Peach and Raspberry Pie

Two amazing summer flavors, combined to make 

a mouthwatering delicious pie!


Pies are one of my favorite baked goods to create!
And why not take more than one fruit, combine those flavors
and come up with your own unique summer pies.

If you need inspiration, go to your local
farmer's market.

As Always,

ENJOY!

INGREDIENTS

Pie dough for a double crust pie

formed into two disks and chilled

9" pie plate

8-10 ripe peaches, peeled and cut into 8 slices per peach

1lb. frozen or fresh raspberries

1/2 cup sugar

3 Tbs. instant tapioca

     In a large bowl add raspberries, sugar and tapioca, stir, add slice peaches and stir let sit 15 minutes.  Meanwhile preheat your oven to 425 degrees.  Roll out one dough disk for the bottom crust, and line the pie pan.  Roll out the second dough disk, fill the pie shell with the peaches and raspberries, and top with the remaining rolled out disk.  Crimp edges together, and cut 3 to 4 steam vents in the top crust.  Place prepared pie on a cookie sheet, to catch drips while baking.  Place pie in oven.  Bake for 20 minutes and reduce temperature to 350 degrees.  Bake for an additional 40 minutes or until the filling is bubbling and the crust is a rich brown color.  

Let cool a few hours before slicing.