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| Raspberry-Peach Pie |
"Simple, quick, delicious recipe that can be made all year round. Serve alone or with fresh-made whipped cream. Yummy!"
Ingredients :
- 1 (10 ounce) package frozen unsweetened raspberries, thawed
- 1 (10 ounce) package frozen unsweetened sliced peaches
- 1 1/3 cups white sugar, divided
- 6 tablespoons all-purpose flour
- 1 prepared double pie crust
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 1H |
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- Preheat an oven to 450 degrees F (230 degrees C).
- Mix raspberries, peaches, 1 cup sugar, and flour in a large bowl.
- Press one pie crust into a pie dish; pour fruit mixture into pie crust. Sprinkle remaining 1/3 cup sugar over fruit.
- Cut designs in the second pie crust using a cookie cutter and arrange pie crust over fruit. Pinch the edges of the bottom and top crusts together to seal.
- Bake in the preheated oven for 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C) and continue baking until crust is golden brown and fruit filling is bubbly, about 35 minutes more.
Notes :
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