The Easiest Peach-Raspberry Pie with Press-In Crust

Need a lacto ovo vegetarian side dish? The Easiest Peach-Raspberry Pie with Press-In Crust could be a spectacular recipe to try. One serving contains 484 calories, 6g of protein, and 18g of fat. This recipe serves 8 and costs $1.71 per serving. From preparation to the plate, this recipe takes around 5 hours. This recipe is liked by 191 foodies and cooks. If you have apple cider vinegar, sugar, ground cinnamon, and a few other ingredients on hand, you can make it. It is brought to you by Epicurious. Overall, this recipe earns a pretty good spoonacular score of 45%. If you like this recipe, you might also like recipes such as Coconut Cream Pie with Macaroon Press-In Crust, Easy Low Carb Press-In Pie Crust, and Easy Low Carb Press-In Pie Crust.

Servings: 8

Preparation duration: 30 minutes

Cooking duration: 270 minutes

 

Ingredients:

1 tablespoon apple cider vinegar

6 tablespoons cornstarch

2 1/2 cups all-purpose flour, plus more for surface

1 teaspoon ground cinnamon

1 1/2 pounds ripe peaches

2 pints raspberries (about 4 cups)

1/4 teaspoon salt

1 cup sugar

3/4 cup (1 1/2 sticks) unsalted butter, melted

1 tablespoon vanilla extract

Equipment:

whisk

bowl

measuring cup

pie form

oven

baking sheet

aluminum foil

wire rack

muffin tray

knife

Cooking instruction summary:

Preparation

Make the crust and crumb topping:

Whisk 2 1/2 cups flour, salt, and 1 Tbsp. sugar in a large bowl. Drizzle in butter. Stir just to combine but do not fully incorporate. Texture should be crumbly with some large clumps.

Transfer 1 1/4 cups (loosely packed) crust mixture to a medium bowl; add cinnamon and remaining 3 Tbsp. sugar. Knead with fingertips until well-combined but still crumbly with a few pea-sized pieces remaining. Freeze until ready to use.

Add vinegar and 2 Tbsp. cold water to remaining crust mixture. Stir to form a dough, then transfer to a lightly floured surface and knead a few times until the texture is smooth. Transfer to pie pan and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.

Make the filling and bake the pie:

Position 1 rack in bottom third and 1 rack in center of oven; preheat to 425F. Place a foil-lined rimmed baking sheet on bottom rack to preheat.

Slice peaches into 1/4-inch-thick wedges, then transfer to a large bowl. Add raspberries, sugar, cornstarch, vanilla, and salt and toss well to combine. Fill pie crust with fruit mixture, then sprinkle with crumb topping.

Place pie on preheated sheet and bake until crust begins to turn golden, 2025 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350F. Continue to bake pie until crust is golden brown and thickened juices are bubbling, 35-45 minutes more; cover crust with foil or a pie shield if it begins to darken too much before juices are bubbling. Cool on a wire rack at least 2 hours to allow juices to set before slicing.

Do Ahead

Pie dough and crumb topping can be made and frozen for up to 3 months; thaw before using.

Cooks' Note

This recipe can also be used to make 12 mini pies. Double the pie crust and crumb topping recipe, but make a single recipe of the filling. Spray a 12-cup muffin tin with nonstick cooking spray. Divide pie dough evenly among cups and press into bottom and up sides. Divide filling evenly among cups and top with crumb topping. Freeze any leftover crumb topping for later use.

Set rack in center of oven, then preheat to 425F. Bake mini pies until crusts begin to turn golden, 2025 minutes. Rotate muffin tin and reduce oven temperature to 350F. Continue baking until crusts are golden brown and thickened juices are bubbling, 2025 minutes more. Let cool on a wire rack, then use a knife to gently loosen and remove pies.

 

Step by step:

Make the crust and crumb topping

1. Whisk 2 1/2 cups flour, salt, and 1 Tbsp. sugar in a large bowl.

2. Drizzle in butter. Stir just to combine but do not fully incorporate. Texture should be crumbly with some large clumps.

3. Transfer 1 1/4 cups (loosely packed) crust mixture to a medium bowl; add cinnamon and remaining 3 Tbsp. sugar. Knead with fingertips until well-combined but still crumbly with a few pea-sized pieces remaining. Freeze until ready to use.

4. Add vinegar and 2 Tbsp. cold water to remaining crust mixture. Stir to form a dough, then transfer to a lightly floured surface and knead a few times until the texture is smooth.

5. Transfer to pie pan and press into bottom and up sides with a flat-bottomed measuring cup. Crimp edge with a floured fork, if desired, and freeze while you prepare the filling.


