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The Perfect Raspberry Peach Pie for Those Sunny Afternoons

There’s a certain magic to late summer, when the sun is still warm but there’s a hint of coolness in the evening breeze. For me, that magic has a taste: the bright tang of raspberries mixed with the sweet, juicy flesh of a perfect peach.

I remember picking peaches at my grandma’s house, the fuzzy skin warm from the sun. We’d bring them inside, and the whole kitchen would smell like summer. She taught me that some flavors are just meant to be together.

This Raspberry Peach Pie is more than just a dessert. It’s that feeling, baked into a flaky, buttery crust. It’s the kind of pie you make for a family get-together or just to treat yourself after a long week.

It’s simple, honest, and filled with so much flavor. Let’s bake a little bit of that summer magic together.

What You’ll Need

I’ve broken down the ingredients into two parts: one for that incredible all-butter crust and one for the glorious fruit filling. Don’t let the list scare you; it’s mostly pantry staples.

For the All-Butter Pie Crust:

• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (2 sticks) unsalted butter, very cold and cubed
• ½ cup ice water

For the Raspberry Peach Filling:

• 4 cups sliced fresh peaches (about 4-5 medium peaches)
• 1 ½ cups fresh raspberries
• ¾ cup granulated sugar (you can adjust this based on your fruit’s sweetness)
• ¼ cup cornstarch
• 1 tablespoon lemon juice
• ¼ teaspoon ground cinnamon
• A pinch of salt
• 2 tablespoons unsalted butter, cut into small pieces
• 1 large egg, beaten (for the egg wash)
• Coarse sugar, for sprinkling (optional)

The Tools for the Job

Having the right tools makes the process so much smoother. Here’s what you should gather before you begin.

• 9-inch pie dish
• Large mixing bowl
• Pastry blender or two knives
• Rolling pin
• Measuring cups and spoons
• Small bowl (for the egg wash)
• Pastry brush
• Paring knife

Step-by-Step Instructions

Follow these steps closely, and you’ll have a perfect pie. The key is to work with cold ingredients for the crust and not to rush the process.

Part 1: Making the Flaky Pie Dough

Step 1: In a large bowl, whisk together the flour, salt, and granulated sugar. This ensures everything is evenly mixed before adding the fat.

Step 2: Add the cold, cubed butter to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter still visible. Those butter pockets create the flakes!

Step 3: Drizzle about 4 tablespoons of the ice water over the mixture. Gently mix with a fork until the dough starts to come together. Add more ice water, one tablespoon at a time, until the dough holds together when you squeeze it. Don’t overmix it.

Step 4: Divide the dough in half, flatten each half into a disk, and wrap them tightly in plastic wrap. Refrigerate for at least one hour. This is crucial for letting the gluten relax and the butter to firm up again.

Part 2: Preparing the Filling & Assembling the Pie

Step 1: In a large bowl, gently combine the sliced peaches, raspberries, granulated sugar, cornstarch, lemon juice, cinnamon, and salt. Let the mixture sit for about 15 minutes. This allows the fruit to release its juices and the cornstarch to start working.

Step 2: Preheat your oven to 400°F (200°C). Take one disk of dough from the fridge. On a lightly floured surface, roll it out into a 12-inch circle. Carefully transfer it to your 9-inch pie dish. Trim any excess dough, leaving about a ½-inch overhang.

Step 3: Pour the fruit filling into the bottom crust. Dot the top of the filling with the small pieces of butter. This adds a little richness as it bakes.

Step 4: Roll out the second disk of dough. You can either place it over the pie as a full top crust (be sure to cut a few slits for steam to escape) or cut it into strips to create a lattice top. Crimp the edges to seal.

Step 5: Brush the top crust with the beaten egg wash and sprinkle with coarse sugar if you’re using it. This gives the pie a beautiful golden-brown, shiny finish.

Part 3: Baking to Perfection

Step 1: Place the pie on a baking sheet to catch any potential drips. Bake at 400°F (200°C) for 20 minutes.

Step 2: Reduce the oven temperature to 375°F (190°C) and continue to bake for another 35-45 minutes. The crust should be a deep golden brown, and the filling should be bubbling thickly in the center.

Step 3: If the edges of the crust start to get too dark, cover them with a pie shield or strips of aluminum foil.

Step 4: Let the pie cool on a wire rack for at least 4 hours before slicing. This is the hardest part, I know! But it allows the filling to set properly, so you get clean slices instead of a runny mess.

