Peach and Raspberry Pie


I’m a Libra, which means that I have certain tendencies and personality traits… if you believe in that sort of thing.  They do seem to check out.  I’m passionately committed to justice… check… a bit spacey… check…  with an eye for beautiful things… my jewelry box says check… And I’m indecisive.  Oh, heavens, am I indecisive.  Case in point: I’ve been wanting a food processor for about 3 years now.  Every time I bake a pie, make homemade pasta, try to slice potatoes or cucumbers or cabbage or anything, really, on my Mandoline, I groan “If I only had a food processor, this would be soooooo much easier!”  Then the hubs says “Then BUY a FOOD PROCESSOR!”  Oh, but if only it was that easy.  What brand?  Which one has the best features?  The best reviews?  Is the prettiest?  This is obviously too big of a decision for me to make – so much is riding on it! – so I give up and go lie down with a cold cloth on my head.  That’s been the state of things for a few years now.

And that looked to be the state of things forever… until I met (drumroll please) The Cuisinart Elite 16-cup Die Cast Food Processor.  Oh, baby.  This cutie is tricked out almost beyond recognition.  1000-watt motor that runs practically silent.  Three nesting bowls.  Three blades, and a dough-kneading function.  Two discs, a double-sided one for shredding and a slicing disc with six thickness settings.  Oh, BABY!  Come to Mama!  I can be a bit of a guy about certain things, so I’ve been waxing poetic about the motor ever since I ordered this beauty… yes, I finally pulled the trigger.  It arrived on Friday.  I set it up on the countertop – it didn’t fit in the space I cleared for it in my kitchen island – watched the instructional DVD because I’m a nerd like that, and then I had to make the REALLY tough decision: what to make first?  I figured this journey started with me painstakingly and begrudgingly (and badly) making pie crust by hand, so it should end with pie crust too.  Thus I present…


Peach and Raspberry Pie

Ingredients for pie crust

4 cups sliced peaches
1 cup raspberries
1 tablespoon sugar
3 tablespoons flour

  • Make the pie crust.
  • Peel the peaches as follows: cut a very shallow X shape into the bottom of each peach and drop it into boiling water for about 15 seconds, no more than 20, to blanch it.  Remove peaches quickly to an ice water bath to stop the cooking.  Peel and rub the skin off – it should come off fairly easily, but if you can’t get some stubborn spots to cooperate, don’t stress over it.  Peach skin is edible, after all.
  • Cut the peaches into wedges – about 8 wedges per peach.  They will cook down slightly in the pie, so you don’t need to get them too fine.  Place peaches in a bowl and add raspberries.  Toss with remaining 3 tablespoons of flour and 1 tablespoon of sugar.  Try to keep the raspberry carnage to a minimum if at all possible.
  • Preheat oven to 425 degrees Fahrenheit and butter a 9-inch pie plate.
  • Roll out your first dough disc to your preferrred thickness and place in the pie plate by draping it over your rolling pin and transferring it.  Dump in the peaches and raspberries.
  • Roll out the second dough disc.  (If you like a lattice topping, now is the time.)  Transfer as with the first, by draping it over the rolling pin.  Cut edges neatly and crimp in an attractive manner.  If you did not make a lattice crust, make a few slices in the top crust to release the steam and juices.
  • Make an egg wash and brush over the pie.  Sprinkle with turbinado or other sugar of your preference (I like Penzey’s vanilla sugar) and place pie on a cookie sheet.  (Consider using a pie shield to protect the edges of the pie for the first 30 minutes, so they don’t get too browned.  I don’t have one, and I don’t think my edges browned excessively this time, but I’ll probably have a pie shield on my birthday list.)
  • Bake at 425 degrees Fahrenheit for 30 minutes, then reduce the heat to 375 and bake for another 30 minutes.  Remove pie from oven, let cool slightly, and serve warm with vanilla bean ice cream.  Yummmm!


I’m so glad I waited.

Note: Don’t throw away the scraps from your pie crust!  Save them for mini pies next time you have company.  People will be impressed, I promise – everyone likes tiny desserts – and no one but you will know that you made them with dough scraps.  I’ll keep your secret.

Sources: “Good For Almost Anything Pie Crust” from Dorie Greenspan’s Baking From My Home To Yours; Filling adapted from