Peach & Raspberry Pie
Submitted by mixtogether
Peach and raspberry pie pairs juicy summer peaches with tart raspberries in a flaky double crust. The fruit juices are reduced to a syrup first, so the filling sets thick and glossy instead of runny.
YIELD
8 servingsPREP
30 minCOOK
2 hrsREADY
3½ hrsThe difference between a great fruit pie and a soggy one comes down to the filling, and this recipe handles it brilliantly. Instead of dumping juicy fruit straight into the crust, you macerate the peaches and raspberries with sugar, drain off the released juices, then boil them down into a concentrated syrup before tossing it back with the fruit and cornstarch.
That extra step is the secret to a pie that slices clean. It removes excess water and intensifies the fruit flavor, so the filling sets up glossy and thick rather than flooding the plate.
The crust is lightened too: whole-wheat pastry flour adds nuttiness and fiber, while a mix of butter, sour cream and canola oil keeps it tender and flaky with less saturated fat. Rubbing the cold butter in until pieces are still visible is what builds the flaky layers.
Tart raspberries cut the honeyed sweetness of ripe peaches, so each bite stays bright. Chilling the dough and venting the top crust round out a proper summer pie.
Pro Tips
- Don’t skip reducing the drained juices; it’s the key to a filling that isn’t watery.
- Use peaches that are ripe but still firm so the slices hold their shape.
- Keep the butter cold and the dough chilled for the flakiest crust.
- Cool the pie at least 90 minutes before slicing so the filling fully sets.
Variations
- Swap the raspberries for blackberries or blueberries.
- Add a pinch of cinnamon, ginger or almond extract to the filling.
- Weave a lattice top instead of a full crust to show off the fruit.
Ingredients
Directions
To prepare crust:
Whisk whole-wheat flour, all-purpose flour, 2 tablespoons sugar and salt in a large bowl.
Cut butter into small pieces and, with your fingers, quickly rub them into the dry ingredients until the pieces are smaller but still visible.
Add sour cream and oil; toss with a fork to combine with the dry ingredients. Sprinkle water over the mixture.
Toss with a fork until evenly moist.
Knead the dough with your hands in the bowl a few times—the mixture will still be a little crumbly.
Turn out onto a clean surface and knead a few more times, until the dough just holds together.
Divide the dough in half and shape into 5-inch-wide disks.
Wrap each in plastic and refrigerate for at least 1 hour.
Meanwhile, prepare filling:
Combine peaches, raspberries, ⅔ cup sugar and lemon juice in a large bowl; toss well to coat.
Let stand for 5 minutes.
Transfer the fruit mixture to a colander set over a medium bowl and let drain for 30 minutes.
Pour the collected juice into a small saucepan.
Return the fruit to the large bowl.
Bring the juice to a boil over high heat and cook, gently swirling the pan, until reduced, syrupy and slightly darkened in color, 3 to 4 minutes.
Add the syrup to the fruit along with cornstarch; gently toss until the cornstarch is completely dissolved.
To assemble & bake pie:
Position a rack in the center of the oven and place a foil-lined baking sheet on the rack below; preheat to 375°F.
Remove the dough from the refrigerator; let stand for 5 minutes to warm slightly.
Roll one portion between sheets of parchment or wax paper into a 12-inch circle.
Peel off the top sheet and invert the dough into a 9-inch pie pan.
Peel off the remaining paper.
Trim the crust with kitchen shears or a butter knife so it overhangs the edge of the pan by 1 inch.
Scrape the filling into the crust.
Roll the remaining portion of dough between sheets of parchment or wax paper into another 12-inch circle.
Peel off the top sheet of paper and invert the dough onto the fruit.
Trim the top crust so it overhangs evenly.
Tuck the top crust under the bottom crust, sealing the two together and making a plump edge.
Flute the edge with your fingers. Brush the top and edge with egg white and sprinkle with the remaining 1 teaspoon sugar.
Cut 6 steam vents in the top crust.
Bake the pie on the center rack until the crust is golden brown and the fruit is bubbling, 50 to 60 minutes.
Let cool on a wire rack for at least 1½ hours.
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