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Friday, June 30, 2017

Foodie Files: Raspberry Peach Pie


My dad's favorite dessert is pie- strawberry, blueberry, raspberry, peach- you name the fruit, he loves the pie. Every Father's Day my favorite thing to do for him is to bake him a homemade pie. I could got out and buy one from Public or Costco, but there's something special about baking it homemade. This year I decided to combine two of my dad's favorite fruits, peaches and raspberries, into one delicious pie!

The recipe was incredibly easy to follow (see blow) and was not incredibly involved in terms of preparations, which allowed me to spend more time with my family than in the kitchen. If you're heading to a barbecue this week I highly recommend bringing this sweet dessert along to share!
Peach-Raspberry Pie
  • 1 recipe flaky pie dough
  • 3 lbs firm-ripe peaches (about 5-6 large)
  • 2 teaspoons fresh lemon juice, or to taste
  • 2 ½ tablespoons cornstarch, divided
  • 9 tablespoons sugar, divided
  • ½ teaspoon ground ginger
  • Pinch salt
  • 8 oz raspberries (about 2 cups)
When you are ready to bake the pie, arrange a rack in the middle of the oven and preheat it to 425°F. Put the pie dish with the bottom half of the crust in the freezer for 20 minutes. 

Cut the peaches into slices about 1-inch thick and place them in a large mixing bowl. Combine them with lemon juice and ½ cup of the sugar. Set them in the refrigerator to rest for 20-30 minutes. If your peaches have an excess juice, remove all of it except for a ½  cup. Any more juice than that will prevent the pie from fully baking and make it soggy when serving. Toss the peaches (and ½ cup juice) with two tablespoons of cornstarch, ginger and a pinch of salt. 

Place the raspberries in a medium mixing bowl with 1 ½ teaspoons of the cornstarch and 1 tablespoon of sugar. 

To fill the pie crust, pour half of the peach slices onto your frozen bottom crust. Arrange half of the raspberries over the peaches. Top with the rest of the peach slices and then the rest of the raspberries. Cover your fruit with your top crust. Trim the edges to overhang by 1/2 inch. Fold the top edges of the lattice inside the bottom crust. Place the filled and topped pie back in the freezer to chill for 15-20 minutes. 

Bake the pie for 20 minutes on 425°F and then 20 minutes on 350°F. While on 350°F occasionally monitor the pie's progress to make sure the crust isn't getting burned. Mine got a little burnt at the very end, so that's definitely something I'll pay closer attention to next time. Didn't stop my family though!
Serve with a glass of milk and scoop of vanilla ice cream, and you are all set for a perfect summer dessert! Enjoy!

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