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:

Equipment:

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:

covered percent of daily need