Raspberry Peach Pie with Streusel Top

By carvalhohm

Ingredients

• Filling:
• 3/4 cup pineapple juice
• 1/2 teaspoon vanilla extract
• 2/3 cup all purpose flour
• 3/4 cup brown sugar
• 3/4 cup fresh of frozen raspberries
• 5 cups ripe peaches, peeled and sliced (about five medium peaches)
• Crust:
• 2 cups all purpose flour 1/2 teaspoon
• salt
• 2/3 cup shortening
• 5-6 tablespoons cold water
• Crumble Topping:
• 3/4 cup all purpose flour
• 1/3 cup brown sugar
• 1/2 cup old fashioned rolled oats
• 1 teaspoon cinnamon
• 6 tablespoons cold butter
• 1/2 cups chopped walnuts or pecans

Details

Adapted from preparedpantry.com

Preparation

Step 1

Preheat the oven to 375 degrees.

1. Mix the flour and salt together. Cut in the shortening with a pastry knife until the pieces are the size of a pea.

2. Add the cold water a tablespoon at a time, tossing with a fork until all the flour is moistened.

3. Gather the pastry into a ball. Flatten it on a countertop lightly dusted with flour. Roll flat with a rolling pin until it is two inches larger than the inverted pie pan.

4. To remove the crust from the counter, fold the crust in fourths, lift, and place in the pie pan. Unfold the crust, press into the pan, and trim and shape the top edge.

5. In a large bowl, whisk the juice, extract and flour together. Add the brown sugar and stir till dissolved.

6. Add the raspberries and the peaches. Stir to coat the fruit with the liquid mixture.

7. For the streusel topping, mix the flour, brown sugar, oats, and cinnamon together. Cut the butter into small pieces and then cut into the mix. Add the nuts.

8. Place the fruit filling in the pan with your crust. Level the filling. Cover with the streusel topping.

9. Bake for 25 minutes or until the topping begins to brown.