Peach Raspberry Pie Recipe

Peach Raspberry Pie Recipe
Save 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!


  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


  • 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.


Keywords: raspberry peach pie, raspberry peach pie with crumble topping, raspberry peach pie martha stewart, peach raspberry pie new york times, peach raspberry pie using frozen fruit, peach raspberry pie calories, raspberry peach pie recipe, raspberry peach pie