Description
Juicy peaches and tart raspberries come together in a golden, flaky pie crust for the ultimate summer dessert that’s both vibrant and delicious.
Ingredients
For the Pie Crust:
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)
For the Filling:
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
For Assembly:
1 egg, beaten (for egg wash)
1 tablespoon coarse sugar (for topping)
Instructions
1. In a large bowl, mix flour, salt, and sugar. Cut in cold butter until crumbly. Add ice water until dough forms. Divide into two discs, wrap, and refrigerate 1 hour.
2. Toss peaches and raspberries with sugar, cornstarch, lemon juice, cinnamon, and vanilla. Let sit 10 minutes.
3. Preheat oven to 400°F (200°C). Roll out one dough disc and fit into a 9-inch pie dish.
4. Pour in the fruit filling. Roll out second dough disc and cut into strips for a lattice, or lay on top as a whole crust. Seal and crimp the edges.
5. Brush top with egg wash and sprinkle with coarse sugar.
6. Bake at 400°F for 20 minutes. Reduce heat to 375°F (190°C) and bake another 30–40 minutes or until crust is golden and filling is bubbly.
7. Cool pie for at least 2–3 hours before serving to allow filling to set.
Notes
For a firmer filling, you can increase the cornstarch to 1/3 cup. Pie can be made up to 2 days in advance. If using frozen fruit, thaw and drain before using.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
Keywords: peach raspberry pie, summer fruit pie, peach pie recipe, raspberry pie, double crust pie, fruit dessert, homemade pie