It's

Cozy Food Friday!

That means it's time to share a recipe from 

another great cozy mystery!

This week's recipe is from

PIE HARD

Book 3 in the Pie Town Mysteries

by Kirsten Weiss

Will Val pie hard on national TV?
 
Business at the bakery may have slowed down, but Val Harris isn’t about to eat humble pie—not until a reality cooking show decides to whip the struggling Pie Town into shape. If Val can tolerate criticism from an abrasive pastry chef during filming, the free publicity might turn the unusual opportunity into the sweetest deal she didn’t know she needed.
 
Except no one in San Nicholas has an appetite for dessert once murder steals the spotlight. When the show’s bossy producer gets pushed to her death, Val and her flaky, septuagenarian pie crust expert, Charlene, follow crumbs in hopes of finding the killer. But with cameras still rolling and the shocking identity of the victim’s replacement a guaranteed recipe for disaster, Val needs to stay cool long enough to solve the crime and keep Pie Town from falling apart—or else she just might go up in smoke before she ever graces the small screen.

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PEACH-RASPBERRY PIE

Photo property of goeatandrepeat.com

Ingredients

2 pre-made piecrusts at room temperature

3 lbs firm-ripe peaches (about 6 large) cut into 1" slices

2 tsp lemon juice, or to taste

2½ T cornstarch, divided

9 T sugar, divided

½ tsp ground ginger

Pinch salt

8 oz raspberries (about 2 cups)

Photo property of stetted.com

Directions

   Preheat over to 425 degrees F.

   In mixing bowl, toss cut peaches, lemon juice and ½ C of sugar. Let rest for 30 minutes, then pour off any excess juice, reserving ½ C. Return juice to the bowl. Add ginger, salt, and 2 T cornstarch. 

   In a separate bowl, toss raspberries with 1 T sugar and remaining ½ T of cornstarch. 

   Line pie tin with one crust and poke it with a fork 4-5 times. Pour half the peach mixture into the crust and layer on top of it half the raspberry mixture, then add the remainder of the peaches, and then what's left of the raspberries. 

   Cut the second crust into strips and weave it over the pie in a lattice top. Trim the edges so a ½ inch hangs over the pie tin and crimp. Place pie into the freezer for 20 minutes. 

   Remove pie from freezer and dust crust with a bit of sanding sugar. Put the pie on a cookie sheet and bake approximately 30 minutes, until the crust is slightly brown. Reduce the temperature 10 350 degrees and bake another 45-60 minutes, until the crust is deep golden brown. 

   Cook before slicing!

Photo property of gardnerpie.com

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Please keep reading to check out my 

installments of 

Book Beginnings on Fridays

and

The Friday 56

Both the BB and 56 are from

PIE HARD

Book Beginnings on Fridays is a meme hosted by Rose City Reader

Share the first sentence (or so) of the book you are reading.

The Friday 56 is a meme hosted by Freda's Voice

Rules: *Grab a book, any book. *Turn to page 56 or 56% in your eReader (If you have to improvise, that's okay.) *Find any sentence, (or few, just don't spoil it) that grab you. *Post it.

My Book Beginnings

It began with a rumble in the dark. Objects clattered on the nearby bookshelf. Silverware and window blinds rattled. Cupboard doors bumped against their frames. 

My 56

"Well, I'm the producer now. " He put his feet on my desk, brushing the keyboard with his polished heel. "You have my word that we'll run a fair show."

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