Peach Berry Pie with Sweet Cream

There is a half pint of red raspberries in the drawer of the refrigerator calling to be used so today I combined them with 2 pints of home canned peaches to make a peach berry pie.  Just don't think you can go wrong with this combination!  I had 2 frozen pie crust rounds from a few weeks ago so it was a snap to put this dessert together.  I placed them into the refrigerator to thaw last night and they were perfect this morning when I rolled them.  Here is the link for my favorite pie crust, an old stand-by recipe given to me years ago by my husband's Aunt Virginia McCauseland, now in her 90's.  thehiddenpantry.blogspot.com/2010/07/cherry-pie.html 

Note:  For plain peach pie just leave out the raspberries or substitute blueberries or what ever sounds good to YOU!  If you are interested in home canning peaches here is a link to my recipe,  thehiddenpantry.blogspot.com/2012/08/canning-nectarines-peaches.html


Ingredients for Peach Berry Pie:

2 pints home canned peaches or 4 C. sliced frozen or canned peaches
1 C. raspberries rinsed and drained
1/2 C. sugar
1/4  C. instant tapioca
1/2 t. cinnamon (I prefer Vietnamese Cinnamon if you can get it.)
1 t. vanilla
pinch of salt
2 T. butter
2, 8" unbaked pie crusts

Preheat the oven to 400 degrees F.  Place a sheet of foil on the rack below the rack the pie will be baked to catch and overflow.  (Bake the pie so the top of it is in the center of the preheated oven.)

Using a medium mixing bowl stir together the sliced peaches and raspberries.  Add the tapioca and stir.  Remove 1 teaspoon of the sugar and set it aside and remove a good pinch of the cinnamon and stir it into the teaspoon of sugar to mix up enough cinnamon and sugar to sprinkle atop the assembled pie just before baking and set this aside.  Add the rest of the ingredients to the peaches omitting the butter.  Set this aside while you ready the crust. 


Roll the first crust to an inch larger than the 8-9" pie plate you are using.  Fold it in half.  Set the pie plate close to the folded crust and lift the still folded pastry onto the plate covering the half furthest from you.  Unfold and carefully fit the crust into the dish being careful not to stretch it but rather to unfold and fit. 

Roll the second crust and with a table knife cut into 1/4" strips.  Fill the lower crust with the fruit and dot with the butter.  Carefully lift the strips of crust ti form lattice top.  After each strip is laid down you fold back every other strip to form a basket weave pattern.

Pinch the edges and trim and sprinkle with the reserved cinnamon and sugar mixture.  Bake 50-55 minutes until golden brown and the filling is visibly bubbling.

Remove from the oven and cool.  Serve with sweet whipped cream or ice cream.  Yield 6-8 slices of pie.