Pro Tips for a Flawless Pie

Over the years, I’ve learned a few things that make a huge difference. Here are my top secrets.

• Keep Everything Cold: Your butter, your water, even your hands if you can. Cold butter creates steam pockets in the oven, which is the secret to a super flaky crust. If the dough gets warm, pop it back in the fridge for 15 minutes.
• Don’t Fear the Dark Crust: An underbaked, pale crust is doughy and sad. You want a deep, golden-brown color. This means all the layers have cooked through and will be crisp and delicious. Trust the color.
• Look for Center Bubbles: The surest sign your fruit pie is done is when the filling is actively bubbling up through the vents in the center of the pie, not just at the edges. This means the cornstarch has been activated and your filling will set up perfectly.
• Patience is a Virtue (Especially for Cooling): I mentioned this before, but it’s worth repeating. Letting the pie cool completely is non-negotiable for a fruit pie. Slicing into a warm pie will cause the filling to run everywhere.

Substitutions and Variations

This recipe is a great starting point. Feel free to play around with it!

Ingredient	Substitution Idea	Notes
Peaches/Raspberries	Nectarines, blueberries, blackberries	Keep the total fruit volume around 5.5 cups.
All-Purpose Flour	1-to-1 gluten-free baking flour	GF dough can be more delicate to handle.
Cornstarch	Tapioca starch or all-purpose flour	Use the same amount of tapioca; use more flour.
Top Crust	Crumble or Streusel Topping	Mix flour, oats, brown sugar, and butter.

Nutrition, Pairings, and Efficiency

Here’s a quick look at how to fit this pie into your life and make the most of your time in the kitchen.

Dietary Swaps

You can easily adapt this recipe to fit different dietary needs.

Diet	Modification
Vegan	Use a high-quality vegan butter block and a plant-based milk for the wash.
Gluten-Free	Use your favorite 1-to-1 gluten-free flour blend that contains xanthan gum.
Lower Sugar	Reduce sugar in the filling to ½ cup, or use a sugar substitute.

*Nutritional information is an estimate. A slice of this pie is approximately 450 calories.*

Serving Suggestions & Time Savers

This pie is heavenly on its own, but a scoop of creamy vanilla bean ice cream takes it to another level. A dollop of unsweetened whipped cream is also a fantastic choice.

To save time, make a double batch of the pie dough. Use one now and freeze the other disk for up to 3 months. Future you will be very grateful!

Make Ahead & Storage Tips

Planning is everything. You can prepare parts of this pie in advance to make baking day a breeze.

Make Ahead: The pie dough can be refrigerated for up to 2 days or frozen for 3 months. You can also assemble the entire pie (without the egg wash) and freeze it. Bake it directly from frozen, adding about 15-20 minutes to the baking time.

Leftovers and Storage: Once cooled, you can store the pie loosely covered at room temperature for up to 2 days. For longer storage, cover it and place it in the refrigerator for up to 4-5 days. It’s delicious cold, or you can gently reheat a slice in the oven.

Frequently Asked Questions

Q1. Can I use frozen fruit for this pie?
Ans: Yes, you absolutely can. Thaw the fruit completely and drain any excess liquid very well before mixing it with the other filling ingredients. You may need to add an extra tablespoon of cornstarch to be safe.

Q2. Why did my pie crust get tough and shrink?
Ans: This usually happens for two reasons: overworking the dough or not letting it rest. When you mix the dough too much, you develop the gluten, making it tough. Chilling the dough lets the gluten relax, which prevents shrinking.

Q3. My filling came out really watery. What did I do wrong?
Ans: A runny filling is often due to not baking the pie long enough. You need to see those thick, slow bubbles in the center to know the cornstarch is fully activated. It could also be that your fruit was extra juicy, and you might need a touch more cornstarch next time.

Wrapping Up

There you have it—a slice of pure, unadulterated summer. This Raspberry Peach Pie is a celebration of simple, beautiful ingredients. It’s a recipe that’s meant to be shared and enjoyed.

I truly hope you give it a try. There’s nothing quite like the pride of pulling a perfect, golden-brown pie from your own oven. It fills the whole house with the most incredible aroma.

When you make it, I’d love to hear about your experience. Did you try a different fruit combination? Did you master the lattice crust? Drop a comment below and let me know how it went!

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