Raspberry Peach Pie
Ingredients:
- 8 large ripe! peaches
- 1 pint of fresh raspberries
- 1/2 lemon or 3 Tbsp of pre-squeezed juice, and its zest
- 1 tsp of cinnamon (or cake spice from penzy!)
- 2 Tbsp of regular sugar
- 1 Tbsp of cornstarch
- 1 pinch of salt
- 1 Tbsp of unsalted butter
Directions:
- Preheat oven at 425 degrees.
- Put a large pot with water on to boil. Once it has come to a boil place the peaches into the pot and let sit for a minute or two. Using tongs remove them and let them sit for a few minutes to cool, once they are warm enough to touch, peel off the skins of each with your hands. Cut them into 1/2 slices and place in a bowl.
- In a large bowl mix the peaches with the sugar and lemon juice. Cover and let stand for 3o min, stirring and making sure the sugar has dissolved. Drain the peaces in a colander and set aside.
- Take the juice left over and put in a small sauce pan with 1/4 cup of water and cornstarch. Cook it on low, whisking constantly until it has thickened and is translucent, which is about a minute. Mix with the peaches until they are coated and place in the pie crust. Cut the butter into small cubes and sprinkle along the top of the mix.
- Place crust on top, possibly in a lattice work, which is in another post. Take a fork along the edge to create a seal. Coat the edge of the crust with an egg yolk and milk mix.
- Transfer pie to the refrigerator until firm, about 30 min. Brush with glaze again and bake for 20 min.
- Reduce heat to 350 degrees and bake for 30-40 min more. Cool on a wire rack.