Peach Raspberry Pie Recipe
Introduction
This Peach Raspberry Pie is a delightful summer treat combining the juicy sweetness of peaches with the tartness of fresh raspberries. It’s easy to prepare and perfect for sharing at gatherings or enjoying as a simple dessert.
Ingredients
- 4 cups peaches, peeled and sliced
- 2 cups fresh raspberries
- 3/4 cup sugar
- 1 prepared pie crust
Instructions
- Step 1: Preheat your oven to 375°F (190°C). Spread the sliced peaches and raspberries evenly into the pie crust. Sprinkle the sugar over the fruit to sweeten and help create a syrup as it bakes.
- Step 2: Place the pie on the middle rack of the oven. Bake for about 45-50 minutes, or until the filling is bubbly and the crust is golden brown. Let cool before serving.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract or a pinch of cinnamon to the fruit mixture before baking.
- You can use a lattice crust or crumble topping instead of a full pie crust for different textures.
- If fresh peaches are not in season, frozen peaches (thawed and drained) work well too.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat slices gently in the microwave or enjoy chilled for a refreshing dessert.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen raspberries for the pie?
Yes, frozen raspberries can be used. Just make sure to thaw and drain them well to prevent excess moisture in the filling.
Should I prebake the pie crust before adding the filling?
For this recipe, prebaking the crust is not necessary since the fruit filling bakes thoroughly along with the crust, creating a delicious, flaky base.
PrintPeach Raspberry Pie Recipe
A deliciously fruity Peach Raspberry Pie featuring a flaky pie crust stuffed with fresh peaches and raspberries sweetened with sugar, baked to bubbly perfection for a perfect balance of tartness and sweetness.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Fruit Filling
- 4 cups sliced fresh peaches
- 2 cups fresh raspberries
- 3/4 cup granulated sugar
Crust
- 1 prepared pie crust (9-inch)
Instructions
- Prepare the Pie Crust: Place the prepared pie crust into a 9-inch pie pan, gently pressing it to fit evenly along the bottom and sides.
- Make the Fruit Filling: In a large bowl, combine sliced fresh peaches, fresh raspberries, and granulated sugar. Toss gently to ensure the fruit is evenly coated with sugar.
- Fill the Pie Crust: Pour the fruit mixture into the prepared pie crust, spreading it out evenly.
- Bake the Pie: Preheat the oven to 375°F (190°C). Bake the pie for 45-50 minutes or until the filling is bubbly and the crust is golden brown, checking occasionally to prevent overbrowning. You can tent the edges with foil if they brown too quickly.
- Cool Before Serving: Remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours to let the filling set before slicing and serving.
Notes
- For a crispier crust bottom, pre-bake the crust for 10 minutes before adding filling.
- You can add a tablespoon of lemon juice to the filling for added brightness.
- Thicken the filling with 2 tablespoons of cornstarch if you prefer a firmer filling.
- Serve with whipped cream or vanilla ice cream for an extra treat.
Keywords: peach raspberry pie, fruit pie, summer pie, baked pie, fresh fruit dessert
