Peach Raspberry Pie
A beautiful and easy peach raspberry pie with a jammy filling and a crisp golden crust, perfect for a summer dessert.
Ingredients
Fruit Filling
- 2 cups fresh peaches, sliced Use ripe peaches for best flavor.
- 1 cup fresh raspberries Very gentle handling to avoid breaking.
- 1 cup sugar Pulls out juices from the fruit.
- 2 tablespoons cornstarch Thickens the filling.
- 1 teaspoon lemon juice Brightens the flavors.
- 1 teaspoon vanilla extract Adds depth to the flavor.
Crust and Topping
- 1 pie crust store-bought or homemade Any pie crust works.
- 1 tablespoon butter, cut into small pieces Adds richness to the filling.
- 1 egg for egg wash Gives a golden crust.
- 1 tablespoon sugar For topping to add crunch.
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- In a large bowl, mix the sliced peaches, raspberries, sugar, cornstarch, lemon juice, and vanilla until just combined.
Assembly
- Place the pie crust in a pie dish and fill it with the fruit mixture, ensuring to scrape in any sugary juices.
- Dot the top of the fruit with small pieces of butter.
- Cover with another pie crust or a lattice and seal the edges.
- Brush the top with egg wash and sprinkle with sugar.
Baking
- Bake for 25–30 minutes until the crust is deep golden and the filling is bubbling.
- Allow the pie to cool before slicing.
Notes
For best results, slice peaches evenly and avoid over-stirring to keep raspberries intact. Allow the pie to cool completely before slicing for perfect presentation.