Peach-Raspberry Pie | Saveur

Name: Peach-Raspberry Pie | Saveur
Ingredients: 2 tsp. apple cider vinegar; 2½ cups (12 oz.) all-purpose flour, plus more for dusting; 1 Tbsp. sugar; 1 tsp. kosher salt; 2 sticks (1 cup) very cold unsalted butter, cut into ½-inch pieces; 7 medium firm-ripe yellow peaches (3¼ lb.), rinsed, peeled, pitted, and cut into ¾-inch wedges (6 cups); 1 Tbsp. fresh lemon juice; ½ cup granulated sugar; ¼ cup dark brown sugar; 3 Tbsp. cornstarch; Pinch of ground cinnamon or ginger; Pinch of kosher salt; 1 Tbsp. unsalted butter, cut into small pieces; ½ cup fresh raspberries; 1 large egg yolk; 2 Tbsp. whole milk or cream; Coarse sanding sugar, for sprinkling

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A classic double crust blankets ripe peaches and sweet-tart raspberries in this summer pie.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.

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Ingredients

2 tsp. apple cider vinegar
2½ cups (12 oz.) all-purpose flour, plus more for dusting
1 Tbsp. sugar
1 tsp. kosher salt
2 sticks (1 cup) very cold unsalted butter, cut into ½-inch pieces
7 medium firm-ripe yellow peaches (3¼ lb.), rinsed, peeled, pitted, and cut into ¾-inch wedges (6 cups)
1 Tbsp. fresh lemon juice
½ cup granulated sugar
¼ cup dark brown sugar
3 Tbsp. cornstarch
Pinch of ground cinnamon or ginger
Pinch of kosher salt
1 Tbsp. unsalted butter, cut into small pieces
½ cup fresh raspberries
1 large egg yolk
2 Tbsp. whole milk or cream
Coarse sanding sugar, for sprinkling