Friday, August 29, 2014

Friday Pie-Day: Peach Raspberry Pie

Delightfully cool and fresh, this pie was the perfect way to say farewell to summer. The good news is you can take steps to simplify this process and enjoy it year round!

Related pies in our 5 years of pie-making:

If you’re using fresh fruits, you’ll need to start by cutting up all the peaches. This can be a lengthy process, which is why I went with the time-saving choice of using frozen fruit. (Make sure you allow enough time for thawing.) Many times frozen fruit is cheaper and even fresher than fresh fruit, since it was frozen soon after being picked. This pie didn’t have too many ingredients, but they worked together so well. This is twice the amount of ingredients included in the recipe below, since I was making 2 pies.

Next, make the pie crust. I’m a big fan of this recipe, but you could also use a pre-made crust. The original recipe tells of how to weight the crust down with rice or beans, but we were fresh out of such things. So I disobeyed the recipe and just pricked the crust all over with a fork. It did puff up a little bit, but I could live with it.

While the pie crust is baking and cooling, cook the peaches on the stovetop. Don’t forget to add the sugar and lemon juice!

This was soon after the cornstarch and water mixture was poured in. Then I stirred and waited and waited some more. Frozen peaches take a little longer to cook than fresh ones do.

After about 15 minutes (I did have twice the amount of peaches because I was making 2 pies), the liquid seemed thicker, the fragrance was wafting in the air, and I was getting quite warm from standing over such a cauldron!

Once you have these beautiful, fragrant cooked peaches, restrain yourself from eating them and instead wait for them to cool to room temperature. You do need to allow ample time for this step. I ended up refrigerating it while it was still hot, but it still took 30 minutes or so.

The peaches must be room temperature before you add in the raspberries. What a glorious mix-in!

After pouring the filling into the cooled pie crust, refrigerate for several hours to allow the filling to become firm.

I would definitely recommend overnight or longer, because after 7 hours, the pie was still not quite as firm as I would have liked it to be.

The taste, however, was amazing!

And this is what the leftovers looked like after another day of refrigeration. This pie was refreshing and delicious!

Peach Raspberry Pie (recipe from Taste of Home)

single pie crust (half of this recipe)
4 medium peaches, peeled and sliced (or 30 oz. frozen peach slices) 
1⅓ cups sugar
5 tsp. lemon juice
¼ cup cornstarch
cup water
3 cups fresh raspberries (or 12 oz. frozen raspberries)

  1. Prepare pie pastry. Line unpricked pastry with double thickness of heavy-duty foil. Fill with dried beans, uncooked rice, or pie weights.
  2. Bake at 450 degrees for 8 minutes. Remove foil and weights; bake 5-7 minutes or until golden brown. Cool on wire rack.
  3. In a large saucepan, combine peaches, sugar, and juice. Combine cornstarch and water until smooth and stir into peach mixture. Bring to a boil; cook and stir for 1 minute or until thickened.
  4. Remove from heat; cool to room temperature. Fold in raspberries, spoon into cooled crust.
  5. Refrigerate at least 4 hours (overnight is preferable). Serve chilled, and refrigerate leftovers.

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