Peach Raspberry Pie Recipe
An easy to make pie with sweet peaches and tart raspberries.
Equipment
- 1 Food Scale For accurate measurements
- 1 Pie Drip Catcher To keep the oven clean!
- 1 Pie Crust Shield To help prevent a burnt crust
- 1 9" Pie Pan
- Bowls, measuring cups and spoons
Ingredients
- 1 Batch Flaky Dough Crust rolled into a 9" pie tin. Top crust or lattice strips for top of pie.
To Macerate Fruits:
- 1 Tablespoon Lemon Juice (optional)
- 3 Pounds Fresh Peaches, pits removed and sliced (approximately 2½ to 3 cups)
- 1 Pint Fresh Raspberries
- ¼ Cup Granulated Sugar
Add to Fruits before Baking:
- 3 Tablespoons Corn Starch
- ¼ Cup Brown Sugar light or dark
Finishing Pie:
- 1 Large Egg, lightly whipped (used to wash the top of the pie)
- 1 Tablespoon Raw Sugar or Granulated Sugar (for sprinkling over top crust)
Instructions
Prepare and Macerate Fruits
- Wash peaches in cold water. Remove pits and slice into ⅓" slices.
- Pour 1 tablespoon lemon juice over peaches and toss gently.
- Sprinkle ¼ cup granulated sugar over peaches and toss gently.
- Add 1 pint raspberries to the peaches and toss gently.
- Cover and set aside for 1 hour to allow fruits to slowly release juices.
Prepare Pie Filling:
- 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.
Assembling the pie
- 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.
Baking the 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)
Video
Nutrition
Calories: 144kcalCarbohydrates: 33gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.3gTrans Fat: 0.002gCholesterol: 19mgSodium: 28mgPotassium: 254mgFiber: 5gSugar: 25gVitamin A: 486IUVitamin C: 19mgCalcium: 25mgIron: 1mg
Tried this recipe?Let us know how it was!