White Peach and Raspberry Pie
This white peach and raspberry pie is pure summer. I used fresh fruit from the farmers' market, which is the only way to go.
Ingredients
- 8 ripe, but firm white or yellow peaches washed and chopped with skins on
- 1 pint raspberries
- 1/2 lemon juiced
- 1/4 cup brown sugar more or less depending on the sweetness of the fruit and your taste
- 3 tbsp cornstarch or potato starch
- 1/4 tsp salt
- 1/4 tsp ground ginger
Instructions
- Prepare your pie crust. Here is a link to the one I used.
- For the filling I simply chopped up the 8 white peaches, I even left the skins on to give the pie a nicer color and I find the skins break down when baked so it isn't necessary to peel them. Toss them with raspberries and lemon juice.
- Combine the brown sugar with the cornstarch, salt and ground ginger in a small bowl. You want to mix all of these ingredients until they are well combined before sprinkling over the fruit.
- Put the fruit into the prepared pie crust. Once you've placed the top crust on the pie, brush with a little bit of egg wash, only on the lattice, not the edges.
- Sprinkle with sugar and then place in the freezer for about 15 minutes to set the dough. Preheat the oven to 425°F.
- Bake the pie on a cookie sheet lined with foil, to catch any dripping syrup. Bake at 425°F for 20 minutes then drop the temperature to 375°F and bake for 40 minutes. If the edges or top of the pie look to be browning too quickly then tent with foil and continue baking. The pie is done when the juices collecting on the sides start to boil, about 60 minutes.
- Allow the pie to cool and serve slightly warm, although the filling may not be completely set if warm. Or serve at room temperature, but who can wait that long? Enjoy!
