Peach Raspberry Pie: The Ultimate Summer Dessert Guide

There’s something magical about a peach raspberry pie. The sweet juiciness of ripe peaches paired with the bright tartness of fresh raspberries creates a symphony of summer flavors. Whether you’re baking for a family BBQ or looking to impress at a picnic, this pie brings together the best of seasonal fruit in a flaky, buttery crust that’s nothing short of bliss.

Peach raspberry pie isn’t just a treat—it’s a celebration of summer’s bounty. With the right ingredients, a few clever techniques, and an understanding of how fruit and crust interact, you can turn a simple fruit pie into an unforgettable dessert. To ensure you’re using produce at its peak, consult the seasonal fruit guide from the USDA, which helps you choose the freshest yellow peaches and plump raspberries for optimal flavor.

What makes this pie really stand out is its texture. Getting that perfect thick filling without it turning soupy or gummy is essential. Different thickeners have their pros and cons—flour can cloud the filling, while tapioca starch and cornstarch are better for clarity and texture. If you want to dive deeper into which thickener suits your needs, the King Arthur Baking pie thickener guide breaks it down beautifully.

Why You’ll Love Peach Raspberry Pie

• Combines sweet and tart fruit flavors
• Features a buttery, flaky crust
• Customizable for dietary preferences
• Freezer-friendly and perfect for prepping ahead

Ingredients Overview & Smart Substitutes

You’ll need just a handful of ingredients to create this masterpiece, most of which you may already have in your pantry.

• 6 cups of sliced ripe yellow peaches
• 2 cups of raspberries (fresh or frozen)
• 1/2 cup sugar
• 1/4 cup tapioca starch (or cornstarch)
• Spices: 1/4 tsp cinnamon, 1/4 tsp ginger, pinch of salt
• Zest of 1 lemon
• Pie crust (store-bought or homemade)

Substitutes:

• Use frozen peaches when out of season (don’t thaw before baking)
• Canned peaches in juice work too—just drain them thoroughly
• Swap raspberries with blackberries or blueberries
• Try a mix of nectarines and raspberries for a twist

How to Choose the Best Fruit To peach raspberry pie

Selecting the right fruit ensures your pie is both flavorful and not overly wet.

Peaches:

• Go for freestone peaches—easier to pit than clingstone
• Look for a golden hue and slight firmness when squeezed
• Avoid overly ripe peaches to prevent a runny filling

Raspberries:

• Use frozen raspberries for structure—they’re less likely to get squished during mixing
• Fresh, in-season berries give the most vibrant flavor

Preparing the Fruit (Peeling, Slicing, Prepping)

Not everyone peels peaches, but if you want a smoother texture:

• Score an “X” on the bottom of each peach
• Boil for 30–60 seconds, then dunk into an ice bath
• Skins should peel right off

When prepping raspberries:

• Handle gently to keep their shape
• Avoid letting them sit too long in sugar to prevent excess liquid

Making a Flaky, Buttery Pie Crust

A good crust makes all the difference. Here’s how to ensure it turns out flaky and golden:

• Use cold butter and ice water
• Chill the dough at least 1 hour before rolling
• Roll to 1/8-inch thickness and handle gently

Pro Tip: Pre-roll your bottom crust and keep it chilled while prepping the filling. This prevents soggy results.

Assembling the Pie

Once your dough and filling are ready:

1. Place bottom crust into a 9-inch pie dish
2. Fill with peach-raspberry mixture—avoid adding extra juice
3. Top with lattice crust or full crust with slits
4. Fold and crimp edges securely

Add Shine and Crunch:

• Brush crust with egg wash (1 egg yolk + 1 tbsp cream)
• Sprinkle turbinado sugar for sparkle and texture

Baking Instructions

• Preheat oven to 375°F
• Bake for 1 hour on the lower oven rack
• Use a foil-lined baking sheet to catch drips
• Look for bubbling filling and golden crust

If you’re using frozen fruit, add 10–15 extra minutes and monitor frequently.

Thickening the Filling Perfectly

Fruit pies are only as good as their consistency. Here’s how to get it right:

• Tapioca starch is best for a clear, non-gummy texture
• Add extra starch if using frozen or extra juicy fruit
• Always bake until the filling bubbles in the center—this means your starch has activated

Choosing the Right Pie Dish

Not all peach raspberry pie pans are created equal. Here’s a quick breakdown:

• Metal: Best heat conductor for crispy bottom crusts
• Glass: Lets you see if the crust has browned
• Ceramic: Pretty, but takes longer to heat

Variations to Try

Get creative with your fillings or formats:

• Add a crumble topping instead of a second crust
• Make it gluten-free with an almond flour crust
• Try mini pies or hand pies for individual servings
• Swap fruits: nectarine-blackberry, plum-raspberry, or cherry-peach

Storage and Freezing Tips

Need to prep in advance? This pie is a great make-ahead option. Check safe pie freezing practices to avoid spoilage.

Refrigeration:

• Lasts 2 days at room temp, 4 days refrigerated

Freezing:

• Freeze baked or unbaked
• Wrap tightly with plastic wrap or place in a freezer bag
• If baking from frozen, add 15–20 mins to bake time

Serving Suggestions

Serve your peach raspberry pie:

• Warm with vanilla ice cream or whipped cream
• Room temperature with a dusting of powdered sugar
• As part of a summer dessert board

Nutritional Profile

Each serving (1/8 of a 9-inch pie) offers:

• 445 calories
• 18g fat
• 66g carbs
• 7g protein
• High in Vitamin C and potassium

Lighten it up by:

• Reducing sugar by 25%
• Using a thinner crust
• Swapping in a crumble topping with oats and nuts

Frequently Asked Questions

What thickens peach raspberry pie best?
Tapioca starch gives a clear, glossy finish and handles juicy fruit well.

Can I use frozen fruit?
Yes! Frozen peaches and raspberries work great—no need to thaw.

Do I have to peel the peaches?
No, it’s optional. The skins soften while baking but can be removed for smoother texture.

What spices go best with this peach raspberry pie ?
Cinnamon, ginger, and lemon zest are classics. Nutmeg and vanilla are optional enhancers.

How do I prevent a soggy bottom crust?

• Pre-chill your dough
• Use a metal pie dish
• Bake on the lower rack
• Leave out excess fruit juice when filling

Final Baking Tips

• Keep ingredients cold
• Don’t rush chilling the dough
• Always bake until the filling bubbles
• Let the pie cool fully before slicing—it finishes setting as it rests

This peach raspberry pie isn’t just a dessert—it’s a memory in the making. With its juicy filling, flaky crust, and warm summer essence, it’s sure to become a family favorite. Happy baking!

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