SPREAD LOVE

Short, Catchy Intro

So you want a pie that tastes like warm porch swings and sticky fingers, but you also want to pretend you did not spend all day in the kitchen. Good news. This Peach Raspberry Pie does all the heavy lifting with zero pretension and maximum fruit joy. It bakes up with a flaky crust, a jammy filling that is sweet and tangy, and a look that makes people pretend they help with dishes.

Why This Recipe is Awesome

First off, it screams summer in every bite. Fresh peaches bring that sun-kissed sweetness and raspberries add a little tart attitude. The combo is like a fruity gossip party where everyone gets along.

Second, the crust is simple and forgiving. Use cold butter and chill the dough and you will get that perfect flake. No culinary degree required. FYI I messed up my fair share of pies before learning the basics and this one still forgave me.

Want options? You can do a lattice top like a boss or slap on a full crust if you are feeling cozy. Also, if you want more pie inspo check out this charming French Apple Invisible Cake recipe which proves fruit desserts are endlessly awesome.

Ingredients Youll Need

2 1/2 cups all purpose flour
1 cup unsalted butter cold and cubed
1/4 cup ice water
1/2 teaspoon salt
1 tablespoon granulated sugar optional
5 cups fresh peaches peeled and sliced
1 1/2 cups fresh raspberries
2/3 cup granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/2 teaspoon ground cinnamon optional
1 teaspoon vanilla extract
1 egg beaten for egg wash
1 tablespoon coarse sugar for topping

Yes that is a lot of fruit. You will not regret it. Fresh fruit makes the filling sing so buy peaches that smell like summer and berries that dont look like they will cry on the ride home.

Step by Step Instructions

In a large bowl mix flour salt and sugar. Cut in cold butter until the mixture looks crumbly like damp sand. Add ice water a tablespoon at a time until the dough barely comes together. Divide dough into two discs wrap each and refrigerate for 1 hour.
Toss peaches and raspberries with sugar cornstarch lemon juice cinnamon and vanilla. Let the fruit sit for 10 minutes so the sugar starts to pull out juices and the cornstarch begins working.
Preheat oven to 400°F (200°C). Roll out one dough disc and fit it into a 9 inch pie dish. Press gently and trim excess while leaving a small overhang.
Pour in the fruit filling. Roll out the second dough disc and cut into strips for a lattice or lay it on top as a whole crust. Seal and crimp the edges to lock in that juicy goodness.
Brush the top with egg wash and sprinkle with coarse sugar for crunch and shine. This step makes your pie look pro so do not skip it.
Bake at 400°F for 20 minutes. Reduce heat to 375°F (190°C) and bake another 30 to 40 minutes or until the crust looks golden and the filling bubbles up through the vents. If the edges brown too fast cover them with foil.
Cool the pie for at least 2 to 3 hours before serving. Cooling helps the filling set so you actually get clean slices and not a fruit tsunami.

Common Mistakes to Avoid

Thinking you do not need to chill the dough. Rookie move. Cold butter equals flakier crust.
Overfilling the pie like youre trying to win a contest. The filling will expand. Leave a little room.
Skipping the cornstarch. Without it the filling can be runny and sad.
Opening the oven too often to check. You will kill the heat and slow the browning process. Keep the oven door closed.
Using bruised fruit. The pie will taste dull and watery. Use pretty fruit. You are worth it.

Alternatives & Substitutions

No fresh peaches. Use frozen peeled sliced peaches but thaw and drain them well, then toss with a bit less sugar. I prefer fresh but frozen works in a pinch.
No cornstarch. Use arrowroot in the same amount for a clearer filling. If you only have flour use about double the cornstarch amount but expect a slightly cloudier filling.
Butter substitute. You can use half butter half vegetable shortening for a sturdier crust, but IMO butter wins for flavor.
Want it less sweet. Reduce the sugar in the filling by 2 tablespoons. Raspberries bring tartness so you can often cut sugar without suffering.
Need a gluten free crust. Use a ready made gluten free blend and follow package instructions, or try almond flour crust for a nutty twist. This pie is forgiving enough to handle swaps.

FAQ Frequently Asked Questions

Can I make this pie ahead of time What about freezing It freezes beautifully. Bake it fully cool it then wrap tightly. Freeze for up to 3 months. Thaw overnight in the fridge and rewarm in a 350°F oven for 20 minutes if you want fresh crispness.
Can I use frozen raspberries Yes but avoid the ones that look like icy mush. Thaw and drain excess liquid before adding to the filling. Cornstarch will still help.
Do I have to make a lattice top No. A full top works great and hides the pretty fruit if you are shy. Just cut vents so steam can escape.
Can I use margarine instead of butter Well technically yes but why hurt your soul like that The flavor and texture will not be the same. Use butter when you can.
My filling is watery How do I fix it Try adding a teaspoon or two more cornstarch to the filling next time. Also let the fruit sit after tossing with sugar for a bit to draw out extra juices and then drain slightly before filling the crust.
How ripe should the peaches be Perfectly ripe but still firm. If they are mushy the pie becomes a puree. If too firm they will not soften enough while baking. Aim for peaches that give a little under pressure.
Can I make individual pies Yes make hand pies or mini pies in a muffin tin. Adjust baking time accordingly and watch closely. They bake faster and get golden sooner.

Final Thoughts

You did it. You read the recipe and now you can bake something that will make neighbors pretend they were planning on stopping by all along. This pie feels celebratory without trying too hard. Let it cool a bit before slicing and serve with ice cream or whipped cream if you want to get fancy. If you serve it warm tell no one that you only planned for a single scoop and left the rest to fate.

Now go impress someone or treat yourself. You earned this sticky sweet victory.

Conclusion

If you want a similar lattice idea try this Peach Blueberry Pie with Lattice Crust which plays with a lovely fruit combo and presentation. For more seasonal inspiration check out these 12 Fruit Pie Recipes For Summer to keep your pie game strong all season long.