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Raspberry Peach Pie #BakingBloggers

Raspberries and peaches mingle together beneath a lattice top crust in this delicious  and strikingly  colorful  summer fruit pie.

Raspberry Peach 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?

unbaked Raspberry Peach Pie

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. 😉 )

Raspberry Peach Pie

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.

Baking Bloggers

Peaches &  Nectarines

 

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Raspberry Peach Pie

Prep Time15 mins
Cook Time56 mins
Course: Dessert
Cuisine: American
Keyword: fruit pie, peaches, raspberries
Servings: 7
Author: Sue Lau

Ingredients

Ingredients:

  • 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

Instructions

Method:

  • 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.

Notes

From the kitchen of palatablepastime.com

Raspberry Peach Pie

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3 responses

  1. Pingback: Peach Blueberry Mini Trifles –

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