Deep-Dish Peach-Raspberry Pie

 

slideshow  More Pies and Tarts

 

  • Active:
  • Total Time:
  • Servings: Makes one 9 1/2-inch deep-dish pie
  • Time(Other): plus cooling
KEY: Summer, Test Kitchen, Baking, American, Desserts, Pies & Tarts, Make Ahead, Afternoon Tea

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Ingredients

  • 3 3/4 pounds peaches, peeled and sliced (10 cups)
  • 3 cups raspberries
  • 3/4 cup sugar, plus more for sprinkling
  • 1/4 cup cornstarch
  • Pinch of salt
  • Flaky Pie Dough

How to make this recipe

  1. Preheat the oven to 375° and position a rack in the lower third. In a bowl, toss the peaches and raspberries with the 3/4 cup of sugar, the cornstarch and the salt.
  2. Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about 1/8 inch thick. Line a 9 1/2-by-1 3/4-inch glass pie plate with the dough. Brush the overhang with water and spoon in the filling.
  3. Roll out the smaller piece of dough to a 12-inch round and lay it over the filling; press the edges together. Trim the overhang to 1/2 inch, fold it under itself and crimp. Lightly brush the top with water and sprinkle with sugar. Cut a few slits for steam to escape.
  4. Bake the pie until the filling is bubbling and the crust is golden brown, about 2 to 2 1/4 hours. Cover the edge of the pie with foil if it begins to darken. Let cool for 5 hours at room temperature before serving.
Contributed By Published August 2007

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