Peach Raspberry Pie
This peach raspberry pie features a crisp top crust and a tender, jammy filling, making it a perfect everyday dessert that's quick to prepare and bake in an air fryer or traditional oven.
Ingredients
Fruit Filling
- 2 cups peaches, sliced Slice evenly about 1/4-inch thick.
- 2 cups raspberries
- 1 cup sugar Can be substituted with honey or maple syrup.
- 1/4 cup cornstarch Thickens the fruit juices.
- 1/2 teaspoon cinnamon Add nutmeg for warmer spice notes, if desired.
- 1 tablespoon lemon juice
- 1 tablespoon butter Dot the filling with small pieces.
Pie Crust
- 1 pie crust store-bought or homemade
- 1 egg for egg wash Gives color and shine to the crust.
Instructions
Preparation
- Preheat the oven to 425°F (220°C) and place a rack in the lower-middle position.
- In a large bowl, combine the sliced peaches, raspberries, sugar, cornstarch, cinnamon, and lemon juice. Stir gently until the fruit is glossy.
- Roll out the pie crust and fit it into a pie dish, trimming any excess.
- Pour the fruit filling into the prepared crust and dot the top with butter.
- Cover with another crust layer or create a lattice top, ensuring to vent steam.
- Beat the egg and brush the top crust lightly with the egg wash.
Baking
- Bake in the preheated oven for 35–40 minutes, until the crust is golden brown and filling is bubbling.
- Let cool for at least 30 minutes on a wire rack before serving.
Notes
For variations, consider adding nutmeg or making individual hand pies. Serve warm with vanilla ice cream for a delightful treat.