Lattice-Top Peach-Raspberry Pie

Once you get the hang of making piecrust, it is easy to change up the fruit fillings inside. Like the All American Apple Pie, this recipe began with two quantities of the Flaky Pie dough recipe (I am going through more butter than any one person ever should!). The filling for this pie was a flavorful combination of peaches (I sued frozen peach slices and they tasted great) and fresh raspberries—a slight deviation from Mushett’s suggestion of nectarines and blackberries. The fruit was allowed to shine—getting a simple dressing of sugar, flour, and lemon juice. To top the pie, I cut the top crust into strips to create a lattice-effect (next time, I will measure better—it was a little tricky getting enough strips!). The assembled pie chilled for thirty minutes in the fridge before baking in a 400-degree oven for 60 minutes. The finished pie tasted incredible. The sweet peaches with the slightly tart raspberries were a great combination with the flaky and crunchy lattice crust. My only reservation with this recipe was the fruit I used was too watery for the amount of flour suggested, so my pie didn’t set up to the thickness I would have liked. I will definitely make this pie again in the summer when the fruit is fresh and I will probably up the flour slightly or add a little tapioca to aid in thickening. Overall, another delicious recipe!

On deck: Peach-Ginger Pie with Almond Crumble Topping