Friday, August 26, 2011

Raspberry Peach Pie

We went blueberry picking out at Blue Dog Farm yesterday. Chloe, my three year old daughter, wanted to stop and discuss each blueberry and its merits before picking and dropping it in her bucket.

We ended up with just over five pounds, a nice little stash of delicious summer fruit. When we finished she asked if we could go peach picking. I wish we could!

Peach pie seems like a late summer bliss and with all the super sweet, ripe peaches going through our kitchen, I have been craving one for a while. We had a twelve ounce package of raspberries, so I decided to mix those in too. The raspberries broke down in the pie while the peaches stayed whole, creating an interesting texture contrast.

Whisk the flour, salt and sugar together and then drop the butter and shortening into the flour. The butter was cold but the shortening was at room temperature. Some people recommend cold shortening as well.


Blend the shortening, butter and flour mixture together; it should end up looking like cornmeal.


In my experience, you don't want the dough to congeal together too easily when adding water. It should be a little bit of a struggle to keep it together, so add just enough water to form a ball.


Slice up the peaches and wash the raspberries. Some people like to peel their peaches. I don't mind peach skins but you could drop them in a pot of boiling water just for ten seconds or so, lift them out and then the skins should slip off (just like tomatoes).


 Mix the sugar, cinnamon and vanilla into the peaches.


 Give it an occasional stir.


After a while this 'sweat' will form in the bottom of the peach bowl. Wait about an hour and then strain it off into a saucepan.


Boil the liquid down to a thick syrup. In a moment of brilliance, I threw this in the freezer to quickly cool it down, but instead of cooled syrup, I ended up with a taffy textured candy. I put it back on the stove to re-liquify it.


 Mix the syrup in with the peaches and add the raspberries. Then add the cornstarch.


Roll out your pie crust.
 

Fill the crust with the fruit filling and cover it up with the second pie crust.


Bake it at 425 for ten minutes. Then turn it down to 350 for another 40 - 50 minutes. Watch the edge of the crust which might start to burn. If it does you can cover it with tinfoil.

To easily cover the outer rim of your pie, take out a square sheet of tinfoil the size of your pie. Fold it in half and cut out a circle in the center, about 6 or 7 inches in diameter. Unfold it and place it over your pie, carefully crimping down the foil to cover the pie edges.


Raspberry Peach Pie

2 1/2 cups flour
1 stick cold unsalted butter, cut into small pieces
1/2 cup vegetable shortening
1 tsp salt
1 T sugar
6 T ice cold water

5 - 6 ripe (but not overly so) peaches
12 oz raspberries
1 cup sugar
1 tsp cinnamon
1 tsp vanilla
3 - 4 T cornstarch

The crust

Whisk the flour, sugar and salt together in a large bowl. Drop the butter into the bowl, along with the shortening. Cut in the butter and shortening until it resembles cornmeal using your fingers or two forks. Sprinkle the cold water over the dough and mix it together with a fork and then your hands. Form it into two discs, cover them with plastic and put in the refrigerator for 2 hours (or you can leave it there longer if you are preparing the crust a day early).

The filling

Pre-heat the oven to 425.

Wash and slice the peaches into 1/2 inch thick slices. Mix the sugar, cinnamon, vanilla and peaches together in a large bowl. Let sit for an hour, stirring occasionally.

Drain the liquid that formed at the bottom of the bowl of peaches into a small saucepan and simmer until the liquid is reduced to 1/4 of the amount that you started with. Let cool.

Mix the reduced syrup, raspberries and peaches together gently in a bowl. Add the cornstarch, stirring well.

Putting it together

Take out the two discs of dough and roll them out on a lightly floured surface. Gently lift up one disc of crust and line the bottom of the pie dish, pile in the filling in and cover with the second disc. Trim the crust that is hanging over to about 1 inch, if necessary. Crimp the edges together and put three small slits in the top as a vent. Place in the oven for 10 minutes. Turn the oven down to 350 and cook for another 40 - 50 minutes, until the fruit is bubbling and the crust is golden brown.

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