Raspberry Peach Pie
Raspberry Peach Pie is a delightful summer dessert that beautifully blends the sweet, juicy flavors of ripe peaches with the tartness of fresh raspberries. This pie features a flaky, buttery crust and a vibrant filling that bursts with flavor in every bite. It’s perfect for summer gatherings, picnics, or simply as a treat to enjoy at home. With easy-to-follow instructions and minimal prep time, this pie will impress your family and friends and quickly become a seasonal favorite.
- 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 more 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 your oven to 425°F.
- Prepare two crusts for a 9-inch pie plate; roll out as needed.
- In a small bowl, mix cornstarch and sugar until combined.
- In a large bowl, combine raspberries, thawed peaches, lemon juice, vanilla extract, and sugar mixture; toss gently.
- Spread the fruit mixture in the pie plate and cover with the top crust; crimp edges and cut slits for steam release.
- Brush with egg wash and sprinkle sanding sugar on top.
- Bake on a rimmed baking sheet at 425°F for 10 minutes, then reduce temperature to 350°F and bake an additional 45-55 minutes until golden brown.
- Let cool completely before slicing.
Nutrition
- Serving Size: 1 slice (112g)
- Calories: 275
- Sugar: 22g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
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