Raspberry Peach Pie Recipe

Raspberry Peach Pie is the ultimate celebration of sun-ripened summer flavors wrapped inside a flaky, golden crust. Every bite bursts with juicy raspberries and sweet peaches, their colors swirling together under a delicate lattice. This classic fruit pie strikes that perfect balance between tart and sweet, elevated with just a hint of vanilla and lemon. Whether you’re baking for a special occasion or an impromptu family dessert, this Raspberry Peach Pie deserves a spot in your pie-making repertoire—and is sure to be the showstopper at any table.

Ingredients You’ll Need

Ingredients You’ll Need

This Raspberry Peach Pie comes together with a handful of simple, honest ingredients, each playing an important role in building those vibrant layers of flavor and irresistible texture. Here’s your shopping list, with a tip for every item to make each element shine.

• All Butter Pie Crust (2 recipes): An all-butter crust gives this pie its unbeatable flaky, buttery bite—homemade is best, but a store-bought quality crust works in a pinch.
• Cornstarch (¼ cup/32 g): This is your secret weapon for ensuring the filling sets just right without becoming runny.
• Granulated Sugar (⅔ cup/134 g, plus more for sprinkling): Just enough sweetness to highlight, not overpower, the fruit’s natural flavors.
• Fresh Raspberries (12 oz/340 g, washed and drained): Look for berries that are plump and vibrant—frozen berries can work in a pinch, but fresh offer unbeatable flavor and color.
• Frozen Peaches (16 oz/454 g, thawed and drained): Thawed frozen peaches are convenient and packed with flavor; just don’t forget to drain them to avoid a soggy crust.
• Lemon Juice (1 tsp): This brightens the filling and adds a pop of freshness that takes the whole pie up a notch.
• Vanilla Extract (1 tsp): Vanilla smooths out the tartness and brings all the filling flavors together.
• Egg Wash and Sanding Sugar: The golden sheen and crunchy sparkly top come from a quick brush of egg wash and a generous sprinkle of sanding (or regular) sugar.

How to Make Raspberry Peach Pie

Step 1: Preheat the Oven

Start by heating your oven to 425°F. Getting your oven up to temperature before assembling gives your crust that immediate blast of heat it needs for perfect flakiness.

Step 2: Prepare the Pie Crust

Roll out your all-butter pie crusts and fit one round into a 9-inch pie plate. If you’re using homemade dough, let it rest at room temperature for a couple minutes for easier rolling—then gently press it into the plate, avoiding stretching so your crust won’t shrink.

Step 3: Mix the Thickener and Sugar

In a small bowl, thoroughly mix the cornstarch and granulated sugar. This simple step ensures that the starch disperses evenly and keeps the filling from clumping, so every slice of your Raspberry Peach Pie is perfectly set and beautifully glossy.

Step 4: Toss the Fruits with Flavor and Sugar

Combine the raspberries and thawed, drained peaches in a large bowl. Drizzle with lemon juice and vanilla extract, then sprinkle over your cornstarch-sugar mixture. Very gently—even lovingly!—toss to coat without crushing the berries. Transfer all the fruit and juices into your prepared pie plate.

Step 5: Top, Crimp, and Decorate

Roll out your second pie crust and lay it over the filling (or get creative with a lattice). Trim the edges and crimp to seal. Don’t forget to cut a few slits in the top crust for steam to escape, which helps keep your Raspberry Peach Pie from bubbling over. Brush with egg wash and sprinkle generously with sanding sugar for that irresistible sparkle.

Step 6: Bake to Golden Perfection

Set your pie on a rimmed baking sheet (to catch any juicy drips) and cover the edges with a pie shield or foil to prevent over-browning. Bake at 425°F for just 10 minutes, then lower the oven to 350°F. Continue baking for another 45 to 55 minutes, until your crust is a lovely light golden brown and the filling is bubbling gently. Let the pie cool completely—this helps it slice beautifully without running.

Step 7: Cool and Store

When the pie has cooled to room temperature, it’s ready to serve! Leftovers can be stored in the refrigerator for up to three days, or frozen for future cravings.

How to Serve Raspberry Peach Pie

Garnishes

Dress up each slice of Raspberry Peach Pie with a swirl of freshly whipped cream or a scoop of vanilla ice cream—a little extra never hurts! A sprinkle of toasted sliced almonds or fresh mint leaves brings a pop of color and a hint of sophistication. For a whimsical touch, a dusting of powdered sugar is always a crowd-pleaser.

Side Dishes

Although this pie is a hero on its own, a simple bowl of berries or a spoonful of yogurt alongside makes for a lovely, light complement. A mug of coffee or a glass of sparkling lemonade pairs beautifully, letting the vibrant flavors of the Raspberry Peach Pie truly shine.

Creative Ways to Present

Want to wow your guests? Try cutting the pie into mini wedges and serving them on a dessert platter topped with edible flowers. For parties, bake the filling in individual mason jars or ramekins, finishing each with a little round of pastry for personal-sized treats. The rich jewel tones of the fruit really come alive this way!

Make Ahead and Storage

Storing Leftovers

Tightly cover any remaining Raspberry Peach Pie and keep it in the fridge for up to three days. The crust will stay crispy if you reheat slices in the oven, but it’s just as tasty right from the fridge—perfect for sneaky midnight snacks!

Freezing

For longer storage, freeze the whole baked and cooled pie (or individual slices) wrapped securely in plastic wrap and foil. It’ll keep beautifully for up to three months. When the craving hits, let it thaw in the fridge overnight.

Reheating

To recapture that just-baked magic, warm your Raspberry Peach Pie in a 325°F oven for 10-15 minutes. If reheating frozen slices, let them thaw first before warming. This crisps the crust and revives those juicy fruit flavors.

FAQs

Can I use all fresh fruit instead of frozen peaches?

Absolutely! If you have access to perfectly ripe fresh peaches, go for it. Just peel and slice them, and be sure to drain any excess juice before mixing with the rest of the filling ingredients for the Raspberry Peach Pie.

What’s the secret to a crisp bottom crust?

Baking the pie on a preheated baking sheet helps jumpstart the browning of the bottom crust. Make sure your oven is fully preheated and avoid overfilling the pie to reduce sogginess.

Can the sugar be adjusted for sweetness?

Yes! If your peaches and raspberries are super sweet, you can reduce the sugar to your taste. Conversely, if the fruit is a touch tart, add an extra tablespoon or two of sugar to balance things out.

How do I know when the pie is done baking?

Look for a golden, crisp crust and bubbly fruit juices visibly thickened through the slits in the crust. If the edges brown faster than the center, keep them covered with foil as directed.

Can I make Raspberry Peach Pie ahead for a party?

Definitely! Bake your Raspberry Peach Pie a day in advance and let it cool completely. The flavors meld even more overnight, and you’ll have one less thing to worry about the day of your gathering.

Final Thoughts

There’s something magical about pulling a bubbling, golden Raspberry Peach Pie from the oven—your kitchen fills with the scent of summer, and everyone gathers eager for a slice. If you’re searching for a dessert that’s both nostalgic and crowd-pleasing, this pie is the answer. Give it a try, share it with friends, and get ready to watch it disappear!

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