will leave you drooling with anticipation while you wait for this pie to cool. You can use fresh or
frozen fruit for this recipe.
1 full recipe Basic Pie Crust
(2 crusts)
5 cups sliced peaches (peeled,
if fresh; slightly thawed, if frozen)
1½ cups raspberries, fresh or
frozen
¼ cup cornstarch
¾ cup sugar
Preheat the oven to 375 degrees.
On a lightly fl oured surface, roll out each pie crust to 12
inches in diameter. Place one pie crust in the bottom of
a 9-inch pie dish, letting the edges overhang. Using a pizza
cutter or sharp knife, slice the second crust into ¾-inch
strips.
In a large bowl, combine peaches and raspberries. In a small
bowl, mix together cornstarch and sugar. Sprinkle sugar
mixture over fruit and toss to coat. Pour fruit into crust in
the pie dish, sprinkling with any remaining sugar mixture.
Lay every other strip of the sliced crust across the top of
the pie, going up and down. Weave remaining strips of crust
through the strips on the pie in the opposite direction, side
to side. Once all strips are woven in, trim crust as needed
and pinch edges of top to edges of bottom crust to seal.
Brush top of lattice with water and sprinkle with sugar.
Cover pie with foil and bake for 30 minutes, if using fresh
fruit. Remove foil and bake for 20 to 25 more minutes, until
crust is golden and fi lling is bubbling slightly. If using frozen
fruit, bake with the foil cover for 35 minutes. Remove foil
and then bake for 25 to 30 more minutes, until crust is
golden and fi lling is bubbling slightly. Remove pie from oven
and let cool on a rack completely before serving. Store
leftover pie covered at room temperature.
Yield: 1 PIE, 8 TO 10 SLICES
Prep time: 40 MINUTES
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