Raspberry Peach Pie

Why Make This Recipe

Raspberry Peach Pie Crust is a delightful dessert that brings together the sweet and tangy flavors of fresh raspberries and juicy peaches. It’s perfect for summer gatherings, family dinners, or just a cozy evening at home. The flaky, buttery crust complements the fruity filling beautifully. Making this pie is not only fun but can also impress your friends and family.

How to Make Raspberry Peach Pie Crust

Ingredients

• 2 portions all-butter pie crust
• 32 grams cornstarch
• 134 grams granulated sugar
• 340 grams fresh raspberries, washed and drained
• 454 grams frozen peaches, thawed and drained
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• Egg wash (beaten egg for brushing)
• Sanding sugar, for topping

Directions

1. Preheat your oven to 220°C.
2. Line a 23-centimeter pie plate with one portion of the pie crust, making sure to leave some excess over the rim.
3. In a small bowl, combine the cornstarch and granulated sugar.
4. In a large mixing bowl, place the raspberries and peaches. Add the lemon juice and vanilla extract, then sprinkle the cornstarch-sugar mixture over the fruit. Gently toss the fruit to coat it evenly.
5. Transfer the fruit mixture into the lined pie plate. Drape the second pie crust over the filling. Trim and crimp the edges securely to seal it.
6. Cut several vents in the top crust to allow steam to escape.
7. Brush the surface of the crust with egg wash and sprinkle with sanding sugar.
8. Place the pie plate on a rimmed baking sheet. Cover the edge of the crust and bake at 220°C for 10 minutes.
9. Reduce the oven temperature to 175°C and continue baking for 45–55 minutes until the crust is pale golden and the filling is bubbling.
10. Allow the pie to cool completely on a wire rack before slicing.

How to Serve Raspberry Peach Pie Crust

Serve the Raspberry Peach Pie Crust as a charming centerpiece at your dessert table. It tastes great on its own, or you can add a scoop of vanilla ice cream or a dollop of whipped cream on top. Pair it with a cup of coffee or tea for a delightful treat.

How to Store Raspberry Peach Pie Crust

To store your Raspberry Peach Pie Crust, cover it loosely with plastic wrap or foil and keep it in the refrigerator. It’s best eaten within 3-4 days. If you have leftover pie, you can also freeze it. Just wrap it well in plastic wrap or aluminum foil and store it in the freezer for up to 3 months.

Tips to Make Raspberry Peach Pie Crust

• Ensure your butter is cold when making the pie crust to achieve a flaky texture.
• Be gentle when tossing the fruit with the cornstarch and sugar mixture to avoid crushing the raspberries.
• If the crust edges brown too quickly, use strips of aluminum foil to cover them during baking.

Variation

For a different flavor, try mixing in some blackberries or blueberries with the raspberries and peaches. You could also add a pinch of cinnamon or nutmeg for a warm spice note.

FAQs

1. Can I use fresh peaches instead of frozen?
Yes, you can use fresh peaches. Just be sure to peel and slice them before adding them to the pie.

2. What can I use instead of cornstarch?
You can substitute cornstarch with all-purpose flour, but the texture may be slightly different.

3. Can I make the pie crust ahead of time?
Yes, you can make the pie crust in advance. Wrap it tightly and keep it in the fridge for up to 3 days or freeze for longer storage.

Enjoy making and savoring this delicious Raspberry Peach Pie Crust!

Raspberry Peach Pie Crust

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A delightful dessert that combines sweet raspberries and juicy peaches in a flaky, buttery crust, perfect for summer gatherings.

• Total Time: 70 minutes
• Yield: 8 servings 1x

Ingredients

Scale 1x2x3x

• 2 portions all-butter pie crust
• 32 grams cornstarch
• 134 grams granulated sugar
• 340 grams fresh raspberries, washed and drained
• 454 grams frozen peaches, thawed and drained
• 1 teaspoon lemon juice
• 1 teaspoon vanilla extract
• Egg wash (beaten egg for brushing)
• Sanding sugar, for topping

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Instructions

1. Preheat your oven to 220°C.
2. Line a 23-centimeter pie plate with one portion of the pie crust, leaving some excess over the rim.
3. In a small bowl, combine the cornstarch and granulated sugar.
4. In a large mixing bowl, place the raspberries and peaches. Add the lemon juice and vanilla extract, then sprinkle the cornstarch-sugar mixture over the fruit. Gently toss the fruit to coat it evenly.
5. Transfer the fruit mixture into the lined pie plate. Drape the second pie crust over the filling. Trim and crimp the edges securely to seal it.
6. Cut several vents in the top crust to allow steam to escape.
7. Brush the surface of the crust with egg wash and sprinkle with sanding sugar.
8. Place the pie plate on a rimmed baking sheet. Cover the edge of the crust and bake at 220°C for 10 minutes.
9. Reduce the oven temperature to 175°C and continue baking for 45-55 minutes until the crust is pale golden and the filling is bubbling.
10. Allow the pie to cool completely on a wire rack before slicing.

Notes

Serve with vanilla ice cream or whipped cream. Store covered in the refrigerator and consume within 3-4 days, or freeze for up to 3 months.

• Author: nevaeh-hall
• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 300
• Sugar: 20g
• Sodium: 150mg
• Fat: 10g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 3g
• Protein: 4g
• Cholesterol: 30mg