I had to share this wonderful accident with somebody! I had some fresh peaches and had intended to make an upside down peach and lavendar cake.
One evening I had some last minute guests and decided to pull out some of my fresh picked raspberries and strawberries to share. I accidentally forgot the remaining berries on the counter, and I ended up defrosting too many. I had 4 ripe peaches and a a few pints each of raspberries and strawberries, so I made a pie.
I’m not kidding when I say, this is a winner! The flavors are wonderful together, and even though my top crusted kind of exploded, it didn’t effect the taste at all. Everybody who tried it said they really loved it.
Every bite tastes like summer!
1 pint whole strawberries
1 1/2 cups raspberries
Mix fruit together gently with 2 Tbsp lemon juice
Stir together 3/4 cup sugar, 3 heaping tablespoons of cornstarch, 1/2 or 3/4 teaspsoon cinnamon
Add it to the fruit and gently fold it all together.
Using a double pie crust, line the pie pan with one crust, poke a few holes with fork, add fruit mixture.
Dot top of fruit with a couple tablespoons of butter.
Cover with top crust and seal crusts together. Paint top with melted butter and sprinkle sugar and cinnamon generously over the top of the crust.
Bake at 375 for approx. 40-50 minutes (check to make sure it doesn’t burn crust–cover edge crust with foil if it browns too fast. Serve w/ vanilla ice cream!
NOTE: Make sure you cut sufficient venting in top crust, my heart of dough stopped up the vent and caused it to explode a bit 🙂