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The Easiest Peach-Raspberry Pie with Press-In Crust

Rhoda Boone
  • 90 minutes
  • Serves 1

INGREDIENTS

1 1/2

lbs Peaches, ripe yellow

2 pints

Raspberries

2 1/2 cups

All-purpose flour

1 tsp

Cinnamon, ground

6 tbsp

Cornstarch

1 1/4 tsp

Salt

1 1/4 cups

Sugar

2 tsp

Vanilla extract

1 tbsp

Apple cider vinegar

9

Pie pan

3/4 cup

Butter, unsalted