Raspberries and peaches mingle together beneath a lattice top crust in this delicious and strikingly colorful summer fruit pie.
Raspberry Peach Pie
By Sue Lau | Palatable Pastime
My recipe of the day today with the #BakingBloggers group is for a raspberry peach pie. I have had doing one of these on my radar since I saw a photo somewhere that just positively glowed.
So when my group members voted on Peaches and Nectarines as our baking topic of the month, I decided to give this a go. And since I only had peach cobblers on the blog so far, it seemed to be time.
This month, after all, is all about stone fruits. And you will find I have three recipes going up today- this one, another for #Back2School week for a Western Omelet Breakfast Sandwich and another in Stone Fruits week for a Peach-Habanero Barbecue sauce.
So I have had peaches all over my kitchen in various states of ripeness- and the best way for that is to keep them by themselves in a brown paper bag on the counter for a day or so, until they smell exactly as you would hope. At that point they can be refrigerated.
Of course, I like eating them out of hand at room temperature and at the very most only slightly cool.
My pie is almost ready to bake! How is yours coming along?
As far as preservation and cooking go, the peaches are going to need to be pitted and peeled. And don’t go whining about it because it is actually quite simple. Just get your deepest saucepan out and fill it with some water and get that to a boil. Take the peaches and ever so gently, score an “X” across the bottom end of the flesh. Dip the peaches in using a spider or slotted spoon and let them boil about 60-90 seconds. Then bring them out and plunge into a mixing bowl of ice water.
The part where you scored an x will have the skin coming up slightly, and you should be able to pretty much peel it off, or at the most, use the blunt edge of a butter knife to scrape it off. You can do tomatoes pretty much the same way btw.
Then run the knife around and open like an avocado and get the pit out. From there you can make nice slices for your pie (or maybe you want them in a salad or whatever).
I did recently see someone post a picture of a pie and they didn’t bother to peel the peaches. I guess they didn’t know how easy it was to peel them, but we all know here, so we don’t have to do something like that, do we? (Don’t even. People will talk about you behind your back. 😉 )
You know, once you have them peeled and sliced, you can lay them out in a single layer on parchment and freeze them, to bag up when they are frozen solid, but that’s another story, one that will interest those who buy peaches by the peck or are lucky enough to have a tree (or a friend with a tree).
I don’t have any fruit trees myself, although I did put in a black raspberry cane this year and hope to see that next year. But there are a couple of places I know that have the peaches, some even with pick-your-own.
I do use the minute tapioca in this pie, but I wanted to be sure. Nothing makes me curse more than a runny pie. And if I pontificate on it, I almost sound like I am in a Monty Python Cheese Shop. And if you’re a Python fan, you will know exactly to what I refer. And if you don’t, well, it involves the dropping of f-bombs in regards to the runniness.
So just know that once the pie cools, and then chills for one hour, you are good to go for dessert without worrying about cutting into Lake Michigan.
So have a good one, and don’t forget to take a peek at the other posts. The #Back2School post has a giveaway going, and you know what they say- if you are not in it, you can’t win it.
Peaches & Nectarines
- Baked Creamy Rice and Pudding with Peaches for Two from Sneha’s Recipe
- Baked Goat Cheese with Peach Chutney from Caroline’s Cooking
- Caramelized Peach Trifle from Sid’s Sea Palm Cooking
- Easy Peach Cobbler with Canned Peaches from Recipe Pocket
- Peach and Nectarine Cobbler from A Day in the Life on the Farm
- Peach and Prosciutto Pizza from Karen’s Kitchen Stories
- Raspberry Peach Pie from Palatable Pastime
- Roasted Rack of Lamb with Spiced Nectarine Chutney from Culinary Adventures with Camilla
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Raspberry Peach Pie
- 12 ounces fresh raspberries
- 2.5 pounds fresh ripe peaches
- 1/4 cup quick-cooking tapioca "minute"
- 1 tablespoon cornstarch
- 3/4 cup granulated sugar
- 1/4 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
- 2 8-inch ready-to-use pie crusts (your favorite recipe or store bought)
- milk scant tablespoon
- coarse sugar about 2 tablespoons or so
- Preheat the oven to 425°F.
- Bring a saucepan of water to a boil.
- Use a knife to score a thin cut in the shape of an "x" on the bottom of peaches.
- Gently place peaches in boiling water for 60-90 seconds to loosen the skin; use a slotted spoon to remove them, placing in ice water to stop the cooking.
- Remove skins easily along with the pits and slice for the pie.
- Stir the tapioca, cornstarch, sugar, cinnamon, vanilla and lemon juice into the peaches along with 3/4 of the raspberries.
- Let the fruit rest 15 minutes.
- Meanwhile place the bottom crust into a deep dish pie plate and blind bake with pie weights on top of parchment over the crust for 15 minutes.
- Remove the parchment and weights; when the crust has cooled down, spoon the filling into it and top with the remaining raspberries.
- Cut the top crust into strips and place over the filling in a lattice top design.
- Wet the strips lightly with milk and sprinkle with coarse sugar.
- Bake the pie for 40 minutes or until golden brown.
- Cool for two hours at room temp then chill in the fridge for another hour before slicing.