This is a great way to use up fresh peaches that are ripening too fast. The berries add a hint of tart to the sweet peaches. Easy to make and looks great.
Preparation Time
25 mins
Cooking Time
45 mins
Total Time
1 hr 10 mins
Calories
301 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C).
Step 2
Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
Step 3
Bake 45 minutes in the preheated oven, until crust is golden brown.
Ingredients
1 teaspoon ground cinnamon
3 tablespoons all-purpose flour
4 cups fresh peaches - peeled, pitted, and sliced
1 cup fresh raspberries
2 (9 inch) pie crusts
1 tablespoon coarse granulated sugar
2 tablespoons butter, softened and cut into pieces
