Summer is almost over there no better way to close it out with a peach raspberry pie. You could make this with frozen peaches and raspberries during the year but fresh peaches are the best.
This pie is not as sweet as most American desserts but I like it that way. I only added 3-4 Tbsp. sugars to the filling and it was good but I think I would have liked it a tad more sweet.
Next time I’d use up to 1/2 cup sugar and maybe use coconut sugar. The good thing is that in pies, the amount of sugar won’t change the final texture too much, as opposed to cake or cookies. So I like taking the liberty to add less sugar in pies and let the fruit naturally sweeten it.
Double Crust (makes 2 crusts)
- 400 g all-purpose flour
- 2 pinches salt
- 40 g sugar
- 200 g unsalted butter
- 2 eggs
Filling
- 6-8 fresh peaches, peeled and sliced
- ⅓ cup raspberries or mixed berries (can use frozen)
- 30g buter (2 Tbsp.)
- 45g sugar (3 Tbsp), up to 1/2 cup sugar
- 1 tsp vanilla extract
- 1 Tbsp. cornstarch
- Dash of cinnamon
Instructions:
Pastry dough-
1. To make the pastry dough, combine the flour, salt and sugar. Mix well with your hands. Then, add the cut up butter pieces (must be cold). Rub butter and flour between your hands to get a crumbly or sandy texture. Don’t overmix. It should be crumbly.
2. Then, add the eggs and mix together until it comes together to a ball. Split into half and wrap each other separately.
3. Cover the balls of dough in plastic wrap and place in the fridge for a couple minutes (at least) to firm up a little and make it easier to work with. You can make the dough up to a day or two in advance with good results. Take it out of the fridge 30 minutes to 1 hour before working with it.
Filling-
- Peel the peaches. You an do this by placing them in boiling water for 30 seconds, and then an ice bath. This helps the skins slip off easily. Then, slice them. Place in a medium bowl.
- Add berries, sugar, vanilla, cinnamon, cornstarch and lemon juice if using. Mix and set aside. Let sit for 20 minutes. Taste and add more sugar if needed. To let juices settle to the bottom.(I did this the night before and placed it in the fridge).
Assembly-
- Roll out one ball of dough in between two large sheets of parchment paper or plastic wrap. Roll it out a little larger than your pie plate. Then, place into the pie plate, pressing firmly.
- Add filling into the rolled out dough.
- Then, Place in the fridge while you roll out the second piece of dough. Roll out the same way as the first one. Then, use a pizza cutter or large knife to cut strips. (IF you don’t want to bother making a lattice pie, just top the pie with the second piece of dough and cut a hole in the middle for steam to escape.
- Brush the pie with some cream or egg wash. Then, sprinkle some sugar and cinnamon all over the top.
- Place in the oven at 350 F for 1 hour, then turn up to 375 F and bake another 30 minutes, or until golden brown. Let cool completely before cutting.
