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Peach Raspberry Pie

A delightful pie featuring a jammy peach and raspberry filling, encased in a crisp, golden crust. This recipe is simple, requiring minimal steps, and yields a perfect balance of sweet and tart flavors.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 2 cups fresh peaches, sliced Use ripe peaches for the best flavor.
  • 1 cup fresh raspberries Handle gently to keep them whole.
  • 1 cup sugar Adjust based on the sweetness of the peaches.
  • 2 tablespoons cornstarch Thickens the filling.
  • 1 teaspoon lemon juice Enhances the fruit flavor.
  • 1 teaspoon vanilla extract Adds smoothness to the filling.
  • 1 pie crust store-bought or homemade Use whichever is convenient.
  • 1 tablespoon butter, cut into small pieces For richness.
Topping Ingredients
  • 1 egg for egg wash Gives a nice golden brown color.
  • 1 tablespoon sugar For sprinkling on top.

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a large bowl, combine the sliced peaches, raspberries, sugar, cornstarch, lemon juice, and vanilla. Toss gently until the fruit is evenly coated.
  3. Place the pie crust in a pie dish, spoon in the fruit mixture, and scrape in any sugary juices from the bowl.
  4. Dot the top of the fruit with small pieces of butter.
  5. Cover with another pie crust or a lattice. Seal the edges well.
  6. Brush the top crust with egg wash and sprinkle with 1 tablespoon sugar.
Baking
  1. Bake for 25-30 minutes until the crust is deep golden brown and the filling is bubbling.
  2. Cool the pie completely before slicing to allow the filling to set.

Notes

For best results, avoid overmixing the raspberries, ensure proper baking time for bubbling filling, and let the pie cool fully before slicing to achieve clean slices.