Return to Content

Red and Gold Delight

Red and Gold Delight
1 vote, 5.00 avg. rating (89% score)
Print Friendly

Yield: 6 to 8 servings

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 cups sliced fresh peaches
  • 2 cups fresh raspberries
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 2 to 4 tablespoons quick-cooking tapioca (depending on juiciness of fruit)
  • Crust
  • 2 cups flour
  • 1 teaspoon salt
  • 1 cup butter-flavored shortening
  • 4 to 6 tablespoons ice water


Meanwhile, make the crust. Preheat the oven to 400 degrees F.

Place the flour and salt in a large bowl. Cut in the shortening until the mixture resembles coarse cornmeal. Gradually add the ice water, 1 tablespoon at a time. Gently toss the flour with a fork to dampen. Gather the dough into a ball and chill for 10 minutes. Divide the dough in half.

Roll out one half on a floured surface and line a 9-inch pie plate with it. Pour the filling into the crust. Roll out the remaining dough and cut into 3/4-inch-wide strips. Twist each strip and lay it on top of the filling.

Bake for 1 hour, or until golden brown.
Updated Wednesday, March 12th, 2003

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

One Response to Red and Gold Delight

  1. K C Coff June 6, 2003 at 3:28 pm #

    I wouldn’t have thought to combine peaches with raspberries – beautiful to look at, delicious blend of flavors. I didn’t have any tapioca on hand, so I used arrowroot. I also cut the sugar, as the fruit was quite sweet on its own.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111