THE EASIEST PEACH-RASPBERRY PIE WITH PRESS-IN CRUST
Keep your rolling pin in the cupboard-you won't need it for this simple press-in pie dough, which does double duty for both the crust and crumb topping. The gorgeous peach-raspberry filling can also be baked in a muffin tin to make 12 adorable mini pies.
Provided by Rhoda Boone
Categories Dessert Kid-Friendly Raspberry Peach Summer Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 1 (9") pie
Number Of Ingredients 16
Steps:
- Make the crust and crumb topping:
- Whisk 2 1/2 cups flour, salt, and 1 Tbsp. sugar in a large bowl. Drizzle in butter. Stir just to combine but do not fully incorporate. Texture should be crumbly with some large clumps.
- Transfer 1 1/4 cups (loosely packed) crust mixture to a medium bowl; add cinnamon and remaining 3 Tbsp. sugar. Knead with fingertips until well-combined but still crumbly with a few pea-sized pieces remaining. Freeze until ready to use.
- Add vinegar and 2 Tbsp. cold water to remaining crust mixture. Stir to form a dough, then transfer to a lightly floured surface and knead a few times until the texture is smooth. Transfer to pie pan and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
- Make the filling and bake the pie:
- Position 1 rack in bottom third and 1 rack in center of oven; preheat to 425°F. Place a foil-lined rimmed baking sheet on bottom rack to preheat.
- Slice peaches into 1/4-inch-thick wedges, then transfer to a large bowl. Add raspberries, sugar, cornstarch, vanilla, and salt and toss well to combine. Fill pie crust with fruit mixture, then sprinkle with crumb topping.
- Place pie on preheated sheet and bake until crust begins to turn golden, 20-25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue to bake pie until crust is golden brown and thickened juices are bubbling, 35-45 minutes more; cover crust with foil or a pie shield if it begins to darken too much before juices are bubbling. Cool on a wire rack at least 2 hours to allow juices to set before slicing.
- Do Ahead
- Pie dough and crumb topping can be made and frozen for up to 3 months; thaw before using.
PEACH-GLAZED RASPBERRY AND CREAM CHEESE PIE
Raspberry pie with a peach glaze and a layer of cream cheese on the bottom. Serve topped with sweetened whipped cream.
Provided by cswelker
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 4h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Line a 9-inch pie plate with pie crust. Press crust firmly against sides and bottom and prick with a fork. Fold excess crust under and press together to form thick edge.
- Bake in the preheated oven until light brown, 10 to 12 minutes. Remove and set aside.
- Meanwhile, combine crushed peaches, 1/2 cup water, and 1/2 cup sugar in a saucepan over medium heat. Mix cornstarch into remaining 1/4 cup water in a small bowl; add to the peach mixture and stir until boiling. Boil until thick, about 5 minutes longer. Remove from the heat, stir in lemon juice, and set aside to cool.
- Combine cream cheese and remaining 1/4 cup sugar in a medium bowl; beat with an electric mixer until smooth and creamy. Spread into the bottom of the cooled pie crust.
- Place raspberries in a large bowl. Pour cooled peach glaze over top and toss gently to coat. Pour mixture onto cream cheese layer and spread gently to fill pie. Chill in the refrigerator until pie is set, at least 4 hours.
Nutrition Facts : Calories 328.5 calories, Carbohydrate 40.7 g, Cholesterol 30.8 mg, Fat 17.5 g, Fiber 4.4 g, Protein 4.1 g, SaturatedFat 8 g, Sodium 201.9 mg, Sugar 24.3 g
PEACH RASPBERRY PIE
This pie features the freshest summer fruit -- bring it to any festive gathering and watch it disappear.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch pie
Number Of Ingredients 8
Steps:
- On a lightly floured surface, roll out half the dough to a 1/4-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.
- Heat oven to 425 degrees. Whisk together egg and milk to make a glaze; set aside. Combine peaches, raspberries, sugar, and flour, and turn onto the chilled bottom crust. Dot with butter. Roll out the remaining piecrust dough to the same size and thickness. Add an extra tablespoon of flour if the peaches are very juicy. Brush the rim of the crust with the egg glaze. Place the other piecrust on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer pie to the refrigerator until firm, about 30 minutes. Brush with glaze, and bake for 20 minutes. Reduce heat to 350 degrees and bake 30 to 40 minutes more. Cool on a wire rack.
RASPBERRY PEACH PIE
I came up with this recipe when we had a bumper crop of raspberries, and a friend gave me some of the juiciest peaches we'd ever tasted. -Jean Boelsma, Bethel, Maine
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Roll out pastry to fit in a 9-in. pie plate. , Transfer to pie plate; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights., Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., In a large saucepan, combine the peaches, sugar and juice. Combine cornstarch and water until smooth. Stir into peach mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Fold in raspberries. Spoon into crust., Refrigerate for at least 4 hours or overnight. Refrigerate leftovers.
