Tuesday, September 14, 2010

Peach Raspberry Pie

¼ cup all-purpose flour, plus more for dusting
Pastry dough for double crust (double this recipe here)
1 large egg
1 tablespoon milk
2 pounds peaches (or enough to mostly fill your pie)
½ pint raspberries (about 1 cup)
½ cup sugar
2 tablespoons unsalted butter, cut into small pieces

1. On a lightly floured surface, roll out half the dough to a 1/4-inch-thick circle, about 13 inches in diameter. Gently place dough in bottom of pie dish.
2. Heat oven to 425 degrees. Whisk together egg and milk to make a glaze; set aside. Combine peaches, raspberries, sugar, and flour. Pour into pie dish. Dot with butter.
3. Roll out the remaining 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 rolled-out dough on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Brush the top with the egg glaze and bake for 20 minutes. Reduce heat to 350 degrees and bake 30 to 40 minutes more. Cool on a wire rack. Serve with vanilla ice cream or whipped topping, if desired.

Notes: This recipe is an adaptation of Martha Stewart's Peach Raspberry Pie recipe. I used fresh raspberries and peaches that we had picked at a local farm. The pie turned out really tasty, and looked beautiful with the glaze on top. Martha suggests chilling the dough before you add the filling, and then chilling the assembled pie before baking. I didn't do these steps, and it turned out just fine.

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