Fabulous peach-raspberry fold-over pie
Source of Recipe
First published in Chatelaine's 08/2006 issue
List of Ingredients
1/2 (397 g) pkg frozen puff pastry dough, thawed
3 to 4 large ripe peaches
1 cup ( 250 mL) raspberries or quartered strawberries
1 small lemon
1/3 cup ( 75 mL) granulated sugar
pinch of nutmeg
2 to 3 tbsp (30 to 45 mL) cornstarch
1 tbsp ( 15 mL) granulated sugar Recipe
1. Preheat oven to 475F (240C). Line a 9x13-inch baking sheet with parchment paper or foil. Lightly sprinkle counter with flour and place pastry on top. Dust rolling pin with flour. Roll pastry into a thin circle, at least 14 inches (35 cm) across. Edges will be uneven. Lift onto baking sheet. It will overhang edges of baking sheet. Peel peaches and slice into 1/2-inch (1-cm) wedges. They should measure about 3 cups (750 mL). Place in a large bowl along with berries. Finely grate peel from lemon and set aside. Squeeze out 2 tablespoons (30 mL) juice and stir with fruit to coat. In a small bowl, using a fork, stir 1/3 cup (75 mL) sugar with peel, nutmeg and 2 tablespoons (30 mL) cornstarch. If fruit is very juicy, stir in 1 more tablespoon (15 mL) cornstarch. Pour over fruit and gently stir. Turn mixture onto centre of pastry, making a high mound. Fruit flattens as it cooks, so leave an edge of pastry at least 2 inches (5 cm) wide. Fold pastry over fruit, overlapping edges as needed. Edges will be uneven and about 2 inches (5 cm) of fruit will not be covered. Lightly brush pastry with water, then sprinkle with 1 tablespoon (15 mL) sugar. Place pie on bottom rack of oven. Immediately reduce oven temperature to 375F (190C) and bake until fruit bubbles and pastry is golden, from 30 to 40 minutes. To prevent exposed fruit from drying out, cover fruit with a small circle of foil for last 15 minutes of baking.
2. Let pie stand about 10 minutes before serving with vanilla ice cream or whipped cream. Pie is best served warm. It will keep well for at least 1 day but crust will lose some flakiness.
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