Raspberry Peach Pie

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When you can’t decide between fruits in high summer, make this raspberry peach pie! Juicy and sweet, it’s the best of both worlds.

Just in case you need a reason to turn on the oven in the summertime, I give you this excuse: raspberry peach pie.

Honey-sweet and juicy peaches play off the tartness of the raspberries, resulting in a pie that is the ideal centerpiece to any backyard party. Or breakfast, because we’re not above having a nice slice with coffee in the morning.

This raspberry peach pie recipe is extra easy because you don’t need to cook the filling first, just macerate the fruit quickly while rolling the pie dough.

Serve this warmed with a scoop of vanilla ice cream or at room temperature to shine on its own, and pretend you’re sitting in a gorgeous orchard to while away the hours!

Ingredients for raspberry peach pie

You’ll need:

• Peaches
• Raspberries
• Pie crust, double recipe (or two refrigerated crusts from the store)
• Granulated sugar
• Brown sugar
• Cornstarch
• Lemon juice
• Vanilla extract
• Ground cinnamon ^*
• Salt
• Unsalted butter
• Egg
• Water
• Coarse sugar

This pie is best with fresh fruit, but you can use frozen if it is out of season. Make sure to thaw it completely and drain well to prevent the filling from being overly watery.

I use homemade pie crust, but you can always use storebought if needed. Make sure it is the refrigerated kind you roll out, not frozen shaped dough, or you won’t have a top!

Tools & equipment

This pie recipe uses a 9-inch pie plate ^*, not deep dish. I prefer to use ceramic pie plates most of the time, and this recipe was developed using one. If you use a metal pie pan, you’ll want to reduce the baking time by 5-10 minutes.

I like to roll out crusts on a pastry mat ^*, which has measured rounds for the perfect size crust. Pie shields are also great tools for preventing burnt edges, but you can achieve the same effect with folded strips of aluminum foil.

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rolling pin

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^*

How to make this recipe

Preheat the oven to 425°F and set a rack in the lower third of the oven. This will help the bottom of the pie fully bake. Set a rimmed baking sheet ^* on the rack.

Cube or slice the peaches, then combine with the peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, and salt. Let rest for 10 minutes to macerate the fruit.

While the fruit is resting, take 1 round of pie crust dough and roll out to a 12-inch circle. Fold or lay over rolling pin ^*, then transfer to a 9-inch pie plate. Let the excess dough hang over the edges.

Spoon the filling into the bottom crust. Cut the butter into small pieces and scatter over the top of the fruit.

Roll out the second pie crust dough to a 12-inch circle and drape over the top of the pie. Trim the excess dough, but leave about 1 inch so you can tuck the dough under itself and crimp shut.

Use a sharp knife to cut vents into the top of the pie to allow steam to escape. (If you prefer, you can make a lattice top here.)

Whisk together the egg and water, then brush over the top crust. Sprinkle with coarse sugar, if you like.

Set the pie on the baking sheet and bake for 20 minutes. Lower the oven temperature to 375°F and bake for 35-45 more minutes. The crust should be beautifully golden brown, with filling bubbling up through the vents. If the edges start to brown before the pie is done, cover with a pie shield ^* or strips of foil.

Let the pie cool completely on a wire rack ^* before slicing and serving. This is hard, I know! But waiting will let the pie juices settle and thicken. I always think fruit pies are better on the second day, so make this one the night before!

Pie crust tips

I have definitely cried over pie crust before. Even if you’ve made it many times, sometimes it just doesn’t want to play nicely! Here are some tips I’ve learned over the years.

• Cut in your butter in two steps. First blend half the butter into the flour until it is a cornmeal consistency. Then with the second half, just press it into large disks about the size of a dime. This will help with making a flaky, yet tender, crust.
• Don’t roll your pin back and forth over the dough. Go in one direction and turn the dough round to make sure your dough is rolling evenly. This will also let you know if it is sticking to the surface!
• Stop rolling before you get to the edge to prevent cracking.
• Rolling out the crust and then chilling can be easier, but make sure you have room in the fridge first!

One final tip, something I always need to keep in mind: It’s just pie crust. If it cracks and you have to patch things together, you’ll still have a delicious pie at the end!

Storage tips

You can store fruit pies like these at room temperature for about 3 days. Make sure it is covered—I like to use a covered cake stand—and keep out of direct sunlight.

If it is hot and humid where you are, you might want to keep it in the refrigerator instead. Store in an airtight container or cover tightly with plastic wrap to keep the crust from drying out.

You can also freeze the pie. I like to do individual slices, well wrapped, so I can just grab one whenever I have a craving. You can keep them in the freezer for about 3 months. Thaw slices overnight in the refrigerator or at room temperature for about 30 minutes.

Raspberry Peach Pie

This pie combines the two best summer fruits into one fantastic dessert.

Author : Megan Myers

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Print Pin Recipe Review

Prep Time 35 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 35 minutes mins

Servings 8

Calories per serving 378 kcal

Ingredients

 

US Customary – Metric

 

1/2x1x2x3x

• Double recipe homemade pie crust
• 4 cups cubed or sliced ripe peaches, about 5-6 medium peaches
• 2 cups fresh raspberries
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1/4 cup cornstarch
• 1 tablespoon fresh lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon fine sea salt
• 1 tablespoon unsalted butter, cut into small pieces
• 1 large egg
• 1 tablespoon water
• Coarse sugar, for sprinkling

Directions

• Preheat the oven to 425°F. Position a rack in the lower third of the oven. Place a rimmed baking sheet on the rack while the oven heats.
• In a large bowl, gently toss the peaches, raspberries, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and salt until evenly combined. Let stand for 10 minutes.
  4 cups cubed or sliced ripe peaches, 2 cups fresh raspberries, 3/4 cup granulated sugar, 1/4 cup light brown sugar, packed, 1/4 cup cornstarch, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon, 1/4 teaspoon fine sea salt
• On a lightly floured surface, roll one portion of the pie dough into a 12-inch circle. Transfer to a 9-inch pie plate, leaving any excess dough hanging over the edges.
  Double recipe homemade pie crust
• Spoon the filling into the prepared pie shell and scatter the butter over the top.
  1 tablespoon unsalted butter
• Roll the remaining pie dough into a 12-inch circle. Place it over the filling. Trim the excess dough, leaving about 1 inch overhang. Fold the dough under itself and crimp the edges to seal.
• Using a sharp knife, cut several (3-6) vents in the top crust to allow steam to escape during baking. (Cut longer vents if using 3-4.)
• Whisk together the egg and water. Brush the top crust evenly with the egg wash and sprinkle with coarse sugar.
  1 large egg, 1 tablespoon water, Coarse sugar
• Place the pie on the preheated baking sheet and bake for 20 minutes. Reduce the oven temperature to 375°F and continue baking for 35-45 minutes, or until the crust is deeply golden and the filling is bubbling through the vents. If the edges brown too quickly, loosely cover them with foil.
• Transfer the pie to a wire rack and cool completely, about 4 hours, before slicing and serving.

Notes

• If you have a lot of collected juices after macerating the fruit, you can scoop the fruit with a slotted spoon, then simmer the juices in a saucepan until reduced and syrupy, and pour over the fruit in the crust.

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Nutrition

Calories: 378 kcalCarbohydrates: 61 gProtein: 4 gFat: 13 gSaturated Fat: 5 gCholesterol: 24 mgSodium: 267 mgPotassium: 201 mgFiber: 4 gSugar: 33 gIron: 2 mg

Nutrition information is provided as a courtesy and is an estimate based on online calculators. Any nutritional information found on Stetted should be used as a general guideline only.

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