North Fork Peach Raspberry Pie
Discover the irresistible charm of a North Fork Peach Raspberry Pie, where summer's finest flavors come together in a golden, flaky crust. This vibrant dessert combines juicy, sun-ripened peaches and tart, fresh raspberries, creating a perfectly balanced filling sweetened with brown sugar and spiced with a hint of cinnamon. Made with a handcrafted buttery pie crust, this recipe ensures a luscious, fruit-packed center enveloped in a crisp, golden top layer brushed with an egg wash and sprinkled with coarse sugar for an extra touch of texture and sweetness. Perfect for family gatherings, picnics, or any occasion that calls for a seasonal showstopper, this homemade peach raspberry pie promises every bite to be a celebration of summer's bounty.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 0.33 cup Granulated sugar
- 1 teaspoon Salt
- 1 cup Unsalted butter (cold, cubed)
- 0.5 cup Ice water
- 4 cups Peaches (ripe, peeled, and sliced)
- 1.5 cups Raspberries (fresh)
- 0.5 cup Brown sugar
- 2 tablespoons Cornstarch
- 0.5 teaspoon Cinnamon (ground)
- 1 Egg (for egg wash)
- 1 tablespoon Milk (for egg wash)
- 2 teaspoons Coarse sugar (for topping)
Instructions
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
Cut the cold unsalted butter into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together without being sticky. Divide the dough in half, shape each half into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Preheat your oven to 375°F (190°C).
In a large bowl, combine the peeled and sliced peaches, fresh raspberries, brown sugar, cornstarch, and ground cinnamon. Toss gently to ensure the fruit is evenly coated without smashing the raspberries.
On a lightly floured surface, roll out one of the chilled dough disks into a 12-inch circle. Transfer it to a 9-inch pie dish, carefully pressing it into the bottom and sides.
Pour the peach and raspberry filling into the prepared crust, spreading it evenly.
Roll out the second dough disk into a 12-inch circle. Place it over the filling and trim any excess dough. Seal the edges by crimping or pressing with a fork.
Cut a few small slits in the top crust to allow steam to escape during baking.
In a small bowl, whisk together the egg and milk to create an egg wash. Brush this mixture over the top crust and edges of the pie.
Sprinkle the coarse sugar evenly over the top crust for added crunch and sweetness.
Place the pie on a baking sheet to catch any drips and bake in the preheated oven for 60 minutes, or until the crust is golden brown and the filling is bubbling.
Allow the pie to cool on a wire rack for at least 2 hours before serving to let the filling set.
Nutrition Facts
Calories |
4063 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 205.2 g | 263% | |
| Saturated Fat | 123.9 g | 620% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 705 mg | 235% | |
| Sodium | 2497 mg | 109% | |
| Total Carbohydrate | 530.2 g | 193% | |
| Dietary Fiber | 46.9 g | 168% | |
| Total Sugars | 245.9 g | ||
| Protein | 53.2 g | 106% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 344 mg | 26% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 2978 mg | 63% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
