Description
A delightful summer dessert featuring fresh raspberries and sweet peaches in a buttery pie crust.
Ingredients
- 2 portions all-butter pie crust
- 32 grams cornstarch
- 134 grams granulated sugar
- 340 grams fresh raspberries, washed and drained
- 454 grams frozen peaches, thawed and drained
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- Egg wash (beaten egg for brushing)
- Sanding sugar, for topping
Instructions
- Preheat your oven to 220°C. Line a 23-centimetre pie plate with one portion of the pie crust.
- In a small bowl, combine the cornstarch and granulated sugar, mixing well.
- In a large bowl, fold together raspberries, peaches, lemon juice, and vanilla extract. Sprinkle the cornstarch-sugar mixture and toss.
- Pour the fruit mixture into the pie plate. Drape the second crust over the filling and crimp the edges.
- Brush the top crust with the egg wash and sprinkle with sanding sugar.
- Bake for 10 minutes, reduce to 175°C, and bake for 45-55 minutes until golden brown.
- Allow cooling completely before slicing.
Notes
Store in the refrigerator for up to three days or freeze before baking.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American