Barb Lueck
Lester Prairie, MN
I got this recipe from my mom. It is our favorite summer pie. Although we can’t grow peaches in Minnesota, we have an abundance of raspberries!
| 4 peaches, peeled, pitted, and sliced |
| 1 cup sugar |
| 5 teaspoon lemon juice |
| 1/4 cup cornstarch |
| 1/3 cup water |
| 3 cup fresh raspberries |
| 1 (9 inch) pie crust, baked |
In a large saucepan over medium heat, combine peaches, sugar and lemon juice. In a small bowl, stir cornstarch and water until smooth; stir into peach mixture. Bring to a boil; cook and stir one minute, or until thickened. Remove from heat; cool to room temperature. Gently fold in raspberries; spoon into baked pie crust. Chill at least 3 hours to overnight. Serves 6.
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Servings
6
