revisiting the pies....

Some time ago, I posted a recipe for Peach Raspberry Pie, one of my late summer favorites.  Since then, it's become evident my cousin Jody has one up on me in the pie department.  Not only does her family enjoy pie more often than mine, they readily participate in the preparation.  At Jody's fiftieth birthday party last year, when I was assigned the coveted position of overseeing the pie baking, I learned the secret of what actually holds the fruit together.  

I brought the lessons I learned to the table for this holiday weekend, family get-together and ended up with some delicious Peach Raspberry Blueberry Pie (all in one pie, of course) with a struesel topping.  Below is the recipe, and a photo of the outcome, but the one remaining difference?  I still make my crust from scratch, and you'll find that recipe, along with the struesel topping recipe here.

Peach Raspberry Blueberry Struesel Pie

Roll out the crust for two pies, fit them in the pie plates, prepare the struesel, and set aside.  

Remove the skins and pits, and slice about 8-10 peaches (depending on the size) into a large bowl.

Add about a cup and a half of fresh raspberries and a cup of blueberries with the peaches.  

In a separate smaller bowl, add and mix together with a fork:

     1 cup white sugar

     3 tbs. cornstarch

     a pinch of salt

Pour the combined dry ingredients over the fruit, and mix well, being careful not to mush the fruit, then pour into the unbaked pie shells.  Top with the struesel and bake in a preheated 400 degree oven for about 40 minutes.  

This pie didn't disappoint.  Of course both times, the pies were accompanied with my dad's homemade icecream, and that's absolutely the best combination of summer.  There were plenty of ready hands for churning yesterday - delicious!

peach and raspberry pie

simple, easy pastry crust (makes enough for two pies)

place in medium sized crock or mixing bowl:

2 cups all purpose flour

1 tsp. salt

1 tsp. baking powder

combine in liquid measuring cup:

1/2 cup salad oil

1/3 cup ice water

whip with fork to combine, then add to flour and mix with fork until all ingredients are wet.  don't overdo it or the crust will get tough.  place the ball of dough between two sheets of waxed paper and roll flat.  place the dough in a pie plate that has the sides moistened with milk, and form to plate.  trim excess with a knife and crimp the edges in your own definitive style.  

for peach raspberry pie, preheat the oven to 400 degrees, and combine the following:

for the struesel topping, combine with a fork and set aside:

1/2 cup softened butter or margarine

1/2 cup brown sugar (or half brown sugar and half toasted wheat germ for a healthy dash)

1 cup flour (I use a portion, or all whole wheat flour)

in another bowl:

6-7 fresh peaches, peeled and sliced (do this quickly to prevent them from browning)

toss with a bit with sugar and a dash of lemon juice

mix in a pint of fresh raspberries

spoon fruit gently into pie plates and crumble the struesel over the top.  bake at 400 degrees for 50-60 minutes, covering the top with foil until the last 10 minutes.