Peach Raspberry Pie
A delightful dessert that harmonizes sweet peaches and tart raspberries under a flaky crust, perfect for any occasion.
Ingredients
For the pie crust
- 2 recipes All Butter Pie Crust For a flaky texture
For the filling
- ¼ cup cornstarch Thickening agent
- ⅔ cup granulated sugar Plus more for sprinkling
- 12 ounces fresh raspberries, washed and drained Provides tartness
- 16 ounces frozen peaches, thawed and drained Provides sweetness
- 1 teaspoon lemon juice Adds brightening acidity
- 1 teaspoon vanilla extract For depth of flavor
- Egg wash and sanding sugar For golden finish
Instructions
Preparation
- Preheat your oven to 425°F.
- Prepare the crusts for a two-crust pie in a 9-inch pie plate.
- In a small bowl, mix the cornstarch and sugar together.
- In a large bowl, combine the raspberries and peaches.
- Add the lemon juice and vanilla to the fruit, then sprinkle the cornstarch and sugar mixture over the top. Toss gently to coat the fruit evenly.
- Spread the fruit mixture into the prepared pie plate.
- Carefully lay the top crust over the fruit filling.
- Crimp and trim the edges of the pie as desired.
- Cut several slits in the top crust to allow steam to escape.
- Brush the pie with egg wash and sprinkle sanding sugar over the top.
- Place the pie pan on a rimmed baking sheet to catch any drips.
Baking
- Bake the pie at 425°F for 10 minutes, then reduce the temperature to 350°F.
- Continue baking until the crust is a light golden color, around 45-55 minutes.
- Allow the pie to cool completely before slicing.
Notes
Ensure fruits are fully drained to avoid a soggy filling. Store the pie in the refrigerator for up to 3 days or freeze leftovers for up to 3 months.