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

There’s something magical about a freshly baked pie cooling on the windowsill, especially when the fruit is peak-season sweet and sun-ripened. For me, the essence of summer is captured in every bite of this Peach Raspberry Pie. It’s the kind of dessert that turns an ordinary afternoon into a memory maybe it’s the aroma of bubbling fruit and golden crust or the joy of slicing into the flaky layers to reveal that rich, ruby and golden filling. I first made this pie during a family picnic, and it disappeared faster than the ice in our lemonade. Since then, it’s become a cherished staple whenever peaches and raspberries are in season.

What Is Peach Raspberry Pie?

Peach Raspberry Pie is a double-crust fruit pie made with juicy yellow peaches and vibrant raspberries nestled into a tender, buttery pie crust. It typically features a lattice or full top crust that turns golden and crisp in the oven, encasing a bubbling, thickened fruit filling. The pie blends the sweet, mellow flavor of ripe peaches with the tart brightness of raspberries, making it a standout among classic fruit pies.

this Recipe

Why You’ll Fall in Love with This Recipe

This pie doesn’t just taste amazing it’s a love letter to late summer. The sweetness of peaches combined with the sharp tang of raspberries offers a mouthwatering balance of flavor. What sets this recipe apart is its perfect thickened filling (no soggy crusts here!) and flaky, buttery lattice top that looks as beautiful as it tastes. It’s approachable for beginners but impressive enough for dinner parties and summer gatherings.

How Does It Taste?

Expect a dreamy bite full of contrast: the silky softness of ripe peaches, the bright burst of raspberries, and the buttery crunch of golden crust. The flavor is perfectly balanced not overly sweet thanks to the berries’ tartness, and every spoonful sings with freshness. Each bite delivers a juicy, slightly jammy texture held together by just the right amount of cornstarch-thickened syrup, giving the pie structure while letting the fruit shine.

Health & Ingredient Benefits

While Peach Raspberry Pie is a treat, it does offer a few redeeming health perks when made from scratch:

• Peaches are high in vitamin C, A, and potassium plus they’re rich in antioxidants and fiber.
• Raspberries pack a punch with fiber, vitamin K, and powerful phytonutrients like ellagic acid.
• Homemade crusts (especially when made with minimal sugar and real butter) can avoid processed additives.
• Compared to heavy cream-based desserts, this fruit-forward pie feels lighter and refreshingly wholesome.

Ingredients You’ll Need

To make this summery masterpiece, here’s everything you’ll need:

For the Pie Crust (makes a double crust):

• All-purpose flour
• Unsalted butter (cold, cubed)
• Ice water
• Salt
• Sugar (optional)

For the Filling:

• Fresh peaches, peeled and sliced
• Fresh raspberries (can use frozen if thawed and drained)
• Granulated sugar
• Cornstarch
• Lemon juice
• Cinnamon (optional but highly recommended)
• Vanilla extract
• Egg wash (for brushing the crust)
• Coarse sugar (for sprinkling on top)

Tools You’ll Need

To make the pie from start to finish, you’ll want to have these kitchen tools on hand:

• Mixing bowls
• Pastry cutter or food processor
• Rolling pin
• 9-inch pie dish
• Knife and peeler
• Measuring cups and spoons
• Cooling rack
• Pastry brush
• Aluminum foil or pie shield (to protect crust edges from overbrowning)

Optional Substitutions & Additions

• Fruit swaps: Swap peaches with nectarines or add blueberries for more complexity.
• Frozen fruit: You can use frozen peaches and raspberries — just thaw and drain them to reduce extra moisture.
• Cinnamon-free: Omit cinnamon for a more pure fruit flavor, or use cardamom or nutmeg instead.
• Gluten-free: Use a gluten-free flour blend for the crust.
• Vegan: Use vegan butter and plant-based milk for the egg wash alternative.

How to Make Peach Raspberry Pie

1. Make the Crust: Combine flour, salt, and butter until crumbly. Add ice water until dough forms. Divide into two discs, wrap, and chill for at least 1 hour.
2. Prep the Filling: Toss peach slices and raspberries with sugar, cornstarch, lemon juice, cinnamon, and vanilla. Let sit for 10 minutes to macerate.
3. Roll Out Dough: Roll out one disc and line the pie dish. Pour the filling into the crust and dot with extra butter if desired.
4. Add Top Crust: Roll the second dough disc into a lattice or full top. Trim and crimp the edges.
5. Brush and Bake: Brush the crust with egg wash and sprinkle with coarse sugar. Bake at 400°F (200°C) for 20 minutes, then reduce to 375°F (190°C) and bake another 30-40 minutes until golden and bubbly.
6. Cool Before Serving: Allow pie to cool for 2–3 hours before slicing so the filling sets.

What to Serve With Peach Raspberry Pie

This pie is divine on its own, but even better with:

• A scoop of vanilla bean ice cream
• Fresh whipped cream
• Crème fraîche or mascarpone
• Mint leaves for garnish
• A drizzle of honey or raspberry coulis

Tips for Success

• Cold butter = flaky crust. Keep everything cold, including the flour and rolling pin if you can.
• Don’t overfill the pie. Too much fruit can cause sogginess and overflow.
• Vent the crust well. A lattice top helps, or slash a full crust several times.
• Bake on a sheet pan. This catches any bubbling fruit juice and keeps your oven clean.
• Cool completely. Warm pie will fall apart when sliced too soon.

Common Mistakes to Avoid

• Using underripe fruit. Your peaches should be soft and fragrant.
• Skipping thickener. Cornstarch helps the filling set and avoids a runny mess.
• Forgetting to chill the dough. This is key for handling and flakiness.
• Overworking the dough. This leads to tough crusts instead of tender ones.

How to Store & Reheat

• Room Temp: Leave the pie uncovered on the counter for up to 2 days.
• Fridge: Store in the refrigerator, loosely covered, for up to 5 days.
• Freezing: Wrap slices or the whole pie tightly and freeze for up to 3 months.
• Reheat: Warm slices in the oven at 350°F for 10-15 minutes or microwave briefly.

Frequently Asked Questions

Can I make this pie ahead of time?
Yes! You can prepare the crust and filling separately a day ahead. Assemble and bake when ready.

Can I use canned peaches?
Fresh is best, but canned (drained) will work in a pinch. Reduce the sugar slightly.

How do I keep the crust from getting soggy?
Blind bake the bottom crust for 10 minutes or sprinkle a layer of ground almonds or breadcrumbs before adding the filling.

Can I make it vegan?
Absolutely. Use vegan butter and a plant-based egg wash like almond milk.

Nutritional Info (approximate per serving)

• Calories: 360
• Fat: 16g
• Saturated Fat: 9g
• Carbohydrates: 52g
• Fiber: 4g
• Sugar: 25g
• Protein: 4g

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August 8, 2025 by Melissa