Here is the recipe (roughly):
Ingredients
- 4 fresh peaches/nectarines - peeled, pitted, and sliced thinly
- 6 oz. fresh raspberries
- 1/4 cup white sugar
- 1/2 cup brown sugar
- 1 tbsp cornstarch
- 1 tsp ground cinnamon
- 1 tsp vanilla
- 2 (9-inch) pie crusts
- 2 tbsp butter, softened and sliced thinly
Directions
- Preheat oven to 400 degrees F (200 degrees C).
- Place peaches and berries in a colander for at least 15 minutes to drain excess fluid (or else your filling will be too goopy and soak the crust), then transfer to a large bowl.
- In a smaller bowl, mash about 1/3 of the raspberries. Add both sugars, cornstarch, cinnamon, and vanilla. Mix mix mix!
- Toss peaches with mixture until evenly coated. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust. (Can also sprinkle coarse sugar on top crust.)
- Bake 45 minutes in preheated oven until crust is golden brown.
Some hints
- Use good crust... the crust I used was not that great and took away from the deliciousness of the pie. Next time, I will likely take the time to make my own (fatty) crust.
- The whole process took me a little less than an hour and a half.
- Watch out that the filling doesn't ooze out of the crust while baking... in fact, bake the pie on a cookie sheet just in case. I saved myself a nasty oven cleaning job by using that sheet!
- Eat warm or with ice cream. Yum.
