"This is a great way to use up fresh peaches that are ripening too fast. The berries add a hint of tart to the sweet peaches. Easy to make and looks great." — BARNBABE13
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fresh peaches - peeled, pitted, and sliced
2 (9 inch)
butter, softened and cut into pieces
coarse granulated sugar
With some small modifications, this turned out to be the best double crust pie I have ever had! First of all, I used the "Basic Flaky Crust" recipe on this site for the crust, but I used 1 1/2 of the recipe for the bottom crust. I used 6 oz. of fresh blackberries instead of raspberries, and I mashed about 1/3 of the blackberries in a separate bowl. Then I added the sugar, cinnamon, and 1 TB of cornstarch (instead of flour) to the mash, and whisked the mixture until incorporated. After filling the pie crust with the rest of the peaches and blackberries, I drizzled the blackberry mash/cornstarch/sugar/cinnamon mixture over the top, put 4 1-TB pats of butter on top before covering with the top crust. Finally, I used an egg wash over the top of the crust, and sprinkled some sugar on top as well, baking as directed. The result was a decadent, delicious pie that was half eaten almost before it cooled! Great recipe that I will use again and again...
This was ok at best.
Wow! Unbelievably good. I substituted Splenda for baking for the sugar and did not add the butter. I used unbleached white flour. It was delicious and my guests raved and raved and all wanted this recipe. Substitutions make this a lower calorie dessert good for diabetics and those who are watching their weight.
This is a favorite pie for my husband & I. If you don't have flavorful, in-season peaches then go with frozen peaches - they are better than tasteless, grainy, fresh ones. We always use frozen raspberries and it's delicious.
I had so many farmer's market peaches I ended up having to make 2 pies. INCREDIBLE PIES!!! Everyone at the party absolutely adored them and I got tons of requests for the recipe. I mixed the filling ingredients together and let them soak while rolling out the pie crusts. Then I scooped the filling into the crusts leaving a lot of the juices behind, which I saved for topping ice cream. The pie wasn't soggy at all. It was gone before anyone could get seconds, and I can't wait to hit the farmer's market again so I can make another pie! Thank you so much for this great recipe!
This was a tasty fruit pie. I used frozen peaches, blackberries instead of rasberries, and omitted the butter. I sauteed the fruit at low temp for a few minutes to extract the juices first so it wouldn't be runny.
I chose this recipe for my 1st homemade pie. I used dried cranberries that I added a little water to reconstitute, simmered them on the stove for about 10 minutes until they plumped up nicely, and added an extra tablespoon of sugar to sweeten them up a bit. I added the plumped cranberries to the peaches, drained it since my peaches were VERY ripe, and I didn't want a soggy pie. I added 2 tsp cornstarch to avoid any mushy filling. The pie was superb! The cranberries' tartness was a nice compliment to my super sweet peaches. My husband (who doesn't like peaches) LOVED this pie, and so did I. This recipe is really worth a try!
I just made this pie for a second time, this time cutting my peaches into smaller pieces and my raspberries in half. It was WONDERFUL! It's definitely working it's way up toward the top of my favorite pie list. I may add some more raspberry next time, but the recipe is wonderful as is!
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 120
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