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Peach Raspberry Pie: A Juicy Slice of Summer You’ll Never Forget

A friendly, sunny welcome to this Peach Raspberry Pie — a bright, tender-crusted tart filled with juicy peaches and tart raspberries that balance sweet and tang in every forkful. It’s the kind of pie that makes a backyard afternoon feel like a celebration; pair a slice with chilled lemonade and you’ve captured summer in dessert form. For a crowd-pleasing menu, serve this after light starters such as the 13 Irresistible Summer Appetizers to keep the summer vibes going.

Why make this recipe
What makes this pie special is the marriage of textures and flavors: the peaches provide luscious, honeyed sweetness while the raspberries bring just enough tartness to cut through it, and a cornstarch-thickened filling keeps things glossy and sliceable. The lattice or full top crust gives you butter-flavored flakiness and a golden finish that’s picture-perfect for gatherings. It’s both nostalgic and impressive — simple home baking that looks like a showstopper.

Ingredients

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)

Step-by-Step Guide to Making Peach Raspberry Pie

Overview of the method
This recipe follows the classic double-crust pie approach: prepare a flaky butter-based crust, make a lightly thickened fruit filling, assemble (lattice or full top), egg-wash and sugar the top, then bake at high heat to set the crust and finish at a slightly lower temperature so the filling finishes cooking without burning the pastry.

Make the pastry

Combine dry ingredients: In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1 tablespoon granulated sugar if using. The sugar is optional but lends a subtle sweetness to the crust.
Cut in butter: Add 1 cup cold, cubed unsalted butter. Use a pastry cutter, two knives, or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. These little butter pockets are what give the crust flakiness.
Add ice water: Sprinkle 1/4 cup ice water over the mixture a tablespoon at a time, tossing gently until the dough just holds together when pinched. Avoid overworking the dough; you want it shaggy and slightly uneven.
Divide and chill: Gather the dough into a ball, divide into two equal portions, flatten each into a 1-inch-thick disc, wrap in plastic, and refrigerate for at least 1 hour. Chilling helps hydrate the flour and keeps the butter cold so the crust bakes up flaky.

Prepare the filling

Combine fruits and thickeners: In a large mixing bowl, toss together 5 cups sliced peaches and 1 1/2 cups fresh raspberries with 2/3 cup granulated sugar, 1/4 cup cornstarch, 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon (if using), and 1 teaspoon vanilla extract. The cornstarch will thicken the fruit juices as the pie bakes, while the lemon juice brightens the fruit flavors.
Let it rest: Allow the fruit mixture to sit for about 10 minutes. This short maceration time helps the sugar pull out some juices, which the cornstarch will combine with during baking to form a glossy filling.

Assemble the pie

Preheat oven: Preheat your oven to 400°F (200°C). A hot start helps the crust set quickly and encourages good browning.
Roll out bottom crust: On a lightly floured surface, roll out one dough disc to about 12 inches in diameter and fit it into a 9-inch pie dish, easing it into the corners without stretching the dough.
Add filling: Pour the peach-raspberry filling into the prepared crust, mounding slightly in the center so it settles evenly while baking.
Top crust options: Roll out the second dough disc. For a lattice, cut into 10–12 strips about 1/2–3/4 inch wide and weave them across the pie for a classic look that lets steam escape and shows the filling; or place the whole crust over the top, cutting a few vents to allow steam to escape and avoid soggy pockets. Trim excess dough and seal the edges, then crimp with your fingers or a fork.

Finish and bake

Egg wash and sugar: Brush the top crust gently with the beaten egg to encourage deep golden color, then sprinkle 1 tablespoon coarse sugar over the top for sparkle and texture.
Bake: Place the pie on a lined baking sheet to catch any spills and bake at 400°F (200°C) for 20 minutes. Then reduce the oven temperature to 375°F (190°C) and continue baking for an additional 30–40 minutes, or until the crust is deeply golden and the filling is bubbling actively in the center. If the crust browns too quickly, tent loosely with aluminum foil.
Cool: Transfer the pie to a rack and cool for at least 2–3 hours before slicing so the filling sets and you get clean slices. Resist the urge to dig in too soon — waiting improves texture and presentation.

Notes on technique and troubleshooting

If your dough becomes soft while rolling, chill it for 10–20 minutes to firm the butter again; this prevents a greasy, tough crust.
For a perfectly golden bottom crust, place the pie on a preheated baking sheet or pizza stone.
If filling seems thin after the first bake period, continue baking longer at 375°F (190°C) until bubbling thickens. The cooling step will further set it.
Use the ripest peaches you can find; firm-ripe peaches slice cleanly and have the best flavor and texture after baking.

Storage Tips for Peach Raspberry Pie

Room temperature: Store leftover pie covered loosely with foil for up to 2 days at room temperature (ideal if you plan to eat it within a day).
Refrigeration: Refrigerate covered for up to 4–5 days to keep the filling and crust safe and fresh. Place in an airtight container or cover with plastic wrap.
Freezing: To freeze, wrap individual slices or the whole pie (once fully cooled) tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Serving Suggestions for Peach Raspberry Pie

Classic scoop: Serve warm or at room temperature with a scoop of vanilla ice cream — the cold creaminess complements the hot fruit beautifully.
Whipped topping: A dollop of lightly sweetened whipped cream with a hint of vanilla adds airy richness.
Cheese pairing: For an adult twist, serve slices with a tiny wedge of mild goat cheese or mascarpone on the side; the slight tang and creaminess contrast nicely with the fruit.
Beverage matches: Pair with iced tea, chilled Riesling, or sparkling water with a lemon twist to cut the sweetness.

