Description
Raspberry Peach Pie is a quintessential summer dessert that perfectly combines the sweet and tangy flavors of fresh raspberries and juicy peaches. This pie not only offers a burst of color with its vibrant filling but also delivers an irresistible taste that will impress at any gathering. It’s ideal for picnics, barbecues, or cozy family dinners. With a flaky homemade crust and customizable toppings like whipped cream or ice cream, this Raspberry Peach Pie is sure to be a hit. Plus, it’s easy enough for novice bakers to master, making it accessible for everyone looking to enjoy a slice of summer.
Ingredients
Scale
- 2 recipes All Butter Pie Crust
- ¼ cup cornstarch
- ⅔ cup granulated sugar (plus extra for sprinkling)
- 12 ounces fresh raspberries
- 16 ounces frozen peaches (thawed)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- Egg wash and sanding sugar
Instructions
- Preheat oven to 425°F.
- Roll out one pie crust and fit it into a 9-inch pie plate.
- In a bowl, mix cornstarch and sugar; set aside.
- Combine raspberries and peaches in another bowl, adding lemon juice, vanilla extract, and the sugar mixture. Toss gently.
- Fill the pie crust with the fruit mixture and cover with the second crust; crimp edges and cut slits for steam.
- Bake on a baking sheet for 10 minutes at 425°F, then reduce temperature to 350°F and bake for another 45-55 minutes until golden brown.
- Cool completely before serving.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (113g)
- Calories: 240
- Sugar: 18g
- Sodium: 60mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg