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Prep Time: 35 Minutes Cook Time: 240 Minutes |
Ready In: 275 Minutes Servings: 10 |
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This pie not only looks beautiful but it tastes wonderful! This is sure to impress your guests! It features peaches with raspberries and a crumbly oat topping. I usually don't use a refrigerated pie crust. I like to use My No Roll Pie Crust . Recipe is from Woman's World. Ingredients:
1 refrigerated 9-inch pie shell |
2 1/4 lbs peaches, peeled and sliced or 2 (16 ounce) packages frozen sliced peaches, thawed |
1 cup sugar |
1 cup all-purpose flour |
1 teaspoon fresh ginger, grated and peeled |
2 1/2 cups fresh raspberries |
2 tablespoons seedless raspberry jam, melted |
1/2 cup old fashioned oats |
1/4 teaspoon ground nutmeg |
5 tablespoons butter, melted |
white chocolate raspberry truffle ice cream (optional) |
Directions:
1. Preheat oven to 375 degrees F.
2. Line baking sheet with foil; place on rack in lower third of oven.
3. Line 9-inch pie pan with dough; flute edges.
4. Toss peaches with 1/2 cup sugar, 1/4 cup flour and the ginger; spread in crust.
5. Toss raspberries with jam.
6. Spoon over peaches.
7. In large bowl, combine remaining 3/4 cup flour, 1/2 cup sugar, oats and nutmeg.
8. Add butter; stir until crumbs form.
9. Sprinkle over pie.
10. Bake 1 hour, 20 minutes to 1 hour, 30 minutes, or until filling is bubbly and crumbs are lightly browned.
11. Cool on rack.
12. If desired, serve with ice cream.
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