Peach Raspberry Pie

This week is a very special week for my fiance and I! I finally get to meet my soon to be in-laws for the first time. Although we have skyped, emailed, and chatted on the phone this is the first time I will have the chance to meet them in person as they are visiting Michigan from South Carolina.

Tomorrow night we are going out to dinner and then going back to Mark’s house for dessert. For those who know me, dessert is my favorite “meal” of the day and I wasn’t going to pass up this opportunity to make something new and delicious.

It took me about three days of searching to find this pie, and oh boy am I glad I did! I have been on a huge peach and raspberry kick this spring and summer, and this pie just looked amazing. Since I am not going to have a ton of time tomorrow I decided to make the pie today. When Mark came home for dinner he spent an hour begging me for a taste test. Finally, I wore down and agreed to share a piece with him. I mean, in reality since I had never made this pie before we had better make sure it is tasty-approved before serving it to my future in-laws tomorrow, right?

This pie is a tad bit time intensive, especially for those who do not bake very often, but let me tell you it is completely worth it. This pie blew us both away! It is amazing! Not a pie I would make every week, but definitively a pie I will make again!

Peach Raspberry Pie
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Ingredients:
For the Crust:
1 1/2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt
8 tablespoons chilled unsalted butter, cut into pieces
4-5 tablespoons ice water

For the Filling:
2 pounds ripe peaches, pitted and sliced (about 6 cups)
1/2 cup sugar
1/4 cup packed dark brown sugar
1/2 tablespoon vanilla extract
1 teaspoon freshly squeezed lemon juice
2 pints of fresh raspberries (about 12 ounces)
2 tablespoons corn starch

For the Topping:
1 cup old fashion oats
1/2 cup all-purpose flour
1/2 cup packed dark brown sugar
1/4 teaspoon salt
8 tablespoons chilled unsalted butter, cut into pieces

Directions:
For the Crust:
With some excess butter, coat a 9 1/2″ pie plate with butter and set to the side.

In the food processor fitted with the blade attachment add the flour, sugar, and salt. Pulse until the ingredients are evenly incorporated. Add the chilled butter and pulse just until the butter is incorporated. (Note: some large pieces of butter will remain.) Slowly drizzle in 4 tablespoons of ice water and pulse until moist throughout. Only add the remaining 1 tablespoon of ice water if necessary. (Note: Do not over pulse the dough or it will become tough.)

Dump the dough into the prepared pie plate. With your hands or the bottom of a drinking glass dipped in flour, press the dough out evenly until it covers the bottom and sides of the pie plate. Put the pie plate in the refrigerator to chill for at least 25 minutes.

While the crust is chilling, heat the oven to 400 degrees, and make sure you have a rack on the lower third slot in the oven. When you turn the oven on, place a baking sheet, lined with aluminum foil, on the rack. When the oven is pre-heated, and the crust has chilled at least 25 minutes, pierce the bottom of the crust with a fork, line the crust with parchment paper, and fill it with dried beans.

Place the crust on the hot baking sheet and bake until dry to the tough but not browned, about 20-25 minutes. Remove the crust from the oven and remove the parchment paper along with the dried beans, and allow the crust to cool for 5-10 minutes on a wire rack. Return the baking sheet to the oven.

For the Filling:
While the crust is cooling, in a large bowl mix together the peaches, sugar, brown sugar, vanilla extract, and lemon juice and stir gently. Add the raspberries and cornstarch and gently toss to coat. File the crust with the filling and place the pie on the hot baking sheet in the oven. Bake for 25-30 minutes, until the peaches are just beginning to brown.

For the Topping:
While the pie is baking, in a medium sized mixing bowl add the old-fashion oats, flour, brown sugar and salt. Stir until the ingredients are incorporated. Add the butter. Combine the ingredients by using your hands to rub the butter until the oat and flour mixture is mostly incorporated. Place the topping in the refrigerator until it is time to use it.

When the peaches have begun to brown and the pie is ready, remove it from the oven and reduce the oven temperature to 375 degrees. Sprinkle the topping over the top of the pie and return the pie to the oven. Bake until the filling is bubbling, the topping is browned, and the peaches are fork tender, which will take between 40-45 minutes.

Allow the pie to cool for at least 45 minutes on a wire rack before slicing!

Source: slight adapted from Chow, originally from Aida Mollenkamp

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