County Fair: This Peach-Raspberry Pie recipe gained a blue ribbon

Summer months is peak year for both equally peaches and raspberries. Combining those fruits into a one pie is a stroke of brilliance — and we’re not the only men and women who think so. Carol Marsh won a blue ribbon for her Peach Raspberry Pie at the Minnesota Condition Reasonable.

Her pie impressed this recipe, which appears in Liza Gershman’s new cookbook, “County Honest: Nostalgic Blue Ribbon Recipes from America’s Tiny Towns” (Images Publishing, $45). The book gives an affectionate seem at smaller cities and county fairs and 80 recipes symbolizing all 50 states.

Peach Raspberry Pie

Elements

Pastry dough for a double pie crust

4 cups sliced peaches

1 cup contemporary raspberries

2 teaspoons lemon juice

1 cup sugar, furthermore excess for sprinkling

¼ cup ground tapioca, flour or cornstarch

1 tablespoon butter

1 egg white, overwhelmed for egg clean

Instructions

Warmth the oven to 375 levels.

Roll out 50 % the dough and location it in the bottom of a 9-inch glass pie plate. Chill while making ready filling substances.

Add the peaches to a massive bowl and gently fold in the raspberries so that they are evenly distributed. Sprinkle lemon juice in excess of the fruit and gently combine. In a compact bowl, blend sugar and tapioca, then combine it into the fruit.