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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!

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

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Find it online: https://alazharfoodie.com/peach-raspberry-pie-recipe/