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This Raspberry Peach Pie is the dessert I turn to every summer when the market is bright with berries, and the freezer still has a stash of sweet peaches. You get golden flaky crust and a filling that bursts with tart raspberries and soft peaches, making each slice a crowd pleaser at family picnics and holiday tables.
My family first tasted this on a hot July afternoon. We ate warm slices on the porch, and now every summer feels incomplete without it.
Ingredients
- All Butter Pie Crust: gives a rich flavor and tender bite take time to chill before rolling for the best results
- Cornstarch: thickens the fruit juices and keeps the filling from getting soupy store in a dry place and check the date for maximum thickening
- Granulated sugar: balances the natural tang of raspberries use white sugar for clearest color
- Fresh raspberries: provide a bright and tart note choose firm berries without soft spots or leaks
- Frozen peaches: pack in juicy sweetness and are available year round look for slices without added sugar and thaw fully before use
- Lemon juice: sharpens flavors and prevents the filling from becoming flat use fresh for best acidity
- Vanilla extract: adds warmth and aroma pick real extract not imitation
- Egg wash and sanding sugar: coat the top for sparkle and a golden color apply just before baking for gloss
Instructions
- Make the Pie Crusts:
- Whether using a homemade all butter crust or store bought chill until firm Roll one disk to fit a nine inch pie plate and another for the lattice or solid top
- Mix the Filling:
- Stir together cornstarch and granulated sugar in a small bowl This will help prevent lumps Scatter the cornstarch sugar evenly over the peaches and raspberries in a large bowl Add lemon juice and vanilla Gently toss until every piece is coated
- Fill the Pie Plate:
- Spoon the fruit mixture into the prepared bottom crust Spread evenly to the edges Pour any remaining juice left in the bowl over the fruit
- Top and Seal the Pie:
- Place the second crust over the filling If using a solid crust cut a few vents for steam Crimp edges firmly trim excess dough and shape the rim as you like
- Egg Wash and Sugar:
- Brush the pie top with beaten egg to add color Sprinkle with sanding sugar to bring crunch and sparkle
- Bake and Cool:
- Preheat the oven to four hundred twenty five degrees Fahrenheit Place the pie on a rimmed sheet and use a pie shield or foil to cover the outer rim Bake for ten minutes then reduce heat to three hundred fifty degrees Continue for another forty five to fifty five minutes until the crust is deeply golden and juices bubble Cool fully before slicing to allow the filling to set
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Pies have always been the heart of family celebrations for us This Raspberry Peach combination started as an experiment with leftover summer fruit and has become a tradition The balance of tart and sweet is what brings everyone back for seconds
Storage Tips
After cooling keep your pie loosely covered in the refrigerator for up to three days To freeze wrap individual slices in parchment and use an airtight bag Keeps for up to three months Thaw in the fridge and warm gently before serving for that fresh baked flavor
Ingredient Substitutions
You can swap in nectarines for peaches or try a blend of blueberries and raspberries if you have those on hand If you prefer less sugar sprinkle just half of the suggested amount The crust also works wonderfully with half whole wheat flour for extra nuttiness
Serving Suggestions
Top each slice with a scoop of creamy vanilla ice cream or lightly sweetened whipped cream For brunch serve smaller wedges with coffee and a side of crispy bacon Fresh mint makes a lovely garnish and will brighten the plate
Pie History in My Family
Pies have always been the heart of family celebrations for us This Raspberry Peach combination started as an experiment with leftover summer fruit and has become a tradition The balance of tart and sweet is what brings everyone back for seconds
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The beauty of this pie is that it adapts to whatever fruit looks best at the market Each bake feels like a celebration of the season and a memory in the making.
No matter how many times I make it the aroma of bubbling fruit and warm buttery crust never fails to call everyone to the kitchen.
Frequently Asked Questions
- → How do I prevent a soggy bottom crust?
Begin baking at a higher temperature and use a preheated baking sheet to help the crust set quickly, keeping it crisp.
- → Can I use only fresh peaches instead of frozen?
Yes, substitute fresh peaches for frozen. Peel and slice, then drain if juicy to avoid excess moisture in the filling.
- → What is sanding sugar and can I skip it?
Sanding sugar adds sparkle and texture to the crust. You can skip it or use regular granulated sugar instead.
- → Why is lemon juice added to the fruit?
Lemon juice brightens the fruit flavors and balances sweetness, adding a subtle tang to the filling.
- → How long should the pie cool before slicing?
Let the baked pie cool completely to allow the filling to set for clean, easy slices and maximum flavor.