Peach Raspberry Pie Recipe

Peach Raspberry Pie Recipe

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Peach Raspberry Pie Recipe

Topic: Peach Raspberry Pie Recipe

Peach Raspberry Pie Recipe
Peach Raspberry Pie Recipe

Peach Raspberry Pie Recipe

This Raspberry Peach Pie is a light and refreshing summer dessert with sweet, luscious peaches and tangy raspberries. They are finished with a lovely and simple lattice crust!

Fresh fruit desserts like Blueberry Pie and Peach Pie are best baked in the summer and spring. This pie combines two great pie recipes into one stunning dessert.

Raspberry is one of the berries that pairs well with peaches. The sharpness of the raspberries balances out the sweetness of the peaches in this Raspberry Peach Pie for a delightful fruity berry taste. However, if you like another berry, you can always change it or blend berries.

This Raspberry Peach Pie is one of my favourite desserts to make all year, especially in the spring and early summer. It’s bright and colourful, and it’s even better served warm with a dollop of Whipped Cream or a scoop of Homemade Vanilla Ice Cream.

Allow your pie to cool completely before serving, so you don’t burn yourself, and the filling thickens. Allow at least one hour for cooling before slicing for smoother slicing. Don’t worry, after an hour; it will still be toasty inside! The mixture must reach a boiling point and stay there to cook the fruit during the final baking properly. After removing it from the oven, it remains bubbling and hot for a while.

RASPBERRY PEACH PIE INSTRUCTIONS

Make the filling: Combine raspberries, peaches, sugar, cornstarch, cinnamon, and salt in a mixing bowl.

Prepare the pie crusts by lining a pie tin with one pie crust and making the lattice topping with the other pie dough.

Assemble the pie as follows: 

  • Cover the pie with the fruit filling and the lattice pie crust topping, folding the crust under the bottom crust’s edges. Brush the egg and milk mixture over the pie crust, then dust with coarse sanding sugar.
  • Bake for 30 minutes at 375 degrees, lower to 350 degrees and bake for another 30 minutes. If the crust begins to brown, cover it with aluminium foil.
  • Allow cooling completely before cutting to allow the filling to thicken.

PIE WITH RASPBERRY AND PEACH VARIATIONS

Mini Raspberry Peach Pies: Preheat oven to 350°F and grease a 12-cup muffin tin. Line with pie crust. To have enough, you may need an extra pie crust or a crumble on top. To better disperse the peaches in the filling, cut them into quarters. As usual, bake.

Peach Raspberry Galette: 

  • Roll a pie crust into a 12-inch circle to make a freeform pie. Make the pie filling according to the package directions and spread it onto the crust, leaving at least 3 inches around the sides. Around the crust, fold up the border in 2 inch wide portions. After brushing on the egg wash, sprinkle on the sugar. Bake a standard cake.
  • White Chocolate: White chocolate pairs incredibly well with raspberries and peaches. Before adding your lattice shell, sprinkle a handful of white chocolate chips over the fruit filling.
  • Instead of raspberries, use your favourite berries. Try blueberries, blackberries, or tart fresh huckleberries if you’re lucky enough to have them in the season near you.
  • Substitute alternative stone fruits, such as plums or nectarines, for a delightful Mango Raspberry Pie in the summer.

How to Make a Lattice Crust:

  • To form the lattice crust, flatten the top crust with a rolling pin, then cut the pie dough into long strips.
  • Half of them should be laid horizontally on the pie filling, evenly spaced apart.
  • Take the second half of the top crust slices and weave them in and out vertically with the first set of horizontal strips so that they interlock.
  • The top crust strips should have small, square spaces between them so that you can see the pie filling through them.

STORAGE INSTRUCTIONS FOR RASPBERRY PEACH PIE

  • Serve: Wrapped carefully, this Raspberry Peach Pie can be kept at room temperature for up to 2 days.
  • Keep your pie fresh for up to 4 days by covering it in foil or plastic wrap and storing it in the refrigerator.
  • Freeze: This pie can be frozen for up to three months. Allow cooling completely before tightly wrapping in plastic wrap.

Peach Raspberry Pie Recipe

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Peach Raspberry Pie Recipe

Peach Raspberry Pie Recipe
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This Raspberry Peach Pie is a light and refreshing summer dessert with sweet, luscious peaches and tangy raspberries. They are finished with a lovely and simple lattice crust!

  • Author: Mustafa Rangoonwala
  • Prep Time: 15
  • Cook Time: 10
  • Total Time: 25 minutes
  • Yield: 12 1x
  • Category: Desert
  • Cuisine: American

Ingredients

Scale
  1. 12 oz. raspberries, fresh
  2. 20 ounces thawed frozen peach slices
  3. a quarter cup of sugar
  4. cornstarch, 1/3 cup
  5. a half teaspoon of cinnamon
  6. 1 teaspoon of salt
  7. 2 crusts for pies
  8. a single huge egg
  9. 1 tablespoon milk (whole)
  10. 1 tablespoon sanding sugar, coarse

Instructions

  • Preheat the oven to 375 degrees Fahrenheit.
  • Gently whisk the raspberries, peaches, sugar, cornstarch, cinnamon, and salt in a large mixing basin.
  • Allow sitting while you make the crust.
  • While you’re making the lattice topping, line your pie tin with the first crust and chill it.
  • Make a lattice pattern with your second crust (see directions above).
  • Fill the pie pan with the fruit filling.
  • Cover with a lattice crust, then fold the lattice topping’s sides under the back of the bottom layer of pie crust and pinch them together to seal.
  • Combine the egg and milk in a mixing bowl and brush it onto the pie crust.
  • Dust the top pie crust with coarse sanding sugar.
  • Bake for 30 minutes at 375 degrees, then another 30 minutes at 350 degrees.
  • If your pie is browning too quickly, cover it with foil to prevent further browning (do not remove it from the oven sooner).
  • Allow the pie to cool before slicing to allow the filling to thicken.

Nutrition

  • Calories: 236 kcal
  • Sugar: 19g
  • Sodium: 127mg
  • Fat: 8g
  • Saturated Fat: 2g
  • Carbohydrates: 39g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 18mg

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