Ingredients
2 lbs ripe peaches (I used 5 peaches)
2 c fresh raspberries, well washed and drained
2/3 c granulated sugar (you can use less if you get REALLY sweet peaches)
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground ginger
1/8 teaspoon ground coriander
3 tablespoons all-purpose flour
1 tablespoon cornstarch
2 teaspoon fresh lemon juice
1 egg, beaten, for egg wash
2 tablespoons sugar to top crust before baking
Wash, peel, and slice your peaches. I like to have both thinner and thicker slices, the thinner ones melt into the filling a bit and the thicker ones are still pretty toothsome. In a medium sized bowl combine peaches and berries. Set aside.
In a small bowl combine sugar, spices, flour, and cornstarch. Stir into fruit, make sure all the dry ingredients are wet. Add lemon juice.
Before preheating your oven, place your rack in the center. Cover the bottom rack with aluminum foil or place a large baking sheet on the lower rack. This pie is.... juicy. If you don't do this, you will have burnt peach juice in the bottom of your oven, not good. Preheat oven to 400 degrees.
Roll out your pie crust. Work fairly quickly, you want the butter to stay cold. Once your crust is in the bottom of your plate go ahead and add the fruit. You can mound it up a bit, but not too much. I have had to remove fruit from pies before, just make sure it's right before you put your top crust on. Put your top crust on, fold your edges over, and perforate with a fork, or slits. If you don't cut some slits your pie will be... explodey. Cover with egg wash, and sprinkle with your reserved sugar. Bake at 400 for 15 minutes. Turn the oven down to 375 and bake about 45 more minutes. Sometimes it needs a few more minutes, you'll be able to tell when it's done because the crust will be golden brown all over, and the juices are bubbling. Remove from oven and allow to cool a bit before serving. This pie is awesome warm with a bit of vanilla ice cream.
Martha's Pie Crust (courtesy of marthastewart.com )
1 1/4 c all-purpose flour, plus more for rolling
1/2 tsp salt
1/2 tsp sugar
1/2 c (1 stick) cold unsalted butter, cut into small pieces
2 to 4 Tbsp ice water
In a food processor, pulse flour, salt, and sugar. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 2 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Don't overmix.
Turn dough out onto a large piece of plastic wrap. Fold plastic over dough; press to shape into a 1-inch-thick disk. Refrigerate until firm, at least 1 hour (or up to 3 days).
On a floured piece of parchment paper, roll dough to a 14-inch round with a floured rolling pin. Wrap dough around rolling pin, discarding paper; unroll over a 9-inch pie plate (opposite). Gently fit into bottom and up sides of plate (do not stretch dough).
Using kitchen shears, trim dough to a 1-inch overhang. Fold under itself to form a rim, and press to seal. Using thumb and forefinger, crimp rim of crust. Refrigerate until ready to use, up to 1 day.
Pie crust dry ingred. Make your crusts first, they can be chilling while you finish your prep.
Butter!
Ready to knead, then into the fridge to chill.
Peaches, pitted and ready to be sliced.
Flour, sugar, and spices for the peaches.
Peaches and berries getting their flour bath.
Waiting for filling
Mmmmm looks good huh?
Put your top on.
Prick your holes, add your egg wash and sugar.
Apparently I do not have a picture of the finished pie... so... have a picture of my rhubarb pie... it's almost the same. :D
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