Raspberry-peach pie
By Apez27
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Ingredients
- 1 box (15oz.) refrigerated ready-to-bake pie crust
- 3/4 cup plus 2 tsp. sugar
- 1/4 cup all-purpose flour
- 1 tbsp. gated lemon zest
- 8 medium peaches ( 2 - 3/4 to 3 lbs.) peeled, cut in 1 - inch wedges (about 8 cups)
- 1/2 pint (6 oz.) fresh raspberries
- 1 egg white from 1 large egg, in a small bowl
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
heat oven to 375. Coat a 9-inch pie plate with nonstick spray. With a rolling pin, roll 1 crust into a 12 inch round. Transfer to pie plate. Unroll or unfold remaining crust on a cutting board; cut in 1 inch wide strips. Cover with plastic wrap.
Step 2
Mix 3/4 cup sugar, the flour and lemon zest in a large bowl. Fold in peaches, then raspberries. Spoon into pie shell.
Step 3
Beat egg white with a fork until foamy. Brush on rim of crust and pastry strips. Arrange about 4 strips evenly spaced across filling. Place about 4 strips diagonally over first strips to form a lattice (discard remaining strips). Trim and press ends to bottom crust. Roll overhang of bottom crust up over edges of strip to form an even rim. Press edges with tines of a fork. Sprinkle top with 2 tsp. sugar.
Step 4
Bake on a sheet of foil (to catch any drips) 1 hour, or until crust is golden brown and peaches are tender when pierced. Remove to a wire rack and cool at least 1 hour before serving. Serve the pie when its at its best the day its made.
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