Lattice top Peach Raspberry Pie

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.

Serves 8

Scallops with Tarragon Beurre Blanc Sauce

My dad has been wanting scallops ever since I made them the last time.   It has been hot and I did not want anything heavy, so I found this sauce to me light but very flavorful.

Scallops with Tarragon Beurre Blanc Sauce

1 lb large sea scallops or 4-5 per person

1 T Olive Oil

2 T Shallot, finely chopped

1 Garlic clove, minced

1/3 c Sherry

2 T White-Wine or Rice Vinegar

8 T (1 stick) Butter, cut into tablespoons, divided

1 T Tarragon, finely chopped

¼ t Salt

¼ t Ground Pepper

Pat scallops dry and sprinkle with 1/4 teaspoon each of salt and pepper (total).

Heat 1 T Olive Oil in a 12-inch nonstick skillet over medium-high heat, then sear scallops, turning once, until golden brown and just cooked through, about 5 minutes total.

Transfer to a platter.

Add garlic and shallot, sherry, and vinegar to skillet and boil, scraping up brown bits for 5 minutes until reduced.

Add juices from platter, reduce heat to low

Add 4 T butter, stirring until almost melted, then add remaining 4 T butter and swirl until incorporated and sauce has a creamy consistency.

Stir in tarragon and salt to taste; pour sauce over scallops.