Description
A delicious Peach Raspberry Pie with a flaky all-butter crust, sweet peaches, and tart raspberries.
Ingredients
Scale
- 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 375°F (190°C).
- Roll out one pie crust and place it in a 9-inch pie dish.
- In a large bowl, mix cornstarch and sugar.
- Add raspberries, peaches, lemon juice, and vanilla extract. Toss gently.
- Pour filling into the pie crust.
- Roll out the second pie crust and place it over the filling. Seal and crimp edges.
- Brush with egg wash and sprinkle with sanding sugar.
- Cut slits in the top crust for ventilation.
- Bake for 45-50 minutes or until golden brown.
- Let cool before serving.
Notes
- Use fresh raspberries for the best flavor.
- Thaw frozen peaches completely and drain excess liquid.
- Chill pie crust before baking for a flakier texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 30mg
Keywords: peach raspberry pie, fruit pie, summer dessert, homemade pie