Raspberry Peach Pie Recipe

If you’re searching for a showstopping summer dessert that strikes the ideal balance between tangy and sweet, this Raspberry Peach Pie is destined to become your new favorite. Juicy raspberries and luscious peaches mingle beneath a buttery, golden crust that’s every bit as flaky and tender as you’d dream. Whether you’re serving this at a gathering or savoring a slice on a quiet afternoon, Raspberry Peach Pie delivers all the sunshine and comfort you crave in each forkful.

Ingredients You’ll Need

With just a handful of fresh and frozen fruits, a little sugar, and a double dose of buttery pie crust, every ingredient in this Raspberry Peach Pie works overtime to ensure perfect flavor and irresistible texture. Let’s look at what you’ll need, plus a few quick kitchen tips!

• All Butter Pie Crust: Two rounds of homemade pie dough give your pie that unbeatable flaky texture and rich flavor. Store-bought works, but homemade is truly divine!
• Cornstarch: This is the secret to a thick, luscious filling—no more runny pies!
• Granulated Sugar: Sweetens the tart fruit and helps caramelize the crust when sprinkled on top.
• Fresh Raspberries: Their perfume and jewel-tone color make each bite tart and vibrant. Give them a gentle wash and drain carefully to avoid crushing.
• Frozen Peaches: No need to wait for peach season! Thawed and drained thoroughly, these provide juicy sweetness and a mellow contrast to the raspberries.
• Lemon Juice: A splash brightens the fruit flavors and keeps the filling tasting fresh.
• Vanilla Extract: Adds warm depth and complexity, rounding out the fruity notes.
• Egg Wash and Sanding Sugar: For that irresistible golden, sparkly finish that gives your Raspberry Peach Pie bakery-worthy looks.

How to Make Raspberry Peach Pie

Step 1: Prep Your Oven and Pie Plate

Begin by heating your oven to 425°F. Having your oven nice and hot ensures the bottom crust sets quickly and doesn’t get soggy. Take out a standard 9-inch pie plate and dust it lightly with flour if you like—it’ll help the first crust settle in beautifully.

Step 2: Roll and Fit the Pie Crusts

Roll out one recipe of your all-butter pie crust and gently ease it into the pie plate, allowing some excess to hang over the edges. Set the second round aside for the top but keep it cool—chilled dough is easier to work with and bakes up flakier.

Step 3: Blend Your Dry Ingredients

In a small bowl, stir together the cornstarch and granulated sugar. Mixing these first ensures there are no lumps, and every bit of your Raspberry Peach Pie filling thickens evenly in the oven.

Step 4: Combine the Fruit Filling

Place your raspberries and thawed, well-drained peaches in a large mixing bowl. Drizzle them with lemon juice and vanilla extract, then sprinkle over the cornstarch-sugar blend. Gently toss everything together until the fruit is evenly coated, being careful not to crush those delicate raspberries. Pour the filling into your prepared bottom crust and spread it out just a bit for an even layer.

Step 5: Seal and Decorate the Pie

Unroll or roll out your second crust and carefully lay it over the filling. Trim away excess dough, leaving about half an inch to fold under and crimp with your fingers or a fork for a pretty edge. Cut a few slits in the top to let steam escape, then brush the crust with egg wash and sprinkle with sanding sugar for that extra sparkle and crunch.

Step 6: Bake to Perfection

Set your Raspberry Peach Pie on a rimmed baking sheet to catch any bubbling juices, and loosely shield the edges with pie crust shields or foil to prevent over-browning. Bake for 10 minutes at 425°F, then reduce the temperature to 350°F and continue baking for 45 to 55 minutes. The crust should turn a light golden color and the filling should bubble gently. Cool the pie completely before slicing so the juices set—this part’s tough, but so worth it!

How to Serve Raspberry Peach Pie

Garnishes

The crowning glory for your Raspberry Peach Pie can be as simple or as decadent as you like. A scoop of creamy vanilla ice cream or a swirl of homemade whipped cream is pure bliss. A light dusting of powdered sugar or fresh raspberries on top adds a beautiful touch and makes every slice impossible to resist.

Side Dishes

This flavorful pie pairs well with light, fresh sides. Consider a chilled berry salad, a medley of sliced stone fruits, or even a tangy lemon sorbet. These refreshing accompaniments balance the sweetness of the pie and create a perfect finish to any meal.

Creative Ways to Present

Try baking mini Raspberry Peach Pie tartlets for individual servings, or cutting the finished pie into small squares for a picnic-friendly treat. Serve slices warm in mason jars at outdoor gatherings, or top the pie with edible flowers for a whimsical, garden-party look. Don’t be afraid to have fun—the flavors speak for themselves!

Make Ahead and Storage

Storing Leftovers

If you’ve managed to save any pie (kudos for self-control!), simply cover the cooled Raspberry Peach Pie tightly with plastic wrap or foil. Store it in the refrigerator, where it will stay fresh and delicious for up to three days. The crust may soften a little, but the flavor only gets better.

Freezing

Both baked and unbaked Raspberry Peach Pie freeze beautifully. Wrap the whole pie or individual slices well in plastic wrap, then again in foil for a double layer of protection. Tuck into the freezer for up to three months—this makes it easy to enjoy a taste of summer any time of year.

Reheating

To bring your pie back to its warm, just-baked glory, reheat slices in a 350°F oven for about 10 minutes, or until heated through. Avoid the microwave if possible, as it can make the crust soggy. Trust me, it’s worth the wait for that crisp edge and bubbling filling!

FAQs

Can I use all fresh peaches instead of frozen?

Absolutely! If fresh peaches are in season, go right ahead. Just be sure to peel, pit, and slice them, and drain off any excess juice to prevent a watery filling.

Can I make the Raspberry Peach Pie crust ahead of time?

Yes, you can prepare the pie crust dough up to three days in advance and keep it tightly wrapped in the fridge. Chilled dough also makes for an ultra-flaky crust when baked.

What if I don’t have sanding sugar?

No worries! You can substitute regular granulated sugar for sprinkling, or skip it entirely. The crust will still bake up golden and delicious.

How can I keep the bottom crust from getting soggy?

Baking the pie on a preheated baking sheet and making sure to drain your thawed peaches well both help give you a crisp, golden bottom crust every time.

Can I double the recipe for a crowd?

Certainly! Just divide the filling between two 9-inch pie pans, or use a larger baking dish for a slab pie. Adjust baking time and keep an eye on the crust to make sure it doesn’t over-brown.

Final Thoughts

You’ll never tire of the burst of flavor and joy this Raspberry Peach Pie brings to the table. It’s the kind of dessert that impresses guests but is easy enough for a baking afternoon with family or friends. I can’t wait for you to give it a try—once you do, it’ll be a must-make every season!

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