Summer is peak season for both peaches and raspberries. Combining those fruits into a single pie is a stroke of brilliance — and we’re not the only people who think so. Carol Marsh won a blue ribbon for her Peach Raspberry Pie at the Minnesota State Fair.
Her pie inspired this recipe, which appears in Liza Gershman’s new cookbook, “County Fair: Nostalgic Blue Ribbon Recipes from America’s Small Towns” (Images Publishing, $45). The book offers an affectionate look at small towns and county fairs and 80 recipes representing all 50 states.
Peach Raspberry Pie
INGREDIENTS
Pastry dough for a double pie crust
4 cups sliced peaches
1 cup fresh raspberries
2 teaspoons lemon juice
1 cup sugar, plus extra for sprinkling
¼ cup ground tapioca, flour or cornstarch
1 tablespoon butter
1 egg white, beaten for egg wash
DIRECTIONS
Heat the oven to 375 degrees.
Roll out half the dough and place it in the bottom of a 9-inch glass pie plate. Chill while preparing filling ingredients.
Add the peaches to a large bowl and gently fold in the raspberries so that they are evenly distributed. Sprinkle lemon juice over the fruit and gently mix. In a small bowl, mix sugar and tapioca, then mix it into the fruit.
Fill the chilled crust with fruit and sprinkle small, pea-sized pieces of butter evenly on top of the fruit. Roll the top crust over the fruit. Seal the edges by crimping the dough with your fingers, and slice a decorative vent into the top. Brush with egg white and sprinkle with sugar.
Bake for 55 to 60 minutes or until crust is golden brown and the filling begins to bubble. Cover with foil halfway through baking to prevent overbrowning. Let pie cool completely before serving. Serve with whipped cream or vanilla ice cream.
— Inspired by Carol Marsh’s prize-winning recipe for the Minnesota State Fair, “County Fair: Nostalgic Blue Ribbon Recipes from America’s Small Towns” (Images Publishing, $45)
