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Raspberry Peach Pie Recipe

Raspberry Peach Pie Recipe
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★★★★★

5 from 25 reviews

Indulge in the perfect combination of sweet raspberries and juicy peaches with this delightful Raspberry Peach Pie recipe. A flaky, buttery crust holds a luscious fruit filling that will tantalize your taste buds with every bite.

Ingredients

Scale

All Butter Pie Crust:

  • 2 recipes All Butter Pie Crust

Fruit Filling:

  • ¼ cup (32 g) cornstarch
  • ⅔ cups (134 g) granulated sugar, plus more for sprinkling
  • 12 ounces (340 g) fresh raspberries, washed and drained
  • 16 ounces (454 g) frozen peaches, thawed and drained
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

Finishing Touches:

  • Egg wash and sanding sugar

Instructions

  1. Preheat oven to 425°F.

    2. 2. Prepare crusts for 2 crust pie in a 9-inch pie plate.

  2. Stir cornstarch and sugar together in a small bowl.
  3. Place the raspberries and peaches in a large bowl. Add lemon juice and vanilla, then sprinkle sugar mixture over the fruit and toss to coat.
  4. Spread in prepared pie plate.
  5. Carefully lay the top crust over the top of the filling. Crimp and trim the edges as desired. Cut slits to allow steam to escape during baking. Brush pie with egg wash and sprinkle with sanding sugar.
  6. Place pie pan on a rimmed baking sheet and cover the edges with a pie crust shield.
  7. Bake at 425°F for 10 minutes, then lower oven temperature to 350°F and bake until crust is light golden, about 45-55 additional minutes.
  8. Cool completely before slicing.
  9. Store pie in refrigerator for up to 3 days or freeze for up to 3 months.

Notes

  • For a decorative touch, use cookie cutters to create shapes from the top crust before baking.
  • Feel free to mix in other fruits like blueberries or strawberries for a twist on the filling.

Nutrition

Keywords: Raspberry Peach Pie, Fruit Pie Recipe, Homemade Pie, Summer Dessert

Find it online: https://kitchenbyrita.com/raspberry-peach-pie-recipe-2/