Ingredients
- Fresh Raspberries (12 ounces): Raspberries bring a lovely tartness to balance the sweetness of the peaches and add a beautiful color to the filling.
- Frozen Peach Slices (20 ounces, thawed): Using frozen peach slices provides consistency in flavor and texture, especially when fresh peaches are out of season. Thawing the peaches beforehand ensures they release the right amount of juices without watering down the filling.
- Sugar (3/4 cup): Just enough to sweeten the fruit and bring out the natural flavors without overwhelming the tartness.
- Cornstarch (1/3 cup): This helps thicken the filling, creating a sliceable pie with just the right texture.
- Cinnamon (1/2 teaspoon): A touch of warmth that enhances the sweetness of the peaches and complements the raspberries.
- Salt (pinch): Balances the flavors, enhancing the overall taste of the pie.
- Pie Crusts (2): Store-bought or homemade, these form the base and lattice top for the pie.
- Large Egg (1): Beaten with milk, the egg wash gives the crust a beautiful golden hue.
- Whole Milk (1 tablespoon): Adds richness to the egg wash.
- Coarse Sanding Sugar (1 tablespoon): Sprinkled on top, it creates a lovely, sugary crust and adds a slight crunch.
Instructions
- Preheat the Oven: Start by preheating your oven to 375°F (190°C), so it’s ready when your pie is assembled. Properly preheating ensures even baking from the moment your pie enters the oven.
- Prepare the Filling: In a large mixing bowl, gently toss the fresh raspberries, thawed peach slices, sugar, cornstarch, cinnamon, and a pinch of salt. Stir gently to coat the fruit evenly and avoid crushing the raspberries too much. Let the filling sit while you prepare the crust, allowing the sugar and cornstarch to dissolve slightly and begin to thicken the fruit juices.
- Prepare the Pie Crust: Line your pie tin with the first crust, trimming any overhang if needed. Place the crust-lined pie tin in the refrigerator while you work on the lattice top to keep the dough cool and firm.
- Make the Lattice Crust: Roll out your second crust on a lightly floured surface. Using a knife or pizza cutter, slice the dough into 1/2-inch-wide strips. Create a lattice by laying half of the strips horizontally across the pie, then weaving the remaining strips vertically, lifting alternating horizontal strips as you go. Gently press the edges of the lattice into the edges of the bottom crust, folding and pinching them together to create a seal.
- Assemble the Pie: Pour the fruit filling into the pie tin, spreading it evenly. Cover the filling with the lattice crust, sealing and crimping the edges as described.
- Apply the Egg Wash and Sugar: Beat the egg and milk together to make an egg wash, then brush it over the lattice crust. Sprinkle coarse sanding sugar over the top for extra sparkle and a touch of sweetness.
- Bake the Pie: Place the pie in the oven and bake at 375°F for 30 minutes. Then, reduce the heat to 350°F (175°C) and bake for an additional 30 minutes, or until the crust is golden and the filling is bubbling.
- Cool Before Serving: Once out of the oven, let the pie cool on a wire rack. This cooling period allows the filling to set, making it easier to slice and serve.
Notes
- Preventing a Soggy Crust: For a crisper bottom crust, consider blind baking it for a few minutes before adding the filling. You can also sprinkle a thin layer of flour or cornstarch over the crust to help absorb extra juices.
- Foil for Perfect Browning: If the pie crust begins to brown too quickly, loosely cover the pie with foil. This will prevent over-browning while allowing the filling to cook thoroughly.
- Lattice Weaving Tips: If you’re new to lattice weaving, take your time with each strip. Start from the middle and work outward to keep the strips from moving or breaking.
- Prep Time: 15minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking