Page 4 - Armstrong Cookbook

The Easiest Fruit Pie You Will Ever Make
Ingredients Directions
• 1-2* Cups raspberries (fresh or from frozen)**
• 4-6* Cups ripe peaches (fresh or from frozen)**
• 1⁄2 Cup white sugar (increase this if you score high on desired sweetness)
• 1⁄4 Cup cornstarch
• 1 Pre-made double pie crust
*quantity varies depending on pie dish size
**if using frozen fruit, thaw and drain prior to combining with sugar
Brought to you by Nadine Crow
1. Preheat oven to 400°F
2. Line pie dish with bottom crust, then chill in fridge while mixing the
fruit
3. Combine peaches, raspberries, sugar, and cornstarch so that the fruit
is well coated
4. Place second crust on top, trim and flute the edge and cut steam
vent lines (if you have the time, try a lattice!)
5. Optional: brush the top with milk or cream and sprinkle with sugar
prior to baking
6. Bake at the 400°F for 20 minutes, then reduce heat to 350°F and
bake for another 40 minutes
• The fruit juices may overflow, so it helps to place the pie dish on
a baking sheet just in case
• To prevent over-browning, use a crust cover or cover with foil for
the first 30-40 minutes
7. Let it cool off for at least 30 minutes
Serve with vanilla ice cream and/or whipped cream!