Peach Raspberry Pie
A sweet and tangy pie combining fresh raspberries and peaches with a buttery crust.
Ingredients
Pie
- 2 recipes All Butter Pie Crust
- ¼ cup cornstarch 32 g
- ⅔ cups granulated sugar 134 g, plus more for sprinkling
- 12 ounces fresh raspberries 340 g, washed and drained
- 16 ounces frozen peaches 454 g, thawed and drained
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
Coating
- Egg wash and sanding sugar
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out one pie crust and fit it into a 9-inch pie dish.
- In a large bowl, mix cornstarch and sugar. Add raspberries, peaches, lemon juice, and vanilla extract. Stir gently to coat the fruit.
- Pour the fruit mixture into the pie crust. Roll out the second pie crust and place it over the filling. Trim and crimp the edges to seal.
- Brush the top crust with egg wash and sprinkle with sanding sugar. Cut a few slits in the top crust to vent.
- Bake for 45 minutes, or until the crust is golden and the filling is bubbly.
- Let the pie cool before serving.
Notes
For best results, let the pie cool completely to allow the filling to set.