RASPBERRY PEACH PANDOWDY
Steps:
- Preheat Oven 375 deg use middle rack Peel the peaches. Work over bowl to collect all juices and halve the peaches, remove and discard the pits and slice each half into about 4 wedges. Please in bowl. Drain the juices from the peaches into another bowl. To the juices, add the sugar, vanilla and cornstarch and whisk to combine. Add the sliced peaches and raspberries and toss gently to coat. Set aside until the peaches begin to release their juice about 15 mins. Transfer the mixture to a 2-1/2 qt baking dish. Using a rolling pin, roll the pie dough so it is slightly smaller than the baking dish. Drape the pie dough over the rolling pin and then place the crust over the filling, tucking the edge of the crust underneath itself. Using the tines of a fork, prick the crust in several places. Bake for 30-35 mins until the dough is golden and the filling is thick and bubbly. Set aside to cool for about 15 mins. Use a spoon to break the crust into pieces and scoop out some crust and filling.
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