One of the most popular seasonal pie flavors at the bakery I used to work at was peach raspberry.
I swapped out the spices and toned down the sugar to let the fruit take the lead.
Theres really no better way to celebrate summer than with fresh fruit.
Cambrea Gordon
Sometimes peaches can taste overly sweet.
And sometimes raspberries are too sour.
Peach raspberry pie balances the honey sweetness of peaches with tart raspberries all encased in buttery, flaky pastry.
Cambrea Gordon
The Best Peaches for Pie
Yellow peaches are best for pie.
They are very sweet with sprightly acidity.
White peaches, on the other hand, have less acidity and a mellower flavor.
Cambrea Gordon
Avoid clingstone peaches and go for freestone instead.
Luckily, most supermarket varieties are freestone, so most peaches labeled yellow peach will work.
If youre looking for specific varietals, try Early Amber, Fay Elberta, Glohaven, or Golden Jubilee.
Cambrea Gordon
The peaches should be ripe, but still slightly firm.
When gently squeezed, it should feel like you could leave a dent without making a juicy mess.
Overly ripe peaches will make a runny pie.
Cambrea Gordon
In the off-season, you’re able to use frozen or canned peaches.
Be sure to use ones canned in juice, not syrup, and drain the juice before using them.
Submerge a few at a time in boiling water for 30 to 60 seconds.
Cambrea Gordon
Fish them out carefully with a slotted spoon and transfer them to an ice bath.
The skins should now peel off easily.
Most pies rely on an added starch to absorb excess moisture and thicken the filling.
Cambrea Gordon
The most common thickeners for pie are flour, cornstarch, and tapioca.
Here are a few tips that can make easy as pie ring true.
Swap out the peaches for another stone fruit or try another berry in place of the raspberries.
Cambrea Gordon
You could even try nectarine blueberry or plum blackberry.
This pie can be frozen before or after baking.
To freeze a baked pie: Let it cool completely, then place the pie uncovered in the freezer.
Cambrea Gordon
When ready to serve, thaw the pie on the counter.
A frozen pie will keep for up to 3 months.
Remove one disk from the refrigerator.
Cambrea Gordon
Dust your countertop lightly with flour.
Use a rolling pin to roll the dough into an 11-inch circle, about 1/8-inch thick.
To roll the dough, start at the center and roll outwards to the edges.
Cambrea Gordon
Rotate the dough as you roll to keep the dough circular.
If the dough starts to stick to the countertop or rolling pin, lightly dust it with more flour.
Carefully transfer the dough into a 9-inch pie dish.
Cambrea Gordon
Gently press in the dough to line the pie dish.
Roll out the second disk following the same method.
Transfer it onto a plate orparchment paper.
Cambrea Gordon
In a large bowl, gently toss the sliced peaches and raspberries with the lemon juice.
If using frozen raspberries, they dont need to be thawed.
Remove the bottom crust from the refrigerator.
Cambrea Gordon
Remove the top crust from the refrigerator and place it over the pie.
Trim any excess dough, leaving about a 1-inch overhang from the edge of the pie dish.
Use your fingers to crimp and seal the edges.
Cambrea Gordon
Use a sharp knife to cut a few vents on the top for the steam to escape.
Sprinkle the top generously with the turbinado sugar.
Line a rimmed baking sheet with parchment paper or foil to catch any drippings.
Cambrea Gordon
If youre using frozen fruit, the pie may need to bake for longer.
Keep checking every 10 minutes.
Transfer the pie onto a wire rack.
Let it cool completely before slicing and serving.
