White Peach & Raspberry Pie

Ingredients

• 4 cups fresh peaches - peeled, pitted and sliced
• 1 cup fresh raspberries
• 3/4 cup white sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon ground cinnamon
• 2 (9 inch) pie crusts
• 2 tablespoons butter, softened and cut into pieces
• 1 tablespoon coarse granulated sugar

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
3. Bake 45 minutes in the preheated oven, until crust is golden brown.

Double Pie Crust


Ingredients

• 2 cups all-purpose flour
• 1 tsp salt
• 2/3 plus 2 Tbsp butter flavored stick shortening
• 5 to 6 Tbsp ice water

Directions

Combine flour & salt; cut in shortening with a pastry blender until mixture is crumbly. Sprinkle ice water, 1 Tbsp at a time, evenly over surface; stir with a fork until dry ingredients are moistened. Shape into a ball; chill until ready to use. Cut pastry dough in half. Roll each half and fit 1 half of pastry into pie plate. Roll out other half to place on top of filled pastry.

The pie just came out of the oven. Since my husband reads this, maybe it will be an incentive for him to come home early! :)

Enjoy!
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