Taste of Home
Raspberry Peach Pie
TOTAL TIME: Prep: 20 min. + chilling Bake: 15 min. + cooling
YIELD: 8 servings.
I came up with this recipe when we had a bumper crop of raspberries, and a friend gave me some of the juiciest peaches we'd ever tasted. —Jean Boelsma, Bethel, Maine
Ingredients
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1-1/4 cups all-purpose flour
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1/2 teaspoon salt
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1/3 cup shortening
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1/4 cup cold water
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FILLING:
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4 medium peaches, peeled and sliced
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1-1/3 cups sugar
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5 teaspoons lemon juice
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1/4 cup cornstarch
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1/3 cup water
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3 cups fresh raspberries
Directions
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1.
In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Roll out pastry to fit in a 9-in. pie plate.
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2.
Transfer to pie plate; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
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3.
Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
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4.
In a large saucepan, combine the peaches, sugar and juice. Combine cornstarch and water until smooth. Stir into peach mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Fold in raspberries. Spoon into crust.
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5.
Refrigerate for at least 4 hours or overnight. Refrigerate leftovers.
Nutrition Facts
1 slice: 333 calories, 8g fat (2g saturated fat), 0 cholesterol, 149mg sodium, 63g carbohydrate (39g sugars, 5g fiber), 3g protein.
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