Description
This Raspberry Peach Pie is a delightful summer dessert featuring a buttery pie crust filled with a vibrant mix of fresh raspberries and thawed peaches. Sweetened with sugar and enhanced with lemon juice and vanilla, it’s perfect for warm weather gatherings and can be topped with an egg wash and sanding sugar for a beautifully golden crust.
Ingredients
Pie:
- 2 recipes All Butter Pie Crust
- ¼ cup (32 g) cornstarch
- ⅔ cup (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
Coating:
- Egg wash
- Sanding sugar
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) to prepare for baking the pie.
- Prepare pie crusts: Line a 9-inch pie plate with one crust from the all-butter pie crust recipe, ensuring it’s fitted properly for a two-crust pie.
- Mix sugar and cornstarch: In a small bowl, combine the cornstarch and granulated sugar thoroughly to create the thickening and sweetening mixture.
- Prepare fruit filling: In a large bowl, gently toss the raspberries and thawed, drained peaches with the lemon juice and vanilla extract. Then sprinkle the sugar-cornstarch mixture over the fruit and toss again to evenly coat.
- Fill pie plate: Spread the coated fruit mixture evenly into the prepared pie crust in the 9-inch pie plate.
- Add top crust: Carefully place the second crust over the filling, trim the edges, and crimp them to seal. Cut several slits in the top crust to allow steam to escape during baking.
- Apply coating: Brush the top crust with egg wash and sprinkle with sanding sugar for a golden, sparkly finish.
- Prepare for baking: Place the pie pan on a rimmed baking sheet and cover the edges of the pie with a pie crust shield to prevent over-browning.
- Bake pie: Bake initially at 425°F (220°C) for 10 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 to 55 minutes, until the crust is light golden and the filling is bubbly.
- Cool and store: Remove the pie from the oven and let it cool completely before slicing to allow the filling to set. Store refrigerated for up to 3 days or freeze for up to 3 months.
Notes
- Ensure that frozen peaches are fully thawed and well drained before mixing to avoid a soggy crust.
- Do not mix the fruit with the sugar mixture until just before filling the pie to prevent the fruit from releasing too much juice prematurely.
- Baking the pie on a rimmed baking sheet helps catch any drips and keeps your oven clean.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
