Peach Raspberry Pie

April 21, 2026

The quickest way to make your kitchen smell like late summer is to bake peaches until they turn jammy and fragrant—then tuck in a handful of raspberries for a bright, tangy pop. This peach raspberry pie does exactly that, with a glossy, bubbling filling that sets up nicely once it cools.

I make this one when I want a pie that looks a little fancy without extra fuss: the egg wash gives you a deeply golden crust, and that last sprinkle of sugar turns into a crisp, sparkly top. If you want the full recipe in one place later, bookmark this Peach Raspberry Pie page.

Why You’ll Love This Recipe

That peach-raspberry balance: peaches bring mellow sweetness, while raspberries add a tart edge that keeps each bite lively.
A filling that actually thickens: cornstarch and sugar turn the fruit juices into a glossy, sliceable set (especially after a proper cool).
Beautiful crust with minimal effort: the egg wash + sugar topping bakes into a shiny, crisp, bakery-style finish.
Quick assembly: it’s essentially mix, fill, dot with butter, top, and bake—no precooking the fruit.
Great “bubble test” for doneness: you’ll know it’s ready when the filling is visibly bubbling through the vents or lattice and the crust is deep golden.

The Story Behind This Recipe

I wanted a fruit pie where the peaches didn’t taste flat after baking, so I paired them with raspberries and a touch of lemon and vanilla—simple, but it makes the filling smell like warm peach jam with a berry-bright twist (if you like this style of fruit-and-fruit combo, you might also enjoy my brown butter strawberry peach pie).

What It Tastes Like

This pie lands squarely in the “sweet but not cloying” zone: ripe peaches give you soft, syrupy sweetness, raspberries cut through with a gentle tang, and vanilla smooths everything out. As it bakes, the aroma is unmistakably peach-forward with a berry note at the edges. The filling ends up juicy but thickened—think glossy fruit pockets rather than runny juice—and the sugared crust shatters lightly at the edges.

Ingredients You’ll Need

Peaches and raspberries do all the heavy lifting here, so use fruit that tastes good out of hand. Sugar pulls out juices and sweetens; cornstarch is what turns those juices into a sliceable filling; lemon juice brightens the peaches; vanilla rounds out the berry tang. Any pie crust works (store-bought is totally fine), and that small amount of butter on top melts into the fruit and makes the filling taste richer.

2 cups fresh peaches, sliced
1 cup fresh raspberries
1 cup sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 pie crust (store-bought or homemade)
1 tablespoon butter, cut into small pieces
1 egg (for egg wash)
1 tablespoon sugar (for topping)

How to Make Peach Raspberry Pie

Preheat the oven. Heat your oven to 425°F (220°C) so it’s fully hot when the pie goes in—this helps the crust start browning right away instead of turning pale and soft.
Mix the filling gently. In a large bowl, combine the sliced peaches, raspberries, sugar, cornstarch, lemon juice, and vanilla. Stir just until the cornstarch disappears and everything looks lightly coated. (Be gentle—raspberries break easily, and a few whole berries make the filling prettier.)
Fill the crust. Place your pie crust into a pie dish. Spoon in the fruit mixture, scraping in any sugary juices from the bowl so you don’t lose flavor.
Dot with butter. Scatter the small pieces of butter over the fruit. They’ll melt as it bakes, adding a subtle richness to the bubbling filling.
Top and seal. Cover with another crust (or a lattice), then seal the edges well. If you’re a raspberry fan, the lattice look pairs nicely with the bright red filling—similar vibes to these dark chocolate raspberry pie bars, just fruitier and juicier.
Egg wash + sugar. Brush the top with egg wash (a thin, even coat is enough), then sprinkle 1 tablespoon sugar over the surface for sparkle and crunch.
Bake until golden and bubbly. Bake for 25–30 minutes, or until the crust is deep golden and you can see the filling bubbling (that bubbling is important—it’s a visual sign the filling is hot and thickening). If your crust is browning quickly, keep an eye on it during the last few minutes.
Cool before slicing. Let the pie cool before serving. The filling will continue to thicken as it cools, which is the difference between clean slices and a runny first piece.

Tips for Best Results

Slice peaches evenly. Similar-size slices bake at the same pace, so you don’t end up with a few firm pieces hiding in an otherwise jammy filling.
Stop mixing as soon as it’s coated. Over-stirring breaks down raspberries into puree; gentle mixing keeps pockets of berry and a prettier pink-red swirl in the juices.
Wait for real bubbling. Don’t pull the pie just because the crust looks done—look for bubbling in the center area, not only at the edges.
Cool longer than you think. This filling thickens as it rests; if you cut it too hot, the juices will run (still delicious—just messier).
Use the sugar topping intentionally. That final tablespoon of sugar isn’t just decoration; it bakes into a crisp, crackly top that contrasts nicely with the soft fruit.

Variations and Substitutions

Crust style: A full top crust or lattice both work here—choose based on how much filling you want to show off. If you love a showy top, the lattice look also fits the style of my lemon raspberry layered pie, just in a classic baked form.
Peach ripeness: Very ripe peaches will make a juicier filling; slightly firm peaches hold their shape more. Either works—just expect the softer fruit to look more “jammy” when sliced.

How to Serve It

Warm slices are extra aromatic—peach and vanilla come through the most right out of the oven once it’s cooled enough to hold together. I like it when the filling is just set but still glossy, with the top crust crisp from the egg wash and sugar. If you’re serving it at brunch, it pairs nicely alongside something like peach pie cinnamon rolls for an all-peach moment.

How to Store It

Let the pie cool completely before covering so you don’t trap steam and soften the crust. Store leftovers covered in the refrigerator. The crust will soften slightly as it sits, but the filling will stay nicely set. For the best texture, serve chilled or let slices sit at room temperature briefly before eating.

Final Thoughts

If you’re in the mood for a pie that’s equal parts bright and cozy, this peach raspberry combo is an easy win: juicy fruit, a thickened filling you can actually slice, and a golden sugared crust that crackles when you cut in.

Conclusion

If you want to compare approaches to the same flavor combo, I like reading Simply Recipes’ peach raspberry pie for another straightforward take. For a different topping idea, this peach and raspberry pie with crumb topping is a fun variation to explore. And if you’re aiming for a more decorative finish, this lattice-crust version is great inspiration for shaping and presentation.