Ultimate Raspberry Peach Pie Recipe: 8 steps for Perfect pie

Question 1

How do you keep the bottom crust of a peach pie from getting soggy?

Accepted Answer

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.

Question 2

What is the most powerful raspberry pie?

Accepted Answer

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.

Question 3

What is the best thickener for peach pie?

Accepted Answer

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.

Question 4

Do you have to peel peaches before making a pie?

Accepted Answer

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.

Raspberry Peach Pie: The Summer Combo That’ll Make You Forget Store-Bought Desserts Exist

Ingredients

Instructions

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Nutrition