Peach & Raspberry Pie: The Summer Slice You Can’t Ignore

Picture this: a golden, buttery crust cradling a juicy, tangy-sweet filling that explodes with every bite. Peach and raspberry pie isn’t just dessert—it’s a flavor riot. Why settle for basic when you can have a pie that’s half sunshine, half fireworks?

This isn’t your grandma’s pie (unless your grandma was a rockstar). It’s the kind of dessert that makes people hover around the kitchen, pretending they’re “just checking on things.” Ready to make it? Let’s go.

Why This Recipe Works

The magic here is in the contrast.

Peaches bring that mellow, floral sweetness, while raspberries punch in with tartness. Together? They’re the Beyoncé and Jay-Z of fruit fillings.

The crust? Flaky, buttery, and sturdy enough to hold the juiciness without turning soggy. Plus, it’s stupidly easy to make—no fancy techniques, just big rewards.

Ingredients

• For the crust: 2 ½ cups all-purpose flour, 1 cup cold unsalted butter (cubed), 1 tsp salt, 1 tbsp sugar, 6-8 tbsp ice water
• For the filling: 3 cups peeled, sliced peaches, 1 ½ cups fresh raspberries, ¾ cup sugar, ¼ cup cornstarch, 1 tbsp lemon juice, 1 tsp vanilla extract, ½ tsp cinnamon
• For the egg wash: 1 egg, 1 tbsp water, coarse sugar (for sprinkling)

Step-by-Step Instructions

1. Make the crust: Pulse flour, salt, and sugar in a food processor.

   Add butter and pulse until crumbly. Drizzle in ice water until dough forms. Chill for 30 minutes.

2. Prep the filling: Toss peaches, raspberries, sugar, cornstarch, lemon juice, vanilla, and cinnamon in a bowl.

   Let sit for 15 minutes (this is where the magic starts).

3. Roll it out: Split dough in half. Roll one half into a 12-inch circle for the bottom crust. Fit it into a 9-inch pie dish.

   Trim edges.

4. Fill it up: Dump the fruit mixture into the crust. Dot with butter if you’re feeling extra (you should).
5. Top it off: Roll the second dough half into another 12-inch circle. Lay it over the filling, seal the edges, and crimp.

   Cut slits for steam.

6. Bake: Brush with egg wash, sprinkle sugar, and bake at 375°F for 45-50 minutes until golden. Let it cool unless you enjoy molten fruit lava.

Storage Instructions

Keep the pie at room temp for up to 2 days (if it lasts that long). For longer storage, refrigerate for up to 5 days.

Reheat slices in the oven for 10 minutes to revive the crust. Freezing? Wrap tightly and freeze for up to 3 months—thaw before reheating.

Why You Should Make This Pie

First, it’s delicious—obviously.

But it’s also a crowd-pleaser that looks impressive with minimal effort. The combo of peaches and raspberries packs vitamins and antioxidants, so technically, it’s health food. Plus, baking this pie makes your house smell like a fairy tale.

Win-win-win.

Common Mistakes to Avoid

• Skipping the chill: Cold dough = flaky crust. Don’t rush it.
• Overfilling: Fruit shrinks, but juice bubbles over. Leave a little space.
• Undercooking: A pale crust is a sad crust.

  Wait for that golden-brown glory.

• Ignoring the slits: No steam vents = fruit soup. Don’t do it.

Alternatives

No raspberries? Swap in blackberries or strawberries.

Vegan? Use coconut oil instead of butter and a flax egg for the wash. Gluten-free?

A 1:1 GF flour blend works (but the texture may vary). Want more crunch? Add a streusel topping instead of a full crust.

Experiment—it’s pie, not rocket science.

FAQs

Can I use frozen fruit?

Yes, but thaw and drain it first. Frozen fruit releases more liquid, which can make the filling watery.

Why is my crust soggy?

You probably didn’t bake it long enough or skipped the cornstarch. Also, let the pie cool before slicing—this helps the filling set.

Can I make this ahead?

Absolutely.

Prep the dough and filling separately up to 2 days in advance. Assemble and bake the day you serve it.

Do I need a food processor?

Nope. Use a pastry cutter or your hands to work the butter into the flour.

Just keep everything cold.

Final Thoughts

This peach and raspberry pie is the dessert equivalent of a mic drop. It’s easy, stunning, and tastes like summer on a plate. Whether you’re impressing guests or treating yourself, this pie delivers.

Now go bake it—and try not to eat the whole thing in one sitting (no promises).