Categories: Dessert, Peaches, Pie

Ingredients

• 2 (14 inch) pie crusts
• Peach Raspberry Filling:
• 3/4 cup sugar
• 2 teaspoons sugar, for sprinkling
• 2 tablespoons cornstarch
• 2 tablespoons tapioca, ground to a flour (in a spice grinder)
• 1/8 teaspoon salt
• 6 cups peeled and sliced ripe peaches (about 3 1/4 lb.)
• 1 pint fresh raspberry
• 1 lemon, zest of
• Egg Wash:
• 1 large egg
• 2 tablespoons heavy cream
• kosher salt, a pinch

Directions

1. Roll out the pie dough into two rounds 14 inches wide and 1/4 inch thick.

2. Gently fit one into a 10-inch pie pan, and lay the other flat on a cookie sheet with parchment paper or foil.

3. Cover with plastic wrap and refrigerate until ready to assemble, at least 30 minutes.

4. Position oven rack in the bottom third of your oven; preheat to 350°; line a cookie sheet with parchment paper or foil.

5. In a small bowl, whisk together the sugar, cornstarch, tapioca flour, and salt.

6. In a big bowl, stir together the peaches, raspberries, and zest; sprinkle the sugar mixture over the fruit and stir gently to combine.

7. Pour the fruit mixture into the unbaked pie shell.

8. Place the second dough layer over the filled pie shell; fold under the edge and crimp.

9. Using a fork, combine the egg with the heavy cream and salt.

10. Brush the top crust with the egg wash and sprinkle with 2 teaspoons sugar; cut 4 steam vents in the top crust.

11. 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.

12. *Fresh fruit pies are best eaten the day they are baked; goes well with freshly whipped cream.

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