Raspberry Peach Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Raspberry Peach Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Raspberry Peach Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1/3 cup shortening
• 1/4 cup cold water
• FILLING:
• 4 medium fresh peaches, peeled
• and sliced
• 1 1/3 cups sugar
• 5 teaspoons lemon juice
• 1/4 cup cornstarch
• 1/3 cup water
• 3 cups fresh raspberries

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a bowl, combine flour and salt

Step 2: Technique & Execution

Cut in shortening until mixture resembles coarse crumbs

Step 3: Technique & Execution

Stir in water until mixture forms a ball

Step 4: Technique & Execution

Roll out pastry to fit in a 9-in. pie plate

Step 5: Technique & Execution

Transfer to pie plate; trim and flute edges

Step 6: Technique & Execution

Line unpricked pastry shell with a double thickness of heavy-duty foil