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Peach pie recipe

Peach Raspberry Pie Recipe

An easy to make pie with sweet peaches and tart raspberries.
5 from 3 votes
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Prep Time 1 hour 10 minutes
Cook Time 50 minutes
Cooling time 1 hour
Total Time 3 hours
Course Dessert
Cuisine American
Servings 10

Equipment

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
  • 50 Grams Granulated Sugar (¼ Cup)

Add to Fruits before Baking:

  • 3 tablespoon Corn Starch
  • 54 Grams Brown Sugar (¼ Cup)

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 50 grams (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

Keyword peach raspberry pie
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