PEACH RASPBERRY PIE
The character of fresh raspberries can be fleeting when cooked, especially when the berries are mixed with other fruit like ripe, juicy peaches. To deepen the berry flavor in this summer pie, a little raspberry jam is mixed into the filling in place of some of the sugar. Instant (minute) tapioca serves as a clear, flavorless thickener here, with the tiny tapioca pearls echoing the texture of raspberry seeds. For a runny, syrupy pie that leaks when you cut into it, mix in the minimum amount of tapioca. Using all 3 tablespoons yields a pie with a thick, jammy filling. As for the stone fruit, peel the peaches or don't, to taste. Or substitute ripe nectarines, whose peels are less pronounced.
Provided by Melissa Clark
Categories pies and tarts, dessert
Time 2h15m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the dough: In a large bowl, mix together flour, salt and sugar to combine. Add cubed butter, then pinch and squeeze the butter cubes (or use a pastry blender) until the largest pieces are the size of lima beans. Drizzle in water a little at a time, mixing until the dough starts to come together into a mass, but leaving some floury bits at the bottom of the bowl. You may not need all the water, or you may need to add more water if dough doesn't come together.
- Transfer dough to a lightly floured surface and press and lightly knead it together into 2 smooth balls, one slightly larger than the other. Flatten into disks, wrap in plastic wrap, and chill for 1 hour or up to 5 days.
- Heat oven to 375 degrees. Place a 9-inch pie pan on a baking sheet. On a floured surface, roll out larger ball of dough to a 12-inch circle, then drape it over the pie pan and press it into the bottom edges and along the sides. Chill in refrigerator.
- Roll second ball of dough out to an 11-inch circle about 1/4-inch thick. Cut dough into 1-inch strips and reserve. (If it's cool in your kitchen, leave the strips on the counter. If it's warm, transfer them to a rimmed baking sheet and chill until needed.)
- In a small bowl, stir together raspberry jam and melted butter.
- In a large bowl, stir together sugars, tapioca, nutmeg, lemon zest and salt. Toss in peaches, then gently fold in raspberries.
- In a small bowl, lightly beat egg with 1 tablespoon water to make an egg wash. Brush on bottom and sides of pie dough in the pan, then spoon filling into pie pan, mounding it slightly in the center. Drizzle with jam-butter mixture.
- Use dough strips to create a lattice top, then fold and crimp the edges. Brush with more egg wash, place pie pan on a rimmed baking sheet, and bake until crust is golden and filling is bubbly, 60 to 75 minutes. Let cool to room temperature, at least 4 hours. (If you don't want to wait, that's fine, but filling will be runnier.)
Nutrition Facts : @context http, Calories 525, UnsaturatedFat 8 grams, Carbohydrate 66 grams, Fat 27 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 17 grams, Sodium 347 milligrams, Sugar 28 grams, TransFat 1 gram
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Ramzan Arain
[email protected]This pie is perfect for any occasion. It's easy to make and always a crowd-pleaser.
Sharmin 568
[email protected]I love this pie! The crust is so flaky and the filling is so flavorful. I've made it several times and it's always a hit.
Pinky Pascall
[email protected]This pie is a great way to use up summer peaches and raspberries. It's easy to make and always a hit with my family and friends.
slindile andile
[email protected]I've tried many peach raspberry pie recipes, but this one is by far the best. The crust is flaky and the filling is perfectly balanced.
Jordan Sanchez
[email protected]This pie was a bit more work than I expected, but it was worth it. The crust was flaky and the filling was delicious.
Dylan Sean
[email protected]I made this pie for my family and they loved it! The crust was nice and flaky, and the filling was sweet and tart.
Azeez mubarak
[email protected]This pie is perfect for summer! The peaches and raspberries are so fresh and juicy, and the crust is perfectly golden brown.
Joseph Mukholi
[email protected]I've made this pie several times now and it's always a crowd-pleaser. The crust is so flaky and the filling is so flavorful.
Misti Thacker
[email protected]This pie was easy to make and turned out beautifully. The flavors of the peaches and raspberries complemented each other perfectly.
AUSTIN PETER
[email protected]I made this pie for a potluck and it was a huge hit! Everyone loved the combination of peaches and raspberries, and the crust was perfect.
Syed Rehman
[email protected]This pie was absolutely delicious! The peaches and raspberries were perfectly ripe and juicy, and the crust was flaky and buttery. I will definitely be making this pie again.