MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Peach-Raspberry Pie
Categories: Pies, Pastry, Fruits, Dairy
     Yield: 6 servings

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     2 ts Apple cider vinegar
 2 1/2 c  (12 oz.) A-P flour; + more
     1 tb Sugar
     1 ts Kosher salt
     1 c  Very cold unsalted butter;
          - in 1/2" pieces

MMMMM--------------------------FILLING-------------------------------
     7 md Firm-ripe yellow peaches;
          - peeled, in 1/4" wedges
     1 tb Fresh lemon juice
   1/2 c  Granulated sugar
   1/4 c  Dark brown sugar
     3 tb Cornstarch
       pn Ground cinnamon or ginger
       pn Salt
     1 tb Unsalted butter; in sm pcs
   1/2 c  Fresh raspberries
     1 lg Egg yolk
     2 tb Whole milk or cream
          Coarse sanding sugar; for
          - sprinkling

 MAKE THE CRUST: Mix the vinegar with 1/2 cup ice water; transfer to
 the freezer. In a large bowl, whisk together the flour, sugar, and
 salt. Add the cold butter and use your fingertips to incorporate,
 squeezing the pieces and gently tossing the mixture until a dough
 comes together in chunky, pea-size pieces with some larger pieces
 remaining. Retrieve the vinegar mixture from the freezer and pour
 half around the edge of the bowl. Use a fork to incorporate, gently
 tossing the dough. Add almost all of the remaining vinegar mixture
 and continue tossing, just until the dough becomes slightly shaggy
 but not overly moist. If the dough is too dry, drizzle in the
 remaining vinegar mixture and continue tossing, just until the dough
 keeps its shape and holds together in a solid mass when squeezed.
 Turn the dough out onto a clean work surface, divide it in half, then
 gently press each half into an even 1/2" disk. Wrap each disk tightly
 in plastic and refrigerate for at least 1 hour. up to 3 days.

 Line a large rimmed baking sheet with parchment paper and set aside.
 Lightly flour a sheet of parchment and a rolling pin. Retrieve 1 disk
 of dough, unwrap, and place it on the parchment. Lightly flour the
 surface of the dough, then roll it out to an even 13" circle, about
 1/8" thick. Lightly flour the rolling pin once more, then place it on
 the far left edge of the circle and carefully roll the dough around
 the pin, gently lifting it away from the parchment in one smooth
 sheet. Place the dough-wrapped rolling pin over the far right edge of
 a 9" pie plate and unroll the dough, centering it over the pie plate.
 Use your fingers to ease (not stretch) the dough along the bottom and
 the sides of the pie plate. Trim to a 1" overhang. Transfer to the
 prepared baking sheet, cover loosely with plastic wrap, and
 refrigerate.

 Lightly flour the same sheet of parchment and the rolling pin.
 Retrieve the remaining disk of dough, unwrap, and place it on the
 parchment. Lightly flour the surface of the dough, then roll it out
 to an even 12" circle, about 1/3" thick. To make a double-crust pie,
 slide the dough (still on the parchment) onto a second baking sheet,
 cover with plastic wrap, and refrigerate while you make the filling.
 (Alternatively, make a lattice: using a pastry cutter or a paring
 knife, cut the circle into ten 1" strips. Slide the strips (still on
 the parchment) onto a baking sheet, cover with plastic wrap, and
 refrigerate.)

 Place 1 rack at the bottom of the oven and another rack in the center;
 set @ 425°F/218°C.

 MAKE THE FILLING: In a large bowl, add the peaches and lemon juice,
 then using your hands or a bowl scraper, gently toss to combine. In a
 medium bowl, whisk together both sugars, the cornstarch, cinnamon or
 ginger, and salt. Retrieve the pie shell and top crust (or lattice).
 Add the sugar mixture to the peaches, then using your hands or a bowl
 scraper, gently fold to combine. Transfer the peaches to the pie
 shell, leaving any accumulated juices behind in the bowl; set the
 juices aside. Sprinkle the raspberries over the peaches, then dot the
 fruit with the butter.

 Using a pastry brush or your index finger, moisten the edge of the
 bottom crust with a bit of the reserved peach juices. Place your top
 crust (or lattice) over the filling and trim to a 1" overhang. Gently
 press the edges to seal, tucking the overhang of the top crust
 underneath the overhang of the bottom crust, then crimp with your
 fingers or the tines of a fork. Beat together the egg yolk and milk;
 brush the top of the pie (not the edges) with the egg wash and
 sprinkle evenly with sanding sugar. Using a paring knife, cut 4 slits
 in the center to vent. Freeze until the crust is very firm all over,
 at least 15 minutes and up to overnight.

 Retrieve the pie, place back on the parchment-lined baking sheet, and
 bake on the bottom rack until the top crust is lightly golden, 20-25
 minutes. Lower the temperature to 375+|F/190+|C, transfer the pie to the
 center rack, and continue baking until the top and bottom crusts are
 deeply golden and the juices are thickened and bubbly, about 1 hour 15
 minutes more (if the edges or top begin to brown before the filling is
 thickened and the bottom crust is cooked, tent with foil). Transfer
 to a wire rack and let cool for at least 2 hours before cutting. Any
 leftovers can be stored, wrapped tightly in plastic, at cool room
 temperature for up to 3 days.

 Recipe by: Ellen Gray

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

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