As you all know, I am a girl from the southern part of the United States, which makes peaches near and dear to my heart. The month of June brings out the strongest yearning for fresh juicy peaches in the hot sunshine. Yummy. This pie is one of my favorite ways to cook with peaches.
4 Tbsp butter
1/4 cup raspberry jam
4 cups peaches, peeled and sliced
1 cup raspberries
grated lemon peel from 1/2 lemon
1 tsp lemon juice
1 cup sugar
1/4 cup corn starch
1/8 tsp salt
1/4 tsp cinnamon
Preheat oven to 425°.
Carefully place one of the crusts onto a 9-inch pie plate. In a small saucepan, melt butter and raspberry jam over low heat.
In a large bowl, add the peaches, raspberries, lemon peel and lemon juice. Add the sugar, cornstarch, salt and cinnamon. Stir until fruit is well coated. Pour the raspberry butter sauce over the fruit. Stir until well combined. Pour fruit mixture into pie crust. Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together. Flute edges using thumb and forefinger or press with a fork. Score the top of the pie with four 2-inch long cuts, so that steam from the cooking pie can escape.
Bake for 10 minutes. Lower temperature to 350° and bake for 40 minutes more.