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
Scale
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.
