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Prep Time: 40 Minutes Cook Time: 50 Minutes |
Ready In: 90 Minutes Servings: 8 |
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An exciting combination of flavors skillfully blended together to turn an old classic into a new one! Ingredients:
1 (9 inch) double crust pie crusts |
6 cups peeled sliced peaches (about 12-14 peaches) |
1/2 cup raspberry puree |
1/4 cup tapioca flour or 1/4 cup cornstarch |
3/4-1 cup sugar, to taste |
1/4 teaspoon salt |
1/2 teaspoon almond extract |
2 tablespoons sugar |
Directions:
1. Preheat oven to 425 degrees.
2. In a large bowl, combine the peaches, raspberry syrup, tapioca flour, sugar, salt, and almond extract.
3. Roll out half the pastry to a 13 -circle and fit it into a 9 pie pan.
4. Spoon the filling into the shell.
5. Top with the other piece of rolled-out crust, making a lattice top if desired.
6. Sprinkle with 2TBSP. sugar.
7. If not using a lattice top, cut several vents in the top crust.
8. Bake for 15 minutes.
9. Reduce the heat and bake for an additional 35-50 minutes, until the crust is golden and the juices are bubbling.
10. Remove the pie from the oven and cool on a wire rack.
11. The most effective way to peel ripe peaches is to drop them in boiling water for 30 seconds and then into ice water. Peel and proceed with the recipe!
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