Nutrition Facts : Calories 333 calories, Fat 8g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 149mg sodium, Carbohydrate 63g carbohydrate (39g sugars, Fiber 5g fiber), Protein 3g protein.
PEACH RASPBERRY TOP-CRUST PIES
If making more than 2 pies, do not double this recipe but make multiple batches.
Yield Makes two 9-inch top-crust pies
Number Of Ingredients 8
Steps:
- Divide dough in half. On a lightly floured surface with a lightly floured rolling pin roll out 1 piece of dough 1/4 inch thick (about a 15-inch round), keeping remaining piece of dough chilled. Transfer round to a large baking sheet and chill, covered. Roll out and chill remaining dough in same manner and stack it on top of first round. Chill pastry rounds, loosely covered with plastic wrap, 15 minutes.
- Cut an X in blossom end of each peach. Have ready a large bowl of ice and cold water. Fill a 5-quart kettle three fourths full with water and bring to a boil. Working in batches, blanch peaches 15 seconds and transfer with a slotted spoon to ice water. Slip skins from peaches and, working over a large bowl to catch the juices, cut peaches into 1/2-inch-thick wedges. Gently toss peaches with sugar, cornstarch, lemon juice, vanilla, and raspberries until combined well.
- With a spoon divide filling between two 9-inch (1-quart) glass pie plates, mounding fruit. Juice should reach no higher than 1/4 inch below rim of each pie plate. With spoon remove excess juice from pie plates and discard.
- In a small bowl whisk eggs and evenly brush onto tops and undersides of pie plate rims. Cover each pie with a pastry round and trim pastry with scissors, leaving a 1/2-inch overhang and, if desired, reserving scraps for decorations. Brush undersides of overhang with some egg and press overhang onto and under rims of pie plates to seal. Chill pies until pastry is firm, about 20 minutes. Preheat oven to 425°F.
- On a lightly floured surface with a lightly floured rolling pin roll out reserved pastry scraps 1/4 inch thick and with a sharp small knife cut out 2 decorations (such as the family initial), transferring to a plate. Chill decorations 15 minutes.
- Line 2 jelly-roll pans with foil.
- Brush crusts evenly with some egg and arrange decorations in centers, pressing lightly to adhere. With a sharp knife cut three 3/4-inch-long slits on top of each pie to form steam vents. Brush decorations with some egg and transfer pies to jelly-roll pans (to catch drips). Bake pies in upper and lower thirds of oven, staggering pans if possible on oven racks and switching position of pans halfway through baking, about 1 to 1 1/4 hours total, or until pastry is golden brown and cooked through. (If pastry gets too brown too quickly, tent pies with foil).
- Let pies stand on racks to set juices at least 1 1/2 hours before serving. Pies may be made 1 day ahead and kept, loosely covered, at room temperature. If desired, reheat pies, uncovered, in a 350°F. oven.
RASPBERRY-PEACH PIE
Simple, quick, delicious recipe that can be made all year round. Serve alone or with fresh-made whipped cream. Yummy!
Provided by JackiePieGirl
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Mix raspberries, peaches, 1 cup sugar, and flour in a large bowl.
- Press one pie crust into a pie dish; pour fruit mixture into pie crust. Sprinkle remaining 1/3 cup sugar over fruit.
- Cut designs in the second pie crust using a cookie cutter and arrange pie crust over fruit. Pinch the edges of the bottom and top crusts together to seal.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and fruit filling is bubbly, about 35 minutes more.
Nutrition Facts : Calories 406.3 calories, Carbohydrate 65.3 g, Fat 15 g, Fiber 3.2 g, Protein 4.1 g, SaturatedFat 3.7 g, Sodium 234.4 mg, Sugar 38.2 g
PEACH BLUEBERRY PIE
"What a flavor!" That's what I hear most often when guests taste this peach blueberry pie. I invented it one day when I was short on peaches. -Sue Thumma, Shepherd, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine sugar, flour, cinnamon and allspice. Add peaches and blueberries; toss to coat. , Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/2-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Brush lattice strips with milk; sprinkle with cinnamon sugar., Bake until crust is golden brown and filling is bubbly, 40-45 minutes. Cool on a wire rack.
Nutrition Facts : Calories 406 calories, Fat 16g fat (7g saturated fat), Cholesterol 14mg cholesterol, Sodium 215mg sodium, Carbohydrate 65g carbohydrate (34g sugars, Fiber 2g fiber), Protein 3g protein.
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