Description
Raspberry Peach Pie Delight is a classic American dessert perfect for summer, combining the sweet and tangy flavors of fresh or frozen peaches and raspberries in a flaky double crust. The pie is baked to golden perfection and topped with a slightly cinnamon-spiced filling, ideal for serving with ice cream or whipped cream.
Ingredients
Scale
Pie Crust
- 1 refrigerated or homemade double pie crust
Fruit Filling
- 2 cups fresh or frozen sliced peaches (peeled if fresh)
- 1 1/2 cups fresh or frozen raspberries
- 2/3 cup granulated sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon butter (cut into small pieces)
Topping
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Prepare the Oven and Bottom Crust: Preheat the oven to 400°F (200°C). Roll out one pie crust and fit it into a 9-inch pie dish, trimming any excess dough. Set aside the trimmed pieces.
- Mix the Fruit Filling: In a large bowl, gently toss the sliced peaches and raspberries with granulated sugar, cornstarch, lemon juice, vanilla extract, and ground cinnamon until the fruit is evenly coated with the mixture.
- Assemble the Pie: Pour the prepared fruit filling into the pie crust. Dot the filling with small pieces of butter to enhance flavor and richness.
- Add Top Crust: Roll out the second pie crust and place it over the fruit filling. Trim and crimp the edges to seal the pie securely. Cut slits on top or create a lattice pattern to allow steam to escape during baking.
- Apply Egg Wash and Sugar: Beat the egg and brush it over the top crust to give the pie a golden, glossy finish. Optionally, sprinkle with coarse sugar for added texture and sweetness.
- Bake the Pie: Place the pie on a baking sheet to catch any drips. Bake at 400°F (200°C) for 20 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for 25 to 30 minutes. Bake until the crust is golden brown and the filling is bubbly.
- Cool Before Serving: Allow the pie to cool for at least 2 hours to let the filling set properly before slicing and serving.
Notes
- If using frozen fruit, thaw and drain it well before mixing with other ingredients to avoid excess moisture.
- Serve with vanilla ice cream or whipped cream for a perfect summer dessert experience.
- Store leftovers covered at room temperature for up to 2 days, or refrigerate to keep fresh longer.
