Delicious Peach Raspberry Pie Recipe

Oh my goodness, let me tell you about the first time I made peach raspberry pie. It was one of those sweltering summer afternoons where the air smelled like sunshine and ripe fruit, and I had just come back from the farmers' market with a basket overflowing with peaches and raspberries. I remember thinking, "Why choose between them when you can have both?" And just like that, my favorite summer pie was born.

This peach raspberry pie is everything you want in a summer dessert-juicy, sweet peaches dancing with tart raspberries, all wrapped up in a flaky, buttery crust. It's the kind of pie that makes people close their eyes and sigh after the first bite. And the best part? It's shockingly easy to throw together, even if you're not a pie expert. Whether it's for a backyard barbecue, a lazy Sunday, or just because you deserve something delicious, this pie is your answer. Trust me, once you try this combo, you'll never look at plain peach pie the same way again.

Why You'll Love This Peach Raspberry Pie

• Sweet and tangy perfection: The peaches bring that honeyed summer sweetness while the raspberries add just the right punch of tartness. It's like fireworks in your mouth!
• Foolproof crust magic: Even if you're nervous about pie dough, this one works every time. The buttery layers practically beg to be eaten.
• Looks fancy, but secretly easy: That golden, sugar-speckled top crust makes it look like you spent hours, but we'll keep our little 30-minute-prep secret.
• Summer in every bite: There's nothing more nostalgic than fruit pie-this one tastes like sunshine and porch swings.
• Crowd-pleaser alert: I've never brought this to a gathering without someone asking for the recipe (and licking their plate).

Ingredients You'll Need for Peach Raspberry Pie

For the Pie Crust

• 2 recipes All Butter Pie Crust: Homemade is best here-trust me, that flaky, buttery goodness is worth the effort. If you're in a pinch, store-bought works, but go for the good stuff!

For the Peach Raspberry Filling

• ¼ cup (32 g) cornstarch: This is our magic thickener-no runny pie here!
• ⅔ cup (134 g) granulated sugar: Plus extra for sprinkling, because we're fancy like that.
• 12 oz (340 g) fresh raspberries: Washed, drained, and gently patted dry. If they're a little tart, even better-they'll balance the sweetness.
• 16 oz (454 g) frozen peaches: Thawed and drained well (soggy fruit = sad pie). Fresh peaches work too-just peel and slice 'em!
• 1 teaspoon lemon juice: A bright little zing to make the flavors pop.
• 1 teaspoon vanilla extract: The secret whisper of warmth in every bite.

For the Coating

• Egg wash and sanding sugar: Just whisk an egg with a splash of water for the wash, and use coarse sugar for that irresistible sparkly crunch.

Step-by-Step Instructions for Peach Raspberry Pie

Preparing the Crust

First things first-let's get that oven going! Crank it up to 375°F (190°C). While it's heating, take one of your pie crusts and roll it out on a lightly floured surface until it's about 12 inches across. Don't stress about perfection-rustic is charming! Gently drape it into a 9-inch pie dish, letting the edges hang over. Give the bottom a few little pricks with a fork (this keeps it from puffing up too much). Pop it in the fridge while you work on the filling-cold crust = flaky crust!

Mixing the Filling

Now for the fun part-the fruit! In a big bowl, whisk together the cornstarch and sugar. This is what'll thicken all those glorious juices. Add your raspberries and peaches (careful with the berries-they bruise easily!), then drizzle in the lemon juice and vanilla. Use a big rubber spatula to fold everything together gently. You want every piece coated but not smashed-we're making pie, not jam! Let it sit for 5 minutes so the sugar can work its magic.

Assembling and Baking

Pour that beautiful fruity mixture into your chilled crust. Roll out the second crust just like the first and lay it over the top. Trim the edges to about an inch overhang, then tuck and crimp them together-use your fingers or a fork to make it pretty. Here's the important part: take a sharp knife and cut 4-5 slits in the top crust. These vents let steam escape so your pie doesn't explode (trust me, I learned that the hard way). Brush the top with egg wash and sprinkle generously with sugar-this gives it that golden, crackly finish.

Bake for about 45 minutes, until the crust is deeply golden and you see bubbly juices peeking through the vents. Your kitchen will smell like heaven! Let it cool completely-I know it's hard to wait, but this helps the filling set. Slice, serve with vanilla ice cream, and watch everyone's eyes light up.

Variations for Peach Raspberry Pie

Listen, this pie is already a showstopper as-is, but sometimes you just wanna play around, right? Here are some fun twists I've tried (and loved):

• Fresh peaches instead of frozen: When they're in season, nothing beats the flavor of fresh peaches. Just peel and slice about 4 cups-they'll be extra juicy, so maybe add an extra tablespoon of cornstarch.
• Spice it up: A pinch of cinnamon or a dash of cardamom in the filling adds this warm, cozy depth that's especially nice in late summer. My grandma swears by adding a tiny bit of black pepper-sounds weird, but try it!
• Go lattice: Feeling fancy? Weave strips of the top crust into a lattice. It looks impressive but is easier than you think-plus, you get extra crispy edges!
• Berry swap: Ran out of raspberries? Blackberries or blueberries work beautifully too. The more fruit, the merrier, I say.
• Brown sugar twist: Swap half the white sugar for brown sugar-it gives this caramel-y richness that's downright addictive.

The best part about pie? There are no wrong answers. Mix and match these ideas or invent your own-it's your kitchen playground!

Serving and Storage Tips for Peach Raspberry Pie

Okay, I know it's torture, but do not slice into this pie right out of the oven. I repeat: walk away for at least 2 hours! That filling needs time to set up-otherwise, you'll have a delicious but soupy mess (been there). If you can resist, letting it cool completely gives you those perfect, clean slices. Though if you're like me and just can't wait, grab a spoon and call it a "rustic" dessert-no judgment here!

Leftovers? Ha! Just kidding-I know they're rare. But if you somehow have some, cover it loosely with foil or plastic and leave it at room temp for a day. After that, pop it in the fridge for up to 3 more days. Want to enjoy it warm? A quick 10-minute reheat in a 300°F (150°C) oven brings back that fresh-from-the-oven magic. Or go rogue and eat it cold for breakfast-those fruit servings totally count as health food, right?

Freezing works too! Wrap the whole pie (or individual slices) tightly in plastic, then foil, and freeze for up to 3 months. Thaw overnight in the fridge and reheat as needed. Pro tip: Freeze before baking-just assemble, freeze unbaked, then bake straight from frozen (add 15-20 extra minutes). Summer cravings solved in January!

Helpful Notes for Perfect Peach Raspberry Pie

Here's the truth - pie perfection is all about patience. That filling needs time to thicken as it cools, so resist the urge to slice too soon! If you absolutely can't wait (I get it), at least give it a solid hour. And listen, a scoop of vanilla ice cream isn't just a suggestion - it's practically a law. The way it melts into those warm, fruity juices? *Chef's kiss*. For extra credit, try cinnamon or almond ice cream - you're welcome.

Oh! If your crust starts browning too fast, just tent some foil over the top. And don't panic if the filling bubbles over a bit - that's just your pie telling you it's happy (keep a baking sheet underneath to catch drips).

Frequently Asked Questions About Peach Raspberry Pie

1. Can I use all frozen fruit instead of fresh raspberries?
   Absolutely! Just thaw and drain them really well-I'll even pat them dry with paper towels. Frozen berries can be extra juicy, so you might want to add an extra teaspoon of cornstarch.
2. Help! My bottom crust is always soggy. How do I fix that?
   Two tricks: First, chill your crust before baking (that 10-minute fridge time matters!). Second, you can brush the bottom crust with a thin layer of beaten egg white before adding filling-it creates a barrier. Works like magic!
3. Can I make this pie ahead of time?
   Yes! Assemble it (unbaked) and keep it in the fridge overnight. Or freeze it for up to 3 months! Just add 10-15 minutes to the baking time if going straight from the freezer.
4. My filling is too runny-what went wrong?
   Probably just needed more cooling time! But if it's still soup after 3 hours, next time try upping the cornstarch by a tablespoon or letting the filling sit with the sugar for 10 minutes before baking (it draws out extra juice).
5. Can I use a different thickener instead of cornstarch?
   Sure-tapioca starch or instant ClearJel work great (use the same amount). Flour can work in a pinch, but you'll need 2 extra tablespoons since it's not as strong.

Final Thoughts on Peach Raspberry Pie

At the end of the day, this peach raspberry pie is everything I love about summer baking-simple, vibrant, and guaranteed to make people happy. It's the kind of dessert that feels fancy but doesn't demand perfection, where a little messiness just adds to the charm. Whether you're serving it to guests or sneaking a midnight slice straight from the fridge (again, no judgment), that sweet-tangy magic never fails. So grab those peaches and raspberries, roll up your sleeves, and let the oven do the rest. Trust me, one bite of that buttery crust and juicy filling, and you'll be hooked. Happy baking, friends-and save me a slice!