Okay, let’s talk about raspberry peach pie for a minute because this dessert is basically summer wrapped up in a flaky crust and served on a plate. I’m talking about that perfect marriage of sweet, juicy peaches and tart, bright raspberries that creates the kind of pie people write home about. It’s like someone took everything good about summer and decided to make it into dessert form.
Why This Raspberry Peach Pie is Summer Goals
Here’s what makes this incredible raspberry peach pie so special – it’s got layers, people! Not just actual layers (though the flaky crust situation is real), but flavor layers that’ll make your taste buds do a happy dance. The peaches bring all that sweet, summery goodness while the raspberries add this perfect tart kick that keeps things from getting too sugary-sweet.
Plus, can we talk about how gorgeous this raspberry peach pie looks when you slice into it? Those jewel-toned raspberries against the golden peaches – it’s like edible artwork that happens to taste like heaven.
The breakdown: Takes about 2 hours total, but you’re actively working for 45 minutes. Feeds 8 people generously (or 4 people who really know how to appreciate good pie). This one’s intermediate level – not super hard, but you’ll need some basic pie-making skills.
What makes this raspberry peach pie different from boring single-fruit pies? It’s all about that flavor complexity. Each bite gives you something slightly different as the sweet and tart flavors dance around together.
Table of Contents
Table of Contents
Everything You Need for This Amazing Raspberry Peach Pie
The Foundation:
- 2 pie crust recipes – Go for all-butter if you want that perfect flaky situation. You need enough for top and bottom crusts.
The Thickening Magic:
- ¼ cup cornstarch – This is what keeps your pie from turning into fruit soup
- ⅔ cup granulated sugar, plus extra – Because fruit needs a little help sometimes
The Star Performers:
- 12 ounces fresh raspberries – Look for firm, bright red ones that aren’t mushy
- 16 ounces frozen peaches, thawed and drained – Frozen actually works better than out-of-season fresh ones
The Supporting Cast:
- 1 teaspoon lemon juice – Brightens everything up and keeps the fruit from browning
- 1 teaspoon vanilla extract – Because vanilla makes everything better
The Fancy Finishing Touch:
- Egg wash and sanding sugar – For that bakery-quality golden sparkle
Need to switch things up? Fresh peaches work great when they’re in season. You can use blackberries or a berry mix instead of just raspberries. Brown sugar adds caramel notes if you’re feeling fancy.
Let’s Build This Raspberry Peach Pie Masterpiece!
Step 1: Get Your Oven Ready
Crank that oven to 425°F and get your pie crusts ready. Roll out the bottom crust and fit it into your 9-inch pie plate. Leave some overhang for crimping later – we’re going for rustic elegance here, not perfect edges.
Pop that bottom crust in the fridge while you work on the filling. Cold crust = less shrinkage = happier you.
Step 2: Mix Your Thickening Squad
In a small bowl, stir together the cornstarch and sugar until they’re completely combined. This is super important – you don’t want lumpy cornstarch ruining your beautiful raspberry peach pie filling.
Step 3: Prep Your Gorgeous Fruit
Gently place those raspberries and thawed (and well-drained) peaches in a large bowl. Be gentle with the raspberries – they’re delicate little things. Add the lemon juice and vanilla, giving everything a gentle toss.
Pro tip: Pat those peaches dry with paper towels after thawing. Nobody wants a soggy-bottomed raspberry peach pie!
Step 4: Bring It All Together
Sprinkle that cornstarch-sugar mixture over your fruit and toss gently but thoroughly. You want every piece coated so your pie thickens up perfectly. Let it sit for about 5 minutes – the fruit will start releasing its juices, which is exactly what we want.
Step 5: Assemble Your Beauty
Spread that gorgeous fruit mixture evenly in your chilled pie shell. Try to distribute both fruits so every slice gets the perfect raspberry-peach ratio. Carefully lay your top crust over the filling – don’t rush this part!
Trim the excess dough, leaving enough to crimp the edges together. Cut several slits in the top crust for steam vents. Make them pretty – they’re functional AND decorative!
Step 6: Make It Bakery-Beautiful
Brush that top crust with egg wash for the most gorgeous golden color, then sprinkle generously with sanding sugar. This is what makes your raspberry peach pie look like it came from a fancy bakery instead of your kitchen.
Step 7: The Baking Magic
Put your pie on a rimmed baking sheet (trust me, fruit pies bubble over) and cover the edges with a pie shield to prevent burning. Bake at 425°F for 10 minutes, then drop it to 350°F and bake for another 45-55 minutes.
You’ll know your raspberry peach pie is done when the crust is golden and you can see active bubbling through those steam vents.
Step 8: The Torture Chamber (AKA Cooling)
This is the hardest part – you have to let your raspberry peach pie cool COMPLETELY before cutting it. I know it smells incredible and looks perfect, but if you cut it too early, you’ll get fruit soup instead of perfect slices. We’re talking 3-4 hours here, people.
Making Your Raspberry Peach Pie Look Amazing
When you finally get to slice this beauty, use a sharp knife dipped in warm water and wiped clean between cuts. The color contrast when you cut into this raspberry peach pie is absolutely stunning – those red raspberries and golden peaches against the flaky crust.
Serve it at room temperature to really appreciate all those complex flavors, or warm it slightly and add vanilla ice cream for the ultimate comfort food experience.
PrintRaspberry Peach Pie: The Summer Combo That’ll Make You Forget Store-Bought Desserts Exist
A delicious homemade pie filled with juicy raspberries and sweet peaches wrapped in a buttery, golden crust.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 recipes All Butter Pie Crust
- 1/4 cup (32 g) cornstarch
- 2/3 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
- Egg wash and sanding sugar (for coating)
Instructions
- Preheat oven to 425°F.
- Prepare crusts for a 2-crust pie in a 9-inch pie plate.
- Stir cornstarch and sugar together in a small bowl.
- Place raspberries and peaches in a large bowl. Add lemon juice and vanilla extract. Sprinkle sugar mixture over fruit and toss to coat evenly.
- Spread fruit filling into prepared pie crust.
- Lay the top crust over the filling. Crimp and trim the edges as desired. Cut slits in the top crust to allow steam to escape.
- Brush the crust with egg wash and sprinkle with sanding sugar.
- Place the pie pan on a rimmed baking sheet. Cover the edges with a pie crust shield.
- Bake at 425°F for 10 minutes, then reduce oven temperature to 350°F and bake for an additional 45–55 minutes until the crust is light golden brown.
- Cool the pie completely before slicing.
- Store in the refrigerator for up to 3 days or freeze for up to 3 months.
Notes
- Thaw frozen peaches completely and drain to prevent excess moisture.
- Use fresh peaches when in season for even better flavor.
- Cool the pie fully before slicing to allow the filling to set.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 24g
- Sodium: 190mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
Storage and Make-Ahead Tips
Storage: Your raspberry peach pie will keep covered in the fridge for up to 3 days, and honestly, it tastes even better the next day as all those flavors meld together.
Freezer-friendly: This baby freezes beautifully for up to 3 months when wrapped well.
Make-ahead hack: Prep your pie crusts up to 2 days ahead, but assemble the pie the day you’re baking it for the best texture.
Reheating: Warm individual slices in a 300°F oven for 10-15 minutes to get that bottom crust crispy again.
Want to Get Creative With Your Raspberry Peach Pie?
Almond Lovers: Add almond extract and sliced almonds on top for sophisticated flavor depth.
Spice Things Up: Add fresh grated ginger and cinnamon for warm spice notes.
Fancy Pants Version: Replace some sugar with honey and add culinary lavender for an elegant twist.
Adult Version: Add a splash of bourbon for sophisticated grown-up flavors.
More Fruit Dessert Magic That’ll Rock Your World!
If this raspberry peach pie has got you hooked on fruit desserts (and honestly, how could it not?), you’re going to absolutely love these other seasonal treats that capture the same amazing fruit-forward vibes.
For when apple season hits and you need something cozy, this old-fashioned easy apple crisp is pure comfort food gold. It’s got that perfect crispy topping and tender apples that’ll make your house smell like autumn heaven.
Then there’s this insane caramel apple cinnamon roll dump cake that’s basically like fall decided to become a dessert. It’s ridiculously easy and tastes like you spent hours in the kitchen (but you totally didn’t).
And if you’re all about that rustic fruit dessert life, this berry cobbler recipe is going to be your new best friend. It’s got that same gorgeous fruit-and-pastry combo that makes pies so irresistible, but way less fussy to make.
Want tons more fruit dessert inspiration and seasonal baking ideas? I’ve got my Pinterest loaded with amazing recipes and tips that’ll keep your dessert game strong all year long!
Why This Raspberry Peach Pie is Peak Summer Perfection
Look, I’ve made a lot of pies in my day, but this raspberry peach pie holds a special place in my heart. There’s something magical about combining these two fruits when they’re at their absolute peak – it’s like capturing summer in a pie dish.
This gorgeous raspberry peach pie is the kind of dessert that makes people linger around the dinner table, asking for seconds and begging for the recipe. It’s what Fourth of July celebrations and summer potlucks are made of.
The genius of this raspberry peach pie lies in how perfectly balanced it is. The sweetness, the tartness, the flaky crust, the tender fruit – everything just works together in this beautiful harmony that makes you close your eyes and savor every single bite.
Whether you’re making this raspberry peach pie for a special occasion or just because it’s Tuesday and you deserve something amazing, it’s going to deliver every single time. Just remember to use quality fruit, be patient with the cooling process (seriously, I can’t stress this enough), and prepare for everyone to ask you to make it again next week.
Trust me, once you master this raspberry peach pie, you’ll understand why summer fruit pies are worth all the effort. It’s not just dessert – it’s edible sunshine that happens to come with a flaky crust!
Frequently Asked Questions
How do you keep the bottom crust of a peach pie from getting soggy?
Prevent soggy bottom crust by pre-baking (blind baking) the bottom crust for 10-15 minutes before adding filling, using cornstarch as a thickener, draining excess juice from thawed peaches, and baking the pie on the bottom oven rack for the first 15 minutes. A pie crust shield protects edges while ensuring the bottom gets adequate heat.
What is the most powerful raspberry pie?
The most flavorful raspberry pie typically combines fresh raspberries with a small amount of lemon juice and minimal sugar to preserve their natural tartness. Adding raspberry liqueur or concentrate can intensify flavor, while combining raspberries with complementary fruits like peaches creates complex, powerful flavor profiles that highlight the raspberry’s distinctive taste.
What is the best thickener for peach pie?
Cornstarch is the best thickener for peach pie because it creates a clear, smooth filling that doesn’t mask the fruit flavors. Use 3-4 tablespoons for a 9-inch pie. Tapioca starch also works well, while flour can make the filling cloudy. Instant tapioca provides excellent thickening with a slight texture that some bakers prefer.
Do you have to peel peaches before making a pie?
You don’t have to peel peaches for pie, though it’s a matter of personal preference. Peach skins soften during baking and add fiber and nutrients. However, some people prefer the smoother texture of peeled peaches. If using frozen peaches, they’re often already peeled. For fresh peaches, blanching in boiling water for 30 seconds makes peeling easier if desired.