It is peach and raspberry season here on Long Island, the perfect pairing for a fresh summer fruit pie!
Use your favorite pie crust recipe or a store bought pie crust for the bottom of a 9" pie pan
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 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!