Peach Raspberry Pie

The boys and I went to the local produce stand (the "Fruit Lady" as we call her), and picked up some freshly picked fruit today. Our choices were peaches and raspberries. I knew I wanted to make a peach pie and the boys suggested the addition of the raspberries. Worked for me! Since today isn't too hot to bake, we made this pie a few hours before dinner (it went in the oven 2 hours before dinner). Served still warm with a scoop of ice cream - this pie is DELICIOUS!!! Fresh, local, and homemade. YUM! Enjoy!

Peach Raspberry Pie

• 1/2 batch pate brisee (see recipe on blog)
• 6 large peaches, peeled and sliced
• 1/4 cup AP flour
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1 tbsp cornstarch
• 1/2 tsp cinnamon
• 1/2 pint fresh raspberries

1. Preheat oven to 450 degrees.
2. Roll pate brisee to fit 9" pie dish. Gently push dough down to ensure there is no air under the bottom crust. Roll excess dough into a large rectangle. Cut into strips using a pizza cutter. These will be used to form your lattice top.
3. In a large bowl place peaches, flour, sugars, cornstarch and cinnamon. Gently toss to combine. Pour peaches over dough in pie dish. Top with raspberries.
4. Place strips of dough 1/2" apart across crust. Repeat with another layer, perpendicular to the first. Press the entire edge of the pie using a fork. Trim any excess dough.
5. Bake pie in oven at 450 degrees for 15 minutes, then turn temperature to 350 degrees and bake another 30 minutes. Turn oven off and leave pie to sit in the warm oven for 1-2 hours. Remove, serve and ENJOY!

*If your crust is starting to get too dark on the edges, place tin foil over it (edges only) *