Peach and Raspberry Pie Recipe

Money doesn't grown on trees - but fresh, juicy peaches do! When the peach season is in swing, I break out this Peach Raspberry Pie Recipe and add it to the menu at the bakery. Being a Jersey girl, I am a bit spoiled when it comes to having access to the best peaches. Unfortunately the peach growing season is limited to July through August. This is the only time of the year I offer peach pies at the bakery - there is nothing like a pie with fresh picked peaches.

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Jump to:

• Why you will love this recipe
• Pie Dough
• Macerate fruits
• Assemble pie
• Bake pie
• More pie recipes
• 📋 Recipe

Why you will love this recipe

I add fresh raspberries to this peach pie recipe to kick it up a notch. The sweetness of the peaches and the tartness of the raspberries complement each other and make this a truly special pie with contrasting colors. The raspberries aren't required so if you aren't a fan, don't add them!

When are peaches in season in your neck of the words? Check out this article by The Peach Truck that discusses peach growing season around the USA and provides a brief history of peaches.

Pie Dough

I prefer to use a flaky pie dough for this peach pie recipe. Pre-made doughs found at your grocers are fine or you may want to check out my flaky dough recipe which is tender and tasty, yet strong enough to hold up to heavy fruit fillings.

Macerate fruits

• To peel or not to peel? I don't peel the peaches for this recipe. The peels will soften while macerating and baking. Additionally, they add color to the pie.
• Wash the peaches in cold water, remove the pits and cut into approximately ⅓" slices.
• Place the peach slices in a bowl toss with 1 tablespoon lemon juice (this will help prevent the peaches from browning).
• Add ¼ cup (50 grams) of granulated sugar to the bowl. Toss gently until all the slices are coated with the sugar.
• Add a pint of raspberries to the bowl and toss gently.
• Cover the bowl and set aside for one hour to allow the fruits to gently release some of their juices. This step will still leave you with juicy fruits for the pie but it will prevent your pie crust from becoming a soggy mess.

Assemble pie

• Drain peaches and raspberries using a strainer placed over a bowl. Discard the juices.
• Add brown sugar to the peaches/raspberries and toss until fruits are evenly coated.
• Sprinkle cornstarch over the peaches/raspberries and toss gently.
• Lightly whip an egg and use a pastry brush to apply to the bottom crust. This will form an additional barrier to help prevent a soggy bottom crust. Reserve egg wash for using on top pie crust.
• Pour the fruits into a pie pan lined with the dough of your choice (I prefer my flaky dough for this pie). Evenly distribute the filling using a spatula.
• Place lattice strips over the fruits and seal the edges. If using a top crust, cut at least four 2" slits into the top crust to allow steam to escape while baking.
• Using a pastry brush, apply egg wash to the top crust. Sprinkle with raw or granulated sugar.
• Place assembled pie in the refrigerator or freezer to allow the crust to relax. This extra step will help prevent the pie crust from shrinking and burning.

Bake pie

• Preheat the oven to 350° while the pie is resting in the refrigerator/freezer.
• Place the pie on a cookie sheet or pie drip catcher and bake for 35 - 40 minutes.
• Check the pie occasionally. If the crust is turning too dark, place a pie shield over the outer crust or wrap loosely in foil.
• Remove from oven, place on a cooling rack and allow to cool completely before serving (2 - 3 hours).
• This pie is perfect on its own, but if desired, add some additional berries and sweetened whipped cream to the serving plates.

More pie recipes

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