Raspberry Peach Summer Pie (Print)
Raspberries and peaches in a flaky crust, finished with egg wash and sparkling sugar. Sweet, vibrant, and perfect for summer.
# Ingredients:
→ Pie
01 -
2 recipes All Butter Pie Crust
02 -
32 g cornstarch
03 -
134 g granulated sugar
04 -
340 g fresh raspberries, washed and drained
05 -
454 g frozen peaches, thawed and drained
06 -
1 teaspoon lemon juice
07 -
1 teaspoon vanilla extract
→ Coating
08 -
Egg wash
09 -
Sanding sugar
# Steps:
01 -
Preheat oven to 425°F.
02 -
Prepare crusts for a two-crust pie in a 9-inch pie plate.
03 -
Stir cornstarch and sugar together in a small bowl.
04 -
Place the raspberries and peaches in a large bowl. Add lemon juice and vanilla, then sprinkle the sugar mixture over the fruit and toss to coat. Spread into the prepared pie plate.
05 -
Carefully lay the top crust over the filling. Crimp and trim the edges as desired. Cut slits to allow steam to escape during baking. Brush the pie with egg wash and sprinkle with sanding sugar.
06 -
Place the pie pan on a rimmed baking sheet and cover the edges with a pie crust shield. Bake at 425°F for 10 minutes, then lower the oven temperature to 350°F and bake until the crust is light golden, about 45-55 additional minutes.
07 -
Cool the pie completely before slicing. Store the pie in the refrigerator for up to 3 days or freeze for up to 3 months.