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Sunday, July 15, 2012

Peach Raspberry Pie

I get very happy when delicious fresh fruit is available at my local farm stands, the taste to me is so much more fresher, sweeter and real.  It's a joy to just eat the fruit in its natural form, but to bake with it is divine :)
It is peach and raspberry season here on Long Island, the perfect pairing for a fresh summer fruit pie!  

Recipe:
Use your favorite pie crust recipe or a store bought pie crust for the bottom of a 9" pie pan
For filling:
1/2 cup sugar
2 Tbsp cornstarch
2 Tbsp quick-cooking tapioca
1 1/2 tsp cinnamon
pinch of salt
4 cups peeled and sliced ripe peaches - approx 5-6 large peaches
1 cup fresh raspberries, washed and dried
For the crumb topping:
3/4 cup all purpose flour
1/3 cup firmly packed light brown sugar
1/4 sugar
1 tsp cinnamon
1/4 tsp salt
5 Tbsp cold unsalted butter, cut into cubes

Preheat oven to 375 degrees.  Mix together all of the filling ingredients except the fruit in a small bowl.  Place the fruit in a large bowl and sprinkle with the sugar mixture - making sure the fruit is thoroughly coated.  Place the filling in the pie shell.  Blend the first 5 topping ingredients in a food processor.  Add the chilled butter cubes and cut in by pulsing a few times until mixture resembles wet sand.  Sprinkle topping over the fruit filling, covering completely.  Bake in the oven on middle rack for 45- 55 minutes or until the crust is golden brown and the juices are bubbling.  Transfer to a wire rack and allow to cool about 1 hour before serving.  Top with vanilla ice cream or whip cream and enjoy!


OK so I didn't wait for it to completely cool - I like warm pie with cold ice cream!


 
Perfect Pies: The Best Sweet and Savory Recipes from America's Pie-Baking ChampionRecipe adapted from : Perfect Pies, Michelle Stuart, book available
http://astore.amazon.com/rosscoubak-20/detail/0345524888
                

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