Juicy Peach Raspberry Pie

You know those desserts that just scream summer? The kind where the first bite instantly makes you think of picnics, porch swings, and sticky fingers? That's this Peach Raspberry Pie for me. It all started when my aunt brought a version of it to a family reunion—I took one bite, and wow, I was hooked. The sweet, juicy peaches playing off the bright tartness of raspberries, all wrapped up in a buttery, flaky crust... I knew I had to figure out how to make it myself.

Now, it’s my go-to for every summer gathering. And the best part? It’s actually pretty simple—just 30 minutes of hands-on prep, about 50 minutes in the oven, and then the hardest part: waiting for it to cool before digging in. Trust me, the wait is worth it. That first slice, with a little vanilla ice cream melting on top? Pure magic.

Why You’ll Love Peach Raspberry Pie

Oh, where do I even start? This pie is basically summer in dessert form, and here’s why you’re going to adore it:

• The flavor combo is unreal: Sweet peaches and tart raspberries balance each other perfectly—like they were made to be together.
• It’s easier than you think: No fancy techniques here—just toss the filling, roll out the crust, and bake. Even if you’re nervous about pies, you’ve got this.
• Works for any occasion: Backyard BBQ? Check. Fancy dinner party? Absolutely. Just because it’s Tuesday? Oh yes.
• The crust is everything: Buttery, flaky, and sturdy enough to hold all that juicy filling without getting soggy (thanks, cornstarch!).
• Leftovers? What leftovers: But if by some miracle there are any, they taste even better the next day.

Seriously, one bite and you’ll be hooked. It’s that good.

Ingredients You’ll Need for Peach Raspberry Pie

Grab these ingredients, and you’re halfway to pie heaven. Pro tip: measure everything before you start—it makes the whole process so much smoother.

• 2 recipes All Butter Pie Crust (homemade or store-bought—I won’t judge!)
• ¼ cup (32 g) cornstarch (this keeps the filling from being a juicy mess)
• ⅔ cup (134 g) granulated sugar (plus extra for sprinkling—because sparkly crusts are happy crusts)
• 12 oz (340 g) fresh raspberries, washed and drained (pat them dry gently so they don’t bleed everywhere)
• 16 oz (454 g) frozen peaches, thawed and drained (squeeze out excess liquid—soggy pie is sad pie)
• 1 teaspoon lemon juice (brightens everything up like magic)
• 1 teaspoon vanilla extract (the secret whisper of flavor)
• Egg wash (1 beaten egg + 1 tablespoon water—for that golden, glossy finish)
• Sanding sugar (optional, but oh-so-pretty)

Pie Crust & Filling Essentials

About that crust: cold butter is non-negotiable. It’s what gives you those dreamy, flaky layers. And the cornstarch? It’s not just there for fun—it soaks up the fruit juices so your slices hold together instead of collapsing into a puddle (been there, not cute).

Sweeteners & Flavor Enhancers

The sugar might seem like a lot, but trust me, those raspberries are tart little things! The lemon juice keeps the flavors bright, and the vanilla? It’s like a cozy hug for your taste buds. If you’re feeling fancy, a pinch of cinnamon works too—just don’t tell the purists.

Step-by-Step Peach Raspberry Pie Instructions

Okay, let’s get to the fun part! Follow these steps, and you’ll have a pie that’ll make everyone at the table go quiet for a second (in a good way).

Preparing the Crust

1. Preheat your oven to 375°F (190°C). This gives it time to get nice and toasty while you prep everything else.
2. Roll out one pie crust on a lightly floured surface until it’s about ⅛-inch thick. Don’t stress over perfection—rustic is charming! Gently fit it into a 9-inch pie dish, letting the edges hang over. Pop it in the fridge to chill while you make the filling. Cold crust = less shrinkage, promise.

Mixing the Filling

3. In a big bowl, whisk the cornstarch and sugar together. No lumps, please—we’re not making a science experiment.
4. Add the raspberries, peaches, lemon juice, and vanilla. Now, here’s the key: fold gently with a rubber spatula. Raspberries are delicate, and we want them to stay whole(ish). A few bursts are fine—they add character!

Assembling & Baking

5. Pour the filling into your chilled crust. Spread it evenly, but don’t pack it down—those air pockets help the fruit cook evenly.
6. Roll out the second crust just like the first. Drape it over the filling, then trim the overhang to about 1 inch. Fold the edges under and crimp with your fingers or a fork. Seal it tight—this keeps the juices from bubbling out and making a mess.
7. Brush the top with egg wash (that’s your beaten egg + water) and sprinkle with sanding sugar. Then, take a sharp knife and cut a few slits in the top crust. Think of them as little steam vents—they’ll keep your crust from puffing up like a balloon.
8. Bake for 45–50 minutes, or until the crust is golden brown and the filling is bubbling through the slits. If the edges brown too fast, cover them with foil.
9. Let it cool completely—I know, torture! But slicing too soon turns your beautiful pie into a fruit soup. Wait at least 2 hours, or better yet, let it set overnight. The patience pays off, I swear.

