Sunday, June 24, 2012

Peach and berry pie

3 lbs. fresh peaches - peeled, pitted and sliced (about 9 medium size peaches)
1 cup fresh raspberries
1/2 cup white sugar
3 tablespoons cornstarch
1 teaspoon ground cinnamon
1 double pie crust
2 tablespoons butter, softened and cut into pieces
1 tablespoon coarse granulated sugar
1 double pie crust

Preheat oven to 400 degrees F (200 degrees C).
Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, cornstarch, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
Bake 45 minutes in the preheated oven, until crust is golden brown.

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