Peach Raspberry Pie

Do you have any peaches? Raspberries? If you do …you should make this pie..if you don’t you should go get some!!!

The easy thing about this pie is that the crust is a ‘press in’ crust..no rolling! The filling is delicious…& I liked the crumb top so it is win win!

The recipe is from epicurious.com….here is the link to the recipe, The Easiest Peach-Raspberry Pie with Press-In Crust

I substituted the butter in the crust for oil since the butter was supposed to be melted..this made this pie vegan..parve..non-dairy….. & instead of using fresh raspberries I used a bag of frozen ones! For me this was simpler then washing & checking 4 cups of raspberries..also it is hard to find them sometimes, so using frozen means I can make this pie anytime!

My pie did not look as beautiful as the one in the picture on epicurious…but it sure tasted great!

Note: I baked mine with my oven on  convection at first because I thought the crust might burn..it is to baked at a really hot temperature on a low rack..but when we went to eat the pie..the crust was not cooked so I had to bake it at the high temp again for a while to cook the bottom…so follow the instructions as they are!!!

Here is the recipe

Ingredients

For the crust & crumb top

2 1/2 cups flour…& you will need some more flour

1 tsp salt

1/4 cup sugar, divided in half…

3/4 cup butter, melted  **** I actually used oil to make this non-dairy-vegan

1 tsp cinnamon

1 tbsp apple cider vinegar

2 tbsp cold water

For the filling

4 ripe peaches… which is 1 1/2 pounds…

4 cups raspberries… I used frozen

1 cup sugar

6 tbsp cornstarch

2 tsp vanilla

1/4 tsp salt

Method

You need one deep dish pie plate ready! Line a baking sheet with foil…this sits below the pie while it is cooking

Make the crust & the topping first… you mix some of the ingredients together, remove some of this from the bowl & set it aside.  Then add some more ingredients to make the crust 

  1. Mic the 2 1/2 cups of flour & 1 tbsp sugar together in a bowl. Add the oil. Combine so that the mixture is crumbly.
  2. Take 1 1/4 cups of this mixture & put it into another bowl. Add the cinnamon & 3 tbsp of sugar. Knead this with your fingers until it is well combined but still crumbly. Set the bowl aside… this is the topping **** the recipe says to freeze this until ready to use…I did not
  3. Now you will add the vinegar & 2 tbsp of cold water to flour mixture in the original bowl. Mix this to form a dough & knead it until it has a smooth texture. I just kneaded it right in the bowl but you can put the mixture onto a lightly floured work surface & knead it…
  4. Put this dough into the bottom of the pie pan.
  5. Press it evenly into the bottom & up the sides… flatten it with the bottom of a glass…you want it to be even over the bottom of the pan & the sides.
  6. You can crimp the edges of the crust with a fork if you like
  7. Set this crust in the freezer until ready to use *** I didn’t but it will give you a flakey crust if you do & if you have used butter  I just set this aside until I was ready to fill it

Make the filling for the pie

  1. Put the oven rack in the bottom third of your oven & then the other rack in the centre of the oven
  2. Preheat oven to 425f
  3. Place the prepared lined baking sheet on the lower oven rack while the oven is preheating…this preheats the baking sheet
  4. Get a large bowl out
  5. Slice the peaches into 1/4 inch slices  or thinner if you want & put them into the large bowl
  6. Add the raspberries, sugar, cornstarch, vanilla & the salt
  7. Mix until all of the fruit is coated with the dry ingredient & everything is well combined
  8. Put the fruit into the crust in the pie pan
  9. Sprinkle the topping on
  10. Put the pie onto the preheated baking sheet & bake until the crust is golden brown, about 20-25 minutes…
  11. Move the baking sheet to the centre rack…the recipe says to rotate the baking sheet when you move it the higher rack…
  12. Lower the oven temperature to 350f
  13. Continue to bake the pie until the crust is golden brown & the fruit is bubbly…the recipe says 20-25 minutes but my pie took a lot longer! So…keep your eye on the pie
  14. If your crust starts to get too brown & the fruit isn’t cooked yet, cover the pie loosely with foil
  15. When the pie is finished cooking, remove from he oven & let it cool for at least a couple of hours before serving…this allows the fruit to set…

Enjoy!

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