Raspberry and Peach Crumble Pie
The thought of pie making used to (and still does to some extent) really daunt me. Whether sweet or savoury, pie is something that everyone likes, or at least has an opinion on. For you, it might be sweet over meat, or ice cream before cream but whatever your preference, the dough has to be spot on - none of this soggy bottom business!
I only really started making pies recently (See my Salted Honey Pie from last year) - it’s a baking challenge I’ve put off for long time for fear of not living up to all of the amazing pie I’ve sampled over the years, but I felt like I needed to conquer it nevertheless.
With every new baking venture, the one thing that's certain is that there will be many failed attempts. This pie and my Salted Honey Pie are probably two of my most tested recipes on the blog. I can’t say I’ve totally conquered pie yet, as there’s still so many flavours and techniques to try my hand at (I’m looking at you, pastry weave), but I’m pretty proud of the pies that I have conquered... and devoured, slice after slice in the process...!
As the weather finally starts to turn around for us Brits, I thought I’d opt for a fruity number - which bought about a whole lot of soggy bottomed challenges. As the name suggests, this Raspberry and Peach Crumble Pie is really a cross between a pie and a summery crumble. The tart raspberries add the perfect zing to balance out the sweetness of the peaches, and the crumble is classic and comforting pairing to baked fruits. It's perfect warmed up and served with a big scoop of vanilla ice cream - because you can’t beat peaches (raspberries) and cream, can you?