Crust
Combine the flour, sugar, and salt in a large bowl or food processor.
Use a pastry cutter or food processor blades to cut the butter and shortening into the flour mixture until they resemble coarse crumbs.
Sprinkle 2 tablespoons of the cold water over the flour mixture.
Use a fork or the food process to mix the water into the flour, repeating with the remaining water, 2 tablespoons at a time, just until the dough starts to come together.
Divide the dough in two. Flatten into a disc and wrap tightly in plastic wrap.
Refrigerate for 1 hour or freeze for 20 minutes, then allow the chilled dough to sit on the counter to soften slightly before rolling out.
For the Filling
Preheat your oven to 425, then roll out the bottom crust on a floured surface and use it to line a 9" pie plate.
Combine the raspberries, peaches, ¾ cup of sugar, cornstarch, salt, lemon juice, and vanilla bean paste in a bowl.
Toss to evenly distribute the cornstarch and sugar with the fruit.
Transfer the filling into the pie crust.
If there is a lot of juice being released by the fruit, you can either discard or transfer to a microwave-safe bowl and heat for 30 to 60 seconds in the microwave to thicken before adding to the pie crust with the rest of the filling.
Roll out the top crust and slice into strips of varying width using a pizza cutter or sharp knife.
Lay the strips across the filling in one direction with a little space between them.
Alternate lifting back every other strip and laying strips across going the other direction.
Then replace the folded back strips and fold back the other strips, laying another strip across in the opposite direction.
Repeat this process to make a lattice crust, then trim and crimp the edges with the tines of a fork.
Beat the egg in a bowl to make an egg wash, then brush on top of the lattice crust.
Sprinkle with the remaining tablespoon of sugar.
Bake for 15 minutes at 425, then drop the oven temp to 375, cover edges of the crust with foil to prevent burning.
Then bake another 40 to 50 minutes until crust is golden brown and filling is bubbly.
Cool completely for 4 to 6 hours before slicing and serving.
Or you can cool for just 15 minutes, but the crust will be crumbly and the pie will not slice nicly. Enjoy!
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