4tablespoonswater(supposed to be ice water, but I forgot and used cold water and it worked fine)
6cupspeeled peaches(6 large, ripe but firm peaches), sliced
I mixed together flours, sugar, and salt, and cut in cold butter with pastry cutter. I stirred in sour cream and oil, and then mixed in water with fork until dough came together. After briefly kneading the dough until it mostly held together, I divided dough into 2 portions and flattened them into disks, wrapped them in plastic wrap, and refrigerated them 1 hour.
While the dough chilled, I made the filling. I did something new with this filling - I actually blanched the peaches to get the skins off. I dipped peaches into boiling water for 1 minute; I let them cool briefly, and easily peeled the skin off. It worked amazingly well!
I combined the peaches, raspberries, sugar, and lemon juice in a large bowl and let it rest for 5 minutes. Then I poured the mixture into a colander over a saucepan (the same one I used to blanch peaches, actually) and let the sugary juice drain for about 30 minutes. I returned the fruit to the bowl and brought the saucepan with the juice to a boil over high heat. After reducing the juice for a few minutes, I stirred in the cornstarch. I mixed the syrup into the fruit.
I pulled the pie crust dough out of the fridge and let it warm up for 5 minutes. I rolled out one disk between two layers of plastic wrap, until it was roughly a 12 inch circle. The dough was easy to roll out, and even when it tore, I was able to piece it together pretty easily. I draped the dough over my rolling pin and used it to transfer the dough to the pie pan. I gently positioned the dough along the bottom and sides of the pan (being careful not to stretch the dough); the recipe says to let dough overhang off the pie pan by an inch, but there wasn't much dough to trim off. I poured the filling into the pan and rolled out the other crust. I positioned this one over the filling, trying to center it. I loosely tucked the edges of the dough under the overhanging dough from the bottom crust. I crimped it together with my thumb and forefinger against the edge of the pie dish. I brushed it with a little beaten egg white, and sprinkled it with sugar, and cut a few slits in the top of the pie to allow steam to escape.
I baked the pie in a 375F oven for about 50 minutes in my glass pie dish. I made sure to have a baking sheet on the rack underneath the pie to catch any drips. The edge of the crust browned excessively, so toward the end I put a cover over the edges to stop the browning. I let the pie cool an hour and a half after removing it from the oven before cutting into it. The pie was still runny when I cut it, but not excessively so. Pie was still warm when I cut it.
Peach-Raspberry Pie https://foodsilike.net/peach-raspberry-pie/