Raspberry Peach Pie
Raspberry Peach Pie is the quintessential summer dessert, harmonizing the sweet-tart flavor of fresh raspberries with the juicy sweetness of peaches. This easy-to-make pie features a flaky crust that cradles a vibrant fruit filling, making it an impressive treat for any occasion—from picnics to family gatherings. Serve it warm with a scoop of vanilla ice cream or chilled with a dollop of whipped cream; either way, this pie will have everyone reaching for seconds. Prepare ahead and freeze for later enjoyment, ensuring you can savor the taste of summer whenever you desire.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Total Time: 1 hour 25 minutes
- Yield: Serves approximately 8 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 recipes All Butter Pie Crust
- ¼ cup cornstarch
- ⅔ cup granulated sugar, plus extra for sprinkling
- 12 ounces fresh raspberries
- 16 ounces frozen peaches, thawed
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- Egg wash and sanding sugar
Instructions
- Preheat oven to 425°F (220°C).
- Prepare two crusts in a 9-inch pie plate; roll out evenly.
- In a bowl, mix cornstarch and sugar together.
- In a large bowl, combine raspberries, thawed peaches, lemon juice, and vanilla. Add cornstarch-sugar mixture and toss gently.
- Spread the filling into the prepared pie crust.
- Place the top crust over the filling, crimp edges, cut slits for steam escape, brush with egg wash, and sprinkle with sanding sugar.
- Bake on a rimmed baking sheet for 10 minutes at 425°F, then lower to 350°F (175°C) and bake for an additional 45–55 minutes until golden brown.
- Cool completely before slicing.
Nutrition
- Serving Size: 1 slice (120g)
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
Find it online: https://dishesbyleila.com/raspberry-peach-pie/