Peach Raspberry Top Crust Pies Food

RASPBERRY PEACH PIE

Steps:

• 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. , 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., Bake at 450° for 8 minutes. Remove foil and weights; bake 5-7 minutes longer or until golden brown. Cool on a wire rack., 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., Refrigerate for at least 4 hours or overnight. Refrigerate leftovers.

RASPBERRY-PEACH PIE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix raspberries, peaches, 1 cup sugar, and flour in a large bowl.
• Press one pie crust into a pie dish; pour fruit mixture into pie crust. Sprinkle remaining 1/3 cup sugar over fruit.
• Cut designs in the second pie crust using a cookie cutter and arrange pie crust over fruit. Pinch the edges of the bottom and top crusts together to seal.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and fruit filling is bubbly, about 35 minutes more.

THE EASIEST PEACH-RASPBERRY PIE WITH PRESS-IN CRUST

Steps:

• Make the crust and crumb topping:
• Whisk 2 1/2 cups flour, salt, and 1 Tbsp. sugar in a large bowl. Drizzle in butter. Stir just to combine but do not fully incorporate. Texture should be crumbly with some large clumps.
• Transfer 1 1/4 cups (loosely packed) crust mixture to a medium bowl; add cinnamon and remaining 3 Tbsp. sugar. Knead with fingertips until well-combined but still crumbly with a few pea-sized pieces remaining. Freeze until ready to use.
• Add vinegar and 2 Tbsp. cold water to remaining crust mixture. Stir to form a dough, then transfer to a lightly floured surface and knead a few times until the texture is smooth. Transfer to pie pan and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
• Make the filling and bake the pie:
• Position 1 rack in bottom third and 1 rack in center of oven; preheat to 425°F. Place a foil-lined rimmed baking sheet on bottom rack to preheat.
• Slice peaches into 1/4-inch-thick wedges, then transfer to a large bowl. Add raspberries, sugar, cornstarch, vanilla, and salt and toss well to combine. Fill pie crust with fruit mixture, then sprinkle with crumb topping.
• Place pie on preheated sheet and bake until crust begins to turn golden, 20-25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue to bake pie until crust is golden brown and thickened juices are bubbling, 35-45 minutes more; cover crust with foil or a pie shield if it begins to darken too much before juices are bubbling. Cool on a wire rack at least 2 hours to allow juices to set before slicing.
• Do Ahead
• Pie dough and crumb topping can be made and frozen for up to 3 months; thaw before using.

PEACH AND RASPBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F. Butter the inside of a 10 by 15 by 2 1/2-inch oval baking dish.
• Immerse the peaches in boiling water for 30 seconds, then place them in cold water. Peel the peaches and slice them into thick wedges and place them into a large bowl. Add the orange zest, 1/4 cup granulated sugar, 1/2 cup brown sugar, and 2 tablespoons of flour. Toss well. Gently mix in the raspberries. Allow the mixture to sit for 5 minutes. If there is a lot of liquid, add 1 more tablespoon of flour. Pour the peaches into the baking dish and gently smooth the top.
• Combine 1 1/2 cups flour, 1 cup granulated sugar, 1/2 cup brown sugar, salt, oatmeal, and the cold, diced butter in the bowl of an electric mixer fitted with a paddle attachment. Mix on low speed until the butter is pea-sized and the mixture is crumbly. Sprinkle evenly on top of the peaches and raspberries. Bake for 1 hour, until the top is browned and crisp and the juices are bubbly. Serve immediately, or store in the refrigerator and reheat in a preheated 350 degree F oven for 20 to 30 minutes, until warm.

PEACH RASPBERRY TOP-CRUST PIES

Steps:

• Divide dough in half. On a lightly floured surface with a lightly floured rolling pin roll out 1 piece of dough 1/4 inch thick (about a 15-inch round), keeping remaining piece of dough chilled. Transfer round to a large baking sheet and chill, covered. Roll out and chill remaining dough in same manner and stack it on top of first round. Chill pastry rounds, loosely covered with plastic wrap, 15 minutes.
• Cut an X in blossom end of each peach. Have ready a large bowl of ice and cold water. Fill a 5-quart kettle three fourths full with water and bring to a boil. Working in batches, blanch peaches 15 seconds and transfer with a slotted spoon to ice water. Slip skins from peaches and, working over a large bowl to catch the juices, cut peaches into 1/2-inch-thick wedges. Gently toss peaches with sugar, cornstarch, lemon juice, vanilla, and raspberries until combined well.
• With a spoon divide filling between two 9-inch (1-quart) glass pie plates, mounding fruit. Juice should reach no higher than 1/4 inch below rim of each pie plate. With spoon remove excess juice from pie plates and discard.
• In a small bowl whisk eggs and evenly brush onto tops and undersides of pie plate rims. Cover each pie with a pastry round and trim pastry with scissors, leaving a 1/2-inch overhang and, if desired, reserving scraps for decorations. Brush undersides of overhang with some egg and press overhang onto and under rims of pie plates to seal. Chill pies until pastry is firm, about 20 minutes. Preheat oven to 425°F.
• On a lightly floured surface with a lightly floured rolling pin roll out reserved pastry scraps 1/4 inch thick and with a sharp small knife cut out 2 decorations (such as the family initial), transferring to a plate. Chill decorations 15 minutes.
• Line 2 jelly-roll pans with foil.
• Brush crusts evenly with some egg and arrange decorations in centers, pressing lightly to adhere. With a sharp knife cut three 3/4-inch-long slits on top of each pie to form steam vents. Brush decorations with some egg and transfer pies to jelly-roll pans (to catch drips). Bake pies in upper and lower thirds of oven, staggering pans if possible on oven racks and switching position of pans halfway through baking, about 1 to 1 1/4 hours total, or until pastry is golden brown and cooked through. (If pastry gets too brown too quickly, tent pies with foil).
• Let pies stand on racks to set juices at least 1 1/2 hours before serving. Pies may be made 1 day ahead and kept, loosely covered, at room temperature. If desired, reheat pies, uncovered, in a 350°F. oven.