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Raspberry Peach Pie

Raspberry Peach Pie

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Raspberry Peach Pie is the quintessential summer dessert that beautifully combines the sweet and tart flavors of fresh raspberries and juicy peaches. This pie not only tantalizes your taste buds but also makes for a stunning centerpiece at any gathering. With a flaky all-butter crust that adds richness, each slice delivers a burst of fruity flavor, whether enjoyed on its own or paired with a scoop of vanilla ice cream. Perfect for family picnics or festive celebrations, this delightful pie is both easy to make and simply irresistible.

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 the oven to 425°F (220°C).
  2. Prepare two crusts in a 9-inch pie plate.
  3. In a small bowl, mix cornstarch and sugar.
  4. In a large bowl, combine raspberries, thawed peaches, lemon juice, and vanilla. Toss with the sugar mixture.
  5. Spread the fruit filling in the prepared pie plate and cover with the top crust, crimping the edges.
  6. Cut slits in the top crust for venting, brush with egg wash, and sprinkle sanding sugar on top.
  7. Bake on a baking sheet for 10 minutes at 425°F, then lower to 350°F (175°C) for an additional 45-55 minutes until golden brown.
  8. Allow to cool completely before slicing.

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