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Raspberry Peach Pie

Raspberry Peach Pie

Raspberry Peach Pie is a delightful summer dessert that harmonizes the sweet, juicy flavors of peaches with the tangy zest of fresh raspberries. This pie not only captivates your palate but also dazzles on the table, making it perfect for gatherings, picnics, or family dinners. The buttery, flaky crust encases a luscious filling that can be dressed up with various toppings such as ice cream, whipped cream, or a sprinkle of nuts. Whether you’re enjoying it at a backyard barbecue or during holiday celebrations, this versatile pie is sure to impress.

  • Total Time: 1 hour 30 minutes
  • Yield: Serves 8

Ingredients

Scale
  • 2 recipes All Butter Pie Crust
  • ¼ cup cornstarch
  • ⅔ cup granulated sugar
  • 12 ounces fresh raspberries
  • 16 ounces frozen peaches (thawed)
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract
  • Egg wash and sanding sugar for topping

Instructions

  1. Preheat your oven to 425°F.
  2. Prepare two pie crusts in a 9-inch pie plate.
  3. In a small bowl, mix cornstarch and sugar.
  4. In a large bowl, combine raspberries and thawed peaches with lemon juice and vanilla. Toss with the sugar mixture.
  5. Pour the fruit filling into the prepared crust and cover with the top crust. Cut slits for steam to escape and brush with egg wash.
  6. Bake on a rimmed baking sheet for 10 minutes at 425°F, then reduce temperature to 350°F and bake for an additional 45-55 minutes until golden brown.
  7. Allow cooling completely before slicing.
  • Author: Jennifer
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 320
  • Sugar: 24g
  • Sodium: 120mg
  • Fat: 15g
  • Saturated Fat: 8g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 44g
  • Fiber: 2g
  • Protein: 3g
  • Cholesterol: 35mg

Keywords: Use fresh fruit for optimal flavor and texture. Chill your crust before baking for flakiness. Let the pie cool fully to set before slicing.

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