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Peach Raspberry Pie Recipe

Peach Raspberry Pie Recipe
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★★★★★

5.2 from 18 reviews

This Peach Raspberry Pie combines the juicy sweetness of ripe peaches with the vibrant tartness of fresh raspberries, all encased in a flaky, buttery crust. Perfect for summer gatherings or a delightful dessert, this pie balances natural fruit flavors with a hint of vanilla and lemon for added brightness. The golden crust is brushed with egg wash and sprinkled with sanding sugar for an appealing finish.

Ingredients

Scale

Pie Crust

  • 2 recipes All Butter Pie Crust

Filling

  • ¼ cup (32 g) cornstarch
  • ⅔ cup (134 g) granulated sugar, plus more for sprinkling
  • 12 ounces (340 g) fresh raspberries, washed and drained
  • 16 ounces (454 g) frozen peaches, thawed and drained
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Coating

  • Egg wash (1 egg beaten with 1 tablespoon water)
  • Sanding sugar

Instructions

  1. Preheat Oven: Set your oven to 425°F (220°C) to prepare for baking the pie.
  2. Prepare Crust: Roll out and fit the two recipes of all-butter pie crust into a 9-inch pie plate, one for the bottom and one for the top crust.
  3. Mix Thickener and Sugar: In a small bowl, combine cornstarch and granulated sugar thoroughly to ensure the filling will set properly.
  4. Prepare Filling: In a large mixing bowl, gently toss the fresh raspberries and thawed, drained peaches with lemon juice and vanilla extract. Sprinkle the sugar-cornstarch mixture over the fruit and toss lightly to coat everything evenly.
  5. Assemble Pie: Spread the fruit filling evenly into the prepared bottom crust. Carefully place the top crust over the filling, then crimp and trim the edges to seal. Cut slits in the top crust to allow steam to escape during baking.
  6. Apply Coating: Brush the entire top crust with the egg wash and sprinkle generously with sanding sugar for a shiny, crisp finish.
  7. Bake: Place the pie on a rimmed baking sheet to catch any drips. Cover the edges with a pie crust shield or foil to prevent overbrowning. Bake at 425°F for 10 minutes, then reduce temperature to 350°F (175°C) and continue baking for 45-55 minutes until the crust is golden and the filling is bubbly.
  8. Cool and Serve: Let the pie cool completely on a wire rack before slicing to allow the filling to set.
  9. Storage: Store the pie refrigerated for up to 3 days or freeze tightly wrapped for up to 3 months.

Notes

  • Ensure frozen peaches are fully thawed and drained before mixing to avoid excess moisture in the pie.
  • Add sugar mixture to fruit only when ready to fill to keep the fruit fresh.
  • Baking the pie on a cookie sheet helps catch any spills and keeps your oven clean.

Nutrition

Keywords: peach pie, raspberry pie, summer dessert, fruit pie, baked pie, homemade pie crust, fresh fruit pie

Find it online: https://tastemadebyclara.com/peach-raspberry-pie-recipe/