1 Recipe piecrust; see * Note
1 lg Egg
1 tb Milk
4 lb Peaches; about 8 large
1/2 pt Raspberries
1/2 c Sugar
1/4 c Flour
2 tb Unsalted butter; cut in
-small pieces
* Note: Use Martha Stewart’s Piecrust recipe of use your own recipe for a
9-inch double crust pie. On a lightly floured work surface, roll out half
the dough to 1/8-inch thick circle, about 13 inches in diameter. Drape
dough over a 9-inch pie pan, and transfer to refrigerator to chill for
about 30 minutes. Heat oven to 425 degrees. Whisk together the egg and
milk, and set aside. Combine the peaches, raspberries, sugar, and flour,
and turn onto the chilled bottom crust. Dot with the butter. Roll out the
remaining piecrust dough to the same size and thickness. Add an extra
tablespoon of flour if the peaches are very juicy. Brush the rim of the
crust with the egg wash, place the other piecrust on top, trim to 1/2-inch
over edge of pan, and crimp the edges with a fork or your fingers. Transfer
pie to the refrigerator until firm, about 15 minutes. Brush with egg wash,
and bake for 10 minutes. Reduce heat to 350 degrees, and bake 30 to 40
minutes more. Makes one 9 inch pie.
Yields
8 servings