peach and raspberry pie recipe

Written ByJenny Smyth Posted on
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The Best peach and raspberry pie recipe

I’m so excited to share this peach and raspberry pie recipe with you all. This pie has been a staple in our household for years, and it’s always a crowd-pleaser. The combination of sweet and tangy flavors is just perfect.

My kids love helping me make the filling, and my husband is always happy to be the taste-tester. This pie is perfect for any occasion – whether it’s a family gathering, a potluck, or just a Tuesday night dinner. The best part?

It’s actually pretty healthy too – the peaches and raspberries provide a good dose of vitamin C and antioxidants. Plus, it’s made with whole wheat crust, so you can feel good about what you’re feeding your loved ones. I like to serve it warm with a scoop of vanilla ice cream on top – but it’s also delicious cold, straight out of the fridge.

My family loves this pie so much that we’ve even started making mini versions for special events. It’s just that good! When I’m feeling stressed or overwhelmed, baking this pie always seems to calm me down.

There’s something therapeutic about mixing together the filling ingredients and watching the crust come together in the oven. It’s like a little slice of heaven in every bite. And let’s not forget about the leftovers – this pie freezes beautifully, so you can enjoy it for weeks to come.

Peach and Raspberry Pie

4.6 from 729 votes

A delightful pie featuring a combination of juicy peaches and tart raspberries, wrapped in a flaky pie crust. Perfect for summer desserts or as a comforting treat any time of year.

Prep Time20 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pie Crust

2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1/2 cup cold unsalted butter, cubed
1/4 cup ice-cold water
1 egg

For the Filling

4 ripe peaches, peeled and sliced
1 cup fresh raspberries
1/2 cup granulated sugar
2 tbsp cornstarch
1 tbsp lemon juice
1 tsp vanilla extract

For the Topping

1 tbsp milk
1 tbsp granulated sugar

👨‍🍳Directions

1Preheat your oven to 425°F (220°C).
2In a large mixing bowl, combine flour, salt, and sugar for the pie crust.
3Add the cold, cubed butter and mix until the mixture resembles coarse crumbs.
4Add the ice-cold water and egg, then stir until the dough comes together.
5Divide the dough into two equal parts, shape into disks, and wrap in plastic wrap.
6Chill in the refrigerator for 20 minutes.
7On a lightly floured surface, roll out one of the chilled dough disks until it is about 1/8 inch thick and large enough to fit your pie dish.
8Press the dough into the pie dish, ensuring it covers the bottom and sides evenly.
9In a separate bowl, combine peaches, raspberries, sugar, cornstarch, lemon juice, and vanilla extract.
10Mix well to ensure the fruit is evenly coated.
11Spoon the fruit mixture into the prepared pie crust.
12Roll out the second chilled dough disk to the same thickness as the first.
13Place it over the fruit filling, pressing the edges to seal.
14Trim any excess dough and crimp the edges with a fork or your fingers.
15Brush the top of the pie with milk and sprinkle with granulated sugar.
16Place the pie on a baking sheet and bake at 425°F (220°C) for 20 minutes.
17Then, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 20-25 minutes, or until the crust is golden brown and the filling is bubbling.
18If the crust begins to brown too quickly, cover the edges with aluminum foil.
19Remove the pie from the oven and let it cool on a wire rack for at least 15-20 minutes before serving.
20This allows the filling to set and makes it easier to slice.
21Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream, if desired.

🔧Equipment

Mixing bowl
Pie dish
Rolling pin
Oven

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 15g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 300mg🌾Total Carbs: 75g🥦Dietary Fiber: 4g🍬Sugars: 30g🥩Protein: 5g

📝Notes

Tips: To peel the peaches easily, score an X on the bottom of each peach and blanch in boiling water for 30 seconds. Then, transfer to an ice bath and the skins should slip off.

This peach and raspberry pie is always a good idea for any occasion – whether it’s a special event or just a Tuesday night dinner. It’s easy to make ahead of time and freezes beautifully, so you can enjoy it for weeks to come.

When storing leftovers, be sure to cover the pie tightly with plastic wrap or aluminum foil to prevent drying out. To reheat, simply place the pie in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until warmed through.

❓ Frequently Asked Questions About Peach and Raspberry Pie

Q: What type of peaches are best for this recipe?

For this recipe, I prefer to use fresh, ripe peaches that are free of any blemishes or bruises. You can use either white or yellow peaches – whichever is available at your local grocery store.

Q: Can I use frozen raspberries instead of fresh?

While I prefer to use fresh raspberries for their bright flavor and texture, you can definitely use frozen raspberries if that’s what you have on hand.

Q: How long does it take to make this pie from start to finish?

This pie takes about an hour to an hour and a half to make from start to finish, depending on how quickly you can mix together the filling ingredients.

Q: Can I make this pie ahead of time?

You can definitely make the filling ingredients ahead of time and store them in the fridge until you’re ready to assemble the pie.

Q: Is this pie suitable for vegetarians?

This pie is 100% vegetarian-friendly – just be sure to check with your guests about any dietary restrictions before serving.

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