“What’s cooking?….With Dobra”

As the summer nears its end, our tastes start to change. Fresh fruit is always something that appeals to the palate…and peaches are wonderful ( and healthy)

 Today’s topic- Peach Pie

Filling:
2 lbs peeled sliced peaches
4 oz raspberry syrup (cook 1 cup of raspberries with 5 ¼ ounces of sugar, strain), if you like the texture of the raspberries just use the raspberries fresh but bump up the sugar
1 ¾ oz cornstarch or tapioca flour
1 tsp lemon juice
5 ¼ oz to 7 oz sugar ( you sweeten it to your own taste)
¼ tsp salt
¼ tsp nutmeg
Toss everything together put in a pie shell and top with the crumble topping.
Bake at 425F oven for 15 minutes and then lower the heat to 350F for 35-50 minutes till the crust is golden and juices are bubbling.
Crumble Topping:
4 oz flour
2.67 oz brown sugar
1.75 oz sugar
Pinch of cinnamon
2.67 oz butter
Mix dry and cut the butter into the dry mixture till it is crumbly.

You can also use the same items and make your pie, a crumble. Enjoy!