Peach Raspberry Pie: The Summer Dessert That’ll Steal the Spotlight

Picture this: a golden, flaky crust cracking open to reveal a bubbling mix of juicy peaches and tart raspberries. The smell alone will make your neighbors “accidentally” drop by. This isn’t just pie—it’s a flavor explosion that’ll have people fighting for the last slice.

And guess what? You don’t need to be a pastry chef to pull it off. Ready to become the hero of your next BBQ?

Let’s go.

Why This Recipe Works

The magic here is in the balance. Peaches bring sweetness, raspberries add a tangy punch, and a buttery crust ties it all together. No soggy bottoms, no syrupy mess—just perfect texture and taste.

Plus, it’s easier than you think. Even if your baking skills start and end with toast, this pie won’t judge you.

Ingredients You’ll Need

• For the crust: 2 ½ cups all-purpose flour, 1 cup cold butter (cubed), 1 tsp salt, 1 tbsp sugar, 6-8 tbsp ice water
• For the filling: 4 cups sliced peaches (fresh or thawed), 1 ½ cups raspberries, ¾ cup sugar, ¼ cup cornstarch, 1 tbsp lemon juice, 1 tsp vanilla extract, ½ tsp cinnamon
• For the finish: 1 egg (for egg wash), 1 tbsp coarse sugar (optional)

Step-by-Step Instructions

1. Make the crust: Pulse flour, salt, and sugar in a food processor. Add butter until pea-sized crumbs form.

   Drizzle in ice water until dough comes together. Chill for 1 hour.

2. Prep the filling: Toss peaches, raspberries, sugar, cornstarch, lemon juice, vanilla, and cinnamon in a bowl. Let sit for 15 minutes—this avoids a watery pie, folks.
3. Roll it out: Split dough in half.

   Roll one half into a 12-inch circle for the bottom crust. Fit into a 9-inch pie dish. Trim edges.

4. Fill it up: Pour filling into the crust.

   Roll out the second dough half, place on top, and crimp edges. Cut slits for steam to escape.

5. Bake: Brush with egg wash, sprinkle sugar, and bake at 375°F for 45-55 minutes until golden. Let cool unless you enjoy molten fruit lava.

How to Store This Masterpiece

Room temperature is fine for 1 day (if it lasts that long).

After that, refrigerate for up to 4 days. Freeze unbaked pie for up to 3 months—just add 10-15 minutes to baking time straight from the freezer.

Why This Pie is a Win

Beyond tasting like summer in a dish, it’s versatile. Serve it warm with ice cream, cold for breakfast (we won’t tell), or as a bribe for favors.

Peaches and raspberries pack vitamins, but let’s be real—you’re here for the sugar and butter.

Common Mistakes to Avoid

• Overworking the dough: Tough crusts happen when you treat dough like a stress ball. Handle it gently.
• Skimping on cornstarch: This isn’t the time to wing it. Too little, and you’ve got soup.

  Too much, and it’s glue.

• Cutting too soon: Let the pie cool for at least 2 hours. Patience is a virtue, especially when avoiding third-degree burns.

Swaps and Subs

No peaches? Use nectarines or mango.

Raspberries too pricey? Blackberries or strawberries work. Gluten-free?

Swap flour for a 1:1 GF blend. Vegan? Coconut oil for butter and flax egg for egg wash.

The pie police won’t arrest you—promise.

FAQs

Can I use frozen fruit?

Yes, but thaw and drain it first. Nobody wants a pie swimming in fruit juice.

Why is my crust soggy?

You probably didn’t blind-bake the bottom crust or added too much water to the dough. Or maybe you ignored the cornstarch.

We warned you.

Can I make this ahead?

Absolutely. Assemble the pie and freeze it unbaked. Bake straight from frozen, adding extra time.

Your future self will thank you.

How do I prevent burnt edges?

Use a pie shield or foil around the edges after 20 minutes of baking. Unless you’re into charcoal-flavored dessert.

Final Thoughts

This peach raspberry pie is the ultimate crowd-pleaser—simple enough for beginners but impressive enough to fake culinary expertise. Whether you’re bribing in-laws or just treating yourself, it’s a guaranteed win.

Now go bake something legendary.