Peach Raspberry Pie

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Peach Raspberry Pie

A Spinning Top

Fresh raspberrries

“And this I believe: that the free, exploring mind of the individual human is the most valuable thing in the world. And this I would fight for: the freedom of the mind to take any direction it wishes, undirected.”

East of Eden, John Steinbeck

Inspiration

Life is good. Our planet Earth keeps spinning around the sun. Each day spills into the next. We try not to sleepwalk though the day. We pause to enjoy as much as we can because we know that at any moment our daily spin could spiral out of control. This past week has been heavy on the spin. I’ve been holding on. My mom was in the hospital for the second time in the last thirty days. Never a good sign, especially when you are 87. I can only hope I have half the tenacity she has. Without the stubbornness please. She has revoked her original DNR order and wants all measures taken. Refusing nursing home care, she has returned home.

Dizzy from the spin, I watch all measures taken. It may not be graceful but there is a measure of beauty. Beauty in her strength and will to live. Beauty in her steel-blue eyes and the firm grasp of my hand. Beauty as her mind spins from the week’s events and as she plotted her escape home. I may disagree with her choices but must respect hers. She is still capable of making her own decisions. It is still her life to live. I’m just holding on to the spinning top.

Fresh peaches and raspberries

Essentials

I didn’t tell my mom I made pie this week. I just couldn’t; she has a restricted diet.
But I wanted to. My mom made the best pie; ribbons were won at the Monterey County Fair. Crisco was all she ever used. She said butter was too heavy and weighed down the flour, making the crust dense and heavy. I could never decide which part of her pies I liked better, the fresh fruit filling or the flakey crust. With a slice of pie you get both and I suppose that’s the point!

I am somewhat obsessed with this all butter pastry dough and when my daughter suggested I make pie with ripe peaches and freshly picked raspberries I gave it a try. With a light buttery crust, a beautiful filling of sweet ripe peaches and just harvested raspberries we had an enchanting summer dessert. The next day I warmed a leftover slice in the microwave but other cold slices of pie have been devoured strait from the refrigerator. A glass of milk was involved in the disappearing cold pie escapade.

Preparing Peach Raspberry Pie

This pie is all radiant summer flavor. More sugar can be added to the filling but I resisted the temptation and let the exceptional flavor of the summer fruit shine. A 9” pie pan was filled to almost overflowing with fruit. Seven cups of fruit would make for less of a juicy mess in the oven, but I used eight cups. Don’t leave the peaches in huge chunks as the raspberries will turn to mush before the peaches cook. For easy peeling, I dipped the peaches in boiling water for one minute and then cooled them in a bowl of ice water. The skin all but slides off and makes for easy slicing. On the way to Santa Cruz we made a detour to Gizdich Ranch for freshly picked raspberries. Many of them ended up in this glorious summer pie.

Ingredients
5C peeled, sliced fresh peaches
3C fresh raspberries
1C sugar
5T all-purpose flour
1/2t salt
1 egg
1 batch pie dough, I suggest this recipe
  1. Place the peaches and raspberries in a large bowl and add the sugar, flour and salt. Gently fold until all the fruit is coated with the sugar mixture.
  2. Heat oven to 425°. Prepare an egg wash by throughly mixing an egg and a tablespoon of water together. Line a sheet pan with parchment.
  3. With a floured rolling pin on a lightly floured work surface roll out the pie crust dough approximately 1/8” thick. Measure, cut and line pie pan with the dough. Gently push the dough down into the contours of the pan without stretching the dough. Trim the dough flush with the top outer rim of the pie pan. Fill the pie pan with the peach and raspberry filling.
  4. After your pie pan has been lined with dough and filled with berries roll out the second disk of dough a bit thicker than before. Cut shapes to line the outer edge of your pie pan and a shapes for the center of the pie. Brush a bit of egg wash on the back of each shape and place on the rim of the pie, gently pressing the shapes in place. Arrange a few shapes across the top of the pie filling. Lightly brush the surface of the all the top crust with egg wash and sprinkle with sugar.
  5. Place the pie pan on the parchment lined sheet pan and bake the pie for 15 minutes at 425°, then reduce the oven temperature to 375°. Continue baking the pie for 35-45 minutes until the crust is golden brown and the fruit juices are bubbling. Check the pie often to see if the crust is browning too quickly. Cover with foil if needed. Cool throughly before serving.

Fresh raspberries

Peach Raspberry Pie

Slice of Peach Raspberry Pie

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49 Responses to Peach Raspberry Pie

  1. I love peaches with raspberries, such a luscious summer pie! Thinking of you and your mom – I know what it’s like to feel as though you’re barely holding on. I hope her health improves and that you are blessed many more days with her!

    • Deb says:

      Thank you so very much for the lovely comment Laura! I appreciate your kind thoughts! My mom has returned home and her condition is stable.