Tips to make Peach Raspberry Pie
Q: How can I keep the crust flaky?
A: Use very cold butter and brief handling. Work quickly, chill the dough before rolling, and avoid overworking; little pieces of butter should remain visible in the dough.

Q: How do I prevent a soggy bottom crust?
A: Precook the bottom slightly on a preheated baking sheet, or add a thin layer of ground almond or crushed cookie crumbs to the bottom crust before adding the filling to absorb excess juices.

Q: How do I ensure the filling isn’t runny?
A: Use the correct amount of cornstarch (1/4 cup here). Let the pie fully cool for 2–3 hours; the filling will thicken as it cools. If juices still run too much, increase the cornstarch slightly (to 1/3 cup) next time.

Variation (if any)

Strawberry swap: Replace raspberries with 1 1/2 cups of sliced strawberries for a sweeter, less tart combo while keeping the peaches as the anchor fruit.
Boozy boost: For an adult variation, macerate the fruit with 1–2 tablespoons of bourbon or rum along with the sugar — omit if serving to kids. This adds depth and a warm note to the filling.

How to adapt for different diets

Gluten-free crust: Substitute a 1:1 gluten-free flour blend and chill the dough well; you may need a teaspoon more ice water to hydrate.
Lower-sugar option: Reduce the 2/3 cup granulated sugar to 1/2 cup if using very sweet peaches; raspberries provide brightness so reducing sugar is often fine.
Vegan option: Use a vegan butter alternative and replace the egg wash with a plant-based milk + maple syrup brush for color.

Frequently Asked Questions (FAQs)

Q: Can I use frozen fruit?
A: Yes. If using frozen peaches and raspberries, thaw and drain excess liquid, then toss with the cornstarch and sugar. You may need slightly less cornstarch because frozen fruit releases more juice during thawing.

Q: How ripe should the peaches be?
A: Aim for firm-ripe peaches — they should give slightly to pressure but not be overly soft. Very hard peaches are starchy; overly soft ones can turn mushy when sliced and baked.

Q: Can I make the crust ahead of time?
A: Absolutely. You can make the dough up to 2 days ahead and keep it chilled, or freeze for up to 1 month. Thaw in the refrigerator before rolling.

Q: Do I have to peel the peaches?
A: Peeling is recommended for a smoother texture, but if you like a rustic feel and don’t mind a little chew, you can leave the skins on. For easy peeling, blanch peaches in boiling water for 30–60 seconds then transfer to ice water and slip the skins off.

Q: How can I tell when the pie is done?
A: The crust should be golden brown, and you should see the filling bubbling through vents or lattice in the center. The bubbling indicates the cornstarch has thickened the juices.

Presentation and entertaining ideas

For summer parties, place the cooled pie on a pedestal and surround it with fresh sliced peaches and whole raspberries for a seasonal display. Cut into thin slices to serve as part of a dessert buffet.
Turn this pie into mini versions using a muffin tin for hand-held mini pies — adjust baking time down to 20–25 minutes.
Bring the pie to a potluck in a shallow cast-iron skillet to keep the crust crisper on the bottom and to create a rustic presentation.

Baking science and why the steps matter

Cold butter in the dough creates steam during baking which forms pockets and provides flakiness; if butter melts into the dough beforehand, that structure is lost.
The initial high-temperature bake sets the crust quickly, preventing excessive sogginess from the filling. Lowering the temperature allows the filling to finish thickening without over-browning the crust.
Cornstarch thickens by gelatinization when heated with liquid; it becomes fully effective only as the filling reaches a simmer. That is why active bubbling is a good sign the filling has thickened properly.

Troubleshooting common issues

Browning too fast: If the top browns before the filling is hot, tent loosely with foil and continue to bake at the lower temperature.
Cracking peaches: Overly ripe peaches may break down. Choose firm-ripe fruit or gently fold fruit together to minimize breakage during mixing.
Excess juices: If juices flood out while baking, try placing the pie on a baking sheet to catch spills and next time add an extra tablespoon or two of cornstarch.

Make-ahead and reheating

Make-ahead: Bake the pie and store it refrigerated for up to 3 days; reheat individual slices in a 350°F oven for 10–12 minutes or until warmed through.
Reheating from frozen: Thaw overnight in the refrigerator and reheat at 350°F for 20–25 minutes or until warmed and the crust is crisp again.

Final thoughts on technique
The charm of this Peach Raspberry Pie is how forgiving it is: even imperfect latticework and slightly uneven slices taste divine because the fruit and butter do most of the work. Focus on cold butter, good fruit, and patient cooling, and you’ll be rewarded with a pie that looks and tastes like summer on a plate.

Conclusion

This Peach Raspberry Pie is a reliable summer classic that pairs the mellow sweetness of peaches with the bright acid of raspberries for a perfectly balanced pie. If you want more inspiration for other fruity pies to try this season, check out an excellent roundup of options including similar summer fruit ideas at 12 Fruit Pie Recipes For Summer – ZoëBakes. For a deep dive on lattice technique and a closely related peach pie recipe that can help refine your crust work, see the helpful tutorial at Perfect Peach Pie with Lattice Crust – ZoëBakes.