Peach Raspberry Pie Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the crust:</strong></li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">2 tbsp granulated sugar</li> <li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li> <li class="ingredients-single-item">60-90ml ice-cold water</li> <li class="ingredients-single-item"><strong>For the filling:</strong></li> <li class="ingredients-single-item">600g ripe peaches (about 5-6 medium peaches)</li> <li class="ingredients-single-item">250g fresh raspberries</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">50g light brown sugar</li> <li class="ingredients-single-item">3 tbsp cornstarch</li> <li class="ingredients-single-item">1 tsp lemon zest</li> <li class="ingredients-single-item">1 tbsp lemon juice</li> <li class="ingredients-single-item">1/4 tsp ground cinnamon</li> <li class="ingredients-single-item">1/8 tsp ground nutmeg</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item"><strong>For the egg wash:</strong></li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp milk</li> <li class="ingredients-single-item">2 tbsp coarse sugar for sprinkling</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) pie dish</li> <li class="equipment-single-item">Food processor (optional for pastry)</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry wheel or sharp knife for lattice</li> <li class="equipment-single-item">Pastry brush</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by preparing your pie crust. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use a pastry cutter to work the butter into the flour until you have pea-sized pieces. The varying sizes of butter create pockets of steam during baking, resulting in those beautiful flaky layers we're after. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just comes together when pinched. Be careful not to overwork the dough or add too much water as this will make your crust tough. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days. Cold dough is easier to work with and maintains those butter pockets intact. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the dough chills, prepare your filling. Bring a large pot of water to a boil. Score an X at the bottom of each peach and blanch them for 30 seconds. Transfer immediately to an ice bath. The skins should now slip off easily. Halve the peaches, remove the pits, and slice into 1cm thick slices. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a large bowl, gently toss the peach slices with the raspberries, both sugars, cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and salt. The cornstarch is crucial here as it will thicken the abundant juices released by the fruits during baking, preventing a soggy bottom crust. Let the mixture sit for 15 minutes to allow flavors to meld. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 200°C (400°F) and place a baking sheet on the middle rack to heat up. The hot baking sheet will help cook the bottom crust quickly, preventing sogginess. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Remove one disc of dough from the refrigerator and let it sit at room temperature for 5 minutes to slightly soften. On a lightly floured surface, roll out the dough to a 30cm circle about 3mm thick. Carefully transfer to your pie dish, gently pressing it into the corners without stretching. Trim excess dough, leaving a 2cm overhang. Refrigerate while preparing the lattice top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Roll out the second disc of dough to a 30cm circle. Using a pastry wheel or knife, cut into 2.5cm strips for your lattice. Place the strips on a parchment-lined baking sheet and refrigerate for 10 minutes to firm up, making them easier to weave. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove the pie shell from the refrigerator and strain the filling slightly if there's excessive liquid (you can reduce this liquid in a small saucepan and add back later if desired). Pour the filling into the pie shell, mounding slightly in the center. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Create the lattice top by laying half your strips in one direction across the pie, spacing them evenly. Fold back every other strip halfway, and place a strip perpendicular to them. Unfold the strips over the perpendicular one. Repeat the process, alternating which strips you fold back, until you've created a woven lattice pattern. This not only creates a beautiful presentation but also allows steam to escape during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Trim excess lattice strips and fold the bottom crust overhang over the edges of the lattice. Crimp decoratively with your fingers or a fork to seal. Refrigerate the assembled pie for 15 minutes to set the pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Brush the lattice and edge with egg wash, being careful not to let it pool, and sprinkle generously with coarse sugar for a beautiful sparkle and extra crunch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, until the crust is deeply golden and the filling is bubbling vigorously through the lattice. If the edges brown too quickly, cover them with a pie shield or strips of aluminum foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Allow the pie to cool on a wire rack for at least 3 hours before slicing. This crucial resting time allows the filling to set properly - cutting too soon will result in a runny filling. The pie will still be slightly warm after 3 hours, perfect for serving with vanilla ice cream. For cleaner slices, you can refrigerate the completely cooled pie for an hour before serving. </li> </ol>