Homemade Peach and Raspberry Pie.
The last month or so has been peach season in Colorado. If you’ve never had peaches from Colorado’s Western Slope, you don’t know what you’re missing. They are heaven on earth. Something we wait all year for. So juicy you have to eat them over the sink, eyes closed and moaning in pleasure, juice dripping down your chin.
Every year, I buy at least 3 or 4 twenty-pound boxes of Colorado peaches. We eat them every day until they aren’t available any more. (And then we cry a little bit and bemoan the winter.)
And, every year I make several peach pies – a couple for us to eat fresh, a couple to put in the freezer (there is nothing better than fresh peach pie in the middle of January), and at least one or two to give away.
The challenge with making peach pie is all that juice. It’s what makes these peaches so delicious, but it also makes for a runny pie. Good flavor, but the filling just seeps right out of the crust the second you slice into it. Adding more flour or cornstarch to the filling is not the answer because you end up with either a floury tasting filling or one that is more the consistency of gravy.
So, I did a little research and discovered the idea of using pectin to help thicken up and stabilize all that juice. In combination with a little corn starch, the result was beautiful.
The other little trick here is to use a lattice crust for the top crust. Not only does it look lovely, it allows some of the excess water in the juice to evaporate while it bakes.
Every slice of pie packed with fresh peach flavor and a filing that stays where it should.
This year, I also added raspberries. If you’re a peach pie purist, you could certainly leave them out. Just increase the amount of peaches by 2 or 3 and follow the recipe as normal. But, in my opinion, the raspberries take this pie to a whole new level.
- 8 large peaches, peeled, halved, each half cut into quarters (After they are peeled and sliced you should have about 2½ lbs or about 8 cups.)
- 2 cups fresh raspberries
- ¼ cup granulated sugar or stevia
- An additional 3 tbsp granulated sugar
- ¼ cup dark brown sugar
- The zest from 1 large lemon plus 2 tbsp fresh lemon juice
- ⅛ tsp salt
- 2 tbsp low or no-sugar-needed fruit pectin
- ¼ tsp ground nutmeg
- ¼ tsp ground ginger
- 2 tsp vanilla
- 1 tbsp cornstarch
- 1 large egg
- 1 recipe fool proof pie crust
- Combine peaches, raspberries, both sugars, lemon zest and juice, vanilla and salt in a medium bowl. Toss gently with a wooden spoon, or with your hands. Cover and let stand at room temperature for about 1 hour.
- Combine pectin, nutmeg, ginger and 2 tbsp sugar in a small bowl and set aside.
- Drain the peach mixture in a colander set over a large bowl to capture the juice. Pour the peaches into another large bowl and the juice into a glass measuring cup. You should have ½ cup juice. If you have more than that, discard the extra.
- Remove 1 cup of the peach-raspberry mixture to a small bowl and mash with a fork until a coarse paste forms. Set aside.
- Toss the remaining peaches and raspberries with the cornstarch and set aside.
- Pour the juice into a small pan and whisk in the pectin mixture. Cook over medium heat until the mixture is thick and just starting to boil. Remove from the heat and stir in the mashed up fruit and vanilla.
- Pour the pectin mixture into the bowl of peaches and toss gently with a wooden spoon or spatula or your hands.
- Preheat the oven to 425.
- In a small bowl, whisk the egg with 1 tbsp of cold water and set aside.
- Remove the pie dough from the refrigerator. On a floured surface, roll out a portion of the dough to a 12-inch circle that's about ⅛-inch thick. Using a large spatula, gently loosen the dough from the work top, fold it in half and then fold it in half again. It will form a triangle shape. Lift the crust and place it in a pie plate with the point of the triangle in the center of the plate. Gently unfold the dough in the pan and press into the corners gently. Leave any dough that overlaps the edges of the plate in place.
- Pour the peach filling into the bottom crust.
- Re-flour your work surface and roll out another portion of the dough into another 12 inch circle. With a pizza wheel, fluted pizza wheel or paring knife, cut the disk into eight or ten 1½ inch wide strips.
- Starting in the center of the pie, lay half the strips across the top of the filling in one direction, than lay the other half of the strips across the pie perpendicular to the first.
- Trim the edges of the crust so that you have about a half of an inch hanging over the pie plate. Fold the edges under, forming a rim around the pie that is higher than the pie plate. With one hand on the inside of the edge and one hand on the outside, use the index finger of your inside hand to push the dough between the thumb and index finger of your other hand to form a U or a V shape. Continue this crimping motion around the entire edge.
- Gently brush the egg wash over the top crust with a pastry brush and sprinkle evenly with the remaining tablespoon of sugar.
- Put the pie on a baking sheet (to catch any drips) and place in the oven. Immediately turn down the oven temperature to 375 and bake for 50-70 minutes. The pie is done when the crust is golden brown and the filling in the center of the pie is bubbling.
- Remove from the oven, cool completely on a wire rack and refrigerate for at least 2 hours. This allows the filling to set-up.