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
Photography: VICTORIA PEARSON
Source: Martha Stewart Living, June 1997
- 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
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.
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.