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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I came up with this recipe when we had a bumper crop of raspberries, and a friend gave me some of the juiciest peaches we'd ever tasted. Ingredients:
1-1/4 cups king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/3 cup shortening |
1/4 cup cold water |
filling: |
4 medium peaches, peeled and sliced |
1-1/3 cups sugar |
5 teaspoons lemon juice |
1/4 cup cornstarch |
1/3 cup water |
3 cups fresh raspberries |
Directions:
1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Roll out pastry to fit in a 9-in. pie plate.
2. Transfer to pie plate; trim and flute edges. Line unpricked pastry with a double thickness of heavy-duty foil. Fill with dried beans, uncooked rice or pie weights.
3. Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack.
4. In a large saucepan, combine the peaches, sugar and juice. Combine cornstarch and water until smooth. Stir into peach mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Remove from the heat; cool to room temperature. Fold in raspberries. Spoon into crust.
5. Refrigerate for at least 4 hours or overnight. Refrigerate leftovers. Yield: 8 servings.
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