Peach and Raspberry Pie

Don't actually need another pie recipe, but I finally found some ripe peaches at the market. Usually they are hard as rocks, which I don't find appealing at all. This time they were soft, so I bought six large ones. One I ate for lunch and the other five went into the pie. Unfortunately these 'ripe' peaches were just peaches that had been the rock hard ones and had sat long enough to soften and, in most cases, dry out some in the process. This leaves the peach slices more like sponges in texture than true peaches that have had a chance to ripen at least some on the tree. the good news is that cooking them brings back at least some of the juiciness, so baking them in a pie improves them a lot.

For the crust I used my favorite ready made ReadyCrust from Pillsbury from the market. Sweetie likes it and it's easy, making a pie go together much faster than if I made the crust dough.

The filling was those five peaches, peeled, pit removed, slices and the slices halved. I mixed up some flour, sugar, salt and cornstarch, grated on some freshly gound nutmeg, then sprinkled that mixture over the peaches in their CorningWare bowl. The peaches were mixed using my hands to keep from bruising the slices and to distribute the dry ingredients evenly,

Into the pastry lined pie plate I put about 1/3 of the coated peach slices, then dotted about 6-8 fresh raspberries around, covered them with another 1/3 of the peaches, repeated the raspberry dotting, then finished it off with the rest of the peaches. The top crust went on, the edges of the bottom crust resting on the pie plate rim were moistened with water and the top crust pressed down a bit. This seals the sides to keep the juices in. Top and bottom crusts were rolled under together all around the rim, then fluted. While all this happened, the oven was preheating to 425 degrees F. I painted the top crust and rim with egg white and sprinkled some clear sanding sugar on top for sparkle and a little crunch.

After cutting three slits into the top of the pie, I placed the pie on a pizza sized baking sheet, then into the preheated over for 15 minutes. Even with that short time in the oven, the peaches and the crust smelled wonderful!

Another 25 minutes at 350 degrees F and the pie was done, all golden brown and delicious looking. The filling bubbled a bit in one of the slits so I knew it would need some time to cool before slicing. Unfortunately I didn't share that information with Sweetie, so he cut a couple of slices within about a half hour of the pie coming from the oven...so the filling was very soupy. Still delicious!

Want to make this pie? Follow what I wrote above, and use THIS recipe as a template and all should be well.

XO, Elle