PEACH PIE - How to make OLD-FASHIONED PIE Recipe

FRESH PEACHES & RED RASPBERRIES = The ULTIMATE PEACH PIE!!! Toss fruits with fresh lemon juice, sugar, flour & nutmeg...add to an unbaked 9" pie shell, cover w/ lattice pie dough topping & bake until bubbly. You're gonna love this fruity taste of summer!! Full recipe below by clicking on "SHOW MORE"...

PEACH RED RASPBERRY PIE

Prepare 9" unbaked pie shell w/ lattice topping

Preheat oven to 450 degrees F.

• 1 1/2 cups sugar
• 1 1/2 cups fresh red raspberries (about 6 ounces)
• 1 tablespoon lemon juice, fresh is best
• 2 tablespoons butter, cut into small cubes
• 4 cups fresh peaches (about 3 pounds) rinsed, dried, peeled & pitted
• 1/2 cup all-purpose flour
• 1/8 teaspoon salt, optional
• 1/4 teaspoon nutmeg

1. In small mixing bowl. Add sugar, flour, nutmeg and salt. Whisk together. Set aside.
2. In large mixing bowl. Add peaches & red raspberries. Drizzle lemon juice over fruits and toss with two forks. Add sugar mixture; continuing to toss until fruits are just coated.
3. Evenly add sugar coated fruits into unbaked pie shell. Arrange cubed butter on top of fruit. Finish pie with a lattice or solid pie dough topping. Be sure to make vents in solid pie dough topping (venting allows steam to release while baking).
4. Bake in 450 degree F. preheated oven for the first 10 minutes. Reduce oven temperature to 350 degrees F. (without opening oven door) continue to bake for an additional 45-50 minutes of until bubbly around edges of pie.
5. Cool baked pie for 3-4 hours (or more) on cooling racks before serving!!