Thursday, July 29, 2010

Peach-Raspberry Pie

Peach season is here, and one of my favorite ways to use them is in pie. This recipe is loosely based on a deep-dish cobbler from chef Rick Bayless. My filling uses about 3 lbs of fresh peaches and a generous handful of raspberries, along with sugar, ginger, and a little cornstarch to thicken. Just a slice ...
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