Raspberry Peach Pie Recipe
Indulge in the delightful flavors of summer with this Raspberry Peach Pie. A perfect combination of juicy raspberries and sweet peaches, all encased in a flaky, buttery pie crust.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 25 minutes
- Yield: 1 9-inch pie 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
All Butter Pie Crust:
- 2 recipes All Butter Pie Crust
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:
- Egg wash and sanding sugar
Instructions
- Preheat oven to 425°F.
- Stir cornstarch and sugar together in a small bowl.
- 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. Spread in prepared pie plate.
- 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.
- Place pie pan on a rimmed baking sheet and cover the edges with a pie crust shield. 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. Cool completely before slicing.
- Store pie in refrigerator for up to 3 days or freeze for up to 3 months.
Prepare crusts for 2 crust pie in a 9-inch pie plate.
Nutrition
- Serving Size: 1 slice (1/8 of pie)
- Calories: 320
- Sugar: 20g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 25mg
Keywords: Raspberry Peach Pie, Summer Dessert, Fruit Pie Recipe
Find it online: https://kitchenbyrita.com/raspberry-peach-pie-recipe/
