Raspberry and Peach Pie

Peach pie is a true southern comfort food for me (pie in general usually is!) and this recipe, with the addition of raspberries, is no different. I will include the crust recipe as well.

Ingredients:

For filling:

5 1/2 cups peeled, sliced fresh peaches (about 3 1/2 pounds)

1 1/4 cups sugar

3/4 (to 1 cup) cup frozen raspberries

1/4 cup all purpose flour

1/4 teaspoon ground cinnamon

3 tablespoons butter

1/2 teaspoon vanilla extract

1/4 teaspoon almond extract

For crust:

2 cups all purpose flour (Plus more for rolling out)

1 teaspoon salt

1 teaspoon sugar

2/3 cup plus 2 Tablespoons shortening

4-5  Tablespoons ice water

1 egg white beaten with a teaspoon of water

Sugar for sprinkling

1. Combine the peaches, raspberries, sugar, flour, and cinnamon in a saucepan; set aside to form juices. (About ten minutes)

2. Bring mixture to a boil; reduce heat To low and cook 10 minutes or until peaches are tender, stirring often. Remove from heat; add butter and vanilla and almond extracts, blending well. Set aside while you make the crust. Preheat oven to 425 degrees.

3. Start crust. Combine flour and salt and sugar in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water, 1 Tablespoon at a time, evenly over dry ingredients, stirring with a fork until dry ingredients are moistened. Shape into teo balls.

4. Lightly flour the countertop and roll out half of the pie dough to 1/8 inch thickness and place in 9-inch pie pan. Trim off excess pastry along edges of pie pan. Spoon filling into pastry shell.

5. Roll remaining pastry to 1/8 inch thickness and then cut into 1/2 inch strips. Arrange strips in lattice design over filling. Trip strips even with edges. Fold edges under and crimp. Brush the top of the pastry with the egg white wash and evenly sprinkle sugar to coat the top.

6. Bake at 425 for 15 minutes; reduce oven temp to 350 and bake 25 to 30 mibutes more or until crust is golden and pie seems bubbly. Serve.