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

Raspberry peach pie with golden crust and decorative edges

A delicious homemade pie filled with juicy raspberries and sweet peaches wrapped in a buttery, golden crust.

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

  1. Preheat oven to 425°F.
  2. Prepare crusts for a 2-crust pie in a 9-inch pie plate.
  3. Stir cornstarch and sugar together in a small bowl.
  4. Place raspberries and peaches in a large bowl. Add lemon juice and vanilla extract. Sprinkle sugar mixture over fruit and toss to coat evenly.
  5. Spread fruit filling into prepared pie crust.
  6. 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.
  7. Brush the crust with egg wash and sprinkle with sanding sugar.
  8. Place the pie pan on a rimmed baking sheet. Cover the edges with a pie crust shield.
  9. 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.
  10. Cool the pie completely before slicing.
  11. 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.

Find it online: https://fiteatshub.com/ultimate-raspberry-peach-pie-recipe/