Raspberry Peach Pie
fresh ripe peaches
fresh lemon juice
8-inch ready-to-use pie crusts (your favorite recipe or store bought)
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.
From the kitchen of palatablepastime.com
fruit pie, peaches, raspberries