Would you and your kids like to make an easy delicious pie? Try THIS recipe.
Curtis Orchard COOKING WITH KIDS!
PEACH BLACK RASPBERRY CREAM PIE
We love this delicious and easy pie using frozen peaches and black raspberries.
Last July I sliced and diced my peaches up with skins on and nothing else on them. Then I put them on a cookie sheet to freeze. When they were frozen, I placed them in a freezer container or freezer bag. It’s that easy! I did the same thing after I had picked our black raspberries.
CRUST:
1 ½ C. flour
½ tsp pink salt
½ C. oil (I use avocado oil)
2 T. milk
Mix well and pour over flour
Stir with a fork and make into a ball. Press into a 9” deep dish pan.
Make sure you push up to the sides of the pan.
FILLING:
1 C half & half
1 ½ C. sugar
1/3 C. flour
1 tsp. vanilla
Dash salt
Fruit: Fresh or frozen 3 C. peaches + 1 C black raspberries
Combine and pour over 3 C. frozen or fresh peach slices and
1 C. frozen or fresh black raspberries or red raspberries.
Mix well. Then pour the filling into the pan. Be sure it is level all over.
TOPPING:
½ C. flour
1/3 C. sugar
½ tsp cinnamon
½ stick (1/4 C.) butter, softened
Mix till mixture is crumbly. Sprinkle on top of the peach-black raspberry filling.
Bake: 450 F for 15 min Then turn oven to 350 F for 45-50 min or till the internal temperature reaches 160F to 180F in the middle.
Let cool on a rack for at least an hour. We like it served with a dollop of whipped cream!
Enjoy this easy pie recipe.
Original of the video here
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