Make the filling and bake the pie

1. Position 1 rack in bottom third and 1 rack in center of oven; preheat to 425F.

2. Place a foil-lined rimmed baking sheet on bottom rack to preheat.

3. Slice peaches into 1/4-inch-thick wedges, then transfer to a large bowl.

4. Add raspberries, sugar, cornstarch, vanilla, and salt and toss well to combine. Fill pie crust with fruit mixture, then sprinkle with crumb topping.

5. Place pie on preheated sheet and bake until crust begins to turn golden, 2025 minutes. Rotate sheet, move to center rack, and reduce oven temperature to 350F. Continue to bake pie until crust is golden brown and thickened juices are bubbling, 35-45 minutes more; cover crust with foil or a pie shield if it begins to darken too much before juices are bubbling. Cool on a wire rack at least 2 hours to allow juices to set before slicing.

6. Do Ahead

7. Pie dough and crumb topping can be made and frozen for up to 3 months; thaw before using.

8. Cooks' Note

9. This recipe can also be used to make 12 mini pies. Double the pie crust and crumb topping recipe, but make a single recipe of the filling. Spray a 12-cup muffin tin with nonstick cooking spray. Divide pie dough evenly among cups and press into bottom and up sides. Divide filling evenly among cups and top with crumb topping. Freeze any leftover crumb topping for later use.Set rack in center of oven, then preheat to 425F.

10. Bake mini pies until crusts begin to turn golden, 2025 minutes. Rotate muffin tin and reduce oven temperature to 350F. Continue baking until crusts are golden brown and thickened juices are bubbling, 2025 minutes more.

11. Let cool on a wire rack, then use a knife to gently loosen and remove pies.


Nutrition Information:

Quickview
484k Calories
5g Protein
18g Total Fat
75g Carbs
5% Health Score
Limit These
Calories
484k
24%

Fat
18g
28%

  Saturated Fat
11g
69%

Carbohydrates
75g
25%

  Sugar
35g
39%

Cholesterol
45mg
15%

Sodium
77mg
3%

Alcohol
0.56g
3%

Get Enough Of These
Protein
5g
11%

Manganese
0.78mg
39%

Vitamin C
21mg
26%

Fiber
6g
26%

Vitamin B1
0.35mg
23%

Folate
88µg
22%

Selenium
13µg
20%

Vitamin B3
3mg
17%

Vitamin A
829IU
17%

Vitamin B2
0.26mg
15%

Iron
2mg
14%

Vitamin E
1mg
11%

Copper
0.18mg
9%

Potassium
304mg
9%

Phosphorus
82mg
8%

Vitamin K
8µg
8%

Magnesium
30mg
8%

Vitamin B5
0.52mg
5%

Zinc
0.7mg
5%

Vitamin B6
0.07mg
4%

Calcium
34mg
3%

Vitamin D
0.32µg
2%

covered percent of daily need
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Food Trivia

There are 7,500 varieties of apples grown throughout the world, and if you tried a new variety each day, it would take you 20 years to try them all.

Food Joke

I had just finished visiting a friend in the hospital and stopped by a burger drive-through for lunch to eat on the way back to work. I ordered the #1 combo for $4.29. She said "that'll be $4.83, please drive forward." "$4.83? For a $4.29 meal? That's 54 cents tax!? That can't be right," my mind raced. Tax is 8 cents on the dollar in Huntsville, Alabama and for 4 dollars that would be 32 cents plus 1/3 of 8 cents would be 35 cents max. I'd heard of window workers overcharging drive through customers and skimming the money for themselves. Someone did just that to me at a Hardees couple of years ago. I didn't have my calculator watch so I got a pen and paper and did the long division since there were 2 cars ahead of me. Let's see ... 483/429 ... over 12 percent tax!? When I got to the window I handed her a 5 and said "what's the sales tax in Huntsville?" She didn't know. I said "$4.83 for a $4.29 meal is 12 percent tax. That can't be right. Can I talk to the manager?" She gave me my change and called the manager. So the manager comes over. I ask what the sales tax is in Huntsville, and she says 8 percent. I say that I just paid $4.83 for a $4.29 meal and that's over 12 percent sales tax. She got a funny look on her face and said that maybe the computer had rung it up wrong or had charged me for the biggie size . She admitted it was supposed to be 4.63, and opened the drawer to give me my extra change. "HA!" I thought to myself. "Six years engineering school has so heightened my mental mathematical adeptness that I can do percentages in my head and my superior intellect has foiled a feeble attempt by a drive-through worker to overcharge me!" So what did this mathematical wizard do next? I took the twenty cents she handed me, proud of my staggering genius, and smugly drove off without my food.

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