Directions:
- Roll out the pie dough into two rounds 14 inches wide and 1/4 inch thick.
- Gently fit one into a 10-inch pie pan, and lay the other flat on a cookie sheet with parchment paper or foil.
- Cover with plastic wrap and refrigerate until ready to assemble, at least 30 minutes.
- Position oven rack in the bottom third of your oven; preheat to 350°; line a cookie sheet with parchment paper or foil.
- In a small bowl, whisk together the sugar, cornstarch, tapioca flour, and salt.
- In a big bowl, stir together the peaches, raspberries, and zest; sprinkle the sugar mixture over the fruit and stir gently to combine.
- Pour the fruit mixture into the unbaked pie shell.
- Place the second dough layer over the filled pie shell; fold under the edge and crimp.
- Using a fork, combine the egg with the heavy cream and salt.
- Brush the top crust with the egg wash and sprinkle with 2 teaspoons sugar; cut 4 steam vents in the top crust.
- Place pie plate on the prepared cookie sheet; bake 1 hour and 45 minutes, or until the juices are bubbling and thick; remove to a wire rack to cool to room temperature before serving.
- *Fresh fruit pies are best eaten the day they are baked; goes well with freshly whipped cream.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 405.9 Kcal (1699 kJ) | ||
| Calories from fat | 156.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.44g | 27% | |
|---|---|---|---|
| Cholesterol | 28.39mg | 9% | |
| Sodium | 282.84mg | 12% | |
| Potassium | 459.56mg | 10% | |
| Total Carbs | 60.11g | 20% | |
| Sugars | 28.23g | 113% | |
| Dietary Fiber | 8.13g | 33% | |
| Protein | 6.1g | 12% | |
| Vitamin C | 26.9mg | 45% | |
| Iron | 2.1mg | 12% | |
| Calcium | 33.6mg | 3% | |
| Amount Per 100 g | |||
| Calories | 132.94 Kcal (557 kJ) | ||
| Calories from fat | 51.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.71g | 27% | |
|---|---|---|---|
| Cholesterol | 9.3mg | 9% | |
| Sodium | 92.63mg | 12% | |
| Potassium | 150.51mg | 10% | |
| Total Carbs | 19.69g | 20% | |
| Sugars | 9.24g | 113% | |
| Dietary Fiber | 2.66g | 33% | |
| Protein | 2g | 12% | |
| Vitamin C | 8.8mg | 45% | |
| Iron | 0.7mg | 12% | |
| Calcium | 11mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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