I guess I dropped the ball a little. I’ve been completely missing since last week. Things at work were really hectic, and since we had a short week, I just fell behind. I decided to take the day off, and now we’re here. I hope you all had a fantastic Fourth of July celebration with your loved ones!
Last week, I really wanted to share my Peach Raspberry Pie with you! Peaches are one of my favorite fruits, and when they’re in season, I can’t help but buy a bag every time I go shopping! I’ve been on a peach and raspberry craze recently. Have you seen my Raspberry Peach Champagne Popsicle recipe? Why not try my Bourbon Peach Pound Cake?
Summer is the ideal season for a piece of pie with a heaping dollop of ice cream. I used to be afraid of pie crust. It’s not difficult to manufacture, but it’s difficult to make it seem nice. I attended a workshop with King Arthur Flour earlier this spring and learned how to make a crust. You may learn more about it here.
I’ve tried many different pie crusts, and each one behaves differently. The Pioneer Woman’s pie crust is my go-to. It has a smooth, tender crust that melts in your tongue. King Arthur Flour also taught me how to prepare an all-butter pie crust. The all-butter crust produces the flakiest layers. Also, my buddy Dorothy has a fantastic pie crust lesson! If all else fails, a refrigerated pie crust may be used. So, essentially, for this recipe, use whichever crust you choose!
Because this pie includes a top crust, be sure you carve some form of vents in the top crust to allow air to escape during baking. Allowing the pie to cool before cutting will also enable the fruit filling to solidify. When the pie has cooled, it will be much simpler to carve. I dusted my pie with sanding sugar, which is essentially a huge crystal sugar. You might also brush the crust with egg wash to help it brown slightly. Simply whisk an egg and brush a tiny coating over the top of the crust! In any case, you will like this pie!
A peach and raspberry pie using pre-made pie crusts that is quick to prepare and wonderful for summer!
- 1 pie crust recipe (makes two 9-inch pie crusts)
- 6 medium Peaches
- 1/4 C Light brown sugar
- 3 tbsp Flour
- 1 tsp Cinnamon
- 1 tsp Pure vanilla extract
- 1 pk (6oz) Raspberries
- Preheat oven to 350F.
- 2 inch.One of the pie crusts should be used to line the pie dish. Trim the edges to leave approximately a 1 inch overhang.
- For the filling:
- Remove the skin off the peaches and cut them into lengthwise slices.
- Sprinkle the peaches with flour, brown sugar, cinnamon, and vanilla essence. Toss the peaches in the dressing to coat.
- Stir in the raspberries to mix. Fill prepared pie crust with filling.
- Place the second pie crust on top. With your finger, pinch the corners together.
- Make at least four air vents in the crust’s top.
- Bake at 350°F for 40-45 minutes, or until the crust begins to color.
- Remove from the oven and let it cool fully before slicing. Serve with whipped cream or ice cream.
Why is my peach pie so watery?
Pay attention to bake times: one of the main reasons for a runny fruit pie is that it wasn’t cooked long enough. Any thickening you use will take some time to firm up, and folks often see their crust become light brown and believe the pie is done when it isn’t.
Do you have to peel peaches for a pie filling?
Many bakers prefer to remove the skins off peaches before using them for pie filling because some people find the skin’s feel unpleasant and its somewhat bitter taste repulsive. If you want to remove the skins, the peaches must be entirely ripe; otherwise, the skins will be difficult to remove.
Should you cook fruit pie filling before baking?
Pre-cooking Your filling essentially enables you to manage the juiciness before it gets into the oven, ensuring that there are no significant shocks when it comes time to bake. This requires more time to make the filling and let it to cool fully. (Placing hot filling in a cooled pie crust = fail!)
Do you have to peel the peaches before baking in a pie?
There’s no need to peel the peaches for any of your baking requirements, including pie. When cooked, the skin melts and becomes inconsequential. I’ve made countless pies and cobblers with the skin on and it has never bothered me.
What is the best thickener for peach pie?
There are various ways for thickening a fruit pie filling. Typically, flour or cornstarch are used, although tapioca, arrowroot, and potato starch may also be used to obtain the proper consistency.
Before filling and baking, sprinkle the bottom crust with dry breadcrumbs, crumbled cornflakes, or other forms of cereal. This keeps the filling from making the crust soggy.
Will peach pie thicken as it cools?
Step 8: Allow to cool and relax
Remove the canned peach pie from the oven and cool at room temperature for at least 4 hours to allow the filling to thicken. The thicker the fruit filling becomes as the pie sits longer. Place the pie in the refrigerator until ready to serve.
How many peaches does it take to make 3 cups?
4 to 3 cups sliced peaches.Weight Equivalents for Peaches
3 to 4 medium peaches. 2 3
Should peach pie be served warm or cold?
Cooling your pie as much as possible produces the most durable results; peach pie is best served warm or cold rather than hot. If you choose, you may use 100% granulated sugar for the brown sugar in this recipe; this is a personal preference of ours.
Why put butter in fruit pie?
Some claim that distributing little pieces of butter over a fruit filling prevents the liquids from bubbling over, similar to how adding a touch of fat to simmering jam prevents it from foaming up in the preserving pan. The theory is that the fat disrupts the formation of bubbles on the surface of the viscous fruit mixture.