Raspberry Peach Pie.

Summer is my favorite time for pie making! We have an obscene amount of raspberries growing in our garden that my little one like to “help” pick them and Bryce would eat pie for the rest of his life if he could. So, I’ve decided to share the easiest pie recipe that we bake quite often in our household and seems be a big hit!

First, wash the raspberries and peaches. Then chop the peaches (I like to leave the skin on the peaches, they tend to not get as soggy this way).

Pour in the sugar into the raspberry bowl and the peach bowl. Gently fold in the sugar and let them sit for 20 minutes.

Place your pie crust (homemade or store bought) in the bottom of your pie pan and let it chill or freeze. Once chilled, add half your peaches to the bottom of the pie. For the middle layer, spread all the raspberries on top of your peach layer. Add the rest of the peaches on top.

Top with the remaining pie dough and add whatever design you like! Chill for 15 minutes and bake at 450 degrees for 15-20 minutes.

• 1 pie dough recipe (see below), or pre-made dough
• 5-6 large ripe peaches
• 2 teaspoons fresh lemon juice
• 2 ½ tablespoons cornstarch, divided
• 1/2 cup sugar, divided
• 8 oz raspberries (about 2 cups)
  NOTE: peaches give off a lot of juice once sugared, you may need to drain some out
  Preheat oven 450 degrees. Add pie dough to a pie pan and chill for 15 minutes. Cut peaches into large chunks and place in a bowl. Sprinkle with half of the divided sugar and gently fold in. Repeat with raspberries. Let both fruits rest for 20-30 minutes. Mix the cornstarch with 1tbs of water and add half to each fruit mixture. Now it’s time to fill the pie! Add half of the peaches into the bottom of the pie. Next, spread all the raspberries on top of the peaches creating a “middle layer”. Add the remaining half of the peaches. Top with pie dough in whatever design desired. Chill for 15 minutes. Bake at 450 for 15-20 minutes. Let cool and serve with ice cream!

• 1 1/4 cups unbleached all-purpose flour
• 1 Tbs. sugar
• 1/4 tsp. salt
• 8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
• 3 Tbs. very cold water
  To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.
• To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.
• Transfer the dough to a work surface, pat into a ball and flatten into a disk. (Although many dough recipes call for chilling the dough at this point, this dough should be rolled out immediately for the best results.) Lightly flour the work surface, then flatten the disk with 6 to 8 gentle taps of the rolling pin. Lift the dough and give it a quarter turn. Lightly dust the top of the dough or the rolling pin with flour as needed, then roll out into a round at least 12 inches in diameter and about 1/8 inch thick. Makes enough dough for one 9-inch single-crust pie or one 10-inch galette.