Reviews (2)
Add Rating & Review
100 Ratings
5 star values:
18
4 star values:
25
3 star values:
33
2 star values:
17
1 star values:
7
Martha Stewart Member
Rating: Unrated
07/16/2013
Jennifer- I'm new at pie too! A trick I learned is to put about 2 tablespoons of regular large oats evenly spread over the bottom crust after you put in the pan, before adding your fruit. They absorb excess moisture but you don't know they're there!
Martha Stewart Member
Rating: Unrated
07/08/2012
This pie tastes delicious. The crust is the perfect combo of salty and sweet. My pie took way longer to get golden brown and bubbly than the 60 min. the recipe instructs. Also, I followed the recipe exactly, and the bottom crust didn't hold together and even with an extra 1/4 cup of flour the filling was so soupy. I've had this problem with other fresh fruit pies, too. I'm a newbie at pies; pie experts: any suggestions?
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Gallery
Peach Raspberry Pie
Credit:
VICTORIA PEARSON
Recipe Summary
Yield: Makes one 9-inch pie
Ingredients
Ingredient Checklist
1/4 cup all-purpose flour, plus more for dusting
1 recipe Piecrust
1 large egg
1 tablespoon milk
4 pounds (about 8 large) peaches
1/2 pint raspberries
1/2 cup sugar
2 tablespoons unsalted butter, cut into small pieces
Cook's Notes
This pie also tastes good with a crunchy sweet crust: Forgo the egg wash, brush the pastry with cold water, and sprinkle with sugar.
Gallery
Peach Raspberry Pie
Credit:
VICTORIA PEARSON
Recipe Summary
Yield: Makes one 9-inch pie
Gallery
Peach Raspberry Pie
Credit:
VICTORIA PEARSON
Peach Raspberry Pie
Credit:
VICTORIA PEARSON
Peach Raspberry Pie
Recipe Summary
Yield: Makes one 9-inch pie
Recipe Summary
Yield: Makes one 9-inch pie
Yield: Makes one 9-inch pie
Makes one 9-inch pie
Ingredients
Ingredients
- 1/4 cup all-purpose flour, plus more for dusting
- 1 recipe Piecrust
- 1 large egg
- 1 tablespoon milk
- 4 pounds (about 8 large) peaches
- 1/2 pint raspberries
- 1/2 cup sugar
- 2 tablespoons unsalted butter, cut into small pieces
Directions
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.
Cook's Notes
This pie also tastes good with a crunchy sweet crust: Forgo the egg wash, brush the pastry with cold water, and sprinkle with sugar.
Cook’s Notes
This pie also tastes good with a crunchy sweet crust: Forgo the egg wash, brush the pastry with cold water, and sprinkle with sugar.
Reviews (2)
Add Rating & Review
100 Ratings
5 star values:
18
4 star values:
25
3 star values:
33
2 star values:
17
1 star values:
7
Martha Stewart Member
Rating: Unrated
07/16/2013
Jennifer- I'm new at pie too! A trick I learned is to put about 2 tablespoons of regular large oats evenly spread over the bottom crust after you put in the pan, before adding your fruit. They absorb excess moisture but you don't know they're there!
Martha Stewart Member
Rating: Unrated
07/08/2012
This pie tastes delicious. The crust is the perfect combo of salty and sweet. My pie took way longer to get golden brown and bubbly than the 60 min. the recipe instructs. Also, I followed the recipe exactly, and the bottom crust didn't hold together and even with an extra 1/4 cup of flour the filling was so soupy. I've had this problem with other fresh fruit pies, too. I'm a newbie at pies; pie experts: any suggestions?
Reviews (2)
Add Rating & Review
100 Ratings
5 star values:
18
4 star values:
25
3 star values:
33
2 star values:
17
1 star values:
7
Add Rating & Review
100 Ratings
5 star values:
18
4 star values:
25
3 star values:
33
2 star values:
17
1 star values:
7
100 Ratings
5 star values:
18
4 star values:
25
3 star values:
33
2 star values:
17
1 star values:
7
100 Ratings
5 star values:
18
4 star values:
25
3 star values:
33
2 star values:
17
1 star values:
7
- 5 star values:
- 18
- 4 star values:
- 25
- 3 star values:
- 33
- 2 star values:
- 17
- 1 star values:
- 7
Martha Stewart Member
Rating: Unrated
07/16/2013
Jennifer- I'm new at pie too! A trick I learned is to put about 2 tablespoons of regular large oats evenly spread over the bottom crust after you put in the pan, before adding your fruit. They absorb excess moisture but you don't know they're there!
Martha Stewart Member
Rating: Unrated
07/08/2012
This pie tastes delicious. The crust is the perfect combo of salty and sweet. My pie took way longer to get golden brown and bubbly than the 60 min. the recipe instructs. Also, I followed the recipe exactly, and the bottom crust didn't hold together and even with an extra 1/4 cup of flour the filling was so soupy. I've had this problem with other fresh fruit pies, too. I'm a newbie at pies; pie experts: any suggestions?
Martha Stewart Member
Rating: Unrated
07/16/2013
Jennifer- I'm new at pie too! A trick I learned is to put about 2 tablespoons of regular large oats evenly spread over the bottom crust after you put in the pan, before adding your fruit. They absorb excess moisture but you don't know they're there!
Rating: Unrated
Rating: Unrated
07/08/2012
This pie tastes delicious. The crust is the perfect combo of salty and sweet. My pie took way longer to get golden brown and bubbly than the 60 min. the recipe instructs. Also, I followed the recipe exactly, and the bottom crust didn't hold together and even with an extra 1/4 cup of flour the filling was so soupy. I've had this problem with other fresh fruit pies, too. I'm a newbie at pies; pie experts: any suggestions?
All Reviews for Peach Raspberry Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Peach Raspberry Pie
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
