Raspberry Peaches & Cream Pie

~ Mary ~

You need to get on this one quickly before all the peaches and raspberries are gone for the season.

What I loved about this pie was 1) It wasn’t too sweet  2) It preserved the color of the fruits while baking and 3) It was easy to make.

There are no extra photos here because I made it too quickly to even bother.  We got home from the Farmer’s Market and I proceeded to bake.  I tell ya – sometimes these pictures just get in the way of progress!

I’m sure frozen fruit would work just as well, but I think the colors would run into each other.

Raspberry Peaches & Cream Pie

      9″ Deep Pie Crust par bake to light golden brown -  
store bought or make your own

I may even make this crust-less next time – the filling was SO good!

In a mixing bowl combine:

      2 Eggs

      1/2 Cup Sugar

Beat with wire whip or hand-held mixer until slightly thickened and pale.

Add and fold in with rubber scraper:

      3/4 Cup Plain Yogurt - Greek, Regular or Non Fat

      3/4 Cup Sour Cream - Full Fat, Lite or Non Fat

      2 Tbsp Pure Vanilla

Mix just until blended then SIFT over the top and fold in, in batches – NOT all at once:

      1/2 Cup Flour

Fill COOLED Pie Crust with:

      Sliced Peaches – about 4 Peaches

      Raspberries – about a half pint.

Optional to sprinkle sugar over top if you want a sweeter pie.

Pour custard over the top.  DO NOT over fill the crust - if you have extra just bake it in a seperate bowl along side the pie for less time.

Bake at 325º  for about 40-50 minutes until slightly golden on top and custard is firm.

Cool before serving