  2. Martha Martin says:

    Deb,
    My heart goes out to you during this difficult time. I will keep you and your family in my prayers. Thank you so much for the gift that you left for me at The Farm. How did you know that apricot jam is my favorite? The measuring spoons are perfect and will get lots of use. Your kindness to me is appreciated so much. Smile, today is a gift and even in hard times comes many blessings.
    Martha

    • Deb says:

      Martha what a lovely comment! My gift was a small thank you for the kindness you shared on my visit to The Farm. I wanted you to know how much I appreciated your gesture. I practice gratitude each day, it has changed my life!

  3. A beautiful pie Deb for a well lived life. This post is so heartfelt, a mix of sweet and sorrow, and touches my heart.

  4. Carol Sacks says:

    What a beauty! Sending good thoughts to your independent mother and to her caring and respectful daughter. Be well, Deb!

    • Deb says:

      Carol you are so kind! I will try my best to be respectful. She appears to be doing better at home than was anticipated. Although most of her day is spent in bed rather than reading and sewing while sitting in her favorite purple chair. But really who wouldn’t rather be at home than at a long-term care facility? Thank you for commenting Carol, much appreciated!

  5. Glorious pie – food for the soul. Best wishes to you and your family during this spinning time.

    • Deb says:

      Thank you for the lovely comment Lynda! I appreciate your kind thoughts. I suppose every day has an element of spin, perhaps it’s all about how we hold on for the ride!

  6. What a gorgeous fruit pie, Deb! So perfect topped with a scoop of ice cream as a summer treat…

  7. Gail says:

    Deb, my thoughts are with you during this most difficult chapter of life.
    Pie, especially a beauty like this, definitely helps.

  8. How wonderful to make such a pretty pie to remind you of happy memories. Bless you and your delightfully/frustratingly (delete as appropriate) independent Mum. I hope you have plenty more time and visits with her. Raspberries and peaches are also two of my fave fruit combinations. And under a tumble of butter pastry flowers? Oh my days!

  9. @yumivore says:

    dropping by for a nibble, I love your pies Deb, and this one is beautiful!

  10. Cathy says:

    That is such a beautiful pie – I bet it tastes wonderful too! Mothers always have great recipes to hand down. Hope your Mom manages at home for a while yet. All the best.

    • Deb says:

      Each day is a gift. If only we could live each moment to the fullest! Thank you for the wonderful comment Cathy, much appreciated!

  11. I hope your mom is okay! Making pie is certainly a great distraction from all life throws our way. It’s great you loaded this pie with filling – that’s how they’re yummy!

  12. Valentina says:

    You are such a beautiful writer. I hope your mom is doing ok — sound like she has a strong, joyful spirit. I love cooking foods, or similar foods to those my mom made. It’s always a comfort. (And needless to say, this pie looks divine — stunning colors, too.)

  13. I hope your mom gets better. You probably learned to make pies like that from your mom. 🙂
    Look at the colors of this cake. Absolutely gorgeous. I love combining peaches with other fruit and berries too.

  14. Deb, I completely understand what you are going through. My mom is 84, and although in good health now, we have had a few scares. The most frustrating thing for me is how far away I live from her. But, all things have their season, and learning to accept that is sometimes life’s greatest challenge. The pie looks beautiful – love what you did with the top crust. I’ve been dying to try your pastry recipe. Hopefully, I will have the opportunity while the season’s stone fruits are still available.

  15. So sorry to hear about your mum. I hope she gets better. Thank goodness for ravishing pies during difficult times.

  16. So sorry to hear about your mom. Although my mom is physically healthy, she has issues with depression and it can be a challenge to try and keep her spirits up. Here’s to better days ahead for your mom and for you. The pie is absolutely gorgeous!

    • Deb says:

      Thank you for your thoughtful comment Kelly, I appreciate your kindness. I’m sorry to hear of your mom’s illness. One of my brothers suffers from long-term depression and it can be a heavy load on family members.

  17. It’s been waaaay too long since I’ve been down on the Monterey coast area! What a great stop you made to pick raspberries. Your pie looks beautiful. With all the peaches coming into the farmer’s markets, I’m pinning this one to make. And my heart goes out to both you and your mom in this difficult time. This is a beautiful post 🙂

  18. Patty says:

    I love both peaches and raspberries and am smitten with your lovely pie 😉
    It’s not as easy time when your parents get older and become sick in the hospital- I think about how quickly life passes and it sounds like you do too 😉 Beautiful photos Deb!

  19. OMG peaches are epic this time of the year and this pie combination stone fruit w/berries looks to die for.

  20. What a fantastic summer pie! And, the cute cut-outs on top look so pretty. I hope your Mother is feeling better and the spinning slows down a bit for you.

  21. Love, love, love the gorgeous cutout top crust, and the way the fruit is piled high. The sweet, tart, blossomy flavours of this pie are PERFECT for me!

  22. cquek says:

    Love this recipe. I need to try it

  23. Love, love, love this pie!

  24. Pingback: Brioche Plum Tart | East of Eden Cooking

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