Wednesday, July 24, 2013

Peach and Raspberry Pie






Anytime is a good time for pie! This recipe is perfect for summer because of the fresh peaches and raspberries, but it is also comforting in the fall because of the warm cinnamon and ginger. Basically, you cannot go wrong when you make this pie! We like to eat it straight out of the oven when it is piping hot with a big scoop of vanilla ice cream on top. Whenever we make it around here, our neighbors come knocking at our door for a piece. Everyone loves it and you will too!


Ingredients for pie crust:
1 1/4 cups unbleached all-purpose flour
2 tbsp. sugar
1/4 tsp. salt
1 stick of cold unsalted butter, cut into 1/4-inch cubes
3 tbsp. ice cold water


Ingredients for pie filling:
5 peaches
1 pint of raspberries
2/3 cup of brown sugar
1 tablespoon sugar
2 tablespoons corn starch
1 teaspoon of vanilla extract
1 teaspoon cinnamon
1/2 teaspoon of ground ginger
2 tablespoons lemon juice
1 tablespoon of butter
1 tablespoon of milk

Kitchen Essentials:

Stand mixer with paddle attachment (or food processor with dough blade)
Measuring cups and spoons
Plastic wrap
Refrigerator 

Clean work surface
Rolling pin
10 inch pie pan
Fork
Cup
Oven
Cookie sheet
Pizza cutter
Large bowl
Knife
Brush

Prep:

Cut the cold stick of butter lengthwise in half. Then cut the halves lengthwise again. You should have 4 long pieces. Next cut each piece into eight small squares. Return the cut butter to the fridge. Next, fill a cup with ice and water. Keep to the side, so that the water gets really cold. This is the water you will add to make the dough later.

Directions for pie crust:

Stir together the flour, sugar and salt in the mixer bowl. Add the cut-up butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal. At this point, add the 3 tbsp. of cold water and mix on low speed just until the dough pulls together.


Pat the flour into a ball and flatten into a disk. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes. 


While the dough is in the refrigerator, grab a large bowl. Begin to cut peaches into half inch wedges and place in the bowl. Add the brown sugar, sugar, corn starch, cinnamon, ginger, lemon juice and vanilla extract to the bowl. Give it a good mix to make sure all the ingredients are evenly mixed. Lastly add the raspberries to the bowl and mix it one last time. Be gentle the raspberries are delicate! 

Preheat the oven 375 degrees and dust a clean work surface and a rolling pin with flour. Take the pie dough out of the refrigerator, unwrap and place on the work space. Dust the top of the dough with flour. Begin to flatten out the dough with the rolling pin and continue to roll out into a large circle. If it sticks to anything, add more flour.



Place the pie dough into the pie pan and trim the excess. Make sure to leave the edge a little long as the dough will shrink while cooking. Poke the bottom of the pie crust a few times with a fork and add your peach and raspberry filling.



Roll out the excess dough again and using a pizza cutter, cut 12 half inch strips. Lay 6 strips vertically onto of the pie and begin to weave the other 6 strips going horizontally. 



Brush the top of the pie crust with milk, to get a golden crust. Lastly cut one tablespoon on butter into tiny pieces and sprinkle over the top of the pie.

Place the pie pan on top of a cookie sheet, just incase any juices spill out while baking. Place into the oven and bake for 60 minutes. 

Soon you will smell the irresistible aroma of this pie and you will be able to enjoy!




34 comments:

  1. Beautiful peach and raspberry pie, Cristy and Michael! I just adore fresh peaches and we are lucky to have an orchard nearby to pick some fresh. Raspberries are my favorite berry, too. Can't wait to work with peaches after having fun with tart cherries! Thanks for sharing! xo

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    1. You are so lucky! We wish we had a peach orchid near us!

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  2. Peaches and raspberries are such a perfect pair. Your pie is gorgeous!

    xxx
    Jaclyn
    http://www.loveandbellinis.com

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  3. Maravilloso. Una verdadera delicia.

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  4. Beautiful lattice! I have yet to tackle one... Live the fresh summer fruits!

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  5. This is my favorite pie flavor!!! I was planning to make a peach raspberry cobbler today, but forgot to put the raspberries in...I'm so bummed now seeing your gorgeous pie. But I know it was DELICIOUS!!!

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    Replies
    1. lol you can always make another one this weekend!

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  6. This pie looks so good and so perfect for using that summer fruit can't wait to try it

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    Replies
    1. If you try it, please share a photo with us! Thanks for commenting Diana!

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  7. Stone fruit and berries...an absolutely divine combo, Mrs.P.

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  8. This peach and raspberry pie looks so delicious!

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  9. Oh, my goodness. I need this now! This sounds delicious and your latticework is incredible! Pinned!

    xx Kait | ChickadeeSays | ChickadeeSays Bloglovin

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  10. This pie looks amazing and delicious...I will try it..

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    Replies
    1. Thanks! If you do, please share a photo with us!

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  11. Personally, I don't think there is a wrong time for pie! I guess it just depends what's in season. The pie looks fantastic.

    Nazneen

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  12. Your peach pie looks so tempting. I want to make one too.
    Kristy

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  13. So summery!! I'm baking a pie for the very first time tomorrow. Fingers crossed :)

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  14. I love peaches but would you believe I've never made pie with them? Crazy, I know. This sounds delicious with the addition of the raspberries!

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    Replies
    1. Thanks.. you should give it a try. Its delicious!

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  15. The pie is gorgeous and I love to pick on the crust..and yours looks perfect.

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