If you are looking for a dessert that brings together the luscious sweetness of peaches with the bright, tart burst of raspberries, the Raspberry Peach Pie Recipe is your new best friend. This pie perfectly balances juicy fruit fillings with a flaky all-butter crust, creating an irresistible treat that looks stunning and tastes like a slice of summertime heaven. Whether you are baking for a casual family dinner or a special occasion, this pie will fill your kitchen with delightful aromas and your table with smiles.
Ingredients You’ll Need
Gathering the right ingredients sets the foundation for any great pie. The ingredients in this Raspberry Peach Pie Recipe are simple but each plays a vital role in achieving the perfect taste, texture, and color. From the flaky pie crust to the natural sweetness of fruit enhanced by just the right touch of sugar and cornstarch, every component comes together beautifully.
- All-butter pie crust (2 portions): Provides the rich, flaky base and top with a golden finish.
- Cornstarch (32 grams): Acts as a thickening agent to give the filling a luscious, sliceable texture.
- Granulated sugar (134 grams): Sweetens the fruit without overpowering their natural flavors.
- Fresh raspberries (340 grams): Add a vibrant tartness and beautiful pops of color.
- Frozen peaches (454 grams), thawed and drained: Bring sweet juiciness and soft texture that blends wonderfully with raspberries.
- Lemon juice (1 teaspoon): Brightens the filling and balances sweetness with a hint of acid.
- Vanilla extract (1 teaspoon): Adds depth and warmth to the fruit mixture.
- Egg wash (beaten egg): Used to brush the crust for a shiny, golden-brown finish.
- Sanding sugar: Sprinkled on top to provide a delicate sparkle and slight crunch.
How to Make Raspberry Peach Pie Recipe
Step 1: Oven Preparation
Start by preheating your oven to 220°C. Getting the oven nice and hot ensures that your crust begins baking immediately, which helps to develop that beautiful golden color and flaky texture.
Step 2: Crust Assembly
Line a 23-centimetre pie plate with one portion of your all-butter pie crust. Leave about an inch of excess dough hanging over the edges. This overhang is essential for sealing the top crust perfectly later on, preventing any filling from leaking out during baking.
Step 3: Mix Dry Ingredients
In a small bowl, combine the cornstarch and granulated sugar thoroughly. This blend will thicken the fruit juices as they bake, ensuring the filling sets while keeping it delightfully juicy without being runny.
Step 4: Prepare Filling
In a large mixing bowl, gently toss together the fresh raspberries and thawed, drained peaches. Add the lemon juice and vanilla extract for brightness and flavor depth. Finally, sprinkle the cornstarch-sugar mixture over the fruit and toss everything until each piece is evenly coated without bruising the delicate berries.
Step 5: Fill and Cover
Pour the fruit filling into the lined pie plate, spreading it evenly but carefully. Drape the second portion of the pie crust over the top, then trim the edges neatly and crimp them together securely. Don’t forget to cut several small vents in the top crust to allow steam to escape as it bakes, preventing sogginess.
Step 6: Finish Top
Brush the entire surface of the top crust with the beaten egg wash to give the pie a heavenly golden sheen once baked. Sprinkle sanding sugar over the egg wash to add a delicate crunch and festive sparkle.
Step 7: Bake Initial Phase
Place your pie on a rimmed baking sheet to catch any drips, then shield the edges of the crust with foil or an edge protector. Bake at 220°C for 10 minutes to jump-start the crust baking without burning the edges.
Step 8: Bake to Completion
Reduce the oven temperature to 175°C and continue baking for 45 to 55 minutes. You’re aiming for a pale golden crust with bubbling fruit filling. The bubbling is your sign that the cornstarch has thickened the juices, locking in all that fruity flavor.
Step 9: Cool Before Serving
Once baked, transfer the pie to a wire rack and let it cool completely. This step is crucial because the filling needs time to set, making slicing neat slices easier and more beautiful.
How to Serve Raspberry Peach Pie Recipe
Garnishes
Serving your pie with a scoop of vanilla ice cream or a dollop of freshly whipped cream elevates the flavors and adds a cool creaminess that contrasts wonderfully with the warm, fruity pie. Fresh mint leaves or a light dusting of powdered sugar can add a lovely visual and flavor touch that impresses your guests.
Side Dishes
This pie pairs excellently with light, refreshing sides. Consider a simple green salad with a citrus vinaigrette or a small bowl of fresh fruit to keep the meal balanced and highlight the pie as the star.
Creative Ways to Present
For a rustic, charming presentation, serve the Raspberry Peach Pie Recipe directly from the pie plate on a wooden board surrounded by fresh peaches and raspberries. For a more formal gathering, slice neatly and plate with a scoop of ice cream, drizzle a raspberry coulis around the plate, and garnish with edible flowers for that wow factor.
Make Ahead and Storage
Storing Leftovers
Once the pie has cooled completely, cover it loosely with plastic wrap or foil and store it at room temperature for up to two days. If kept refrigerated, it can last up to four days but bring it back to room temperature before serving for the best flavor and texture.
