Description
This Raspberry Peach Pie is the perfect balance of sweet and tart with a golden flaky crust.
Ingredients
4 cups sliced peaches
1 1/2 cups fresh raspberries
3/4 cup sugar
1/4 cup cornstarch
1 tsp vanilla extract
1/2 tsp cinnamon
Pinch of salt
1 pie crust (homemade or store-bought)
1 egg + 1 tbsp water for egg wash
Coarse sugar for sprinkling
Instructions
1. Preheat oven to 400°F.
2. Roll out and chill bottom crust in pie dish.
3. Mix peaches, raspberries, sugar, cornstarch, vanilla, cinnamon, and salt.
4. Pour filling into crust.
5. Top with second crust or lattice.
6. Brush with egg wash and sprinkle with sugar.
7. Bake at 400°F for 20 minutes, then 350°F for 30-35 minutes.
8. Cool for at least 2 hours before serving.
Notes
Use a pie shield to prevent overbrowning.
Store leftovers at room temp up to 2 days or refrigerate 5 days.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 22g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Raspberry Peach Pie, Summer Dessert, Fresh Fruit Pie