And that’s it! Now just try not to eat the whole thing in one sitting. (No guarantees.)

Peach Raspberry Pie Variations

One of my favorite things about this pie? How easy it is to tweak! Whether you're swapping fruits or playing with flavors, there's always room to make it your own. Here are some of my go-to twists:

• Nectarines for peaches: Ran out of peaches? No problem! Nectarines work just as well—just peel them first.
• Almond extract: Swap the vanilla for almond extract (just ½ tsp—it’s potent!) for a marzipan-like vibe.
• Berry medley: Toss in some blackberries or blueberries with the raspberries for extra color and flavor.

Gluten-Free & Vegan Options

Dietary restrictions? Don’t worry—this pie’s still on the table:

• Crust hack: Use your favorite gluten-free flour blend (I like 1-to-1 mixes) and vegan butter sticks. The texture might be slightly different, but the flavor’s still fantastic.
• Egg wash swap: Brush the crust with almond milk or maple syrup for shine instead of egg wash.

Adding Texture

Want to mix things up? Try these fun tweaks:

• Streusel topping: Skip the top crust and sprinkle on a mix of oats, brown sugar, and butter for a crunchy contrast.
• Lattice crust: Feeling fancy? Weave strips of dough over the filling—it’s easier than it looks, and so pretty!
• Crumbly edges: Press chopped nuts (almonds or pecans) into the crimped crust edges for extra crunch.

See? Endless possibilities. Now go play with your food—I mean, pie!

Serving and Storage Tips for Peach Raspberry Pie

Okay, let’s talk about the best part: eating this beauty! Here’s how to make it shine:

• Serving: Warm slices with a scoop of vanilla ice cream are *chef’s kiss*. The cold cream melting into the sweet-tart filling? Absolute perfection. Or go wild with whipped cream or a drizzle of caramel.
• Room temp storage: If (somehow) there’s leftover pie, just cover it loosely with foil or a clean towel. It’ll keep at room temp for about 2 days—though good luck making it last that long!
• Fridge for longer: Need more time? Refrigerate it for up to 4 days. Just warm slices for 10 seconds in the microwave to bring back that fresh-baked magic.
• Freezing: Wrap the whole pie (or slices) tightly in plastic, then foil. Freeze for up to 3 months. Thaw overnight in the fridge, then reheat gently.

Pro tip: Hide a slice for yourself before serving. You’ll thank me later.

Helpful Notes for Perfect Peach Raspberry Pie

A few last tricks to make sure your pie turns out amazing every single time:

• Drain that fruit like your pie depends on it (because it kinda does). Frozen peaches release tons of juice—squeeze 'em in a clean towel or press with paper towels. Same goes for raspberries after washing—pat them gently dry.
• Keep everything cold, especially the crust. If your kitchen’s hot, pop the assembled pie in the freezer for 15 minutes before baking. Cold = flaky layers instead of sad, dense pastry.
• Watching sugar? You can reduce it to ½ cup—the raspberries will be tarter, but still delicious. Or try swapping half with honey or maple syrup for deeper flavor.
• No sanding sugar? Regular sugar works fine—just sprinkle it lighter so it doesn’t overwhelm.

Remember: even "ugly" pies taste incredible. Have fun with it!

Frequently Asked Questions About Peach Raspberry Pie

Got questions? I've got answers! Here are the big ones I hear all the time:

1. Can I use frozen raspberries instead of fresh?
   You can, but thaw and drain them really well first—they’ll bleed more juice than fresh. Maybe add an extra teaspoon of cornstarch to compensate.
2. How do I keep the bottom crust from getting soggy?
   Three tricks: 1) Chill the crust before filling, 2) Don’t overmix the filling (juicy fruit = soggy risk), and 3) Bake on the oven’s lower rack—the direct heat crisps it up.
3. Can I make this pie ahead?
   Absolutely! Assemble it (unbaked) and freeze overnight, then bake straight from frozen—just add 10-15 extra minutes. Or bake and freeze for up to 3 months.

Still stumped? Drop your question in the comments—I’ll help troubleshoot!

Final Thoughts on Peach Raspberry Pie

If there’s one pie that deserves a spot in your summer rotation, it’s this one. Sweet, tart, buttery—it’s everything a dessert should be. So grab those peaches and raspberries, roll up your sleeves, and get baking! And when you do? Tag me—I want to see your masterpiece. Happy pie-making, friends!

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