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Peach Raspberry Pie

This dessert also tastes good with a crunchy sugary crust: Forgo the egg wash, brush the pastry with cold water, and sprinkle with sugar.

  • Yield: Makes one 9-inch pie
Peach Raspberry Pie

Photography: VICTORIA PEARSON

Source: Martha Stewart Living, June 1997

Ingredients

  • 1/4 cup all-purpose flour, plus more for dusting
  • Pate Brisee
  • 1 large egg
  • 1 tablespoon milk
  • 4 pounds (about 8 large) peaches
  • 1/2 pint raspberries
  • 1/2 cup sugar
  • 2 tablespoons unsalted butter, cut into small pieces

Directions

  1. On a lightly floured surface, roll out half the dough to a 1/4-inch-thick circle, about 13 inches in diameter. Drape dough over a 9-inch pie pan, and transfer to refrigerator to chill for about 30 minutes.

  2. Heat oven to 425 degrees. Whisk together egg and milk to make a glaze; set aside. Combine peaches, raspberries, sugar, and flour, and turn onto the chilled bottom crust. Dot with butter. Roll out the remaining piecrust dough to the same size and thickness. Add an extra tablespoon of flour if the peaches are very juicy. Brush the rim of the crust with the egg glaze. Place the other piecrust on top, trim to 1/2 inch over edge of pan, and crimp the edges with a fork or your fingers. Transfer pie to the refrigerator until firm, about 30 minutes. Brush with glaze, and bake for 20 minutes. Reduce heat to 350 degrees and bake 30 to 40 minutes more. Cool on a wire rack.

Reviews (2)

  • MmRMT17 16 Jul, 2013

    Jennifer- I'm new at pie too! A trick I learned is to put about 2 tablespoons of regular large oats evenly spread over the bottom crust after you put in the pan, before adding your fruit. They absorb excess moisture but you don't know they're there!

  • JenniferHalpern 8 Jul, 2012

    This pie tastes delicious. The crust is the perfect combo of salty and sweet. My pie took way longer to get golden brown and bubbly than the 60 min. the recipe instructs. Also, I followed the recipe exactly, and the bottom crust didn't hold together and even with an extra 1/4 cup of flour the filling was so soupy. I've had this problem with other fresh fruit pies, too. I'm a newbie at pies; pie experts: any suggestions?

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