Okay, let’s be real—sometimes you want dessert that looks like it took hours but in reality… you barely broke a sweat. Enter: Peach Raspberry Pie. This beauty is fruity, juicy, a little messy (like the best things in life), and the kind of treat that makes people think you’re some pie-baking wizard. Spoiler: you’re not. And that’s the magic of it.
Why This Recipe is Awesome
- It’s basically impossible to mess up (unless you forget the sugar, and then… yikes).
- The combo of peaches + raspberries = summer in every bite.
- You don’t need fancy tools—just a pie dish, a spoon, and your willingness to eat a lot of pie filling while “taste testing.”
- Looks bakery-level fancy without you selling your soul to culinary school.
- Bonus: It doubles as breakfast. Don’t fight me on this—fruit = healthy.
Ingredients You’ll Need
Grab these bad boys and you’re golden:
- 2 cups fresh peaches (peeled and sliced—don’t be lazy, skins are not chic here)
- 1 ½ cups fresh raspberries (or frozen, if you forgot fresh fruit exists)
- ¾ cup granulated sugar (sweetness = happiness)
- 2 tbsp cornstarch (aka the “thickener of champions”)
- 1 tsp lemon juice (keeps it bright and zesty)
- ½ tsp cinnamon (optional, but it makes your kitchen smell like a hug)
- ¼ tsp salt (yes, desserts need salt—don’t skip)
- 1 double pie crust (homemade or store-bought, zero judgment)
- 1 egg (for egg wash—because we like shiny crusts)
- 1 tbsp coarse sugar (for sprinkling, because we’re extra like that)
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Don’t skip this or you’ll have sad, soggy pie.
- In a big bowl, toss together peaches, raspberries, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir until it looks like something you’d eat with a spoon straight from the bowl (and you probably will).
- Roll out your bottom pie crust and place it in your pie dish. Gently press it in—don’t stab it like it owes you money.
- Pour in your fruit mixture. Spread it out so it’s evenly cozy in there.
- Roll out the top crust and place it over the filling. You can go full “rustic chic” with slits, or channel your inner Pinterest baker and do a lattice. Your call.
- Seal the edges (crimp with a fork if you’re feeling cute). Brush with beaten egg and sprinkle with coarse sugar.
- Bake for 45–55 minutes, or until the crust is golden brown and your kitchen smells like heaven.
- Let it cool at least 2 hours before slicing. I know, torture. But it sets the filling so it’s not a fruit soup.
Common Mistakes to Avoid
- Skipping cornstarch. Unless you’re into peach-raspberry soup.
- Overfilling your pie. It’ll bubble over like a science experiment gone wrong.
- Not chilling the dough. Warm dough = melty mess = pie crust tears. Nobody wants crust tears.
- Cutting too soon. I get it, you’re hungry. But wait. Two hours. Be strong.
Alternatives & Substitutions
- No fresh peaches? Use frozen—just thaw and drain first.
- Not into raspberries? Swap with blueberries or blackberries. Still amazing.
- No lemon juice? Use orange juice or even lime. Citrus is citrus, people.
- Gluten-free? Grab a GF pie crust and roll with it. The filling’s already gluten-free magic.
- Want extra flair? Add a splash of vanilla extract. It makes everything taste fancier.
FAQs about Peach Raspberry Pie
Can I use canned peaches instead of fresh?
Sure, just drain them really well. Unless you want pie soup, in which case… live your truth.
Do I have to make a lattice crust?
Nope! A full top crust with slits works just fine. The lattice is just for Instagram likes.
Can I make this pie ahead of time?
Yep! Bake it the day before, cover loosely, and serve the next day. It actually tastes even better once it chills out overnight.
What if I don’t have cornstarch?
Use flour or tapioca starch. Just don’t skip a thickener, unless you’re into spooning pie filling straight out of the dish. (Not judging.)
Can I freeze this pie?
Totally. Bake, cool completely, wrap tightly, and freeze. Then reheat at 350°F until warm. Boom—pie on demand.
Do I really need to wait two hours before cutting?
Yes, unless you like pie puddles. It’s your life, though—I won’t stop you.
Can I add booze to the filling?
Um, absolutely. A splash of bourbon or rum = instant grown-up pie.
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Final Thoughts about Peach Raspberry Pie
So there you go—Peach Raspberry Pie that’s equal parts fancy-looking and foolproof. It’s juicy, sweet, a little tart, and guaranteed to win over anyone (even that one friend who “doesn’t like dessert”… we all know they’re lying).
Now go forth, preheat that oven, and live your best pie life. Bake it, eat it, brag about it. You’ve earned this slice of happiness.
