Raspberry Peach Pie
|All purpose flour||1 1⁄4 Cup (20 tbs)|
|Salt||5⁄8 Teaspoon (1/2 Plus 1/8 Teaspoon)|
|Butter/Cold margarine||6 Tablespoon|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Ripe peaches||9 Medium|
|Raspberries||2 1⁄2 Cup (40 tbs)|
|Lemon juice||1 Tablespoon|
In medium bowl, combine flour and 1/2 teaspoon salt.
With pastry blender or two knives used scissor fashion, cut in shortening and 4 tablespoons margarine or butter (1/2 stick) until mixture resembles coarse crumbs.
Sprinkle about 4 tablespoons cold water, 1 tablespoon at a time, into flour mixture, mixing lightly with a fork after each addition until dough is just moist enough to hold together.
Shape dough into a disk; wrap with plastic wrap and refrigerate until ready to use.
Preheat oven to 425°F.
In large bowl, combine sugar, cornstarch, and 1/8 teaspoon salt.
Peel and slice peaches; toss with sugar mixture in bowl.
With rubber spatula, gently stir in raspberries and lemon juice.
Spoon peach mixture into 6 cup baking dish or 9 1/2 inch deep dish pie plate; dot with remaining 2 tablespoons margarine or butter.
On lightly floured surface, with floured rolling pin, roll dough 1 1/2i inches larger all around than top of baking dish.
Center dough over filling.
Trim pastry edge, leaving 1 inch overhang.
Fold overhang under; pinch dough onto rim of baking dish to seal.
With tip of knife, cut slits in piecrust to allow steam to escape during baking.
Place sheet of foil underneath baking dish; crimp foil edges to form a rim to catch any drips during baking.
Bake pie 1 hour and 15 minutes or until filling begins to bubble and crust is golden, covering if necessary after 1 hour to prevent crust from overbrown ing.
Cool pie on wire rack 1 hour to serve warm or cool completely to serve later.