YOU Magazine - July 2017 - Summer Peach-Raspberry Pie
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Roy Sperr Jason Walters and Shawn Hunter     Roy Sperr Jason Walters and Shawn Hunter
NMLS: 202418/295556/348864
Equity Source Mortgage, Inc.
Phone: Roy (763) 657-2012
Phone: Shawn (763) 657-2017
Equity Source Mortgage, Inc.
July 2017

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Summer Peach-Raspberry Pie

Summer Peach-Raspberry Pie

The fruits of summer are sweet all by themselves, but wrapping them up in a delicious crust makes them a special treat. Plus, the dough does double-duty as a topping, won't require a rolling pin, and can be made in advance and frozen for up to three months for dessert on demand.

Pie Crust and Crumble Topping
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/4 cup sugar, divided
  • 3/4 cup (1 1/2 sticks) unsalted butter, melted
  • 1 teaspoon ground cinnamon
  • 1 tablespoon apple cider vinegar
In a large bowl, whisk flour, salt and 1 tablespoon sugar. Slowly pour in butter and stir just to combine to a crumbly, clumpy texture. Place 1 1/4 cups (loosely packed) mixture in a separate mixing bowl, and add cinnamon and remaining sugar. Knead with fingertips until well-combined but with some pea-sized crumbly pieces remaining. Place in freezer.

Add vinegar and 2 tablespoons cold water to remaining mixture and stir to form dough. Transfer to a lightly-floured surface and knead until smooth. Transfer to a 9-inch, shallow pie pan and press into the bottom and up the sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.

Pie Filling
  • 1 1/2 pounds ripe yellow peaches (about 3 or 4 medium)
  • 2 pints raspberries (about 4 cups)
  • 1 cup sugar
  • 6 tablespoons cornstarch
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
Preheat oven to 425 degrees Fahrenheit with 1 rack in bottom third and 1 rack in center. Place a foil-lined rimmed baking sheet on bottom rack as the oven heats.

Slice peaches into 1/4-inch-thick wedges, and transfer to a large mixing bowl. Add raspberries, sugar, cornstarch, vanilla and salt and toss well to combine. Fill crust with mixture, and then sprinkle crumb topping.

Place pie on preheated sheet and bake until crust begins to turn golden (20-25 minutes). Then rotate baking sheet, move to center rack, reduce oven temperature to 350 degrees and continue baking until crust is golden brown and juices bubble (35-45 minutes more). If crust darkens before juices bubble over, cover crust with foil or a pie shield.

Cool at least 2 hours before slicing. Serve with your favorite ice cream or whipped topping.

Source: Epicurious

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