Description
Raspberry Peach Pie is a vibrant summer dessert that combines the tartness of fresh raspberries with the sweetness of ripe peaches, creating a delightful treat that’s perfect for any occasion. This pie not only showcases the best of seasonal fruits but also features a flaky crust that complements its fruity filling. Whether you’re hosting a picnic or enjoying a quiet evening at home, this pie will surely impress your guests and family alike. With simple ingredients and easy steps, you’ll find this recipe approachable and rewarding.
Ingredients
Scale
- 2 recipes All Butter Pie Crust
- ¼ cup cornstarch
- ⅔ cup granulated sugar, plus more for sprinkling
- 12 ounces fresh raspberries, washed and drained
- 16 ounces frozen peaches, thawed and drained
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- Egg wash and sanding sugar
Instructions
- Preheat your oven to 425°F.
- Prepare the pie crusts in a 9-inch pie plate.
- In a small bowl, mix together cornstarch and sugar.
- Combine raspberries and peaches in a large bowl; add lemon juice, vanilla extract, and sprinkle with the sugar mixture.
- Spread the fruit mixture into the prepared crust. Top with another crust, crimp edges, and cut slits for steam.
- Brush with egg wash and sprinkle with sanding sugar.
- Bake on a rimmed sheet for 10 minutes at 425°F; then lower to 350°F for an additional 45-55 minutes until golden brown.
- Allow to cool completely before slicing.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 230
- Sugar: 18g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg