Peach Raspberry Pie
A comforting dessert featuring juicy peaches and tart raspberries wrapped in a flaky crust, perfect for any occasion.
Ingredients
Fruits
- 4 cups fresh peaches – peeled, pitted, and sliced Provides sweetness and moisture.
- 1 cup fresh raspberries Adds tartness and juiciness.
Filling Enhancers
- ¾ cup white sugar For sweetness.
- 3 tablespoons all-purpose flour Acts as a thickening agent.
- 1 teaspoon ground cinnamon Adds warm spice flavor.
Crust
- 1 package (14.1 ounce) double-crust pie pastry For structure and convenience.
Topping
- 2 tablespoons butter, cut into pieces and softened Adds richness.
- 1 tablespoon coarse granulated sugar Enhances texture.
Instructions
Preparation
- Preheat the oven to 400 degrees F (200 degrees C).
- Place the sliced peaches and raspberries in a colander for about 15 minutes to drain excess liquid.
- In a large bowl, gently toss the drained peaches and raspberries with the sugar, flour, and cinnamon.
- Take one pie pastry and place it into the bottom of a 9-inch pie pan. Press it gently against the sides and bottom.
- Pour the fruit filling into the pastry-lined pie pan.
- Dot the filling with small pieces of softened butter.
- Place the remaining pastry over the top of the fruit, then cut vents into the upper crust.
- Sprinkle the top crust with coarse sugar.
Baking
- Bake the pie in the preheated oven until the crust is golden brown, about 45 minutes.
Notes
For best results, drain the fruit thoroughly, use fresh produce, and allow the pie to cool slightly before slicing. You can cover the edges with foil if necessary to prevent excessive browning.