Well I dropped the ball a little bit. I have been totally absent since last week. Things at work got super busy, and since we had a short week, I just wound up falling a little behind. I decided to take the holiday off and well here we are today. I hope you all had a wonderful July 4th holiday with your loved ones!
I really wanted to share this Peach Raspberry Pie with you last week! Peaches are one of my favorite fruits, and when they are in season, I can’t help but come home with a bag every time I go to the store! I have been on a bit of Peach and raspberry kick lately. Did you see my Raspberry Peach Champagne Popsicles? How about my Bourbon Peach Pound Cake?
Summer is the perfect time to enjoy a slice of pie with a giant scoop of ice cream. I used to be intimidated by pie crust. It’s not hard to make, but it’s hard to make it look pretty. Early this spring, I took a class with King Arthur Flour, and learned a little bit about making a crust. You can read a bit about it here.
I have tried a few different pie crusts and each one reacts a bit different. My go-to pie crust is from The Pioneer Woman. It’s a soft and tender crust that just melts in your mouth. I also learned to make an all butter pie crust from King Arthur Flour. The all butter crust creates the most flakey layers. Also, my friend Dorothy has a great tutorial for pie crust! If all else fails, you can always use a refrigerated pie crust. So basically what I am saying is for this recipe, use your favorite crust!
Since this pie has a top crust, you want to be sure to cut some sort of vents in the top of the crust so the air can escape while it’s baking. It’s also important to let this pie cool before cutting, as it will allow the fruit filling to set. It will be much easier to cut this pie once it’s cooled. I sprinkled my pie with a bit of sanding sugar, which is basically a large crystal sugar. You could also brush the crust with an egg-wash to help brown it a bit. You just have to whisk an egg and then brush a thin layer onto the top of the crust! Either way, you will love this pie!
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A peach and raspberry filled pie.
- 1 recipe of your favorite pie crust (Two 9” pie crusts)
- 6 medium Peaches
- 1/4 C Light brown sugar
- 3 tbsp Flour
- 1 tsp Cinnamon
- 1 tsp Pure vanilla extract
- 1 pk (6oz) Raspberries
- Preheat oven to 350°F.
- Line pie plate with one of the crusts. Trim edges to overhang about a 1/2 inch.
- For the filling:
- Remove the skin from the peaches and slice length wise into pieces.
- Sprinkle flour, brown sugar, cinnamon and vanilla extract over the peaches. Toss to coat the peaches.
- Add raspberries and stir to combine. Pour filling in prepare pie crust.
- Top with the second pie crust. Pinch edges together with your finger.
- Cut at least four air vents in the top of the crust.
- Bake at 350°F for 40-45 minutes until crust starts to turn light brown.
- Remove from oven and cool completely before cutting. Serve with ice cream or whipped cream.
Other recipes you might like:
Recipes from my friends:
Peach Pie Cupcakes from Life Love and Sugar
Raspberry Peach Cobble from Joyful Healthy Eats
Gluten-Free Peach Crisp from The Noble Pig