Peach Raspberry Pie
Ingredients
- 2 crusts
- All-purpose flour
- 100 g) sugar
- 30 g) tapioca starch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon kosher salt
- 1 lemon, zested
- 2 1/4 pounds) peaches
- 8 ounces) raspberries
- 1 tablespoon lemon juice
- 1 tablespoon cream, half and half
- 1 large egg yolk
- Turbinado sugar
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Instructions
- Arrange a rack in the lower third of the oven.
- Make the pie dough, divide it into two disks, and chill the disks in the refrigerator for at least 1 hour.
- Remove one disk from the refrigerator. Dust your countertop lightly with flour. Use a rolling pin to roll the dough into an 11-inch circle, about 1/8-inch thick.,To roll the dough, start at the center and roll outwards to the edges. Rotate the dough as you roll to keep the dough circular. If the dough starts to stick to the countertop or rolling pin, lightly dust it with more flour.,Carefully transfer the dough into a 9-inch pie dish. To do this while minimizing the risk of tearing the dough, roll the dough around the rolling pin and then unroll it into the pie dish. Gently press in the dough to line the pie dish.,Roll out the second disk following the same method. Transfer it onto a plate or parchment paper. Cover the crusts with plastic wrap, and place both in the refrigerator to chill while you prepare the filling.
- In a small bowl, whisk the sugar, tapioca starch, cinnamon, ginger, salt, and lemon zest.,In a large bowl, gently toss the sliced peaches and raspberries with the lemon juice. If using frozen raspberries, they don’t need to be thawed.,Add the sugar mixture and mix with a rubber spatula to evenly coat the fruit, being careful not to squish the raspberries.
- Remove the bottom crust from the refrigerator. Transfer the filling into the crust and spread it out evenly, leaving behind any extra juices that may have accumulated at the bottom of the bowl.
- Remove the top crust from the refrigerator and place it over the pie. Trim any excess dough, leaving about a 1-inch overhang from the edge of the pie dish.,Fold the dough under itself, tucking the top crust under the bottom crust, so the edge of the fold is flush with the rim of the pie dish. Use your fingers to crimp and seal the edges.,Use a sharp knife to cut a few vents on the top for the steam to escape.
- In a small bowl, whisk the cream and egg yolk to make an egg wash. Use a pastry brush to apply the egg wash over the top crust. Sprinkle the top generously with the turbinado sugar.
- Line a rimmed baking sheet with parchment paper or foil to catch any drippings. Place the pie on the baking sheet and bake it for 1 hour, or until the crust is golden and the filling is bubbling in the center.,If you’re using frozen fruit, the pie may need to bake for longer. After an additional 10 minutes, check if the crust has browned enough and if the filling is bubbling. Keep checking every 10 minutes.
- Transfer the pie onto a wire rack. Let it cool completely before slicing and serving.
Source
Original recipe: View Original