Peach Raspberry Pie
I had a slight lapse in judgement recently and bought 50 pounds of peaches.
For some reason, 50 pounds of peaches didn’t sound like too much when I was standing in line waiting for The Peach Truck. All I knew was that I couldn’t wait to taste sweet, Georgia peaches–and tuck some away for the dreary winter months.
So when the folks at Ball contacted me about being part of their Can It Forward campaign and asked me to make and share a recipe from their new cookbook, The All New Ball Book of Canning and Preserving, I flipped to the index and searched “PEACHES”.
A month’s worth of dinners, figured out for you.
Grab my 4-week meal plans with recipes, shopping lists, and picky eater tips for every meal.
I love making homemade pies, so this Peach Raspberry Pie Filling called to me. The only thing better than a warm peach pie in July is having pie filling stocked in the freezer so I can have warm peach pie in February.
I made enough filling for four jars for my freezer, plus extra for a pie that day. Despite the “rustic” look of this pie (I’m still working on the lattice-crust top), the flavor was all kinds of delicious–like a slice of summer!
Scroll down to get the recipe for Peach Raspberry Pie Filling. I also included the All Butter Pie Crust recipe I use but feel free to use whatever crust recipe (or store-bought crust) you like.
Crust recipes with shortening and butter are easier to work with, but I love the sugar-cookie flavor of this one. (By the way, I have no idea where the crust recipe came from–I wrote it on the back of a receipt 15 years ago, so I can’t credit the source!)
I was also inspired to can peaches by myself–my first time canning without my mom or a more experience-canner friend there for support! I used Ball’s cookbook and their website to guide me and ended up with 10 quarts of peaches for the pantry.
Considering my eight year old can eat a quart of peaches in a day, I’ll need to make sure we ration these.
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Happy canning!
Peach Raspberry Pie Filling
The only thing better than a warm peach pie in July is having pie filling stocked in the freezer so you can have warm peach pie in February.
Ingredients
- 5 cups fresh raspberries
- Parchment paper
- Ice water
- 1 lemon
- 5 firm ripe peaches, (about 2.25 lbs)
- 1 1/2 cups sugar
- 1/2 cup cornstarch
- 1/8 teaspoon ground cinnamon
- 1 cup water
- 2 tablespoons brandy, (I omitted this)
Instructions
- Spread raspberries in a single layer on a large, rimmed baking sheet lined with parchment paper; freeze.
- Bring a large pot of water to a boil. Fill a large bowl two-thirds full of ice water. Cut lemon in half, and squeeze juice into ice water. Place peaches in a wire basket, lower into boiling water, and blanch 60 seconds (I didn't use a basket; just dropped the peaches into boiling water and took them out with a slotted spoon.) Place immediately in lemon water. When cool enough to handle, peel peaches, cut in half, and remove pits. Cut peach halves into slices; return to lemon juice mixture. Drain.
- Whisk together sugar, cornstarch, and cinnamon in a 4-qt. stainless steel or enameled saucepan until blended. Gradually whisk in 1 cup water until smooth. Cook, whisking constantly, over medium heat 1 minute or until thickened. Remove from heat; whisk in brandy. Gently fold in peach slices and raspberries.
- Spoon pie filling evenly into jars, leaving 1-inch headspace. Center lid on jars. Apply bands, and adjust loosely. Let jars send on a wire rack 2 hours or until cool. Place jars in freezer. Once pie filling is frozen, adjust bands to fingertip-tight. Store in freezer 1 year. Thaw in refrigerator. Refrigerate after thawing, and use within 3 weeks.
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All Butter Pie Crust
This all-butter pie crust tastes like a lightly sweet sugar cookie! Perfect for fruit pies.
Ingredients
- 8 ounces (1 cup) cold, unsalted butter
- 9 ounces (2 cups) all-purpose flour
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cold water (measure out the water and then add a few ice cubes to keep it very cold)
- 1 egg (for egg wash on pie before baking) + 1 tablespoon granulated sugar (to finish)
Instructions
- Cut butter into 1/2-inch cubes.
- Combine flour, sugar, and salt in a medium bowl. Add butter and work with fork or pastry cutter until the largest pieces are no bigger than peas.
- Add water to mixture until it comes together into a dough ball (you may use more or less than the 1/4 cup). Don't overwork it--you want to see streaks and pieces of butter in the dough.
- Divide dough into two pieces, slightly flatten each portion into a thick disc, wrap each in plastic wrap, and refrigerate at least 30 minutes.
- Meanwhile, prepare your fruit filling.
- Heat oven to 400 degrees F.
- Remove one portion of refrigerated dough and roll out into a circle (ish) about one inch bigger than your pie plate (I use a 9.5-inch pie plate). Place bottom crust in pie plate and dump filling in.
- Remove other portion of dough and roll into a large circle, about as thick as you rolled out the bottom crust. Cut into one-inch strips with a knife or pizza cutter. Lay strips on top of the apples in a lattice pattern, fold bottom edge up and press with fork to seal.
- Beat egg and then brush some beaten egg on top of lattice crust. Sprinkle with one tablespoon sugar
- Place pie on a baking sheet (to catch spills) and into the oven. Bake for 50-60 minutes or until bubbly and brown. If edges get too brown, cover them with strips of foil or a pie shield.
- Remove from oven, allow to cool for a bit, and enjoy!
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