North Fork Peach Raspberry Pie Recipes
NORTH FORK PEACH RASPBERRY PIE
Make and share this North Fork Peach Raspberry Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Fruit
Time 2h45m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Roll out the pie dough into two rounds 14 inches wide and 1/4 inch thick.
- Gently fit one into a 10-inch pie pan, and lay the other flat on a cookie sheet with parchment paper or foil.
- Cover with plastic wrap and refrigerate until ready to assemble, at least 30 minutes.
- Position oven rack in the bottom third of your oven; preheat to 350°; line a cookie sheet with parchment paper or foil.
- In a small bowl, whisk together the sugar, cornstarch, tapioca flour, and salt.
- In a big bowl, stir together the peaches, raspberries, and zest; sprinkle the sugar mixture over the fruit and stir gently to combine.
- Pour the fruit mixture into the unbaked pie shell.
- Place the second dough layer over the filled pie shell; fold under the edge and crimp.
- Using a fork, combine the egg with the heavy cream and salt.
- Brush the top crust with the egg wash and sprinkle with 2 teaspoons sugar; cut 4 steam vents in the top crust.
- Place pie plate on the prepared cookie sheet; bake 1 hour and 45 minutes, or until the juices are bubbling and thick; remove to a wire rack to cool to room temperature before serving.
- *Fresh fruit pies are best eaten the day they are baked; goes well with freshly whipped cream.
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- Make the crust: Stir together the flour and salt in a medium bowl. Cut in the butter until it resembles coarse crumbs. In a small bowl, whisk together 4 tablespoons ice water, the vinegar, and the egg. Add to the flour/butter mixture and stir until a ball forms, adding more of the water if needed (I needed a total of 5 tablespoons). Turn into a piece of plastic wrap and press into a disk. Refrigerate for at least an hour.
- Make the raspberry sauce: Stir together all the ingredients in a small skillet. Cook and stir until the raspberries completely disintegrate. Strain through a fine-mesh sieve to remove the seeds. Pour into a jar and refrigerate until ready to serve.
- Make the peach filling: Wipe out the skillet that you made the raspberry sauce in. Melt the butter over medium heat. Add the peaches and the brown sugar. Cook, stirring frequently, until the juices have reduced to a syrupy consistency. Pour into a bowl and cool to at least room temperature.
- Cut the dough in half and save the refrigerate or freeze half for a later use (or double the recipe for the filling and make more pies). Allow to stand at room temperature for about 10 minutes. Roll onto a floured surface to about 1/8-inch thickness. Cut 5-inch rounds from the dough (I used a bowl to measure this). Fill each round with 1 heaping tablespoon of peach filling. Fold the edges over and use a fork to crimp closed. Place on a baking sheet in the refrigerator.
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