Raspberry Peach Pie

Raspberry Peach Pie

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Made from fresh berries and sweet peaches this pie is a fresh addition to any table.  The whole wheat crust gives a nutty flavor to the dessert. 

Ingredients – CrustRaspberry Peach Pie

2 cups whole wheat flour

1 cup all purpose flour

1/2 tsp baking powder

1 tsp salt

1 cup Earth Balance

3/4 cup cool water

Mix dry ingredients into a bowl.  Cut in Earth balance until mixture is crumbly.  Do not over mix.  Create a well in the middle of the mixture and pour in water.  Using your hands mix into a dough.  Do not over mix.  Chill overnight.

Ingredients – Berry Top

Raspberry Peach Pie3 cups raspberries

2 cups sliced peaches

1 tsp lemon juice

1 cup sugar

1/2 cup flour

1 tsp cinnamon

Mix ingredients in a bowl and set aside.

Take crust out of the refrigerator and separate into two balls.  Roll balls into a thin pie crusts on parchment paper.  Use the parchment to transfer the bottom crust into the pie tin.  Cut and trim crust and prick the bottom of the crust to vent steam.

Pour berry mixture into the crust.

Use parchment to layer top crust onto pie.  Trim.  Use a fork to seal the edges of the pie and cut a couple of vents in the top of the crust.  Bake at 375 degrees Fahrenheit for 60 minutes.

You can also make this recipe with the Plain Pie Crust from our pumpkin pie recipe.

 

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