Best North Fork Peach Raspberry Pie Recipes

THE EASIEST PEACH-RASPBERRY PIE WITH PRESS-IN CRUST

Steps:

• Make the crust and crumb topping:
• Whisk 2 1/2 cups flour, salt, and 1 Tbsp. sugar in a large bowl. Drizzle in butter. Stir just to combine but do not fully incorporate. Texture should be crumbly with some large clumps.
• Transfer 1 1/4 cups (loosely packed) crust mixture to a medium bowl; add cinnamon and remaining 3 Tbsp. sugar. Knead with fingertips until well-combined but still crumbly with a few pea-sized pieces remaining. Freeze until ready to use.
• Add vinegar and 2 Tbsp. cold water to remaining crust mixture. Stir to form a dough, then transfer to a lightly floured surface and knead a few times until the texture is smooth. Transfer to pie pan and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.
• Make the filling and bake the pie:
• Position 1 rack in bottom third and 1 rack in center of oven; preheat to 425°F. Place a foil-lined rimmed baking sheet on bottom rack to preheat.
• Slice peaches into 1/4-inch-thick wedges, then transfer to a large bowl. Add raspberries, sugar, cornstarch, vanilla, and salt and toss well to combine. Fill pie crust with fruit mixture, then sprinkle with crumb topping.
• Place pie on preheated sheet and bake until crust begins to turn golden, 20-25 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350°F. Continue to bake pie until crust is golden brown and thickened juices are bubbling, 35-45 minutes more; cover crust with foil or a pie shield if it begins to darken too much before juices are bubbling. Cool on a wire rack at least 2 hours to allow juices to set before slicing.
• Do Ahead
• Pie dough and crumb topping can be made and frozen for up to 3 months; thaw before using.

RASPBERRY-PEACH PIE

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Mix raspberries, peaches, 1 cup sugar, and flour in a large bowl.
• Press one pie crust into a pie dish; pour fruit mixture into pie crust. Sprinkle remaining 1/3 cup sugar over fruit.
• Cut designs in the second pie crust using a cookie cutter and arrange pie crust over fruit. Pinch the edges of the bottom and top crusts together to seal.
• Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and fruit filling is bubbly, about 35 minutes more.

NORTH FORK PEACH RASPBERRY PIE

Steps:

• Roll out the pie dough into two rounds 14 inches wide and 1/4 inch thick.
• Gently fit one into a 10-inch pie pan, and lay the other flat on a cookie sheet with parchment paper or foil.
• Cover with plastic wrap and refrigerate until ready to assemble, at least 30 minutes.
• Position oven rack in the bottom third of your oven; preheat to 350°; line a cookie sheet with parchment paper or foil.
• In a small bowl, whisk together the sugar, cornstarch, tapioca flour, and salt.
• In a big bowl, stir together the peaches, raspberries, and zest; sprinkle the sugar mixture over the fruit and stir gently to combine.
• Pour the fruit mixture into the unbaked pie shell.
• Place the second dough layer over the filled pie shell; fold under the edge and crimp.
• Using a fork, combine the egg with the heavy cream and salt.
• Brush the top crust with the egg wash and sprinkle with 2 teaspoons sugar; cut 4 steam vents in the top crust.
• 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.
• *Fresh fruit pies are best eaten the day they are baked; goes well with freshly whipped cream.