Description
Delightful Raspberry Peach Pie blends sweet summer fruits in a flaky, golden crust that sings with seasonal charm. Homemade goodness awaits with each slice, inviting you to savor pure, rustic comfort straight from the kitchen.
Ingredients
Scale
Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter
- 6–8 tbsp ice water
Fruit Filling:
- 3 cups fresh raspberries
- 4 ripe peaches
- 3/4 cup granulated sugar
- 1/4 cup cornstarch
- 1 tbsp lemon juice
Finishing Ingredients:
- 1 large egg (for egg wash)
- 2 tbsp turbinado sugar
- 1 tsp ground cinnamon
Instructions
- Prepare pie dough by combining flour and salt in a large mixing bowl, then cut cold butter into small cubes and work into the flour mixture until it resembles coarse crumbs.
- Gradually add ice water, mixing gently until the dough comes together without overworking. Divide dough into two equal portions, shape into discs, wrap in plastic, and refrigerate for 1 hour.
- While dough chills, wash and slice peaches into thin wedges. Gently fold raspberries and peaches with granulated sugar, cornstarch, and lemon juice in a separate bowl, allowing fruit to macerate and release natural juices.
- Preheat oven to 375°F. Remove chilled dough from refrigerator and roll out one disc on a lightly floured surface to fit a 9-inch pie dish.
- Transfer first dough layer into pie dish, trimming excess edges. Pour fruit mixture evenly over the bottom crust, ensuring balanced distribution of raspberries and peaches.
- Roll out second dough disc and create a lattice top or full cover for the pie. Crimp edges to seal and create decorative border.
- Whisk egg and brush over pie crust surface. Sprinkle turbinado sugar and ground cinnamon across the top for enhanced flavor and golden appearance.
- Bake for 45-50 minutes until crust turns golden brown and fruit filling bubbles around edges. Allow pie to cool for 30 minutes before serving to let filling set properly.
Notes
- Butter Temperature Matters: Keep butter extremely cold and work quickly to maintain small, unmelted chunks for creating the flakiest, most tender pie crust possible.
- Fruit Ripeness is Key: Select perfectly ripe peaches and raspberries that are fragrant and slightly soft to ensure maximum natural sweetness and robust flavor in the filling.
- Prevent Soggy Bottom: Sprinkle a thin layer of ground almonds or breadcrumbs on the bottom crust before adding fruit filling to absorb excess moisture and maintain a crisp texture.
- Customize Dietary Needs: Swap regular flour with gluten-free flour blend for a celiac-friendly version, or use coconut oil instead of butter for a dairy-free alternative that maintains the pie’s rich, flaky quality.
- Prep Time: 1 hour
- Cook Time: 45-50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 390
- Sugar: 20 g
- Sodium: 210 mg
- Fat: 22 g
- Saturated Fat: 14 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg