Raspberry Peach Pie
Custard and peaches with a Raspberry glaze
9" pastry shell - baked
2 c raspberries
1 c sugar
2 T. water
1/2 tsp grated lime peel
3.5 T. cornstarch
4 egg yolks
2 c milk
1 tsp vanilla extract
1 tsp rum extract
Peel and remove pits from peaches, slice in eighths and set aside.
Peel Kiwi. Cut into slices and reserve the best 5.
Using a potato masher crush 1 cup of the raspberries along with 1/4 cup of sugar
and the water. Set aside, to allow the sugar to pull the juices out from the
flesh of the fruit.
Sift together 3 TBSP cornstarch and remaining sugar. Mix in the lime peel. Set
Beat egg yolks until thick and frothy. Slowly beat in the sugar mixture. Then
add the milk in a slow steady pour, stirring the whole while.
Place the milk/egg mixture on the stove. Cook over a low heat - STIRRING
CONSTANTLY - until mixture will coat the back of a spoon.
Remove from heat. Let stand for 5-10 minutes. Add the extracts.
Pour into pie crust and allow to cool for at least 1 hour. In this time the
custard will get nice and firm.
Decorate top of pie with peach slices and reserved whole raspberries. Top that
with the Kiwi slices (one in center and 4 around sides at even intervals).
Strain the reserved raspberry sugar mixture and press to remove all juices. You
should get about 1 cup. Mix with remaining cornstarch and cook over low heat
until mixture is thickened and shiny.
Spoon or drizzle the glaze over the entire top of the pie. Making sure to cover
every piece of fruit, without dripping over the edge.
Chill for an additional hour before serving.