Raspberry Peach Pie is the perfect way to capture the essence of summer in a dessert. The combination of sweet, juicy peaches and tart raspberries encased in a flaky, buttery crust creates a pie that’s bursting with flavor and texture. Whether you’re hosting a summer barbecue, enjoying a family picnic, or simply indulging in a seasonal treat, this pie is sure to impress with its vibrant colors and delightful taste. The beauty of this pie lies not only in its taste but also in its versatility—you can top it with a classic lattice crust, a crumbly streusel, or keep it simple with a solid top crust adorned with sugar.
This recipe is designed to be easy to follow, even for novice bakers, yet it delivers a result that tastes like it came from a professional bakery. The use of both fresh raspberries and frozen peaches ensures that you get the best of both worlds—raspberries with their natural tartness and frozen peaches that are sweet and juicy, even out of season. This pie is not only a feast for the taste buds but also a feast for the eyes, with its bright, colorful filling and golden, flaky crust.
The Appeal of Raspberry Peach Pie
There’s something truly special about fruit pies. They’re simple, yet they have the power to evoke feelings of nostalgia and comfort. Raspberry Peach Pie, in particular, is a celebration of summer’s bounty. The sweetness of the peaches is perfectly balanced by the tartness of the raspberries, creating a harmony of flavors that’s both refreshing and satisfying. The buttery, flaky crust adds just the right amount of richness, making this pie a well-rounded dessert that’s perfect for any occasion.
What makes this pie even more appealing is its versatility. You can enjoy it warm with a scoop of vanilla ice cream, at room temperature with a dollop of whipped cream, or even cold from the refrigerator for a refreshing treat on a hot day. It’s also a great make-ahead dessert, as it can be stored in the refrigerator for up to three days or frozen for up to three months, making it a convenient option for busy schedules.
Ingredients Breakdown
Pie Filling
- All Butter Pie Crust (2 recipes): This recipe calls for a double crust, which you can make from scratch or use store-bought if you’re short on time. An all-butter crust is preferred for its rich flavor and flakiness, which pairs beautifully with the fruity filling.
- Cornstarch (¼ cup, 32g): Cornstarch acts as a thickening agent, helping to set the juices from the fruit so that the filling isn’t too runny. This ensures that the pie slices cleanly, without the filling spilling out.
- Granulated Sugar (⅔ cup, 134g): Sugar sweetens the filling and balances the tartness of the raspberries. The amount of sugar can be adjusted depending on the sweetness of your fruit and your personal preference.
- Fresh Raspberries (12 ounces, 340g): Raspberries add a pop of color and a tart flavor that contrasts nicely with the sweet peaches. Be sure to wash and drain them thoroughly before using them in the pie.
- Frozen Peaches (16 ounces, 454g, thawed and drained): Frozen peaches are a convenient option that allows you to enjoy this pie year-round. Thawing and draining the peaches is crucial to prevent excess moisture from making the filling too watery.
- Lemon Juice (1 teaspoon): Lemon juice adds a touch of acidity that brightens the flavor of the fruit and balances the sweetness.
- Vanilla Extract (1 teaspoon): Vanilla extract adds warmth and depth to the filling, enhancing the overall flavor of the pie.
Coating
- Egg Wash: An egg wash, made by whisking an egg with a bit of water, is brushed over the top crust before baking. This helps the crust achieve a beautiful golden brown color and gives it a slight sheen.
- Sanding Sugar: Sprinkling sanding sugar over the egg wash adds a bit of sparkle and crunch to the crust, making the pie look as good as it tastes.
Step-by-Step Instructions
Preparing the Pie Crust
- Preheat the Oven: Preheat your oven to 425°F (220°C). This high initial temperature helps set the crust and gives it a head start on becoming golden and flaky.
- Prepare the Crust: Roll out the first portion of your all-butter pie crust on a lightly floured surface until it’s about 12 inches in diameter. Carefully transfer it to a 9-inch pie plate, pressing it gently into the bottom and sides. Roll out the second portion of the dough for the top crust and set it aside while you prepare the filling.
