Peach and Raspberry Pie

I've been picking raspberries from our garden for the past week or so and the little hummers just keep producing. I couldn't resist throwing a pie together yesterday afternoon just so I could brag to you.

Now, I fully understand my fellow Oregonians (I love saying that) will have a hard time getting overenthusiastic about something one finds here in such abundance but honestly I'm still amazed at all the berries never mind everything else in this man's country. As Big Guy says; "you'd have to be an idiot to starve on the Oregon coast." 

Just so you know, pies around here are kind of a crap shoot because I seldom make them the same way twice which means some of them are better than others; however, this one just happened to be absolutely perfect. Loaded with incredibly juicy peaches and fresh raspberries, it filled the air with the scintillating scent of summer, never mind that it is a visual feast of jewel toned beauty. 

Whip one up today and I swear your popularity will soar like the eagles. Mine did!

Peach and Raspberry Pie an original from JBug’s Kitchen Antics

Pastry for a deep double crust 9 inch pie

4 extra-large peaches, peeled and sliced

3 cups fresh raspberries

1 cup granulated sugar

1/4 cup quick cooking tapioca

3 tablespoons cornstarch

2 teaspoons freshly squeezed lemon juice

1 teaspoon vanilla

2 tablespoons butter

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1 egg yolk

1 tablespoon cold water

Preheat oven to 400. In a large bowl lightly toss together peaches, raspberries, sugar, tapioca, cornstarch, lemon juice and vanilla. Let sit for 15 minutes before continuing. 

Place pastry into a large deep pie pan, leaving a minimum of 1 inch overhang on the edges. Add filling and dot with butter. Brush edges of pastry lightly with water, then place pastry on top. Seal and flute edges and cut holes in top of pastry to allow steam to escape. Place pie on a rack over a large cookie sheet to catch drips and bake for 40 minutes. Beat together egg yolk and water and brush on top crust of pie. Return pie to the oven and continue baking for additional 30 to 40 minutes or until filling bubbles and juices overflow and run clear. Cool pie on a wire rack. Serve at room temperature. 

One Year ago - Happy In Oregon

(Kind of a reccurring theme, isn't it. Hard to believe that here we are now living permanently in the area we used to vacation. Lucky huh!)

Two year's ago - Friday Night at the Dawg 

Three year's ago - Mulligatawny Soup

Comments

[Lea M. Callais]

Here I am, jealous much! The last time I had raspberries fresh off the vine was when we lived in Billings and I was pregnant with CA and Sweet William would pick some from the vines that had traveled under the fence from the neighbors and bring them to me on occasion as a special treat!!! Raspberries are one of my most favorite berries! Your pie looks lovely. Oregon is a lovely location for berries - yes indeed!!!

[June]

Lea - they're my favorite berry as well, although I think any berry's on my list. Had a salmonberry last night fresh from our back yard and that's really something too...very, very tart!

[pam]

Oh my gosh! I wish you weren't a zillion miles a way, I would love to sit down and chat over a slice of this!

[June]

Pam - I wish we were neighbors too but it will mean a huge move for you; however, the house next door is vacant and there's one down the street for sale and the owner is a Master Gardener. I'd be more than willing to supply lots of pie!

[Lorraine]

I am so not making desserts with you around any more. Fun discovering the bounty in your own back yard isn't it? We are having some awesome weather that is for sure. We keep looking at our "almost" second home wishing we were there now though!

[June]

Lorraine - can't wait to hear about your "almost" second home!