The Perfect Peach Pie

Posted @ Sep. 28 2011 01:56PM by Lauren - eat-drink

Don’t let the last summer peaches go to waste. It’s the perfect time to make a peach pie! Contestants of the Puyallup Fair Peach Pie Contest brought their a-game this year and judges savored the sweet, crispy treats.

Kim Arnold of University Place won with her “Rosey Peach Pie.” Take from this pro's recipe and make your own delicious gooey, crispy, dish of delish.

Rosey Peach Pie
Kim Arnold, University Place

Crust ingredients:
1½ cups of flour
1½ tsp sugar
½ tsp of salt
¼ cup butter, cut up
¼ cup of cold shortening
¼ cup of cold water

Pie ingredients:
2 cups of frozen raspberries
1 Tbsp lemon juice
4 cups of sliced and peeled peaches
½ cup of sugar
¼ cup of cornstarch
¼ tsp nutmeg
¼ tsp cinnamon

Topping ingredients:
¾ cup flour
¾ cup toasted pecans
½ cup brown sugar
¼ tsp salt
6 Tbsp butter

Directions:
1. Mix crust ingredients. Roll out and place in pie pan.
2. Strain 1 cup of raspberries. Mix strained juice, lemon juice, peaches and remaining cup of raspberries. Mix together sugar, cornstarch, nutmeg and cinnamon. Stir into peach mixture. Place in pie crust and bake at 400 degrees for 30 minutes.
3. Meanwhile, combine and process topping ingredients in food processor.
4. After 30 minutes reduce heat to 375 degrees, pat topping onto pie and bake 30 minutes longer.