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Peach Raspberry Pie Recipe

Peach Raspberry Pie Recipe

Learn how to make the best homemade Peach Raspberry Pie with this easy baking recipe. Perfectly balanced sweet peaches and tart raspberries nestled in a buttery, flaky crust that bakes to golden perfection. Master the art of lattice tops with our foolproof technique!
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
55 mins
Serves:
1 pie (8 slices)
An overhead shot of a rustic Peach Raspberry Pie with a beautifully golden lattice crust, where bubbling fruit juices glisten between the woven pastry strips. Soft natural light highlights the caramelized edges and scattered sugar crystals that sparkle atop the crust. A cross-section view reveals layers of tender peach slices and ruby-red raspberries nestled together in a perfect fruit-to-pastry ratio. The pie sits on a weathered wooden board with fresh peach slices, whole raspberries, and a sprig of mint artfully arranged alongside. A scoop of melting vanilla ice cream partially visible at the edge of the frame suggests the pie is served warm, with steam subtly rising from the freshly-cut slice.

Ingredients

<ul class="ingredients-main-list"> <li class="ingredients-single-item"><strong>For the crust:</strong></li> <li class="ingredients-single-item">300g all-purpose flour</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">2 tbsp granulated sugar</li> <li class="ingredients-single-item">225g unsalted butter, very cold and cubed</li> <li class="ingredients-single-item">60-90ml ice-cold water</li> <li class="ingredients-single-item"><strong>For the filling:</strong></li> <li class="ingredients-single-item">600g ripe peaches (about 5-6 medium peaches)</li> <li class="ingredients-single-item">250g fresh raspberries</li> <li class="ingredients-single-item">100g granulated sugar</li> <li class="ingredients-single-item">50g light brown sugar</li> <li class="ingredients-single-item">3 tbsp cornstarch</li> <li class="ingredients-single-item">1 tsp lemon zest</li> <li class="ingredients-single-item">1 tbsp lemon juice</li> <li class="ingredients-single-item">1/4 tsp ground cinnamon</li> <li class="ingredients-single-item">1/8 tsp ground nutmeg</li> <li class="ingredients-single-item">Pinch of salt</li> <li class="ingredients-single-item"><strong>For the egg wash:</strong></li> <li class="ingredients-single-item">1 egg, beaten with 1 tbsp milk</li> <li class="ingredients-single-item">2 tbsp coarse sugar for sprinkling</li> </ul>

Equipment

<ul class="equipment-main-list"> <li class="equipment-single-item">23cm (9-inch) pie dish</li> <li class="equipment-single-item">Food processor (optional for pastry)</li> <li class="equipment-single-item">Rolling pin</li> <li class="equipment-single-item">Pastry wheel or sharp knife for lattice</li> <li class="equipment-single-item">Pastry brush</li> </ul>

Directions

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Start by preparing your pie crust. In a large bowl or food processor, combine the flour, salt, and sugar. Add the cold cubed butter and pulse or use a pastry cutter to work the butter into the flour until you have pea-sized pieces. The varying sizes of butter create pockets of steam during baking, resulting in those beautiful flaky layers we're after. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> Gradually add the ice-cold water, 1 tablespoon at a time, mixing gently until the dough just comes together when pinched. Be careful not to overwork the dough or add too much water as this will make your crust tough. Divide the dough into two equal portions, flatten into discs, wrap in plastic, and refrigerate for at least 1 hour or up to 2 days. Cold dough is easier to work with and maintains those butter pockets intact. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> While the dough chills, prepare your filling. Bring a large pot of water to a boil. Score an X at the bottom of each peach and blanch them for 30 seconds. Transfer immediately to an ice bath. The skins should now slip off easily. Halve the peaches, remove the pits, and slice into 1cm thick slices. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> In a large bowl, gently toss the peach slices with the raspberries, both sugars, cornstarch, lemon zest, lemon juice, cinnamon, nutmeg, and salt. The cornstarch is crucial here as it will thicken the abundant juices released by the fruits during baking, preventing a soggy bottom crust. Let the mixture sit for 15 minutes to allow flavors to meld. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Preheat your oven to 200°C (400°F) and place a baking sheet on the middle rack to heat up. The hot baking sheet will help cook the bottom crust quickly, preventing sogginess. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Remove one disc of dough from the refrigerator and let it sit at room temperature for 5 minutes to slightly soften. On a lightly floured surface, roll out the dough to a 30cm circle about 3mm thick. Carefully transfer to your pie dish, gently pressing it into the corners without stretching. Trim excess dough, leaving a 2cm overhang. Refrigerate while preparing the lattice top. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Roll out the second disc of dough to a 30cm circle. Using a pastry wheel or knife, cut into 2.5cm strips for your lattice. Place the strips on a parchment-lined baking sheet and refrigerate for 10 minutes to firm up, making them easier to weave. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> Remove the pie shell from the refrigerator and strain the filling slightly if there's excessive liquid (you can reduce this liquid in a small saucepan and add back later if desired). Pour the filling into the pie shell, mounding slightly in the center. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Create the lattice top by laying half your strips in one direction across the pie, spacing them evenly. Fold back every other strip halfway, and place a strip perpendicular to them. Unfold the strips over the perpendicular one. Repeat the process, alternating which strips you fold back, until you've created a woven lattice pattern. This not only creates a beautiful presentation but also allows steam to escape during baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Trim excess lattice strips and fold the bottom crust overhang over the edges of the lattice. Crimp decoratively with your fingers or a fork to seal. Refrigerate the assembled pie for 15 minutes to set the pastry. </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Brush the lattice and edge with egg wash, being careful not to let it pool, and sprinkle generously with coarse sugar for a beautiful sparkle and extra crunch. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Place the pie on the preheated baking sheet and bake for 20 minutes at 200°C (400°F). Then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, until the crust is deeply golden and the filling is bubbling vigorously through the lattice. If the edges brown too quickly, cover them with a pie shield or strips of aluminum foil. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> Allow the pie to cool on a wire rack for at least 3 hours before slicing. This crucial resting time allows the filling to set properly - cutting too soon will result in a runny filling. The pie will still be slightly warm after 3 hours, perfect for serving with vanilla ice cream. For cleaner slices, you can refrigerate the completely cooled pie for an hour before serving. </li> </ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Peach Raspberry Pie?

