Recipe courtesy of: BARNBABE13 at allrecipes.com
Original recipe: http://allrecipes.com/Recipe/Peach-a-Berry-Pie/Detail.aspx
I made this a few weeks ago, before deliciously ripe peaches and raspberries would become a thing of the past until next year. The pie was very tasty, but there are a few alterations I would recommend. Here is my modified recipe.
FYI: I don’t pretend to be good at crust. It intimidates me. Perhaps I will work my way up to making my own crust. Instead, I purchased the refrigerated ones at the grocery store. I didn’t even make it look pretty! Oh well, it tasted good!
- 4 cups fresh peaches – peeled, pitted and sliced
- 1 cup fresh raspberries
- 3/4 cup white sugar
- 3 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 2 (9 inch) pie crusts
- 2 tablespoons butter, softened and cut into pieces
- 1 tablespoon coarse granulated sugar
- Preheat oven to 375 degrees (the recipe called for 400, but that would have been too hot, at least for my oven)
- Heat the peaches up in a large saucepan, adding a small amount of water and two tablespoons of cornstarch. Let it come to a boil, then reduce heat. Stir until the cornstarch is clear. If there is still too much liquid, drain in a colander. Place back in the pot, adding butter, sugar, cinammon, vanilla extract and nutmeg. Fold the raspberries in right before you put it in the crust, so they don’t break down too much. (The recipe called for simply leaving the fruit in a colander for 15 minutes to allow the excess moisture to drain, but many reviewers said that there was too much liquid, so I tried this method instead—per my mom’s instruction—and the pie was not too soupy at all!)
- Transfer peach mixture to a pie crust. Top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
- Bake 45 minutes in the preheated oven, until crust is golden brown.