Peach Raspberry Crumb Pie

I had some leftover pie crust in the fridge from my last pie, and needed to use it up.  It was only enough for a bottom crust, so I decided to make a crumb topping.  Ed and I were both pleased with the results!  I doubled the filling recipe and froze one pie’s worth, which doesn’t take that much time, since you’re already peeling and slicing the peaches.

Peach Raspberry Crumb Pie

• dough for one-crust pie
• 5 cups peeled, sliced ripe peaches
• 1 1/2 cups fresh raspberries
• 1/2 cup sugar
• 3 heaping Tbsp flour

Crumb Topping

• 1 stick butter, softened
• 2/3 cup flour
• 1/2 cup sugar
• dash cinnamon

Line the pie plate the the pie crust and crimp the edges.  Combine peaches, raspberries, sugar and flour in a large bowl.  Pour into the crust.  Combine all ingredients for the crumb topping, using your fingers to mix until crumbly.  Top pie with topping, and bake in a 350°F oven until the fruit is bubbly and the crust is golden brown.  You probably want to put it on a tray to prevent drips in your oven.

If you want to freeze a pie’s worth of filling, double the recipe for the filling.  Line a pie pan with foil, then pour half of the filling in it.  Freeze until hard, then remove from the pan, peel off the foil, and store in a gallon-sized freezer bag.  For a picture, see my post about freezing peach pie filling.

Canning Peaches and Raspberries

Peach Raspberry Jam

• 3 cups peeled crushed peaches
• 1 1/2 cups crushed raspberries
• 1 package pectin
• 6 cups sugar

Sterilize jars and lids.  Combine the peaches, raspberries, and pectin in a large pot and bring to a boil.  Stir in the sugar and return to a boil.  Boil hard for 1 minute.  Ladel into hot jars, screw on caps and process for 10 minutes.

Canned Peach Pie Filling

• 5 cups peeled and sliced peaches
• 1 1/2 cup sugar
• 2 cup water
• sprinkle cinnamon
• 1/4 cup bottled lemon juice

Sterilize a quart-sized jar and lid.  Combine sugar, water and cinnamon in a large pot.  Bring to a boil, then add the lemon juice and boil for another minute.  Stir in the peaches and bring back to a boil.  Continue to boil for 5 minutes.  Ladel into hot jar, cap, and then process for 30 minutes.  Makes 1 quart, which will make 1 small pie.

Peaches and Raspberries Galore

After picking peaches and raspberries with my mom yesterday, I had a lot of work to do to use up the bountiful fruits.  I’ll be posting the recipes and pictures in the next couple of days, but for now, here’s a list of what I made today.

Baked

• peach raspberry crumb pie (6″ for me and Ed)

Canned

• peach raspberry jam
• peach pie filling

Froze

• raspberries
• peaches
• peach raspberry pie filling

I froze the pie filling using the same method that I used for the peach pie filling a few days ago.  I froze the raspberries and peaches using the same method I have used for strawberries and blueberries.

Abundance

Today, I went to visit my mom on the farm.  I specifically wanted to pick raspberries, because they’re so delicious and juicy right now.  We walked around the farm, chatting and picking, and before we knew it, we had picked a whole bunch of raspberries, peaches, some corn, and a few apples.

I have big plans for my share.  The raspberries will be frozen, preserved, baked with, and I’m not even sure what else yet.  I already layed out a bunch of them on a tray in the freezer, but there are still quite a few in the fridge, waiting to be eaten.  It’ll be great to have frozen raspberries for muffins and raspberry-cranberry scones.

As for the peaches, I’m going to can some peach pie filling, or maybe freeze some more like I did yesterday.  I’m also planning to make some peach raspberry jam.

The corn, of course, is for supper tonight.

The apples, well, I’m going to cook something with them.  Maybe some applesauce.  These apples are my favorite! Macouns! They’re not quite ready yet, but I just couldn’t resist the biggest and reddest ones on the trees.  I ate one, but they’re still quite sour and hard.  They’ll make a very nice unsweetened applesauce, though.  And I did pick up some pork chops today, so maybe that’ll be a good supper for tomorrow night.  Or maybe something combining the Macouns and the raspberries… Yum!

With our booty, we walked back to my mom’s house and put our feet in the pool.  Sitting at the edge of the pool, I can see pumpkins, corn, and peach trees.  We talked about plans for the Open House and about going back to school.

Overall, this afternoon was much happier than yesterday.

Local Fruit Salad

• 4 ripe peaches, the first of the season that my mom and I picked yesterday, peeled and sliced
• 1 pint Native blueberries (from our distant cousins about 45 mins away)
• 1 pint our own red raspberries

Mix fruit together, cover and let marinate.  Enjoy for breakfast, lunch, supper or dessert.