Introduction
Oh, hello there! Come on in! Isn’t there just something magical about a warm, bubbling fruit pie pulled fresh from the oven? For me, it instantly transports me back to lazy summer afternoons, the smell of baking spices filling the air, and maybe a little bit of grandma’s kitchen.
This Peach Raspberry Pie? It’s pure summer sunshine in a crust. The sweet, tender peaches mingling with those bright, slightly tart raspberries creates a flavor explosion that’s simply irresistible. And while pie might sound intimidating, I promise you, this recipe is totally do-able. It’s the kind of dessert that looks impressive but is secretly pretty straightforward. Let’s make some magic together!
Why You’ll Love This Recipe
- Fast-ish: Okay, pie takes a little time, but the assembly is quick once your crusts are ready, and the baking is mostly hands-off!
- Easy: No fancy techniques here! If you can mix fruit and roll dough, you can make this pie.
- Giftable: Bring this to a potluck, a neighbor’s house, or a family dinner and watch faces light up!
- Crowd-pleasing: Peaches and raspberries? A classic combo everyone adores. Serve warm with ice cream for ultimate happiness!
Ingredients
Gather your goodies! Here’s what you’ll need for this summery delight:
- 2 recipes All Butter Pie Crust: You can use your favorite homemade recipe (like my flaky butter crust!) or even a good quality store-bought crust. Having two means you’ll have a bottom and a top crust.
- ¼ cup (32 g) cornstarch: This is our thickening agent. It helps turn all that juicy goodness into a beautiful, sliceable filling instead of a runny mess. Don’t skip it!
- ⅔ cups (134 g) granulated sugar, plus more for sprinkling: Sweetens the fruit just right. You might adjust slightly depending on the sweetness of your fruit, but this is a great starting point.
- 12 ounces (340 g) fresh raspberries, washed and drained: Those vibrant pops of color and tartness! Gently wash them and let them drain well so you don’t add excess water to your filling.
- 16 ounces (454 g) frozen peaches, thawed and drained: Frozen peaches are fantastic for pie! They’re picked at peak ripeness. Make sure they are completely thawed and drained super well. Pat them dry if needed.
- 1 teaspoon lemon juice: A little brightness to balance the sweetness and enhance the fruit flavors.
- 1 teaspoon vanilla extract: Adds a lovely warmth and depth to the filling. Use the real stuff if you can!
- Egg wash: Just whisk one egg with a tablespoon of water or milk. This gives your crust a beautiful golden, shiny finish when it bakes.
- Sanding sugar: Totally optional, but a sprinkle of this coarse sugar on the top crust adds sparkle and a little crunchy texture. So pretty!
How to Make It
Alright, apron on? Let’s bake some pie! It’s easier than you think.
- Prep Your Crust & Oven: If using homemade crust, make sure it’s chilled and ready to roll. Preheat your oven to 400°F (200°C).
- Roll Out the Bottom Crust: On a lightly floured surface, roll out one disc of pie dough into a circle about 12 inches in diameter. Gently transfer it to a 9-inch pie dish. Press it into the bottom and up the sides. Trim any excess dough, leaving about a 1-inch overhang. Pop this into the fridge while you make the filling.
- Make the Filling: In a large bowl, combine the thawed and well-drained peaches and the drained raspberries. In a separate small bowl, whisk together the granulated sugar and cornstarch. Sprinkle this sugar-cornstarch mixture over the fruit. Add the lemon juice and vanilla extract. Gently toss everything together until the fruit is coated evenly. Try not to smoosh the delicate raspberries too much!
- Fill the Pie: Retrieve your chilled pie shell. Pour the fruit filling evenly into the crust.
- Add the Top Crust: Roll out the second disc of pie dough. You can either create a full top crust (cutting a few vents with a knife for steam to escape) or make a lattice top (cut strips and weave them). Carefully place your chosen top crust over the filling.
- Seal and Crimp: Trim the edges of the top crust to match the bottom overhang. Crimp or flute the edges of both crusts together to seal the pie completely. This helps keep that delicious filling from bubbling out too much.
- Egg Wash & Sugar: Brush the top crust evenly with the egg wash. If you’re using sanding sugar, sprinkle it generously over the top crust.
