Raspberry Peach Pie
Servings Prep Time
8 1.5hours
Cook Time
50minutes
Servings Prep Time
8 1.5hours
Cook Time
50minutes
Ingredients
Instructions
  1. Preheat oven to 425. Prepare dough and refrigerate for at least an hour.
  2. Roll one disk of dough and place into a deep dish pie plate, tucking the edges under but not crimping them. Roll the other disk of dough, placing on a baking sheet. With a pizza cutter or knife, cut 1-inch strips that will form lattice crust. Place both in refrigerator while you prepare filling.
  3. Combine 3T of cornstarch and 2T of sugar in a small bowl. Set aside.
  4. Peel peaches and slice about 1/2 inch thick and then slice in half to cube the pieces. Place in a large bowl. This size compliments the size of the raspberries and promotes an even texture. Toss with 1 teaspoon vanilla, vanilla bean or paste. Add raspberries and toss with 1 teaspoon lemon juice and 1/4 cup sugar.
  5. Add the cornstarch mixture and gently combine. Place the filling into the chilled pie shell.
  6. Next, make your lattice top. A quick google search will yield lots of tutorials, but I promise it’s not that difficult. Line your strips across the pie – as many or little as you would like. Next, fold back every other strip and place a strip going the opposite direction in the first spot. Unfold the strips, and fold back the other ones, placing your next one and continue like that. When you are done, tuck your strip ends and the edges from the pie shell under together and crimp or leave as-is.
  7. Brush the lattice with milk and sprinkle with sugar or turbinado sugar. Bake for 20 minutes at 425, then reduce to 350 for another 30 minutes.
  8. TIP: Pie purists are going to gasp, but I have a new trick that I do for juicy pies. About 5 minutes before it’s done, I take the pie out and pick the least desirable edge of the pie. I take the pie to the sink and gently tip it, letting the juice stream over one tiny part of the edge. Using a paper towel, I gently blot the crust and return the pie to the oven for another 5 minutes to bake away the moisture on the crust. It works like a charm.
  9. Remove pie from oven and let cool for AT LEAST four hours or more. Fruit pies need time to set up, so it’s best to make this pie in the morning or the night before if you need it in the afternoon or for dinner.