Cookstr.com

Peach Raspberry Pie

This image courtesy of Joseph DeLeo

I absolutely love this pie, of course, berry pie and peach pie are two of my all-time favorites, so a combo can only be better. The color of this pie is so pretty, too, as the raspberries turn the peaches a soft pink blush color.

NotesYou will need 1¾ lbs (875 g) peaches to yield 4 cups (1 L) sliced peaches.

Depending on the sweetness of the fruit, add up to ¼ cup (50 mL) more sugar.

Serves8

Cooking Methodbaking

CostModerate

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free, vegetarian

Taste and Texturebuttery, fruity, sweet

Type of Dishdessert, pie

Ingredients

  • 1 recipe Buttery Pie Pastry Dough or Large-Batch All-Purpose Vegan Pastry Dough, chilled
  • 4 cups (1L) sliced pitted peeled ripe peaches (see Notes)
  • 1 cup (250 mL) fresh raspberries
  • ¾ cup (175 mL) granulated sugar (see Notes)
  • ¼ cup (50 mL) cornstarch
  • Cream, milk or soy milk
  • Coarse or granulated sugar
  • 9-inch (23 cm) glass pie plate, greased
  • Rimmed baking sheet

Instructions

  1. Preheat oven to 400°F (200°C)

  2. Divide pastry dough into 2 pieces, one slightly larger than the other. On a lightly floured surface, roll out larger piece of dough into a circle large enough to fit pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between 2 pieces of waxed or parchment paper). Press dough into prepared pie plate. Place pie plate in freezer or refrigerator for 15 to 20 minutes to chill while you prepare the filling. Roll out remaining dough for top crust and set aside at room temperature on sheet of parchment paper.

  3. Filling: In a large bowl, gently combine peaches, raspberries, sugar and cornstarch, making sure that cornstarch is not lumpy. Transfer filling to prepared bottom crust. Lightly brush edge of pastry with a little water. Place top crust over fruit, trimming and fluting edge. Cut steam vents in top of pie. Brush top with cream and sprinkle with sugar.

  4. Place pie plate on baking sheet and bake in preheated oven for 20 minutes. Reduce temperature to 350°F (180°C) and continue baking for 40 minutes more or until nicely browned and juices are bubbling and thickened. If pie starts to get too brown before it’s finished baking, cover loosely with a piece of tented foil. Let cool on a wire rack for 2 hours before serving.

  5. Variation:

  6. This pie would also work well with a lattice top.

YOUR RECENTLY VIEWED RECIPES


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password