- Bake the Pie: Place the pie on a baking sheet (to catch any drips!). Bake in the preheated oven for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30-45 minutes, or until the crust is deeply golden brown and the filling is visibly bubbling, especially in the center vents. If the edges of your crust start browning too quickly, you can loosely cover them with foil strips or a pie shield.
- Cool Completely: This is the hardest part – waiting! Let the pie cool on a wire rack for at least 2-3 hours (seriously!) before slicing. This allows the filling to set properly. Cutting into it too soon will result in a runny pie. I know, I know, the smell is incredible, but patience pays off!
Substitutions & Additions
Want to switch things up? Get creative!
- Other Berries: Swap out the raspberries for blueberries or blackberries.
- Spices: Add a pinch of cinnamon, nutmeg, or cardamom to the filling for extra warmth. About ¼ teaspoon is a good start.
- Fresh Peaches: Absolutely! You’ll need about 4-5 medium fresh peaches. You might want to blanch and peel them first. Slice them similarly to how frozen peaches would be cut. Make sure they are ripe!
- Almond Extract: A tiny splash (like ¼ teaspoon) of almond extract pairs wonderfully with both peaches and raspberries.
- Thickener Swap: If you don’t have cornstarch, you can use all-purpose flour (you’ll need about twice as much, so ½ cup) or tapioca starch (use the same amount, ¼ cup).
Tips for Success
Here are a few little pointers I’ve picked up along the way to help your pie turn out perfectly:
- Drain Your Fruit WELL: Excess water from thawed frozen peaches or just washed berries is the number one culprit for a soggy bottom or runny filling. Let them drain in a colander for a good while.
- Don’t Skimp on Cornstarch: That ¼ cup is important! It reacts with the heat to thicken the juices.
- Vent the Top Crust: Those little slits (or the lattice) are essential for steam to escape while baking. If steam builds up, it can make your crust soggy or even cause the pie to burst.
- Bake Until Bubbly: Don’t pull the pie too early! The filling needs to reach a high enough temperature to activate the cornstarch and thicken. You should see the filling bubbling up through the vents.
- Protect the Edges: Pie crust edges can brown quickly. If they look done before the rest of the pie, cover them loosely with foil or a pie crust shield.
- Cooling is KEY: I know I said it before, but seriously, let it cool! Warm pie is delicious, but cool pie is sliceable.
How to Store It
Got leftovers? Lucky you!
- At Room Temperature: A freshly baked fruit pie can typically sit out at room temperature for about 24 hours.
- In the Fridge: If you’ll have it longer, cover loosely with plastic wrap or foil and store it in the refrigerator for up to 3-4 days.
- Freezing: You can freeze leftover slices (wrap tightly in plastic wrap and then foil) or even a whole baked pie (cool completely first, then wrap well). Thaw overnight in the fridge and reheat gently in the oven if desired.
FAQs
Got questions? I’ve got some quick answers!
Q: Can I use fresh peaches instead of frozen?
A: Yes, absolutely! Just make sure they are ripe and sliced. You might want to blanch and peel them first for the best texture.
Q: Why is my pie filling runny?
A: This is usually because the pie didn’t bake long enough for the thickener (cornstarch) to do its job, or the fruit wasn’t drained well, adding excess liquid.
Q: Can I make the pie ahead of time?
A: You can make the dough ahead and keep it chilled or frozen. You can also prepare the filling a few hours ahead, but keep it separate from the crust until just before baking to prevent a soggy bottom.
Q: What’s the best way to reheat a slice?
A: Pop a slice in the microwave for 30-60 seconds, or for a crispier crust, warm it in a toaster oven or conventional oven at 300°F (150°C) for about 10-15 minutes.
Happy baking, my friend! Enjoy every last bite of this gorgeous Peach Raspberry Pie!
Easy Homemade Peach Raspberry Pie
A straightforward and delicious Peach Raspberry Pie recipe featuring sweet, tender peaches and bright, slightly tart raspberries baked in a flaky crust. It's a crowd-pleasing dessert that's perfect for summer and looks impressive but is easy to make.
