As much as I hate to rush summer along, I am always impatient for August to come along so peaches are in season, plentiful and super cheap. Since May or so I’ve marked the peach recipes in my to-make binder so I could easily find them come August.
Ironically this recipe wasn’t one that I had saved forever but came to me while wandering through the produce section of the grocery store and finding a huge pile of ripe peaches on sale next to containers of raspberries, also on sale. I had an extra refrigerated pie crust hanging out in the fridge since I made Minny’s Chocolate Pie and the idea of an peach raspberry pie came to me. I wanted to show off the fruit in its delicious ripe glory so I opted for an open-face or topless pie. Topless pie sounds a bit naughty, so we’ll go with open faced, yes?
Peach Raspberry Pie
- ⅓ cup water
- 2 tbsp. cornstarch
- prepared pie crust
- 5 ripe but firm peaches peeled and sliced
- ¾ cup sugar
- juice from 1 lemon
- 1 ½ cups fresh raspberries
- mint leaves for garnish
- 1. Bake the empty prepared pie crust according to package directions. Let cool on a wire rack.
- 2. In a small bowl, whisk together the water and cornstarch into a slurry. Set aside.
- 3. Heat a medium sized skillet over medium-high heat. Add the peaches, sugar and lemon juice.
- 4. Stir the slurry into the peaches until combined. Bring to a boil, stirring until the mixture has thickened.
- 5. Remove from the heat and let cool to room temperature. Once cool, stir in the raspberries until coated, then pour the mixture into the prepared crust. Garnish the pie with mint leaves.
- 6. Refrigerate until chilled, at least 6 hours. Serve cold.
Recipes on Cookaholic Wife are for information purposes only. Nutritional Data provided has not been evaluated by a nutritionist.
Oh sweet sugary fruity heaven was this pie delicious! The raspberries provided such a nice bite of tartness against the sweetness of the peaches and sugar. I won’t lie, I had a really hard time not eating this pie for breakfast. 🙂