This is my favorite summer pie. I am horrible at making pie crusts, so I always use the pre-made Pillsbury crusts that all you have to do is roll out. I prefer using fresh peaches, but there have been a few times in the winter that I had a craving for this pie and I cheated with frozen peaches.
Lattice top Peach Raspberry Pie
1 – 1 ½ lbs Peaches, peeled and sliced.
2 cups Raspberries, fresh or frozen
2/3 c Sugar (can substitute 1/3 c Splenda for sugar-free option)
3 T Corn Starch
1 T Vanilla Extract
2 Pie Crusts
1 Egg, slightly beaten
2 T sugar
Preheat oven to 325 degrees
HINT: An easy way to peel peaches is to blanch them first
Bring a medium pot of water to boil
Prepare a cold water bath in a medium size bowl with ice and cold water
Cut a small X on the bottom of each peach
Place peach in boiling water for 45 seconds, remove using slotted spoon
Place in ice water for 45 seconds; remove and peel skin starting at the bottom of peach. Should be able to do this with your fingers or scrap skin off with paring knife
Blanch and peel peaches one at a time for best results.
Mix sliced peaches, raspberries, sugar, corn starch, and vanilla in medium bowl
Let sit for 5 minutes
Roll out the pie crusts (about 3 inches beyond the diameter of your pie dish) and place the first one in a pie pan. I like to use a deep dish pan for this pie.
The dough should extend beyond the rim of the pie dish by about half an inch.
Fill your pie shell with the pie filling.
Using a paring knife cut the second pie crust into ½ inch strips
Using every other strip, starting with the longest strip in the middle, lay out approx 7 parallel strips of the pie dough, starting the center on top of the filling, with about 1/2-inch space between them.
Repeat with the remaining strips, laying the strips perpendicularly, starting in the center.
Trim the edges of the strips flush with the dough of the underlying pie dish, which should be about half an inch over the sides. Fold back the rim of the shell over the edge of the lattice strips, and crimp to secure.
Using a pastry brush spread a thin layer of beaten egg over crust
Sprinkle 2 T sugar on top of pie.
Place pie on center oven rack and back for 45 minutes or until crust is browned.
Let stand for at least 30 minutes before cutting.