Peach and Berry Pie
What a wonderful alternative to the traditional peach cobbler. This pie is a mixture of sweet soft peaches, and tart berries. You would never think this combination would go so well together, but the flavors truly blend in a way that will surprise you.
My husband is a huge fan of peaches. In fact, he puts them in just about everything. But just plain old peach cobbler gets old and boring after a while, even one a amazing as mine. Adding apples, pears, or even plums are great, but just doesn't give it the kick that some fresh berries do.
For those faint at heart, try some blueberries. They are sweet bit have a milder taste than some other berries. For those still not bold enough for raspberries, cherries are a nice addition. But go all out for done raspberries, and you'll have surprised guests asking for the recipe time and time again. This is definitely a show stopper, and you'll love the health benefits that come with it!
- 1 package 2 refrigerated pie crusts
- 4 cups fresh peaches, sliced
- 1 cup fresh raspberries
- 3/4 cup + 1 tablespoon sugar, separated
- 3 tablespoons flour
- 1 teaspoon cinnamon
- 2 tablespoons butter
- Preheat oven to 400 degrees F. Generously spray a 9 inch pie pan with cooking spray.
- Thaw your two pre-made refrigerated pie crusts on the counter, as directed on the package.
- Clean and slice each of your peaches very thin and toss them into a large bowl.
- Wash your raspberries in a strainer thoroughly and then also toss them into the bowl.
- Add your sugar, flour and cinnamon to the bowl and toss them all together.
- Add about a quarter cup of water to the bowl and microwave for 2-3 minutes to soften up the fruit and create a syrup.
- Roll out both of your pie crusts on a flour dusted area to just bigger than the pie pan. (They never come quite big enough alone in their packages.)
- TIP: If you're having trouble rolling it out once out of the package, use a toothpick to loosen up the sticking areas.
- Lay one of your rolled out pie crusts into your pie pan.
- Pour your fruit mixture into the pie crust.
- Dot butter over the top of your fruit mixture and top with the remaining pie crust.
- Flute the edges of the pie crusts together to seal your pie closed.
- Cut vents into the top of your pie, starting about an inch from the middle and slicing out to about an inch from the edge, as if you're marking pie slices. This will allow air to vent out of the pie while cooking.
- Brush the top of the pie with a little bit of water and then sprinkle the top crust with sugar.
- Place in the oven and bake for 45 minutes, or until golden brown on top.
|Serving size: 1 (1/8) slice of pie|
|Calories from Fat||117|
|% Daily Value *|
|Fat 13 g||20%|
|Carbohydrates 44 g||15%|
|Fiber 2 g||8%|
|Protein 2 g||4%|
|Cholesterol 8 mg||3%|
|Sodium 228 mg||10%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
I simply cannot get enough of these fruit pies. Especially when there are fresh, ripe peaches falling off of the trees in my backyard, it's hard not to do everything I can to take advantage of them.
The original recipe I was given suggested that I put the peaches directly into the pie after slicing and adding the other ingredients. However, they were not as soft or syrupy as they could have been. By popping them in the microwave first, the sugar draws the juice out of the fruit creating a nice yummy syrup and softening the fruit further before baking. The flour in the recipe (which can be substituted with cornstarch) simply thickens the syrup a little so that it stays together after baking.
It really doesn't matter what fruit you use in this pie, but peaches and raspberries are a perfect match, the peaches being so sweet and the raspberries being a tad bit tart. I have also used blueberries and cherries in this pie with outstanding results, and have even replaced the peaches with pears.
This recipe is only made better if the fruit is freshly grown and picked. Yummy!