Raspberry Peach with All Butter Crust (Print version)

A flaky all-butter double crust filled with sweet peaches, tart raspberries, lemon, and warm spice.

# Ingredients:

For the all-butter crust

01 - 2 1/2 cups (315 g) all-purpose flour, plus more for rolling
02 - 1 tablespoon granulated sugar
03 - 1 teaspoon fine salt
04 - 1 cup (226 g) cold unsalted butter, cut into small cubes
05 - 1 tablespoon apple cider vinegar or lemon juice
06 - 6-8 tablespoons ice water

For the filling

07 - 2 1/2 lb (1.1 kg) ripe peaches, peeled if desired and sliced
08 - 1 cup (125 g) fresh raspberries
09 - 1/2 cup (100 g) granulated sugar
10 - 1/4 cup (50 g) packed light brown sugar
11 - 3 tablespoons cornstarch
12 - 1 tablespoon all-purpose flour
13 - 1 tablespoon fresh lemon juice
14 - 1 teaspoon vanilla extract
15 - 1/2 teaspoon ground cinnamon
16 - 1/4 teaspoon fine salt

For finishing

17 - 1 large egg
18 - 1 tablespoon milk or water
19 - 1 tablespoon coarse sugar or granulated sugar

# Instructions:

01 - Whisk the flour, sugar, and salt in a large bowl. Cut in the cold butter until the mixture has pea-sized pieces and a few larger flat flakes.
02 - Mix the vinegar with 6 tablespoons ice water. Sprinkle it over the flour mixture and toss with a fork, adding more ice water 1 tablespoon at a time until the dough holds together when squeezed.
03 - Divide the dough into 2 disks, one slightly larger for the bottom crust. Wrap and refrigerate for at least 2 hours, or up to 2 days.
04 - Roll the larger disk on a floured surface into a 12-inch round. Fit it into a 9-inch pie plate, trim the edge lightly, and refrigerate while you make the filling.
05 - In a large bowl, toss peaches with granulated sugar, brown sugar, cornstarch, flour, lemon juice, vanilla, cinnamon, and salt. Fold in the raspberries gently.
06 - Spoon the filling into the chilled crust. Roll out the second dough disk, place it over the filling or cut it into lattice strips, then seal and crimp the edges. Cut vents if using a full top crust.
07 - Heat the oven to 425 degrees F with a baking sheet inside. Brush the crust with beaten egg and milk, sprinkle with sugar, and bake on the hot sheet for 20 minutes. Lower to 375 degrees F and bake 40-50 minutes more, until the crust is deep golden and the filling bubbles thickly.
08 - Transfer the pie to a rack and cool for at least 3 hours before slicing. This gives the fruit filling time to set.

# Good to know:

01 - Chill time is at least 2 hours and is not included in the prep time.
02 - Bake on a preheated sheet pan to help the bottom crust brown.
03 - Let the pie cool fully for the cleanest slices.

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