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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Peach-Raspberry Pie Recipe

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This recipe for Peach-Raspberry Pie is from RED RIVER RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
PASTRY FOR A TWO CRUST PIE
ROLL OUT PASTRY FOR A 9 INCH DEEP DISH PAN
COMBINE: 4 ½ CUPS SLICED OR DICED PEACHES
1 ½ CUPS FRESH RASPBERRIES
1 CUP SUGAR
¼ CUP CORNSTARCH
½ TSP ALMOND EXTRACT
Directions:
Directions:
MIX THE SUGAR AND CORNSTARCH TOGETHER.
ADD THE ALMOND EXTRACT TO THE PEACHES AND RASPBERRIES. STIR GENTLY.
STIR THE SUGAR/ CORNSTARCH MIXTURE CAREFULLY INTO THE FRUIT.
PUT INTO THE CRUST- LINED PIE PAN. DOT THE FILLING WITH 1 TBSP. BUTTER.
COVER WITH PASTRY, SEAL AND CUT VENTS INTO TOP. BRUSH WITH MILK AND SPRINKLE
WITH SUGAR AND CINNAMON.
BAKE AT 425 DEGREES FOR 50 MINUTES OR UNTIL THE FILLING IS BUBBLING. IF THE PASTRY
IS GETTING TOO DARK TURN THE OVEN DOWN TO 400 DEGREES.

 

 

 

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