Category: Desserts

With raspberries fresh from the raspberry patch and peaches just off the tree at a local orchard, I couldn’t resist making a raspberry peach pie.


This summer I bought my first pie pan that isn’t glass.  I’m in love with the lovely white and oatmeal color, not to mention the beautiful scallops around the edge (which is what sold me in the first place!)

I’m a fan of pies baked in glass pans, but I must also say that this Emile Henry pie pan is wonderful and that the crust baked in it perfectly.


In addition to being delicious, this pie is also beautiful.  Of course, how can you mix the gorgeous colors of fresh raspberries and juicy peaches without being in love with it?


Here’s the recipe:

2 pie crusts 6 cups total peeled sliced peaches and raspberries (I used roughly 3 cups of each) 1 cup sugar 1/3 cup tapioca (I use the Minute brand.  You can find it in the baking aisle, and I add this to almost every fruit pie I make.  It keeps the pie from being too runny.)
1 tsp. lemon juice 1 tsp. vanilla 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg coarse sugar egg white Roll out one pie crust and place in pie pan.  In a bowl, gently combine the fruit, tapioca, sugar, lemon juice, vanilla, cinnamon and nutmeg.  Gently spoon filling into pie pan.  Roll out the second pie crust for the top, cutting slits in the center.  Carefully place crust over top of pie.  Trim edges of crust, tuck under and crimp edges according to taste.

Brush pie with egg white and sprinkle with coarse sugar.

Bake at 350 for one hour.  Cool completely, then cut and serve. Add vanilla ice cream if desired.

Delicious!!


Hopeful Homemaker

I try to have a fun or healthy snack waiting for my children after school.  Last week I experimented and made three miniature pies.  I had some recipes I wanted to try so I made a mini version of each and greeted my children with tiny bowls and forks.


We had a taste testing event.  Everyone tried the pies they were interested in and I quickly (and easily) learned which were keepers and which we didn’t like.  Two out of three were favorable.

It turned out to be a fun way to keep the children in the kitchen and talking with each other.  I like days like that.


I’ve got a growing collection of recipes I’ve made this summer which I’ve got to share.  Two of these pies are on that list.  Guess I’d better get working on them, hadn’t I?!?

HH

Like everyone else, I’m in love with miniature food.  We had a few apricots and I whipped up some bite sized pies in my mini-muffin pan.


For the crust I rolled out my pie crust then cut it into small circles with a biscuit cutter.  I used this recipe , chopping the apricots so they would fit.


They turned out perfect.  The crust was flaky and tender and, of course, the filling was as good as ever.




Beware if you make them:  they’ll be gone quickly!