The peaches this season are super sweet and what better way to take advantage of summer fruit, than in a pie. I have a soft spot for pie, being raised down the street from a Marie Callendar’s and having a Nanny that made the world’s best pie crust. Let’s just say, “I’ve been spoiled on good pie.”
There are two things that make a great peach pie – a good crust and having the sweetest of peaches. I used a combination of both white and yellow peaches, but just choose whatever is sweetest. I added raspberries in the recipe to create a hint of tartness – magical with peaches. If any of you are intimidated about making a pie crust – don’t be. I walk you through the crust-making steps and voila’ – it’s that easy.
I love the serve this Peach Raspberry Pie on a hot summer night, maybe after a light dinner, or for dinner, if it’s too late to cook. Vanilla ice cream, or freshly whipped cream is a nice addition – either way just enjoy this fresh summer treat.
Ingredients
Crust
2 cups all purpose flour + more for dusting
1 tablespoon granulated sugar
1/2 teaspoon salt
6 tablespoons salted butter, I use salted
2 tablespoons vegetable shortening
Filling
8 large peaches, yellow or white
1 pint fresh raspberries, washed
3 tablespoons granulated sugar
Glaze
1/3 cup sugar
1 teaspoon vanilla extract
2 teaspoons apricot jam
vanilla ice cream or whipped cream, optional
(Serves 8)
To Prepare:
1. Preheat the oven to 375 degrees. In a stand mixer combine the flour, sugar and salt, mix on low to remove any lumps. Add the butter and shortening and mix on low for 2 minutes. While the mixer is running, add 1/2 cup ice cold water. Mix on low for 30 seconds, until the dough comes together. Remove dough and form into a disc, wrap in plastic wrap and place in refrigerator for 30 minutes.
2. While the dough is chilling, peel and slice peaches. Place them in a bowl with the raspberries and sprinkle with sugar. Refrigerate until ready to pour into crust.
3. Remove dough from plastic wrap and place on a flour dusted counter. Roll dough out a thinly as you can. Fold in half and slide into a 10-inch pie plate. Unfold and trim edges to 2-inch overhang. Tuck edges under and crimp with fingers.
4. Prick the bottom of the crust with a fork and place in the freezer for 15 minutes to chill. Remove and put a piece of parchment in the bottom of crust and fill with pie weights or dried beans. Put crust on a sheet pan and bake in the oven for 15 minutes. Remove the crust from oven and lift out parchment with pie weights. Place the crust back in the oven to bake for an additional 20 minutes, or until lightly golden brown. Remove crust and let cool to room temperature.
5. While crust is cooling, add sugar and 2/3 cup water to a small saucepan. Heat sugar mixture until boiling, and let cook until reduced by half, about 4 minutes. Turn the heat to low and add vanilla and apricot jam, stir until smooth. It might have a few apricot bits, but that’s okay, it tastes great mixed with the peaches. Let the glaze cool for 20 minutes. If glaze sits too long it will begin to stiffen, so just rewarm if needed. Add the chilled peaches and raspberries to the crust and spoon the glaze over the top. Chill in the refrigerator for 1 hour or up to 8 hours. Slice and serve with ice cream or whipped cream. Enjoy!
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