Prep 40 mins
Cook 50 mins
An exciting combination of flavors skillfully blended together to turn an old classic into a new one!
- 1 (9 inch) double crust pie crusts
- 6 cups peeled sliced peaches (about 12-14 peaches)
- 1⁄2 cup raspberry puree
- 1⁄4 cup tapioca flour or 1⁄4 cup cornstarch
- 3⁄4-1 cup sugar, to taste
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon almond extract
- 2 tablespoons sugar
- Preheat oven to 425 degrees.
- In a large bowl, combine the peaches, raspberry syrup, tapioca flour, sugar, salt, and almond extract.
- Roll out half the pastry to a 13"-circle and fit it into a 9" pie pan.
- Spoon the filling into the shell.
- Top with the other piece of rolled-out crust, making a lattice top if desired.
- Sprinkle with 2TBSP. sugar.
- If not using a lattice top, cut several vents in the top crust.
- Bake for 15 minutes.
- Reduce the heat and bake for an additional 35-50 minutes, until the crust is golden and the juices are bubbling.
- Remove the pie from the oven and cool on a wire rack.
- The most effective way to peel ripe peaches is to drop them in boiling water for 30 seconds and then into ice water. Peel and proceed with the recipe!
This was a hit when I had a couple of girlfriends over for the afternoon. Everyone asked for the recipe. We all felt that the almond extract was a very nice touch. Definitely a keeper, Southern Polar Bear. I'll be making this over and over again.
Wonderful pie!!!! I'm anxious to try this again in the summer when the peaches are at their prime -- it can only get better. I have always had a problem with my peach pies being runny. This was the perfect consistency. I put almond extract in my cherry pie, but I had never thought of adding it to a peach pie. I also probably went a little "heavy" on the raspberry puree -- I used the entire basket (but it was pretty small). WOW!
We didn't like this at all. The tapioca turned the pie into peach jelly and the almond extract was too heavy. I'm going to stick to my old tried and true peach pie recipe that uses flour, fresh berries and vanilla.