Peach 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
Scale
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
Find it online: https://dylangranv.com/peach-raspberry-pie-recipe/