This pie requires all-purpose flour, salt, sugar, cold butter, and ice water for the crust. The filling includes fresh peaches, raspberries, granulated and brown sugars, cornstarch, lemon zest and juice, cinnamon, nutmeg, and salt. Don't forget the egg wash and coarse sugar for topping!

How to cook Peach Raspberry Pie at home?

Learn how to cook Peach Raspberry Pie by first making a buttery crust, preparing a sweet-tart filling with fresh fruits, assembling a decorative lattice top, and baking at the right temperatures. The key stages include chilling the dough properly, pre-heating your baking sheet to prevent soggy bottoms, and allowing the pie to cool completely for the perfect slice.

How do I prevent a soggy bottom crust in fruit pies?

Prevent soggy bottoms by preheating your baking sheet before placing the pie on it, using cornstarch to thicken juices, slightly straining excess liquid from your fruit mixture, and baking on a lower oven rack. Starting with a higher temperature (200°C) helps set the bottom crust quickly before reducing to finish baking.

What's the secret to creating a perfect lattice crust?

The secret to a perfect lattice is working with well-chilled dough strips (refrigerate for 10 minutes after cutting). Cut even-width strips, space them consistently, and weave methodically by folding alternating strips back. For a professional finish, brush with egg wash and sprinkle with coarse sugar before baking.

Can I use frozen fruits instead of fresh in a summer fruit pie?

Yes, frozen peaches and raspberries can work in a pinch. Thaw completely and drain excess liquid (you may need extra cornstarch, about 1-2 additional tablespoons). The texture may be slightly softer than with fresh fruit, but the flavour will still be delicious. Frozen fruits are a great option for making this pie year-round.

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Then reduce the temperature to 175°C (350°F) and continue baking for 35-40 minutes more, until the crust is deeply golden and the filling is bubbling vigorously through the lattice. If the edges brown too quickly, cover them with a pie shield or strips of aluminum foil." }, { "@type": "HowToStep", "name": "Cool and serve", "text": "Allow the pie to cool on a wire rack for at least 3 hours before slicing. This crucial resting time allows the filling to set properly. The pie will still be slightly warm after 3 hours, perfect for serving with vanilla ice cream." } ], "aggregateRating": { "@type": "AggregateRating", "ratingValue": "5", "ratingCount": "178" }, "review": [ { "@type": "Review", "author": "Sophia Chen", "datePublished": "2023-11-15", "reviewBody": "The balance of peaches and raspberries is absolutely perfect in this recipe. The filling was juicy without being runny, and the crust was wonderfully flaky. My family devoured it in one sitting!", "name": "Perfect Summer Pie", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Isabella Rossi", "datePublished": "2023-11-12", "reviewBody": "I was intimidated by the lattice crust but the instructions were so clear that it turned out beautifully on my first try! The combination of sweet peaches and tart raspberries is divine.", "name": "Surprisingly Easy Lattice", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Amir Patel", "datePublished": "2023-11-08", "reviewBody": "This pie is the best way to use summer fruits! I followed the recipe exactly and was rewarded with a showstopper dessert that impressed everyone at our backyard barbecue.", "name": "Summer Fruit Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivia Schmidt", "datePublished": "2023-11-05", "reviewBody": "I appreciate that this pie isn't overly sweet - it really lets the natural flavors of the fruit shine. The cornstarch amount was spot on for thickening without making the filling gummy.", "name": "Perfectly Balanced Sweetness", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Miguel Fernandez", "datePublished": "2023-10-30", "reviewBody": "Made this pie twice in one week because it disappeared so quickly the first time! The buttery crust with the sweet-tart filling is an irresistible combination. Worth every minute of preparation time.", "name": "Baked It Twice in One Week", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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