Making the Filling
- Mix the Filling: In a small bowl, stir together the cornstarch and granulated sugar until well combined. This mixture will help thicken the filling as it bakes. In a large bowl, combine the fresh raspberries and thawed, drained peaches. Add the lemon juice and vanilla extract, then sprinkle the sugar mixture over the fruit. Toss gently to coat the fruit evenly, being careful not to crush the raspberries.
- Assemble the Pie: Pour the fruit filling into the prepared pie crust, spreading it out evenly. Be sure to scrape out all the juices and any remaining sugar mixture from the bowl into the pie. Carefully lay the top crust over the filling. If you’re making a lattice crust, cut the dough into strips and weave them over the filling. If using a solid top crust, cut a few slits in the dough to allow steam to escape during baking. Trim the excess dough from the edges and crimp or flute the edges as desired.
Baking the Pie
- Apply the Egg Wash: In a small bowl, whisk together an egg with a tablespoon of water to make the egg wash. Brush the egg wash over the top crust, ensuring even coverage. This will give the crust a golden, glossy finish. Sprinkle the top generously with sanding sugar for added texture and sparkle.
- Bake the Pie: Place the pie plate on a rimmed baking sheet to catch any potential drips. Bake the pie at 425°F for 10 minutes, then reduce the oven temperature to 350°F (175°C). Continue baking for 45-55 minutes, or until the crust is light golden brown and the filling is bubbling. If the edges of the crust start to brown too quickly, cover them with a pie crust shield or foil.
Cooling and Serving
- Cool the Pie: Once the pie is done baking, remove it from the oven and let it cool completely on a wire rack. Cooling the pie allows the filling to set, making it easier to slice and ensuring that it holds its shape.
- Serve the Pie: Raspberry Peach Pie is best enjoyed at room temperature or slightly warm. Serve it as is, or with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
Tips for Success
- Thaw and Drain the Peaches: It’s essential to thaw and drain frozen peaches thoroughly before using them in the pie. Excess moisture can make the filling too watery, preventing it from setting properly. After thawing, place the peaches in a colander and let them drain for at least 15 minutes.
- Use Fresh Raspberries: Fresh raspberries are preferred for this pie because they hold their shape better during baking and have a more vibrant flavor. If you must use frozen raspberries, thaw them and drain off any excess liquid before adding them to the filling.
- Bake on a Baking Sheet: Placing the pie plate on a rimmed baking sheet while baking helps catch any juices that may bubble over, keeping your oven clean and preventing the pie from sticking to the bottom of the oven.
- Cool Completely: Allow the pie to cool completely before slicing. This gives the filling time to set, ensuring clean, even slices and preventing the filling from spilling out.
Variations and Customizations
- Streusel Topping: Instead of a traditional top crust, you can top the pie with a streusel made from flour, sugar, and butter. This adds a crunchy, crumbly texture that pairs beautifully with the soft fruit filling.
- Add a Hint of Spice: For a warm, spiced flavor, add a teaspoon of ground cinnamon or a pinch of nutmeg to the sugar mixture. These spices complement the fruit and add depth to the flavor of the pie.
- Mixed Berry Pie: If you enjoy a variety of berries, try mixing in blackberries, blueberries, or strawberries with the raspberries. This creates a more complex flavor profile and adds a beautiful array of colors to the pie.
- Almond Crust: For a nutty twist, replace half of the flour in the pie crust with finely ground almonds. The almonds add a subtle flavor and extra richness to the crust.
Conclusion
Raspberry Peach Pie is a delightful dessert that embodies the best flavors of summer. The combination of sweet peaches and tart raspberries, encased in a buttery, flaky crust, makes for a pie that’s both visually stunning and incredibly delicious. Whether you’re serving it at a family gathering, a summer picnic, or simply enjoying a slice at home, this pie is sure to impress.
The recipe is straightforward and easy to follow, making it accessible to bakers of all skill levels. With a few simple ingredients and a little bit of time, you can create a dessert that’s worthy of any bakery display. And with the tips and variations provided, you can customize the pie to suit your tastes and make it uniquely your own.
So the next time you’re in the mood for a fruit pie that’s bursting with flavor, give this Raspberry Peach Pie a try. It’s a sweet, summery treat that’s perfect for any occasion!