Freezing
You can freeze the pie either before or after baking. Wrap it tightly in plastic wrap and then foil to prevent freezer burn. Freeze for up to two months. To bake from frozen, thaw overnight in the refrigerator, then bake as directed to refresh the crust and warm the filling.
Reheating
Reheat individual slices in a microwave for about 20-30 seconds or warm the whole pie in a 175°C oven for 10-15 minutes to enjoy it as though freshly baked. Reheating gently melts the fruit and restores some of the crust’s crispness.
FAQs
Can I use fresh peaches instead of frozen?
Absolutely! Fresh peaches can be used and often provide a brighter, juicier flavor. Just make sure they are ripe but firm, and slice them evenly. If using fresh, you may want to adjust the sugar slightly based on their sweetness.
What can I substitute for cornstarch?
If you don’t have cornstarch, you can substitute with an equal amount of arrowroot powder or potato starch. Both work well as thickening agents and will help achieve that perfect pie filling consistency.
Is it necessary to thaw and drain frozen peaches?
Yes, thawing and draining frozen peaches prevents excess liquid from making your pie soggy. Water content can vary in frozen fruit, so draining helps maintain the right filling texture.
Can I make this pie without a top crust?
Definitely! You can turn the Raspberry Peach Pie Recipe into a simple open-faced tart or galette. Just fold the edges of the crust over the filling for a rustic look. Baking times might be slightly shorter, so watch the crust closely.
How do I prevent the crust edges from burning?
Using a foil edge shield or a silicone pie crust protector is the easiest way to keep crust edges from browning too quickly. Add it after the first 10 minutes of baking and remove near the end if you want the edges more golden.
Final Thoughts
This Raspberry Peach Pie Recipe is truly a treasure to bake and share. It offers an impressive combination of textures and flavors that feel both comforting and celebratory. I can’t recommend it enough to anyone wanting a dessert that embodies the vibrant taste of summer fruit wrapped in buttery, flaky crust. Give it a try and watch it become a cherished favorite in your home, bringing joy to every bite.
Print
Raspberry Peach Pie Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 5 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Raspberry Peach Pie combines the sweet-tart flavors of fresh raspberries and juicy peaches in a delicate all-butter pie crust. The filling is thickened with a cornstarch and sugar mixture, enhanced with lemon juice and vanilla extract for a bright and aromatic touch. Finished with a golden, sugar-sprinkled crust, this dessert is perfect for summer gatherings or anytime you crave a fruity, classic pie.
Ingredients
Pie Crust
- 2 portions all-butter pie crust
Filling
- 32 grams cornstarch
- 134 grams granulated sugar
- 340 grams fresh raspberries, washed and drained
- 454 grams frozen peaches, thawed and drained
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Topping
- Egg wash (beaten egg for brushing)
- Sanding sugar, for topping
Instructions
- Oven Preparation: Preheat the oven to 220°C (428°F) to ensure it’s hot enough for the initial baking phase.
- Crust Assembly: Line a 23-centimeter pie plate with one portion of the all-butter pie crust, making sure to leave an excess over the rim for trimming and crimping later.
- Mix Dry Ingredients: In a small bowl, combine 32 grams of cornstarch and 134 grams of granulated sugar. This mixture will help thicken the pie filling as it bakes.
- Prepare Filling: In a large mixing bowl, place 340 grams of fresh raspberries and 454 grams of thawed and drained frozen peaches. Add 1 teaspoon lemon juice and 1 teaspoon vanilla extract to the fruit, then sprinkle the cornstarch-sugar mixture over the fruit. Gently toss to coat the fruit evenly without crushing.
- Fill and Cover: Transfer the fruit mixture into the pie crust-lined plate. Drape the second pie crust portion over the filling. Trim the excess dough around the edges and crimp them securely. Cut several vent slits in the top crust to allow steam to escape during baking.
- Finish Top: Brush the surface of the top crust evenly with beaten egg wash. Sprinkle sanding sugar over the crust to add a sweet, sparkling finish.
- Bake Initial Phase: Place the pie plate on a rimmed baking sheet to catch any drips. Shield the edges of the crust with foil or a pie shield to prevent over-browning. Bake in the preheated oven at 220°C for 10 minutes to set the crust and start cooking the filling.
- Bake to Completion: Reduce the oven temperature to 175°C (347°F) and continue baking for 45 to 55 minutes more, until the crust is pale golden and the filling is bubbling through the vents.
- Cool Before Serving: Remove the pie from the oven and allow it to cool completely on a wire rack. Cooling helps the filling set properly for clean slicing and the best flavor.
Notes
- Ensure the frozen peaches are fully thawed and drained to avoid excess liquid in the filling.
- Use a rimmed baking sheet to catch any bubbling filling that might overflow during baking.
- Allowing the pie to cool completely is important for the filling to thicken and prevents runny slices.
- You can cover the edge of the crust halfway through baking if it browns too quickly.
- Sanding sugar adds a beautiful sparkle but can be substituted with coarse sugar if unavailable.
