Ingredients
Scale
- 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
Instructions
- Preheat your oven to 220°C.
- Line a 23-centimeter pie plate with one portion of the pie crust, leaving some excess over the rim.
- In a small bowl, combine the cornstarch and granulated sugar.
- 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.
- 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.
- Cut several vents in the top crust to allow steam to escape.
- Brush the surface of the crust with egg wash and sprinkle with sanding sugar.
- Place the pie plate on a rimmed baking sheet. Cover the edge of the crust and bake at 220°C for 10 minutes.
- 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.
- 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.
- 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