Raspberry Peach Summer Pie

This summery raspberry peach pie is bursting with juicy fruit and just the right balance of tang and sweetness. With a flaky golden crust and a cheery fruit filling, it is a must for backyard picnics and warm-weather gatherings. I love trying new lattice designs and always serve a slice with a scoop of vanilla ice cream.

I first made this pie with extra fruit we picked at the farmers market. It instantly became a staple and my family always talks about the bright flavor of the filling.

Ingredients

• All Butter Pie Crust: brings classic flaky texture choose high-fat butter and look for cold butter for the dough
• Cornstarch: thickens the juices for a sliceable pie buy from a fresh package for best results
• Granulated sugar: sweetens and highlights the natural fruit flavors choose fine-grain for better dissolving
• Fresh raspberries: give tartness and vibrant color go for plump berries with no crushed spots
• Frozen peaches: provide sweetness and structure choose sliced peaches with no added sugar and thaw before using
• Lemon juice: wakes up the flavors and preserves color use freshly squeezed for best taste
• Vanilla extract: rounds out fruit flavor use pure vanilla for a warm floral note
• Egg wash: helps the crust turn golden and glossy use a fresh egg for the best color
• Sanding sugar: sprinkles on top for crunch and sparkle look for coarse crystals in the baking aisle

Step-by-Step Instructions

Making and Rolling the Crust:

Roll out one disc of cold butter pie dough on a lightly floured surface until it fits your nine inch pan. Move dough to the pan and fit it gently letting extra dough overhang. Chill the filled pan while you prepare the filling. Roll the second dough disc for the top crust and keep chilled.

Mixing the Fruit Filling:

In a small bowl stir together cornstarch and sugar so they mix evenly and you avoid clumps. Put raspberries and thawed peaches in a large bowl. Drizzle with lemon juice and vanilla then toss gently. Sprinkle the cornstarch sugar mix over the fruit and toss again until all fruit is coated and shiny.

Assembling the Pie:

Spread the fruit filling in your prepared crust. Gently place the second crust on top whether a full sheet or creative lattice. Trim the extra dough from the edges and crimp with your fingers or a fork for a rustic look. Cut several small slits in the top crust so steam escapes.

Finishing Touches:

Brush the entire top crust with egg wash for a beautiful browned effect. Sprinkle sanding sugar over the surface for a crunchy finish. This little extra makes it truly special.

Baking the Pie:

Set the pie on a rimmed baking sheet to catch drips and cover the edge with a pie shield so it does not brown too quickly. Bake at four hundred twenty five degrees for ten minutes to set the crust then lower to three hundred fifty degrees and bake forty five to fifty five minutes longer. Look for a golden crust and bubbling fruit juices.

Cooling the Pie:

Let the pie cool completely on a rack so the filling sets and slices cleanly. It usually takes at least two hours. Slicing too soon will make the filling run.

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The aroma of hot peaches and berries from the oven is unforgettable. Biting into a slice with crunchy sugar on top and the mix of sweet and tart is pure comfort for me. My daughter and I always share the crimping job and laugh about whose side looks better.

Storing Your Pie

Store leftover pie in the refrigerator covered with plastic wrap or foil for up to three days. For longer storage wrap tightly and freeze for up to three months. Thaw overnight in the fridge then warm gently at a low oven temperature before serving for best texture.

Ingredient Substitutions

No fresh raspberries Try all frozen but thaw and drain very well so the filling stays thick. Out of peaches Firm nectarines or even a mix of berries can work. If you do not have cornstarch use an equal amount of tapioca starch.

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Serving Suggestions

Serve slices with a scoop of vanilla ice cream for a classic pairing or offer fresh whipped cream on the side. For celebrations try dusting the cooled pie with a little powdered sugar or topping with sliced almonds before baking for crunch.

A Little History

Fruit pies like this one go way back in American summers especially in regions with berry harvests and stone fruit trees. Blending peach and raspberry brings a Southern touch and the colors look beautiful together on a dessert table for July picnics or family reunions.

Recipe FAQs

→ How do I prevent a soggy bottom crust?

Blind baking the bottom crust for a few minutes before filling can help prevent sogginess. Also, ensure fruit is well-drained before use.

→ Can I substitute fresh peaches for frozen?

Yes, fresh peaches can be used. Peel, slice, and drain them well to avoid excess moisture in the filling.

→ What is the purpose of sanding sugar?

Sanding sugar gives the crust a sparkling finish and adds a subtle crunch to each bite.

→ How do I know when the pie is done baking?

The crust should be golden and the filling should bubble visibly through the slits. This ensures the fruit has thickened properly.

→ How should I store leftovers?

Store cooled pie in the refrigerator for up to three days, or freeze for longer storage. Reheat slices gently for best flavor.