Peach Pie is the signature dessert of Georgia thanks to the plethora of peach groves across the state.This pie combines sweet peaches and earthy raspberries to create a surprisingly delicious pie. Add a bit of sugar and some spices and this pie is the perfect treat of summer.
Components of the Pie:
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1 Regular Pie Dough - Rolled out and in a 9” pie pan. Keep refrigerated.
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1 Regular Pie Dough - Rolled out and cut into 1” strips for the lattice top.Keep refrigerated.
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Peach and Raspberry Filling - Recipe and Ingredients below
Ingredients: Peach and Raspberry Filling
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6 cups Peaches, fresh & sliced ½” thick (leave the skin on!)
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1 cup Raspberries, fresh
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1 cup Granulated Sugar
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½ cup Light Brown Sugar
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½ teaspoon Ground Cinnamon
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⅛ teaspoon Coarse Kosher Salt
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3 tablespoons Cornstarch
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Milk or Heavy Cream for brushing on the pie prior to baking
Directions: Preparing the Peach and Raspberry Filling
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Gently combine 6 cups sliced peaches and 1 cup raspberries in a large bowl. Set aside.
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In a small bowl, combine 1 cup granulated sugar, ½ cup light brown sugar, ½ teaspoon ground cinnamon, and ⅛ teaspoon coarse kosher salt. Mix completely.
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Pour the sugar and spice mixture over the peaches and raspberries. Use your hands to gently mix the two until all of the fruit is coated. Note: Feel free to taste test at this point. If you need additional sugar or spices, add them now.
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Add 3 tablespoons of cornstarch. Use your hands to mix until all of the fruit is coated. Set aside.
Directions: Assembling and Baking the Pie:
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Preheat the oven to 400° F.
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Remove the 9” pie pan containing the pie crust from the refrigerator.
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Pour the fruit filling into the pie crust. Use your hands to gently press down the fruit.
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Cover the fruit filling with the pie dough strips, weaving the strips together to create a lattice top. Seal the edges together by rolling under any excess dough. Note: Lay half of your pie dough strips across the pie one way, and then go back with the remaining half of pie dough strips and place them in an over-under pattern with the original pie dough strips to create the lattice pattern.
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Lightly brush the lattice strips and the edges of the pie with heavy cream or milk and sprinkle the top with sugar.
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Place the pie pan on a rimmed baking sheet and bake for 25 minutes at 400° F on the bottom rack of your oven.
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Reduce the oven temperature to 375° F and continue to bake for 30 minutes.
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Reduce the oven temperature to 350° F, rotate the pie and bake for an additional 35 - 45 minutes. Note: Oven times vary, so look for the pie to be done when the crust is golden brown and the fruit filling is bubbling steadily.
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Remove the pie from your oven, allow it to cool for approximately two hours, and then keep the pie refrigerated until ready to serve.