Raspberry Peach Pie
Total TimePrep: 20 min. + chilling Bake: 15 min. + cooling
This pie tastes like summer. Peaches and raspberries are a wonderful combination. Great flavors and beautiful colors. I did add 1/8 tsp of among extract to the filling. I made the pastry early in the day. I pattend it into a 6"disk, wrapped in plastic wrap & refrigerated it for 6 hours. I let it set at room temp for 30 minutes before rolling it out.
I made this pie with my 12 year old nephew, per his request. As his church was having a pie baking competition for his "harvest party". We didn't have great success with the crust and I'm not sure why, basically had to piece it together in the pie plate. And the pie itself was VERY sweet.If I were to try to make this again, I would cut out the last 1/3 of a cup of sugar. And I'd make my pie crust I normally make for my apple pies and scratch this recipe altogether.
This was a really tasty and easy pie! I loved using my own fresh raspberries to include in it.
I haven't made it yet, but I plan to as soon as I can buy the fruits. Thank you so much for the idea of using rice or beans in the process of baking the pie shell.
My grandma made this recipe for years -- only difference was only one cup of sugar plus 3 Tablespoons of dry peach jello. Yummy!
I made this pie last summer and I wish I would have made several more! It was easy to put together and was just the right combination of sweet and tart. I can't wait until peaches come into season this year so I can make it again. I haven't tried using frozen peaches but I really don't think it would come out as good. It is definitely a keeper in my family.