Raspberry Peach Maple Pie

This pie tastes like the best parts of late summer — ripe peaches, tart raspberries, and that unmistakable maple sweetness pulling it all together. The maple syrup adds warmth and depth to the fruit, while a hint of ginger keeps it bright and lively.

Wrapped in a buttery, maple-kissed crust, it’s the kind of dessert that doesn’t need dressing up. Serve it warm with vanilla ice cream or cold the next morning with coffee — it holds its own either way. Vermont comfort, baked to perfection.

Crust

• 2 cups all-purpose flour
• ½ teaspoon salt
• 2 teaspoons maple sugar
• 1 cup plus 2 tablespoons shortening
• 8-10 tbsp ice water

Filling

• 5-6 peaches, peeled and sliced
• 3 cups of raspberries
• ½ cup Sugarman of Vermont pure maple syrup
• 2 tbsp flour
• 1 tsp grated fresh ginger
• Pinch salt

Directions

Step 1
Preheat oven to 425°F. Make dough for crusts by combining flour, salt, and maple sugar and mixing thoroughly. Add the shortening and using a pastry blender or forks, cut in shortening until mixture becomes coarse and shaggy. Add three or four tablespoons of water and mix, continuing to mix after each additional tablespoon. Dough should begin to pull together and it is better to have the dough be too wet rather than too dry.

Step 2
Divide dough into two roughly equal balls. Flatten one ball and wrap in plastic and place in freezer. Roll out the remaining dough and fit to a 9″ pie dish. Place in freezer while you assemble the filling.

Step 3
Mix the peaches, raspberries, maple syrup, flour, ginger, and salt in a bowl until thoroughly mixed. Pour filling in prepared pie crust. Remove the remaining dough from the freezer and roll out. Either place dough over filling and cut several vents or slice dough into strips for lattice topping.

Step 4
Bake pie for 15 minutes at 425°F, lower the temperature to 350°F and bake for another 35-40 minutes. Remove from oven and let cool for at least 30 minutes.