Equipment
- Oven
- Pie Dish 9-inch
- Large bowl
- Small bowl
- Knife for vents or lattice
- Baking Sheet
- Wire rack
- foil strips or pie shield optional, to protect edges
Ingredients
Crust and Topping
- 2 recipes All Butter Pie Crust your favorite homemade or good quality store-bought
- 1 egg for egg wash
- 1 tablespoon water or milk for egg wash
- Sanding sugar optional, for sprinkling
Filling
- 0.25 cup cornstarch 32 g
- 0.67 cup granulated sugar 134 g, plus more for sprinkling
- 12 ounces fresh raspberries 340 g, washed and drained
- 16 ounces frozen peaches 454 g, thawed and drained well
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Instructions
- Prep Your Crust & Oven: If using homemade crust, make sure it's chilled and ready to roll. Preheat your oven to 400°F (200°C).
- Roll Out the Bottom Crust: On a lightly floured surface, roll out one disc of pie dough into a circle about 12 inches in diameter. Gently transfer it to a 9-inch pie dish. Press it into the bottom and up the sides. Trim any excess dough, leaving about a 1-inch overhang. Pop this into the fridge while you make the filling.
- Make the Filling: In a large bowl, combine the thawed and well-drained peaches and the drained raspberries. In a separate small bowl, whisk together the granulated sugar and cornstarch. Sprinkle this sugar-cornstarch mixture over the fruit. Add the lemon juice and vanilla extract. Gently toss everything together until the fruit is coated evenly. Try not to smoosh the delicate raspberries too much!
- Fill the Pie: Retrieve your chilled pie shell. Pour the fruit filling evenly into the crust.
- Add the Top Crust: Roll out the second disc of pie dough. You can either create a full top crust (cutting a few vents with a knife for steam to escape) or make a lattice top (cut strips and weave them). Carefully place your chosen top crust over the filling.
- Seal and Crimp: Trim the edges of the top crust to match the bottom overhang. Crimp or flute the edges of both crusts together to seal the pie completely. This helps keep that delicious filling from bubbling out too much.
- Egg Wash & Sugar: Brush the top crust evenly with the egg wash. If you're using sanding sugar, sprinkle it generously over the top crust.
- Bake the Pie: Place the pie on a baking sheet (to catch any drips!). Bake in the preheated oven for 15 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30-45 minutes, or until the crust is deeply golden brown and the filling is visibly bubbling, especially in the center vents. If the edges of your crust start browning too quickly, you can loosely cover them with foil strips or a pie shield.
- Cool Completely: Let the pie cool on a wire rack for at least 2-3 hours before slicing. This allows the filling to set properly. Cutting into it too soon will result in a runny pie.
Notes
Why You'll Love This Recipe: Fast-ish (assembly is quick), Easy (no fancy techniques), Giftable, Crowd-pleasing. Serve warm with ice cream.
Substitutions & Additions: Swap berries (blueberries, blackberries), add spices (cinnamon, nutmeg, cardamom - ~¼ tsp), use fresh peaches (4-5 medium, blanch and peel optional), add almond extract (~¼ tsp), use flour (½ cup) or tapioca starch (¼ cup) instead of cornstarch.
Tips for Success: Drain fruit well, don't skimp on cornstarch, vent the top crust, bake until bubbly, protect crust edges, cool completely.
How to Store: Room temperature for ~24 hours, fridge for 3-4 days covered loosely, freeze leftover slices or whole baked pie (cool completely first, wrap tightly). Thaw in fridge.
FAQs: Can use fresh peaches (yes, ripe and sliced, blanch/peel optional). Runny filling caused by not baking long enough or poorly drained fruit. Can make dough/filling ahead (keep separate). Reheat slice in microwave (30-60 sec) or oven (300°F/150°C for 10-15 min).
Substitutions & Additions: Swap berries (blueberries, blackberries), add spices (cinnamon, nutmeg, cardamom - ~¼ tsp), use fresh peaches (4-5 medium, blanch and peel optional), add almond extract (~¼ tsp), use flour (½ cup) or tapioca starch (¼ cup) instead of cornstarch.
Tips for Success: Drain fruit well, don't skimp on cornstarch, vent the top crust, bake until bubbly, protect crust edges, cool completely.
How to Store: Room temperature for ~24 hours, fridge for 3-4 days covered loosely, freeze leftover slices or whole baked pie (cool completely first, wrap tightly). Thaw in fridge.
FAQs: Can use fresh peaches (yes, ripe and sliced, blanch/peel optional). Runny filling caused by not baking long enough or poorly drained fruit. Can make dough/filling ahead (keep separate). Reheat slice in microwave (30-60 sec) or oven (300°F/150°C for 10-15 min).