This is one of my favorite pies. It is healthy and delicious. You can choose every fruit you like and that will give your pie a different taste. Almost like you have countless different pies. Try it!
Deep Dish Raspberry Peach Pie:
For the Crust:
1 batch Perfect Pie Crust
For the Filling:
1/2 cup flour
2 tbs cornstarch
1/2 cup sugar
1 tsp salt
6 cups peaches: peeled, pitted and sliced
4 cups fresh raspberries
Once your pie dough is completed, chilled and ready to go, roll out one disk (about half of the total recipe) so that it will sit in your spring form pan with about a 1 inch overhang. Fold in half, then in half again to form a triangle. Gently move to the pan with the point of the triangle in the dead center.
Unfold and smooth any rips or tears with your fingers. Set in the fridge to chill until ready to use.
Preheat oven to 375.
In a separate bowl, add the flour, cornstarch, salt, and sugar, then whisk to combine.
Add the peaches and raspberries and toss to coat.
Add the fruit to the spring form pan that is now lined with pie dough. Roll out your remaining dough and place it on the top of the pie, using the same method to move as you did with your bottom dough layer. Using your fingers, squeeze the top and bottom layers of the crust together around the edge of the pan. Make a few slits in the top of the pie dough to release steam. If you want to cut out a shape, as shown below, do so prior to moving your dough.
Bake at 375 for 50-60 minutes or until the top is a golden brown.