Is there anything more summery than the combination of juicy peaches and tangy raspberries? I make this tart, creamy pie once a year in the hotter months and adore the sunset-like blended colors it creates.
Feel free to buy a pre-made shell, but I prefer to make my own shortcrust base, tightly adapted from Mark Bittman’s recipe. (I also adapted the filling recipe from this blueberry pie.) It’s slightly complicated if you make your own crust, but definitely worth it for a summer treat!
1 cup + 2 TB all-purpose flour, plus more for rolling
1/2 TSP salt
1 TSP sugar
8 TB of cold butter, sliced in 8 pieces
3 TB ice water
1.5 cups chopped peaches
1 cup whole raspberries
1/2 cup white sugar
3 TB flour
1 cup sour cream
2 TSP vanilla
4 TB all-purpose flour
3 TB sugar
2 TB butter
Place the flour, salt, and sugar into a food processor and pulse a couple of times to combine. Add the butter and process until it has the texture of cornmeal – roughly 10 seconds.
Place the butter-flour mixture in a bowl and add the ice water. Combine with your hands until you can make a Play-Doh-like ball. Loosely wrap the pastry in plastic and use a rolling pin (I recommend French-style for better grip) to flatten the ball into a small disc. Freeze for 10 minutes.
Sprinkle flour onto your surface, place the dough disc on top, and add more flour on top of that. Use the rolling pin to create a wider and more even disc to place into your pie pan. (The final product should be about 2 inches larger than the pan.) Drape the dough over the pan and press into place. Freeze for a half hour.
Preheat the oven to 375 degrees Fahrenheit. Remove the plate from the freezer and crimp the edges as you like, trimming the additional dough. Line the crust with parchment paper and add dry rice or pie weights until the pan is nearly full. Place in the freezer again for 10 more minutes.
Bake the dough for 20 minutes. When it’s ready, remove the pie plate from the oven and lift the paper and weights. Prick the bottom of the crust all over with a fork to prevent bubbling. Bake again for an additional 20 minutes, until golden.
Allow the pie to completely cool before filling. When you’re ready to bake again, turn the oven up to 400 degrees Fahrenheit.
To prepare the filling, chop the the peaches and place them over a bowl lined with paper towels to catch some of the juices that would make your crust soggy. Place 1/2 cup of sugar and 3 TB of flour into your mixer and combine on low. Beat in the sour cream, egg, vanilla, and salt until creamy. Place the peaches and raspberries in the cooled pie crust and pour the runny custard mixture over the fruit and bake for 25 minutes.
To prepare the streusel topping, combine the sugar, flour, and butter in your food processor and lightly pulse until the mixture is crumbly. Remove the pie plate from the oven and sprinkle the streusel topping over the filling. Return the pie to the oven and bake for an additional 10 minutes.
Refrigerate before serving so the sour cream custard sets! Goes well with vanilla ice cream.